La Table de l'Alpaga

74120 MEGÈVE

13/20
Chef's Restaurant

11 PHOTOS

Chef Alexandre Baule

Services Children's Menu | Disabled access | Private Parking | Valet parking

Price Indicative price per person (excl. drinks)

130€ à 210€

Gault&Millau's review

13/20

Chef's Restaurant It's a very young team that has come to take over in this luxurious chalet 5 minutes from the resort towards Praz. Alexandre Baule, who was second-in-command at Sinicropi's Martinez, takes over from Anthony Bisquerra, while the promising Tess Evans-Mialet, who worked at the Clarence with Christophe Pelé, takes charge of pastry-making. It's clear that all the means are being given to this young team to grow, including in the dining room, where the numerous interventions show a real desire to do things right. For the moment, the menu is cautious and coherent, based on the values of the house and the region: pleasant frog legs for a good moment of terroir, very good pink trout with a beurre blanc-style jus, veal fillet with juniper perfume jus court and boule d'or turnips. Let's give the chef and his brigade time to develop their personality and sharpness of flavour, while the young pastry chef concludes in the same contemporary vein, with beet or raw chestnut and saffron milk. A vast cellar of grands crus and time-honored values, not so expensive even outside the region, where you can find fine, affordable bottles.