Photo: DR

René and Maxime Meilleur, it is the singular journey of a father and a son, passionate autodidacts. Away from fashion, they have created a new art of cooking and entertaining.

René

The son of a cabinetmaker and a farmer, René acquired a potato field in 1976 in Saint Martin de Belleville (at the age of 26). With his wife Marie-Louise, he created there with his hands "La Bouitte", "small house" in dialect. It is a corner of paradise preserved in the Vanoise massif, at the gates of the largest domain in the world: The 3 Valleys. René and Marie-Louise serve fondue and local cuisine in their early days.

What roads we travelled ever since ! With creativity and common sense, they anticipate and create new trends. In 1985, a memorable dinner at Paul Bocuse's house caused a stir. René and Marie-Louise realize their dream. Passionate about gastronomy, they take the turn of haute cuisine.

Maxim

The arrival in 1996 of their son Maxime, gives a new impetus. Former biathlete in the French junior team, he draws his strength from the values ​​of sport: rigor, endurance and surpassing oneself. Gradually, he pushes the team towards a quest for the absolute.

A family of builders

His big sister, Sophie, joined the adventure in 2000, gradually creating 16 rooms and suites, full of charm. The whole family (spouses included) will deploy an energy to move mountains, to build this chalet stone after stone, year after year, and make it a unique den of culinary and oenological experiences.

A mountain of emotions

René and Maxime compose a cuisine dedicated to nature. La Bouitte is a rare balance between simplicity and elegance, between precision and risk-taking. "The House and our dishes resemble us: a teasing cuisine, with finesse, which awakens the Savoyard culinary heritage by paying it a most loyal tribute".

The rise of the stars in the Michelin Guide

In a single voice, René and Maxime Meilleur recognize that the 1st star, won in 2003, was hard to obtain because the Valley was not yet a gastronomic region like today. “The 1st star was the start of a great adventure for a cook and the whole village, a great spotlight on our House. But we had to wait until 2008 and the 2nd star to take a new step and offer a cuisine that really resembled us ”.

The 3rd star is a culmination. It is the first time in the history of French gastronomy that a father-son pair has obtained the 1st, 2nd and then the 3rd Michelin star in concert. As Maxime explains: “With my father, it is as if we had reached the top of the mountain, with a magnificent panorama in front of us. It's a new life that begins. With the desire to go even further, to deliver cuisine rooted in our Alpine heritage, and to discover exceptional products that are often overlooked ”.

United like the ten fingers of both hands, René and Maxime Meilleur will celebrate in 2016 the 40th anniversary of La Bouitte, and this year the 40th anniversary of Maxime. By winning the most beautiful star in their lives, 2015 promises to be an exceptional vintage for them and their loved ones.

More information on www.la-bouitte.com