Le Saint-Nicolas - Au Coin du Feu

Rating: 15
Author: Gault&Millau

74120 MEGÈVE

15/20
Remarkable Restaurant

BOOK

12 PHOTOS

Chef: Sébastien Tasset
Cooking: French | Gastronomic
Style: Altitude | Exceptional setting | Romantic

Budget (€)

Indicative price per person (excl. drinks)

115

Gault&Millau's review 2026

In just a few years, Le Saint Nicolas has become one of Megève's most sought-after restaurants. Don't expect decorations signed by decorators on ketamine, or waiters more interested in your wallet than in doing their job. Nicolas Grivet has been at the helm here for 12 years, and is now supported by his son Arthur. A seamless transition in the kitchen. Marvin Lance left the mountains for his native Normandy, and Sébastien Tasset went the other way from Essonne to discover the joys of alpine plants. The chef's cuisine is elegant and precise, with no showboating. His desire to embrace this Alpine territory is clear, and it's a success. We only wish he had a few more months to come up with dishes that are a little less classic. On the menu: the Savoy free-range egg, highly flavored with cumin, offers a tasty blend of Jerusalem artichokes and roasted chestnuts. Sea bass with puffed scales is accompanied by a majestic burnt leek and alpine herb chimichurri. And if you like beautifully matured meats, this fillet of beef with juniper and mondeuse jus is sure to satisfy your appetite. The 5-course "Esprit alpin" menu at 115 euros is undoubtedly the best option: pan-fried foie gras and roasted williams pear with génépi and mountain honey; a pretty farmhouse poultry from the Aravis region and its very successful black garlic jus (although we have to be given a sauceboat to enjoy every last drop of this succulent nectar). And after a cheese cart that could do with a little more choice and indulgence, you'll be able to enjoy some very successful desserts, including this composition with chestnut and génépi, mandarin and yuzu, and gingerbread. The wine list has been overhauled, and that's a good thing: more vintages and younger winemakers are on the menu.