Signature

74920 COMBLOUX

12/20
Gourmet Restaurant

4 PHOTOS

Chef Florent Meyer

Cooking French | Traditional

Services Disabled access | Pets allowed | Privatization | Takeaway

Gault&Millau's review

12/20

Gourmet Restaurant In the old town of Combloux, just below the village, the granite path leads you through a maze of farmhouses, each more rustic than the last. Roofs intermingle, revealing the atmosphere of bygone days behind small windows. This year, Florent Meyer opened his very first restaurant here. Having worked alongside some of the greatest chefs in the Alps (from René Meilleur to Emmanuel Renaut and Julien Gatillon, not forgetting the Hôtel Le Fer à Cheval in Megève), this young chef quickly understood the region's must-have products. His tartiflette with peasant bacon and farmhouse Reblochon (served as a mousse with a touch of Beaufort) is already a pure marvel. A few meats in sauce, like this perfectly tender veal, accompanied by a hay-infused veal jus, will no doubt remain on future menus. Vegetables would benefit from more precise work, particularly on the acidic notes. An address to follow, and a cuisine with panache and taste, which will very probably become one of the Mont Blanc region's young "must-try" restaurants.

Plan

Address 62 Chemin de la Promenade
74920 Combloux

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Florent Meyer Chef

Menu A la carte

Starter Comme une tartiflette au lard paysan et reblochon fermier €13 Tourteau acidulé à la clémentine, texture d'avocat €18

Main course Filet de veau rôti, fricassée de légumes racines aux champignons sauvages, jus réduit infusé au foin €29 Volaille fermière cuite sur le coffre, pommes de terre fondantes et sauce vin jaune du jura €26

Dessert Tartelette aux myrtilles sauvages et sa glace vanille €12 Mousse de Manjari grand cru, cookie noisette pecan, crémeux choco €14