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René et Maxime MEILLEUR

René et Maxime MEILLEUR

Presentation

Long gone are the days when this divine family chalet, at once chic and terribly welcoming, confined itself to offering simple, but meticulous, Savoyard cuisine to tourists hungry from their day on the slopes. It was the '70s, Maxime Meilleur was still in kindergarten, and his parents, René and Marie-Louise, could never have imagined that so many honors would one day reward their home.

It was a meal at Bocuse's, in the early 80s, that triggered the couple's interest. René Meilleur's cuisine evolved, raclettes and tartiflettes disappeared, and the former dishwasher at Club Med gradually found his way into a more ambitious cuisine with each passing year.

A member of the French junior biathlon team, Maxime will never be the equal of Martin Fourcade or Raphaël Poirée, and chooses to join the kitchens alongside his father. He was just 21, and the father-son duo quickly found their feet, propelling this marvellous establishment to third and then fourth toque status, while gradually upgrading a hotel that today ranks among the most welcoming in the Alps.

Always on the move, perpetually striving for excellence and new projects, the duo have also launched a mountain bistro called Simple et Meilleur, created a bakery and obtained the Entreprise du Patrimoine Vivant (Living Heritage Company) label. La Bouitte continues to shine.

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