La Table De L'alpaga - Megève

We discovered a daring cuisine, and a great rigor, congratulations to the chef who used the local riches in his dishes. Special mention for the somelier/master of the room, who shattered by his sense of detail and his kindness. And especially to the pastry chef Tess Evans-Mialet, who, by his demand and precision, has come with humility to make us travel with his desserts.

Everything was perfect from beginning to end. We were impressed by the cuisine of chefs Alexandre Baule and Tess Evans-Mialet. Locally smiled products, inventive dishes and rich in flavor, perfect quantities, not to mention the kindness and professionalism of the sommelier room leader, we have only an haste, to return!

A very good service with very nice staff, a nice presentation of dishes but 4 out of 6 had a very bitter taste, which came to hide the other tastes...

It was a first in a starred restaurant, it was a great experience. We asked for a meal without meat and alcohol being Muslim. The chef delighted us, the dishes were refined, the staff with little care and very pedagogue in the presentation explanation of dishes and associations of flavors, a great thank you!

Nice discovery. A true and authentic service, orchestrated by epicureans. The kitchen is refined, the tastes are fair and the ingredients are delivered to the center of the menu. We especially loved the dish around the vegetables, which allowed to highlight the qualities of the chef with "simple" tastes. Bravo to Dorine for its ease and perfect knowledge of products! The cheese tray is magical!! For the wines, we were guided by sommelier chef Alexandre; beautiful discoveries. Finally, desserts are surprising with flavors that bring us back to our mountains. To redo or discover without waiting.