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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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Brasserie Benjamin

74120 MEGÈVE
15/20
 Remarkable Restaurant
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Chef Armando Acquaviva
Cooking French | Gastronomic
Services Accomodation | Terrace
Price Indicative price per person (excl. drinks)
165 €
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Gault&Millau's review
15/20
Remarkable Restaurant Almost 10 years ago, the Rothschild family opened the very first Four Seasons hotel in the Alps in Megève. Was a global label inevitably accompanied by a great name for its gastronomic table? Not quite. After the departure of Anne-Sophie Pic, chef Armando Acquaviva and above all his pastry chef Jonathan Chapuy took over the kitchen piano, with great talent and originality. And the experience can be enjoyed summer and winter alike, especially on the lovely open terrace facing the Cote 2000 mountains. The menu is broad and generous, allowing the international clientele to slalom between some great French dishes sprinkled with a few nods to mountain cuisine: marinated Lake Geneva Arctic char and zucchini gazpacho, a very unctuous risotto, roasted veal sweetbreads, yellow wine and morels, or why not this very generous duck and foie gras pithiviers, whose meat juice is flavored with black garlic and cherries. Desserts are undoubtedly the house's strong point: in fact, Jonathan Chapuy has already signed the sweet notes of Anne-Sophie Pic's menu. You'll no doubt be seduced by the Norwegian omelette, flambéed with raspberry brandy, or by the profiteroles, whose glazed center is not vanilla, but meadowsweet, with its recognizable bitter almond flavor. The wine list may seem daunting with its 600 references and 14,000 bottles, but you'll find some real Alpine nuggets for between €40 and €50 a bottle, especially in the whites. All that's left is to find out more about the brand: why Brasserie Benjamin? The experience is much more than a luxury brasserie: it's a fine, refined dining experience.
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Address 373 Chemin Des Follières
74120 Megève
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Armando Acquaviva Chef
Created with Fabric.js 5.2.4 Armando Acquaviva Chef
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Jonathan Chapuy Pastry Chef
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