Le 1920, 2 Michelin-starred restaurant
Discover the Chalet du Mont d'Arbois gastronomic restaurant
This enchanting experience begins as soon as you make your reservation and continues with the interior decoration of the dining room that naturally extends the character of the mountain-themed chalet. Opening up onto the garden in summer, it tucks itself up again in winter to provide a warm, cosy atmosphere. The restaurant’s natural beauty is showcased by the arches, natural wood-coffered ceiling, parquet flooring and hexagonal floor tiles with added warmth from the crackling fire continually burning in the fireplace. The emphasis is on comfort and privacy with high benches and soft armchairs.Frescos by Thierry Bruet, featured in a cartoon depicting the resort in the Roaring Twenties, set a refined yet playful tone.Tablecloths and glasses bearing the Rothschild family crest add a touch of the exceptional, as does the tableware, silver cutlery and floral decorations. They honour the attraction of a great house where tableside carving and flambéing is still practised.
The restaurant here menu stands out thanks to a stock of specialities held dear to the Rothschild family. Fillets of line-fished sole meunière, spit-roasted Bresse Miéral poultry, Soufflé and a Paris Brest by pastry chef Jérôme Berdelou or Gamberonis from the Gulf of Genoa in Kristal caviar and large crispy cage-fished langoustines, that is redone each season feature among the restaurant’s must-have recipes.
On the provisions side, winter game, veal, some cheeses including free-range AOP (protected designation of origin) brie de Meaux and butter come straight from the Ferme des 30 Arpents which belongs to the family. When it comes to the wine list, numerous bottles display its prestigious coat of arms.
Julien Gatillon in the kitchen
Between the time when he undertook his first work placement at the age of 16 in the kitchens of Le Chalet du Mont d’Arbois and his return there as Chef at 26 years of age, Julien Gatillon worked hard to achieve excellence in the Michelin school of cuisine. Under the supervision of chefs Benoît Violier and Franck Giovannini, he spent four years learning the basics and moved progressively through the ranks, starting with shellfish, poultry and feathered game and moving on to meat, fish, decoration and pantry. Encouraged by Benoît Violier, he won his first contest in 2007 in Arpageon. With a degree of reluctance but maintaining steadfast links with the team there. He left this establishment to spend a year at the Relais & Châteaux de la Pinsonnière in Quebec before he joined in 2009 Yannick Alléno’s team at the Meurice. In just three years, he moved up from chef de partie to sous-chef. Increasingly instinctive by nature, he became acquainted with a more modern approach to presentation and broadened out to work with produce from the new world. He also confirmed his taste for a challenge by taking part in the very first Concours de la Présidence de la République, where he came second, before he was offered his first position as Chef here in Megève at 26 years of age with Anthony Carballo and Jean-Baptiste Doualan in the kitchen and his pastry chef Jérôme Berdelou.
Olivier Alglave in the dining room
1st prize winner at la Coupe Georges Baptiste France and Europe in 2012, finalist at the Meilleurs Ouvriers de France Maître d’hôtel, Service and Table Arts in 2015, Olivier Alglave shares the taste for a challenge and excellence with Chef Julien Gatillon. But this is not their only trait in common. From the same generation, they understand how Le Chalet du Mont d’Arbois operates having both already worked there and having moved through the ranks of the Meurice.
As head of the dining room, he is the master of a choreography with his assistant Maxime Bastard, after working at Le Meurice, which gives the impression of a perfectly coordinated team. He is in possession of a certain grace which is combined with precision when he carves or flambés tableside.
Closed weekly on Sunday evening, Monday all day and Tuesday lunchtime.