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La Ferme de Mon Pere Review
Read our Lyon and the Alps hotel reviews. Or post your own.
La Ferme de Mon Père 
- Address: 367 rte. du Crêt, Megève, 74120
- Phone: 04-50-21-01-01
- Fax: 04-50-21-43-43
- www.marc-veyrat.com
- Price range: $$$$
- Location: Megeve
Fodor's Review:
"Environmental cuisine conveys a real message; the message of well-being." So proclaims the new culinary messiah and wunderkind, Marc Veyrat. Little wonder that this superb Savoyard inn has become one of Europe's latter-day culinary shrines, packed with critics and millionaires fighting to pay top dollar to taste the creations of this mega-talented chef. Past and future collide in the dazzling surroundings -- a Savoyard farmhouse that looks like it was put together by a Ralph Lauren on mushrooms. Farm implements, drying hams, old pots, and even moss growing out of the rough-hewn floorboards all add up to Farmhouse Chic with an edge. Amusing is the bread cart -- an antique crib. Not amusing, however, are the stables that Veyrat has concocted for resident cows, goats, sheep, and chickens -- they can be seen through glass panels in the floor, allowing animals and humans to eye each other as one devours the other. Foodies insist that Veyrat's creations -- fir-sap soup, bass cooked on slate, eggs infused with lichen and nutmeg, coquilles St-Jacques served up with a puree of dates in an essence of pink grapefruit, lobster with lovage and licorice root -- hurtle the lessons of Escoffier far into the 21st century. There are those, however, who will carp that Alpine haute cuisine is at best merely a question of distance above sea level, and at worst an oxymoron. Still, his creations are extraordinary events -- who can resist his Jar of Forgotten Vegetables, with Savoie Truffles and Master Dalí's Preferred Juice, or his Pan Fried Langoustine, with Sour Passion Fruit and Virtual Lichen Semolina (other signature dishes are found in our review for his La Maison de Marc Veyrat in Annecy)? Extraordinary, too, are his house-mortgaging prices: appetizers go for around EUR 70, main courses, EUR 110, and desserts, EUR 60, while his special tasting menus run EUR 270 and EUR 360. The restaurant is closed Monday; there is no lunch served Monday to Friday. Upstairs are guest rooms that are the last word in Alpine luxe. Note that from mid-April to mid-December, Veyrat and his chefs close this hotel and move to La Maison in Annecy.
- Hotel Details: 6 rooms, 3 apartments
- In-room: no a/c.
- In-hotel: restaurant, bar, some pets allowed (fee). minibar.
- Credit Cards: AE, DC, MC, V
- Closed: Closed mid-Apr.-mid-Dec.
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