Maison Aribert

38410 SAINT-MARTIN-D'URIAGE
17/20
 Prestige Restaurant
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© Studio Papi Aime Mamie
© Studio Papi Aime Mamie
© Anne Emmanuelle Thion
6 PHOTOS
Chef
Christophe Aribert
Cooking
French | Gastronomic | Signature cuisine
Services
Access for people with disabilities | Accomodation | Children's Menu | Cooking lessons | Garden | Private Parking
Style
Elegant | Romantic
Price Indicative price per person (excl. drinks)
198 € to 240 €

Gault&Millau's review

17/20
Prestige Restaurant Like a mountain hike on the outskirts of a city of 400,000 inhabitants: this is where Christophe Aribert settled in 1998, in Uriage-les-Bains. His cuisine embraces this dual culture: graphic, urban, with lines chiseled like an architect's line. And resolutely Alpine, nourished by an intimate knowledge of the plants and flowers of the Alps. The meal opens with a long tableau of appetizers, inspired and constructed like a Dauphiné fresco: a nod to gratin dauphinois and walnut tart. Then it's off to the shores of the Alps with perch, Arctic char and lake trout. Sauces are brief, vegetal and never heavy with unnecessary fat. Here, the chef strives for balance, the right seasonings, the taste of the real thing. Each guest is invited to visit the kitchen before the dishes arrive. Behind the stove, the chef leads his brigade. Chiseled beard, watchful eye that lets nothing slip by. More Caribbean pirate than admiral, except that his horizon is the Alpine peaks. The pigeon arrives, escorted by the first porcini and chanterelle mushrooms. Tasty, with an indulgent but light jus. The cheese moment breaks the rules: no cart, no display case. We offer Marion's goat's cheeses, with a twist of antésite and sorrel. Two desserts complete the weightless journey. The buckwheat, chocolate and bird's eye chili triptych is a particular highlight. The chocolate sauce, doped with antesite, is the only unreasonable part of the lunch. It's a self-assumed regression, like a childhood pleasure you don't want to let go of. As for the cellar, it offers a broad tour of the Alps. The well-kept Chartreuses are a reminder that the chef built up his collection before prices soared. A visionary even in his bottles. Maison Aribert stands like a culinary belvedere. Its chef, who could have become an architect, combines moments with rigor and poetry for a collection of pure emotions and Alpine inspirations. Here, every dish is a hike. You'll leave light on your feet, but with your head full of landscapes.
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Address Allée du Jeune Bayard
38410 Saint-Martin-d'Uriage
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People
  • Christophe Aribert
    Christophe Aribert Chef
    Christophe Aribert Christophe Aribert Chef
  • Created with Fabric.js 5.2.4
    Eva Lecomte Pastry Chef
    Created with Fabric.js 5.2.4 Eva Lecomte Pastry Chef
  • Jean-Jacques Reuil
    Jean-Jacques Reuil Chef de service
    Jean-Jacques Reuil Jean-Jacques Reuil Chef de service
  • Jean-Jacques Reuil
    Jean-Jacques Reuil Head sommelier
    Jean-Jacques Reuil Jean-Jacques Reuil Head sommelier