La Ferme Saint-Amour

74120 MEGÈVE

13/20
Chef's Restaurant

Cooking French

Gault&Millau's review

13/20

Chef's Restaurant Here's a "restaurant-event" that gets people talking every winter in the heart of Megève. Before going into detail, if there's one point that's not up for discussion, it's the quality of the cuisine conceived and imagined by Eric Fréchon and his teams. And after all, you go to a restaurant to dine, don't you? So why all the excitement about La Ferme Saint Amour? Depending on the time of service, you'll have a completely different experience. At 7:30 p.m., it's a beautiful, elegant brasserie and a chance to sample every dish in this unique farmhouse in the heart of the village. However, as soon as the 2ᵉ service arrives, the atmosphere becomes much more "show off". Every 30 minutes, the waiters are instructed to "liven up the room by dancing on the tables"; we're no longer really in a restaurant, but a nightclub. But non-party-goers can rest assured: despite the decibels, the cuisine remains true to form: a menu intelligently built around the finest produce. There's the burnt leek and smoked trout with mimosa vinaigrette, a very elegant fine tart with wild mushrooms and a bluffing scallop, worked here in carpaccio, with tetragone and yuzu vinaigrette. It's off to a great start! The flame-cooked miso and yuzu marinated black cod is one of this winter's musts. As is the pluma of pig à la plancha, onion and fennel with sherry. The roast poultry supreme with tomato confit olives and basil is a disappointment, as the sauce is neither ample nor gourmet enough. As for desserts, before you go dancing, don't miss the crêpes Suzette with candied orange zest (very good orange taste), and you won't be able to resist the Piedmont hazelnut soufflé with a runny heart: stratospheric! As for the wine list, with the exception of the champagnes, which have been the subject of a truly coherent selection, everything else is of the same illegible variety. Yes, the prices are high, but that doesn't stop you from getting excited about the nuggets you find here and there...