La Table de Yoann Conte

74290 VEYRIER-DU-LAC

19/20
Exceptional Restaurant

BOOK

7 PHOTOS

Chef Yoann Conte

Cooking Gastronomic | specialty

Services Accomodation | For people with disabilities | Private parking | Valet parking

Gault&Millau's review

19/20

Exceptional Restaurant Those who expect the exceptional, those who, despite what must be considerable means, have not yet returned from everything in advance, those who are sufficiently open-minded and knowledgeable to experience a unique moment at the table, will be delighted. Starting with our latest interviewer, a seasoned expert who confesses that, after thirty years of fine dining, he has had "one of his greatest gastronomic experiences" here. Yes, that's exactly what Yoann Conte, Chef of the Year 2024, is looking for, a worthy successor to his elders of the same title, starting with his mentor Marc Veyrat, from whom he inherited, in a way, the "blue house", and whom he continues to call "the chef" as if there were only one truly legitimate one on Earth. Yoann Conte's cuisine, halfway between Brittany (his origins) and the Alps, is just incredible, extraordinary, superlative in every way. It's a raw cuisine, very clear, uncluttered, with very few ingredients on each plate. Every dish on this five-hour journey deserves to be highlighted, from the appetizers to the mignardises, the "fruicterie" (cheese piece) and even the desserts, which are full of grace, not very sweet yet full of flavor. Such consistency is rare, even in a five-toque restaurant, and with many equally unique wow effects... One example, one dish among so many miracles? Difficult question, but perhaps the one entitled "féra mimétique, basta": lake féra is cooked pearly to perfection, with a shallot butter that nourishes the flesh of this extremely fine fish, accompanied by a clarified butter sauce infused with laurel. That's it, "basta", and it's just great. This tear-jerking dish is served (at no extra charge) with a glass of Schistes des Ardoisières, in perfect symbiosis with the gustatory emotion. The entire course of this unique meal follows suit, always remaining at the summit of the incredible balance created by this magician juggler, with smoked bondelle, ache des montagnes, asparagus velouté, decapod smoked with Saint-Germain juniper, Maurienne lamb jus with génépi... The entire team - young, passionate and committed - provides the service of a great restaurant of its century, ultra-pro in an apparently relaxed atmosphere, while offering that extra touch of soul so rare at this level of prestige, with a special mention going to Noémie Dallara, the restaurant manager, and Bastien De Bono, the sommelier, in this heavenly setting overlooking the lake.

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