La chèvre d'or
Côte d'Azur / French Riviera > Èze
Perched on the hillside of the medieval village of Èze, Château de la Chèvre d'Or overlooks both the Riviera hills and the Mediterranean Sea. From the restaurant, guests can contemplate the coastline and surrounding landscape, a setting that shapes the atmosphere of the dining experience.
Chef Tom Meyer, *Meilleur Ouvrier de France*, now heads the kitchen after working at Le Granite in Paris. His cuisine is characterized by precise technique, carefully prepared sauces and particular attention to presentation.
The menu evolves with the seasons, often switching from vegetables to herbs and seafood. Dishes may include Mediterranean mullet served with grilled shrimp and basil, or sardines accompanied by sea fennel and green herbs. Another preparation might combine cherry tomato, green melon, myrtle and purslane water.
Pastry chef Florent Margaillan oversees the dessert menu and completes the meal with dishes that follow the same seasonal approach.
Together, the kitchen and dining room teams present a menu shaped by Mediterranean ingredients and meticulous preparation, in one of the Côte d'Azur's most distinctive venues.
La Chèvre d'Or opens onto wide views of the Côte d'Azur coastline. Large windows overlook the Mediterranean, the bay of Villefranche and Cap Ferrat, placing the restaurant in the landscape that shapes its cuisine.Chef Tom Meyer, Meilleur Ouvrier de France in two thousand twenty-three, leads the kitchen with a menu conceived as a sequence of five to eight courses. His dishes focus on local ingredients, presented with meticulous technique and precise flavor combinations.
The cuisine often explores contrasting textures and aromas, while retaining a clear link to Mediterranean produce. Each plate reflects the chef's attention to detail and his interest in balanced, expressive flavors. Tom Meyer discovered cooking at an early age in the Jura region, where his parents ran a restaurant. After training with Anne-Sophie Pic in Valence, he continued his apprenticeship with Éric Pras at Maison Lameloise. He then joined the team at Hôtel de Ville in Crissier, working with chefs Benoît Violier and Franck Giovannini. In two thousand and seventeen, he was awarded the Prix Culinaire International Taittinger, an accolade that helped establish his reputation in French gastronomy. At La Chèvre d'Or, he presents a cuisine that reflects both his experience and the ingredients of the Mediterranean coast.
Contact information
Rue du Barri - 06360 Èze
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