25 octobre 2024
Florent Margaillan: The Art of Pastry at La Chèvre d’Or
MICHELIN
MICHELIN
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Upon entering the restaurant’s dining room, you are immediately immersed in an azure world like no other. The large picture windows offer a magnificent panorama of the coastline, encompassing in a single glance the deep blue sea, the Villefranche bay, and Cap Ferrat.
Virtual tour
The Taste of Emotion
A creative
and bold
et cuisine
La Chèvre d'Or, a Michelin two-star restaurant, welcomes you to discover the culinary world of our chef, Tom Meyer. His cuisine evokes emotional memories and highlights the finest products from our region.
Tom unveils a gastronomic performance of five to eight courses. The aromatic power of his creations is expressed through poetic contrasts, presented with graphic plating. From his roots to the shores of the Mediterranean, the chef invites you to follow him in his bright culinary universe.
Lunch menuDinner menu
The Talents of La Chèvre d'Or**
Recognized virtuosos
Best Craftsman of France 2023
La cuisine du chef
Tom Meyer
Tom Meyer discovered the world of kitchens at a very young age in the Jura, where his parents ran a restaurant. Working alongside his father, chef Hugo Meyer, the young Tom initially aspired to become a pastry chef. He applied to Anne-Sophie Pic in Valence hoping for a pastry position, but two intensive years on the savory side instead set the course of his remarkable career, and he was soon promoted to demi-chef de partie. Captivated by the craft and precision of France’s Meilleurs Ouvriers, Meyer next joined chef Éric Pras at the three-star Maison Lameloise—an experience that profoundly shaped his culinary path. His first encounter with La Chèvre d’Or came in 2015, when he worked under chef Roman Kervarrec. Year after year he applied to the legendary Hôtel de Ville in Crissier, Switzerland, and at last his dream came true: he joined the brigade of the late chef Benoît Violier. Despite Violier’s tragic passing, Meyer remained for three years under the leadership of chef Franck Giovannini. During this period he won the prestigious 2017 Taittinger International Culinary Prize, cementing both his drive to compete at the highest level and the emerging signature of his cuisine.
Discover Chef Tom Meyer’s bio
My cuisine does not seek your praise it seeks your remembrance. I want each dish to leave you with a lasting memory like a delicious perfume that you never forget. I search through my early experiences, in the various seasons and in the powerful contributions made by each product to create dishes that will light up your table, contrasting with each other and where each small detail counts. At the Chèvre D'Or, I present a cuisine free of all constraints that is deeply personal and very much alive.
Tom Meyer
Best Craftsman of France 2023
Our Pastry Chef
The Sweet Composition of
Florent Margaillan
Originally from the Hautes-Alpes, Florent Margaillan developed a taste for authentic flavours early on: his parents grew their own fruit and vegetables, so he quickly learned the importance of seasonality and short supply chains. Today he maintains close ties with farmers across southern France to source the region’s finest produce at peak ripeness. Florent began his career in 2008 at the prestigious Four Seasons Hotel George V in Paris, then moved to Hôtel du Castellet in the Var. In 2010 he was crowned Champion de France du Dessert and returned to Paris to join the pastry brigade at Restaurant Lasserre as sous-chef. After finishing third at the 2013 Mondial des Arts Sucrés, he worked with MOF chef Franck Ferigutti at Terre Blanche Hotel & Spa in Fayence, followed by seasons at L’Apogée Courchevel and Château Saint-Martin. The year 2015 proved pivotal: a finalist for Meilleur Ouvrier de France, he then spent three years in Yannick Alléno’s brigade at Royal Mansour in Marrakech. In 2018 Florent returned to the French Riviera as pastry chef of the Grand-Hôtel du Cap-Ferrat. In 2023 he succeeded Julien Dugourd as Pastry Chef of Château de la Chèvre d’Or. Leading a 17-strong team—and after a season working alongside chef Arnaud Faye—Florent has, since July 2024, overseen all sweet creations and bakery items that complement Executive Chef Tom Meyer’s cuisine.
Discover Florent Margaillan’s bioThe Sommelier
The Unique Selection of
Mathieu Selier
Coming from a family passionate about the culinary arts, our Head Sommelier grew up with strong values of craftsmanship and dedication. Drawn to haute cuisine from an early age, he built his experience in prestigious establishments such as Hôtel du Palais in Biarritz, The Greenhouse in London, Casadelmar in Corsica, La Réserve de la Pinède in Saint-Tropez, and the Merivale Group in Sydney. It was in 2013 that he discovered La Chèvre d’Or during a memorable dinner. Moved by the soul of the place, he immediately envisioned himself there and joined the establishment the following year. After several seasons between Courchevel (K2 Palace) and international experiences, he returned in 2018 to Château de La Chèvre d’Or, where he was trained by Philippe Magne with the goal of taking over the sommelier department. He officially became Head Sommelier in 2024. Now leading a team of nine sommeliers, he brings a generous yet demanding vision of his profession, built on attentiveness, transmission of knowledge, and emotion. For the past five years, he has been assisted by Albane Bouteiller, his Assistant Head Sommelier. Regular masterclasses with winemakers enrich the team's knowledge and nurture their passion—even in the most intense seasons. The wine list now features 1,800 selections and 34,000 bottles, many of which are stored in the aging cellar to ensure perfect maturity. A selection guided by emotion, precision, and the desire to create sincere pairings rooted in the excellence of our cuisine.
RESTAURANT DIRECTOR
Le chef d’orchestre
Yann Vaye
At La Chèvre d'Or, hospitality is a precious heritage passed down from generation to generation. For nearly ten years, our Restaurant Manager has embodied this spirit with a discreet, elegant, and deeply human presence. "The pleasure of welcoming was passed down to me by my mother, who always combined kindness and refinement to create moments rich in emotions." This personal sensitivity today fuels a vision of service based on sincerity, warmth, and simplicity, in respect of the great historical values of the Château. Trained by the best — Heston Blumenthal and Didier Fertilati at The Fat Duck, then Marion and Bruno Cirino at Hostellerie Jérôme — he has been able to combine the pursuit of excellence with a passion for human connections. In a place where history is felt in every detail, he and his team are committed to preserving the soul of the house: a service where discretion, warmth, and the depth of human connection are at the heart of every experience. Every gesture, every look, every word is designed to ensure that the experience of the gastronomic restaurant is more than just a dinner: it’s a meeting, an emotion, a memory that lasts.
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