By elevating traditional, warming and often rugged, mountain cooking to the heights of Michelin 3-stars, father and son duo René and Maxime Meilleur, live up to their name, which in French means the best. La Bouitte in Les Menuires, in the French Alpine Savoie region proposes such interpretations as their Light as Air Raclette or the dessert, Milk in all its Forms and probably the best pan-fried Foie Gras I’ve ever tasted. La Bouitte is a perfect lesson in the high sophistication of total simplicity.
This immersive journey through Savoie’s culinary heritage is enveloped in a style set by the warmth and detail of traditional Savoie homes. La Bouitte’s bountiful fine cuisine is served in and from dishes and pottery dating back to the 18th century marked with the historic coats-of-arms of Savoie. Dining takes place in a choice of one of three spaces each with a particular take on these unique codes, from the charming sculpted cherubs that frame the ceiling on a Jean-Luc Ramasco staff in the Baroque style, to the two-hundred year old Arpin spinning mill that sits centre stage in the main dining room, all highlighted by views of the wild Vallée de Encombres summits.
Despite the prestige associated with their three Michelin stars and 4 Gault & Millau toques, the Meilleurs’ cuisine is that of nature, inspired by their roots. The two self-taught chefs use a vast range of local, hand picked suppliers. While an impressive and highly matched and matchable wine selection, compliments and extends each course. Wine matching is so important that the chefs are also ready and willing to improvise unique dishes to match diners preferred wine selection.
I was delighted by my recent winter wonderland experience of this restaurant, which subtly brings together deep elegance with traditional Alpine excellence and atmospheres.
