Interview with Christophe Cote, chef at the Beef Lodge in Megève

In Megève, Maisons et Hôtels Sibuet hotels reign supreme, unveiling tables of excellence often considered the best in the resort. Here's an exclusive interview with Christophe Cote, chef of the Beef Bar at the Lodge Park, who's racking up the honors with his rare meats, refined and cooked to the highest standards.

YONDER: Hello, where does your passion for cooking come from?

Christophe Cote: From an early age, I felt a deep desire to work with quality products and express myself through manual labor. This passion for authentic ingredients and the pleasure of creating with my hands naturally led me to the kitchen.

Tell us a little about your background...

I trained in cooking, baking, pastry-making and butchery, which enabled me to acquire versatile expertise. I was lucky enough to work in prestigious and luxury establishments, from the Michelin-starred Chez Taillard restaurant to the kitchens of the legendary three-starred chef Bernard Loiseau. After a period in the armed forces, I felt the call of the kitchen and returned to my original vocation.

Who has had the greatest influence on your career?

Chefs such as Nicolas Le Bec and Michel Bras impressed me with their creativity and respect for the product, inspiring me to explore new techniques and combinations.

Do you have a favorite product?

Unsurprisingly, I'd say meat, for its richness and the countless techniques it allows you to explore.

How did your culinary approach evolve when you joined Les Maisons et Hôtels Sibuet?

At Beef Lodge, I adopted a product-centric approach, emphasizing the quality and authenticity of each of my creations. I can't stress this enough: the quality of the products on offer is paramount. We strive to combine tradition and finesse to offer an authentic and refined culinary experience, the signature of our restaurant in Megève.

Do you have a recipe from your childhood?

Household cake is a family recipe handed down from generation to generation, evoking warm memories and a treasured culinary tradition.

What was your favorite meal as a child?

Leg of lamb on Sundays at my grandmother's was memorable!

How would you define cooking?

For me, cooking is above all synonymous with pleasure. It's the pleasure of working with raw ingredients, transforming them with care and creativity, and, above all, bringing happiness to your guests. Each dish is an opportunity to tell a story, transmit emotions and create shared memories around the table.

Your signature dish?

Prime rib, a favorite of mine. At Beef Lodge, the restaurant of the Lodge Park, 5-star hotel in Megève, we offer every evening exceptional cuts cooked in an Argentinian oven, a method that gives the meat a unique, authentic flavor. I carefully select top-quality meats, maturing them to develop their aromas, and cooking them to perfection to obtain a caramelized crust and a tender, juicy heart. This dish is usually accompanied by homemade sauces, such as a subtle béarnaise or chipotle sauce, and toppings like truffled mashed potatoes or our famous Mac and cheese, a nod to our home territory.

And finally, what's the best piece of advice you've ever been given, the one that still guides your cooking today?

Work hard and never stop learning. It's essential to take an interest in raw products, to understand their origins, seasonality and processing techniques. Travel is also an invaluable source of enrichment, as it allows you to discover different culinary cultures, broaden your horizons and be inspired by new flavors. Last but not least, remain humble and passionate, because cooking is a constantly evolving art that requires dedication and curiosity.

Beef Lodge
100 Rue d'Arly, 74120 Megève
lodgepark.com/le-beef-lodge-megeve