In Megève, the stars don't just shine in the sky. They also sparkle in the kitchen. Embroidered on the aprons of our chefs, they bear witness to the imagination, creation and production of exceptional cuisine. A free and daring gastronomy, rewarded by the famous Michelin Guide.

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Hotel restaurant

The Beef Lodge

Hotel restaurant

Saint Nicholas

Book online
Restaurant

Nano Caffe

Hotel restaurant

The Alpaga Table

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Hotel restaurant

The Heart Restaurant

Restaurant

Le Refuge, gourmet chalet

Book online From 32 €  / menu
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Snowflakes Village

Hotel restaurant

Salt flakes

From 320 €  / menu
Hotel restaurant

The Lady of Pic – The 1920

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kaito

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Our Michelin-starred restaurants

More than restaurants, these are two real culinary experiences. Salt Flakes, The Alpaga Table et The Lady of Pic – The 1920, all three awarded by the Michelin Guide, today form the Megève constellation.

Woodwork, intimate tables, refined decorations and a warm atmosphere adorn them deliciously. Like the places, the map follows. Elegant, sincere, creative, the chefs don't forbid anything. Between products from here and ideas from elsewhere, amazing recipes are emerging.

Audacity and inventiveness do not escape the Michelin Guide, which awards 3 stars to the restaurant Le Flocons de Sel and its prestigious chef. Emmanuel Renaut, a star at the restaurant La Dame de Pic – Le 1920 and its famous chef, Anne-Sopie Pic, as well as a star at the restaurant La Table de l'Alpaga and its young chef Alexandre Baule. Stars that shine as much on the plates as in the eyes of the chefs.

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© Daniel DURAND

On the route of the legendary Michelin Guide

When he was born in 1900, the Michelin is just a 400-page publicity book. Imagined by the two brothers André and Édouard Michelin, founders of the Michelin tire factory, the (already) red Guide was created on the idea of ​​facilitating travel by car by bringing together essential information for travel.

First offered free of charge to drivers, it allowed accommodation and food, correspondence by post, telegraph or telephone. Becoming chargeable in 1920, the Michelin Guide shows for the first time hotels and restaurants with a specific classification according to services.

A few years later, in 1926, the first star was inscribed on the guide, synonymous with "good food", followed by the second and third star, in 1931. From then on, the Michelin Guide became the international reference for gastronomic guides and this, even today.

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recipe-girolles-melisse-oxalis-emmanuel-renaut
© Francis HAMMOND

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