Perched between Nice and Monaco, La Chèvre d’Or occupies one of the most extraordinary settings on the French Riviera. Nestled within the medieval village of Èze, the property rises like an eagle’s nest on a limestone peak, commanding a panorama that stretches endlessly across the Mediterranean coastline. Since 1953, this mythical château has captivated guests with its unique blend of history, elegance, and breathtaking vistas. The dining rooms open toward the sea, where the interplay of light and horizon becomes part of the experience, adding an unparalleled sense of wonder to every culinary journey.
Suspended high above the Mediterranean, La Chèvre d’Or is a place where gastronomy takes on a luminous, almost poetic dimension. Holding two Michelin stars, the restaurant is guided by Executive Chef Tom Meyer, whose cuisine is shaped by memory, rooted in terroir, and heightened by creativity.
Meyer’s cooking is designed to leave an imprint beyond the meal itself. Each dish is conceived as a sensory composition—layered flavors, bold contrasts, and artistic plating working together to stir emotion. His menus, offered in five to eight movements, showcase the finest ingredients of the season in unexpected harmonies: red tuna lifted with shiso and kiwi, lobster paired with citrus wine and fig, veal sweetbread accompanied by Swiss chard and vin jaune, or raspberries brightened with verbena and camphor basil. Every plate is refined yet vivid, capturing both the vibrancy of the Côte d’Azur and the depth of French culinary tradition.
A Chef’s Path to Excellence
Tom Meyer’s journey into haute cuisine began in the Jura, where the kitchen was a natural extension of family life. Initially drawn to pastry, his career took a decisive turn when he entered Anne-Sophie Pic’s brigade in Valence.
From there, he progressed to Maison Lameloise under Éric Pras, before joining the celebrated Hôtel de Ville in Crissier, Switzerland. Working under Benoît Violier and later Franck Giovannini, he refined his craft with the discipline and artistry that define France’s great kitchens.
Recognition followed swiftly. In 2017 he won the Taittinger International Culinary Prize, confirming his place among the most promising chefs of his generation. In 2023 he earned the title of Meilleur Ouvrier de France, the highest distinction for French artisans. Today, at La Chèvre d’Or, he brings this breadth of experience to a cuisine that is both technical and deeply personal, balancing precision with imagination.
The Art of Pastry by Florent Margaillan
Pastry Chef Florent Margaillan brings refinement and creativity to La Chèvre d’Or. A native of the Hautes-Alpes, he grew up surrounded by seasonal produce, a foundation that defines his work today. After honing his craft at George V, Restaurant Lasserre, and the Royal Mansour, he earned titles such as Champion de France du Dessert. Now leading a 17-strong team, he designs desserts that are elegant, precise, and memorable, perfectly complementing Tom Meyer’s cuisine.
A Riviera Icon
What sets La Chèvre d’Or apart, beyond its remarkable cuisine, is the atmosphere: intimate yet elegant. Service is highly professional, ensuring that each guest enjoys a seamless journey from start to finish. With its harmony of elegance, intimacy, and flawless hospitality, La Chèvre d’Or stands as a true icon of the Riviera.
Address: Rue du Barri, 06360 Èze
Reservations: 04 92 10 66 61