Beef Lodge

74120 MEGÈVE

13/20
Chef's Restaurant

Chef Christophe Cote

Cooking French | Local

Gault&Millau's review

13/20

Chef's Restaurant A few years after Les Fermes de Marie, the Sibuets reinvented the codes of mountain living. Gone are the old wood and farmhouse planks; this is more like Jack London's lair. Each object has a story, and tells its own journey. After several attempts, the Beef Lodge was undoubtedly the right idea. Straightforward, honest cooking and products that don't cheat, without trying to copy alpine chalet folklore. Potato velouté, milk mousse with black truffles, large crispy black tiger prawns, or chubby oxtail ravioli with goulash sauce. To follow, chef Christophe Cote has selected exceptional meats: brisket confit to perfection for 72 hours, thinly sliced beef picanha (mirror fat and crimson red, it's an art!) or a fine onglet with shallots and mondeuse d'Arbin. And if you want the star, it's this abundance, at nearly 500 euros, a rustic luxury that's a perfect substitute for truffles or caviar, which are a tad out of fashion... The dessert menu is short, fresh and refreshing. A 7 o'clock apple with caramel ice cream, a lovely pavlova meringue with coconut, pineapple and mango, or this very clever lemon frosting where lemon curd languorously wraps around this beautiful sorbet, with sunny lemon. The wine list could follow the same dynamic, with chic local wines in good taste (we regret the absence of regional wines by the glass).