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
Known for his mastery of powerful sauces and bold condiments, Tom Meyer presents a personal cuisine. Bold flavor combinations and complex aromas elevate the technique and expertise. Alongside signature creations that marked his journey, the chef embraces local terroir and wild harvesting. Flowers are prominently featured in his cooking, and the beauty of the plates is admired like a masterpiece before evoking a gustatory emotion.
Discover Chef Tom Meyer’s bio
Meine Küche will nicht beruhigen, sie will prägen. Ich möchte, dass ein Gericht einen Eindruck hinterlässt, wie ein Parfum, das man nicht vergisst. Ich schöpfe aus meinen Wurzeln, den Jahreszeiten und der rohen Kraft der Produkte, um leuchtende, kontrastreiche Teller zu kreieren, auf denen jedes Detail zählt. Im La Chèvre d'Or komponiere ich eine freie, persönliche und zutiefst lebendige Küche.
Tom Meyer
Best Craftsman of France 2023
Our Pastry Chef
The Sweet Composition of
Florent Margaillan
At the helm of the bakery and pastry teams for the three restaurants of La Chèvre d'Or and room service since 2023, Florent leads a brigade of fifteen talented individuals. His creations are all crafted with pure taste and indulgence in mind. Light yet refined, his desserts bring comfort and childhood memories through each bite, with flavors that honor French and Italian terroirs.
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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