Luxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoLuxury HotelsDirectoryBeach ResortsBoutiqueParisLondonNew YorkTokyoMegève Bois Hotel features restaurants led by Chef Elvis Dedi, offering both convivial cooking with Italian and French influences at Le Simon and elevated gastronomic experiences at The Andrew. The hotel's wine cellar houses an impressive collection of 850 labels, complementing the culinary offerings. Guests can also participate in cooking classes and wine education experiences directly with the chef.
Check availability Official websiteMegève Bois Hotel features restaurants that showcase Chef Elvis Dedi's culinary philosophy and range. Le Simon presents a convivial style of cooking, with Italian and French influences in an approachable, warm setting. In contrast, The Andrew takes a more gastronomic approach, offering elevated preparations that showcase the chef's technical skill and creative vision.
This dual-venue approach allows guests to choose their dining experience based on mood and occasion. Whether seeking an intimate dinner at Le Simon or an ambitious gastronomic journey at The Andrew, the hotel's dining program reflects the chef's versatility and the property's commitment to culinary excellence.
Chef Elvis Dedi leads the culinary program at Megève Bois, bringing both technical expertise and a philosophy rooted in convivial, guest-centered cooking. His approach at Le Simon emphasizes the comfort and accessibility of Italian and French culinary traditions, prepared with refinement and care. At The Andrew, he shifts to a more ambitious gastronomic register while maintaining his core approach to flavor and technique.
The hotel cultivates a strong gastronomic identity through its exceptional wine cellar, which brings together 850 labels representing diverse regions, styles, and producers. This collection reflects the same curatorial approach the Maîtres de maison apply to the hotel's art program. Beyond simply offering wine with meals, the hotel provides oenology courses and wine tastings, allowing interested guests to deepen their knowledge and appreciation.
The extensive cellar ensures that both restaurants can offer carefully considered wine pairings that complement Chef Dedi's cooking. This integration of wine and cuisine underscores the property's commitment to comprehensive gastronomic hospitality.
Megève Bois Hotel extends its culinary program beyond the dining room through individual and group cooking classes conducted by Chef Elvis Dedi. These sessions allow guests to learn directly from the chef, gaining insight into his techniques, philosophy, and approach to cooking. The property also offers oenology courses and wine tastings, creating a comprehensive educational experience for food and wine enthusiasts.
The hotel features restaurants including Le Simon, serving cooking with Italian and French influences, and The Andrew, offering a more gastronomic approach.
Chef Elvis Dedi leads the culinary program at the hotel's restaurants.
The restaurants feature Italian and French influences, with Le Simon emphasizing convivial cooking and The Andrew taking a gastronomic approach.
The wine cellar features 850 labels from diverse regions and producers.
Yes, the hotel offers individual and group cooking classes with Chef Elvis Dedi, as well as oenology courses and wine tastings.
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