La Table de l'Alpaga
Megève, France
⭐1 Star
The Experience
From Michelin Guide
How delightful it is to settle in at your table in this stylish but snug space, in which untreated and premium materials such as marble and oak have been used to create an authentic and timeless decor. At the fine dining restaurant, young chef Alexandre Baule (originally from Isère) brings vegetables to the fore in his bid to elevate Savoie produce. Also of note are the food and cocktail pairings (including alcohol-free options) devised by a talented barman. The bistro, open every day for dinner, serves up a fine regional repertoire. Comfortable guestrooms fitted out in chalets await, should you wish to extend the experience.
Unique Things
From Visitor Experiences
- Seasonal Inspiration: The chef draws inspiration from the Alpine environment to craft menus that mirror the changing seasons, using products from local craftsmen at the pace of the seasons.
- Focus on Vegetables: Young chef Alexandre Baule brings vegetables to the fore in his bid to elevate Savoie produce, highlighting local ingredients in his dishes.
- Authentic and Timeless Decor: The restaurant features an authentic and timeless decor using untreated and premium materials such as marble and oak, creating a stylish yet snug space.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Table de l'Alpaga in Megève include:
Local cheeses such as Reblochon, Abondance, and Tomme de Savoie, which reflect the rich dairy tradition of the Savoy region and are often featured in dishes or served with homemade bread and seasonal fruit.
Beef tartare with smoked egg yolk and caviar, highlighting premium beef and luxurious touches like caviar and the unique smoky flavor of the egg yolk, showcasing the restaurant's inventive approach to classic dishes.
Seared foie gras with raspberry and balsamic reduction, combining rich foie gras with the acidity and sweetness of raspberry and balsamic to create a balanced and elegant starter.
Roasted sea bass with asparagus and lemon emulsion, emphasizing fresh, high-quality fish paired with seasonal vegetables and a bright citrus sauce to enhance flavors.
Tender lamb shoulder with artichokes and morels, featuring locally sourced lamb and prized wild mushrooms, reflecting the alpine terroir and seasonal foraging.
These ingredients are significant as they represent the restaurant’s commitment to local sourcing, seasonal produce, and refined reinterpretations of Savoyard and French alpine cuisine, all crafted with contemporary techniques under the guidance of Chef Julien Machet.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- La Table de l'Alpaga (6 courses): €180
- La Table de l'Alpaga (8 courses): €220
Signature Dishes
- Blue Lobster: €95
Note: Prices are subject to change and may not be up-to-date.