Chef Tom Meyer crafts bold and refined Mediterranean cuisine at La Chèvre d’Or, in an exceptional setting in Èze. A four-hands dinner with the youngest triple-starred chef, Fabien Ferré, celebrates creativity, sharing, and seasonal products.
Iconic, the Hotel le Château de La Chèvre d’Or*****, nestled in the medieval village of Èze, is of pure beauty. Led by Thierry Naidu, this luxurious eagle’s nest combines richness and grandeur: an open-air museum within a flourishing 10-hectare garden, stunning views over the Côte d’Azur, rooms scattered in the heart of the village, and gourmet restaurants. Every step through the cobblestone alleys surrounded by stone walls invites rare contemplation!
Double-starred, the contemporary restaurant La Chèvre d’Or is a timeless gastronomic break, enhanced by the exceptional Mediterranean cuisine of Chef Tom Meyer.
Best Craftsman of France, winner of the international culinary award Le Taittinger, finalist of the Bocuse d’Or, and former owner of his starred restaurant in Paris, Chef Tom Meyer is a rising star of haute cuisine! This impressive record is due to his fervor, persistence, and limitless creativity!
Friends with Chef Fabien Ferré from La Table du Castellet*****, acclaimed as the youngest triple-starred chef, they take on the challenge of an unprecedented four-hands dinner!
Soft azure decor with fine gold accents, Louis XV style furniture, panoramic views with a sunset, attentive dynamic service… the restaurant boasts a unique charm! With 35,000 bottles in the cellar with 1,800 labels, Head Sommelier Mathieu Selier conducts extensive research with prestigious winemakers. The symphony of eight courses promises a memorable culinary experience.
Touched souls: Chefs Meyer and Ferré invite us on a sensory journey mingling boldness, creativity, and mastery of local cuisine.
Alchemy of flavors (white asparagus & pistachio, lamb & strawberry…), herbs and condiments divinely crafted (aloe vera lemon jelly, carcass oil…), striking sauces and juices (velvety grilled shrimp, poultry jus infused with sea bream bones…), and meticulously colorful plating! The sweet finishing touch by Pastry Chef Florent Margaillan with a dessert featuring an amazing and delicate play of textures (crystalline meringue with a tangy melting heart). Each dish is poetry and delights the palate!
The Meyer & Ferré alliance is a complementary emotional experience. Their cuisine respects the product and is rooted in seasonality. A balance between roots and modernity! A sequence of powerful, dynamic dishes with memorable surprises!
In a conversation with Chef Tom Meyer**
What do you love about your work?
“Many things: I love the joyful daily moments with my healthy and motivated team, guiding and helping my cooks evolve, and seeing them leave for other establishments with solid skills. I love creating new dishes and not resting on my laurels, it’s what excites me! I enjoy tasting the sauces before service, and I appreciate when I barely have to adjust them; it means my expectations are understood!
What are the most complicated moments?
The logistics of sourcing products to the Château, and the fear of not being delivered for any given reason. Also, I do not appreciate clients who are full of certainties and come to teach me my profession. I think everyone should stay in their own lane… giving feedback or not liking something as a client is positive and allows us to improve, but getting a cooking lesson because “someone” cooks mussels this way at home is something else (laughs).
Your dishes are remarkably crafted! How do you select your fish, meat, fruits, vegetables…?
I work with local producers. To inspire me and elevate a simple product, I want to know its land, its history, and its owner. This is essential for me. Interacting with producers also allows me to play with the maturity of a product, like fruit or vegetables, and work “custom-tailored” in the kitchen.
Fabien Ferré is a very talented chef with multiple awards; tell us about your meeting and the purpose of this four-hands dinner…
Fabien is a friendly coup de coeur! We met at his Table during a weekend when I took my wife for her birthday. He is a wonderful person with great values, a real leader with the soul of an athlete. This four-hands dinner allows us to offer our clients a friendly and festive moment with a menu where two teams put their heart into it! For us, it’s a moment of sharing and conviviality. At the end of the dinner, my entire team was proud to have hosted and welcomed the Castellet brigade properly!”
Practical Information:
Address: rue du Barri – 06360 Eze
Phone: 0492106661.
