René et Maxime Meilleur

Here are three unique and unconventional aspects of the Michelin-starred restaurant René et Maxime Meilleur in Saint-Martin-de-Belleville:

1. Family-Run Culinary Affair with Multi-Generational Involvement
The restaurant is a true family enterprise where father René and son Maxime lead the kitchen, while other family members including the mother, daughter, and son-in-law actively participate in front-of-house and back-office roles. This creates a deeply personal and intimate dining experience rooted in family tradition.

2. Use of Local Wild Ingredients and Alpine Heritage
Their cuisine centers on local mountain terroir with ingredients like cheese, lake fish, and herbs and berries that René personally picks daily from nearby pastures. This connection to the natural alpine environment is reflected in dishes that blend traditional and contemporary styles, emphasizing regional authenticity and freshness.

3. Rustic, Alpine-Style Setting with Artisan Craftsmanship
The restaurant is housed in a building that evolved from René’s childhood home, featuring rustic decor such as cowbells hanging from the ceiling and ceramics on the walls. The space itself is a crafted homage to Savoie heritage, with many objects handmade by the family or local artisans. Guests can also stay overnight in the adjoining chalet styled in chic alpine design, enhancing the immersive mountain experience.

The most honored or signature ingredients at the Michelin-starred restaurant René et Maxime Meilleur in Saint-Martin-de-Belleville are:

• Reblochon cheese: Used notably in their signature dish Reblochon Fondue baked in bread, served with bacon-wrapped potatoes. This cheese is a celebrated regional product from Savoie and highlights their focus on local mountain terroir.

• Brown Trout: Sourced from nearby lakes such as Lake Geneva and Lac du Bourget, the Brown Trout à la meunière is a signature dish showcasing fresh, local fish.

• Unpasteurized cheeses like Serac: From the Vallons du Lou, these cheeses are integral to their cuisine, emphasizing authenticity and regional flavors.

• Aromatic herbs and berries: Picked daily by René from nearby pastures, including wild garlic and gentian, these ingredients add freshness and complexity to their dishes, reflecting the mountain environment.

• Duck foie gras: Featured in a signature dish with fresh corn galette and Saint-Marcel honey in a balsamic vinegar reduction, a dish that has been on the menu since the restaurant opened, symbolizing tradition and refinement.

These ingredients are significant as they embody the restaurant’s philosophy of combining tradition and modernity, focusing on the mountain terroir of Savoie with creative, precise preparations that reveal subtle flavor associations.