Discover a truly exceptional restaurant in the heart of the Haute-Savoie, in Megève
Le 1920, two Michelin starred 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 menu is replaced from one season to the next and evolves as the months go by so as to use fully ripened produce.
Utterly convinced that the produce is the star of the show, Julien Gatillon pays particular attention to its origins. He works very closely with farmers and suppliers who are able to meet his exacting standards in terms quality. He is also mindful to maintain special links forged with the teams at La Compagnie fermière located in Favières-en-Brie, where milk calves are bred especially for him and who also supplies games hunted specifically for the restaurant.
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 2008 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 2010 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 in this Michelin-starred restaurant 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.
Since this winter, Damien Azemar has joined the team of Le 1920 restaurant as Head Sommelier. Gold medal winner at the Olympiades des métiers in 2012, his main task is to develop the wine list, which is already well-established with over 1 000 references.
Open everyday during French holidays and closed weekly on Sunday evening, Monday all day and Tuesday lunchtime outside this period.