Le Saint-Nicolas - Au Coin du Feu

Rating: 15
Author: Gault&Millau

74120 MEGÈVE

15/20
Remarkable Restaurant

BOOK

12 PHOTOS

Chef: Julien Gatillon
Cooking: French | Gastronomic
Style: Altitude | Exceptional setting | Romantic

Budget (€)

Indicative price per person (excl. drinks)

115

Gault&Millau's review 2026

In just a few years, Le Saint Nicolas has become one of the most sought-after restaurants in Megève. Don’t expect decor designed by interior designers on ketamine, or waiters more interested in your wallet than in doing their job. The restaurant has been run for 12 years by Nicolas Grivet, who is now assisted by his son Arthur. In the kitchen, the transition has been seamless. Marvin Lance has left the mountains for his native Normandy, and Sébastien Tasset has made the reverse journey from Essonne to discover the joys of alpine herbs. Here, the chef creates elegant, precise cuisine without any pretension. You can sense his desire to embrace this Alpine region, and it’s a success. We just hope he’ll have a few more months to come up with dishes that are a little less traditional. On the menu: the Savoie free-range egg, richly flavored with cumin, is served with a delicious combination of Jerusalem artichokes and roasted chestnuts. The line-caught sea bass with puffed scales is served with a majestic charred leek and a chimichurri made with alpine herbs. And if you love beautifully aged meats, this juniper-infused beef tenderloin served with a Mondeuse cheese sauce is sure to satisfy your appetite. The “Esprit alpin” menu, priced at 115 euros for five full courses, is undoubtedly the best option: pan-seared foie gras and roasted Williams pear with génépi and mountain honey; a lovely free-range chicken from the Aravis mountains with a superb black garlic sauce (though they really should leave us a sauceboat so we can savor every last drop of this succulent nectar). And after a cheese cart that could use a bit more variety and indulgence, you can savor some truly excellent desserts, including this creation featuring chestnuts, génépi, mandarin, yuzu, and gingerbread. The wine list has been revamped, which is a good thing: it now features vintage wines and younger winemakers. Editor’s Note: In early July 2026, we learned that Julien Gatillon is taking over as head chef at the restaurant. We’ll have more on that later.