New Menu by Michelin Starred Chef Édouard Loubet at Le M de Megève

Édouard, who originally hails from the Savoie region, has held two stars in the internationally renowned Michelin guide for the past 20 years. He has also earned a grade of 19.5/20 on the French restaurant guide Gault et Millau and has even been honoured as a “Grand Chef” by Relais & Château.

After gaining his first experience at the Fitz Roy hotel, he pursued his passion for cooking abroad at the Ritz Carlton in Chicago and Château Frontenac in Quebec. Back in France, he joined the teams of some of the country’s most renowned chefs, including Alain Chapel, Pierre Orsi, Philippe Chavent and last but not least Marc Veyrat in Annecy.

He then took over Le Moulin de Lourmarin, where he received his very first star in 1995 and his second in 1999. At just 25, he became the youngest Michelin starred Chef. He was also awarded Chef of the year in 2011 by the guide Gault et Millau. Édouard Loubet now oversees his restaurant Domaine de Capelongue in Bonnieux, in the Vaucluse region.

At the M de Megève, Édouard Loubet’s take on the new menu is both natural and refined. He likes to cook with produce, which comes directly from nature and enjoys using herbs, buds, roots, flowers and wild salads in his dishes. His cuisine is very alpine and plant-focused and yet always retains a hint of Provence, as a tribute to his Summer restaurant.

“My goal is to recognise the taste of authenticity in each dish; to relive my childhood’s memories and dreams. I have to preserve that taste before everything else: our challenge is to stay true to nature, to cook genuinely and tastefully.”

Among his creations, are turnip and apple salad with wild herbs; the spit-roasted chicken served with buckwheat pasta “Crozets de Savoie” and artichoke thistle gratin; a trout and potato millefeuille with Satureja herb and finally, an Île flottante with Saint Genix pralines.

The light foods menu, which will be available at the hotel’s bar, uses the same alpine and plant inspirations but with a focus on well-being. These are evident in his quinoa and avocado dish served with a beetroot and bay leaf coulis, or the vitelotruffo and baby gem lettuce with cider vinegar.