The M’s restaurant welcomes each winter with his two Michelin-star Chef Edouard LOUBET, who will create the restaurant and bar menus for an authentic culinary adventure.
Among his creations, guests at Le M de Megève’s restaurant will be able to order the roasted and smoked duck breast seasoned with caraway herb and served with Parmentier crozets pasta; and the seabass served with sage sauce and a bouquet of green beans.
Le M restaurant, proposes a menu for lunch on the theme «Pot of the Day” and a new menu for children. The latecomers can also enjoy this “Pot of the Day » in room dining (also available on summer season). Every evening, a new Rotisserie Spit offers the pleasure of tasting various grilled meats. This area is transformed at tea time to propose pancakes and waffles.
Here you will find regional flavors, according to the season in a trendy, mountain spirit.
The product is cooked simply with taste and is the star of this intimate and convivial place.
A range of regional flavours, according to the season, in a chic, mountain way.
Also enjoy the Rôtissoire and discover a full range of regional flavours, according to the season, in a "chic and mountain" spirit.
This winter: Le M Restaurant offers you the first healthy and gastronomic menu, wich associate Chef Loubet’s philosophy, his knowledge of plants and local produce with the expertise in holistic wellbeing of Le Spa by Clarins.
About the Chef - Present at the M only on winter season: Concerned about ecology and well-being, Edouard Loubet doesn’t let anything happen coincidentally and wants every detail to reflect his philosophy and look on life, creativity and nature.
His philosophy: freedom of creating authentic flavours
Edouard Loubet respects his profession by not letting settings and rules restrain creativity. It is through nature that he gets his energy and inspiration.
“I aspire to recognise a taste of authenticity in each dish, to relive my childhood’s memories and dreams. I aim simplicity. I prefer simple veal sweetbreads with a light yet stimulating sauce. I privilege flavours to technics.”
He wants to preserve the taste of authenticity before everything else: “Our challenge is to stay true, to do right and good. A rack of lamb should taste like a rack of lamb”