La Bouitte

73440 SAINT-MARTIN-DE-BELLEVILLE

17/20
Prestige Restaurant

BOOK

24 PHOTOS

Chef Maxime Meilleur

Cooking Gastronomic

Price Indicative price per person (excl. drinks)

210€ à 440€

Gault&Millau's review

17/20

Prestige Restaurant At an altitude of 1500 m, slightly below the winding road that leads to Val-Thorens, in the heart of a hamlet, this beautiful chalet in the pure Savoyard tradition, with just the right amount of (old) wood, local stone, slate and lauzes, doesn't play the card of artificial exuberance, but that of authenticity in the noble sense of the word. You instantly feel at home. Simply good. The room is singularly warm, thanks to the graceful furnishings, the elegant framework, the panoramic bay opening onto a verdant (or snow-covered) landscape, the beautifully laid tables, the earthenware and pottery... and the warm welcome from the Meilleur family and their entire team. Everything is in place to allow you to experience the spirit of the place and the inspired cuisine of René and Maxime. Take, for example, the superb filet of féra du Léman, so beautiful, so well cooked (on the bone), so delicate. An extremely thin sheet of crusty bread ensures a spidery breading. Shallot chopped in white wine and a heart of barely glazed celtuce accompany it with elegance. A light, sparkling beurre blanc with roussette adds the ultimate gourmet note, without ever stealing the show. The majestic beech-smoked veal sweetbread, glazed and lacquered with a sweet and sour sauce, is one of the signature dishes. The deliberately minimalist accompaniment subtly combines Agria potatoes and bacon. A horseradish "Russian cigarette" provides a pleasant breeze of freshness. Why not conclude with the "signature" dessert imagined a dozen years ago to celebrate both milk and the snowy, immaculate environment of winter? Valley milk (cow, goat) is processed into meringue, frosted tuile, mousse, powder, sorbet and cookie. An extra touch of sweetness is provided by an exceptional milk jam. It's surprising, reassuring and delicate. The attention paid to amuse-bouche, pre-dessert, mignardises... and the bread (breads!) and butter (butters!) sequences are not to be missed. Time flies by, smoothly, without boredom... the service is fluid, warm, attentive... And yet, it's time to leave. As if with regret... without having been able to really explore the very rich wine list!