René et Maxime Meilleur

The story

René et Maxime Meilleur – Saint-Martin-de-Belleville: Two-Michelin-Star Alpine French Cuisine at La Bouitte

A Family Story in the Alps

On December 4, 1976, René and Marie-Louise Meilleur opened the doors of La Bouitte, a chalet in the hamlet of Saint-Marcel, high in the Belleville valley. What began as a small mountain refuge has become a five-star Relais & Châteaux hotel and a restaurant that holds two Michelin stars. In 1996, their son Maxime and his wife Delphine joined the family enterprise, and they never left. Today, the third generation is in the kitchen: Oscar and Calixte, René and Marie-Louise’s grandchildren, now work alongside their elders, perpetuating and reinventing the spirit of the house.

The restaurant is named after the two chefs who define its identity: René and Maxime Meilleur. “Exigence, respect, passion et recherche de l’excellence sont nos valeurs,” says René. Maxime adds, “Notre cuisine est un art de vivre.” Their cooking is described as chiseled, subtle, full of elegance, and sometimes playful – a signature that is deeply rooted in the Savoyard terroir yet entirely their own.

The Cuisine of René and Maxime

The kitchen at La Bouitte is an expression of two autodidacts, father and son, who share a visceral love for their native Savoie. Their Alpine French cuisine draws on the finest local products – from the alpages and mountain pastures – and transforms them with precision and emotion. The atmosphere of the dining room echoes this sincerity: old wood, stone, soft fabrics, and an extraordinary collection of Savoyard folk art create a space that feels like a family home rather than a formal restaurant.

“Ciselée, subtile, pleine d’élégance, parfois espiègle comme les jeux d’enfant” – that is how the house describes its gastronomic offering. The Michelin guide has recognised this excellence with two stars, praising the “excellent cooking” that reflects both tradition and a forward-looking spirit. Seasonal tasting menus and a carefully curated wine list complete the experience.

A New Generation

In 2026, La Bouitte celebrates 50 years of hospitality and the 100th season of Chef René and Marie-Louise. The arrival of Oscar and Calixte in the brigade marks a new chapter. They bring youthful energy while respecting the foundations laid by their grandparents and parents. The family’s commitment to transmission is palpable: “Une histoire de transmission qui s’écrit avec vous, saison après saison.”

Beyond the gastronomic restaurant, the property also houses Le Bistrot Simple & Meilleur, a more casual mountain table that highlights traditional Savoyard recipes. But it is at the two-star table of René and Maxime Meilleur that the full depth of Alpine French cuisine is revealed – a cuisine that is both a homecoming and a discovery.