La Chèvre d’Or Gourmet Restaurant Michelin
Meilleur Ouvrier de France 2022
(Best Worker of France 2022)
It was in the Jura region, with parents working in a restaurant, that Tom Meyer discovered cooking at an early age. Working alongside his father, chef Hugo Meyer, young Tom's main ambition was to work in pastry. His first internship was in the pastry department of a Michelin-starred restaurant in the region. Then, he applied to work for chef Anne-Sophie Pic in Valence, hoping to join the pastry team, but it was two years of internship in the kitchen that paved the way for his remarkable destiny. Fascinated by the skills and techniques of the MOFs, Tom Meyer went on to join the brigade of chef Eric Pras at Maison Lameloise.
This was followed by his first encounter with La Chèvre d'Or in 2015, working alongside chef Roman Kervarrec. For the next three years, he worked at the Hôtel de Ville de Crissier in Switzerland alongside chef Franck Giovannini. During this time, he won the Taittinger International Culinary Prize in 2017. Tom Meyer returned to Maison Pic in 2018 as Head of R&D, working with the multi-starred chef to develop the menus for gourmet restaurants, bistros, and restaurants abroad. During these three years, in which he worked on all the types of cuisine that make up French savoir-faire, he reached the final of the Bocuse d'Or France in 2019.
Ready to finally take his first place as a chef, he opened the Granite gourmet restaurant in September 2021. The establishment quickly won rave reviews from the press and was awarded a Michelin star just six months after opening, in 2022. That same year, Tom Meyer was awarded the title of Meilleur Ouvrier de France.
For Tom Meyer, 2024 marks the obvious culmination of an extraordinary career. Asked by Thierry Naidu to succeed Arnaud Faye, he had no hesitation in returning to his beloved region, to the establishment he had admired for so many years. He intends to perpetuate the prestige of the establishment while bringing his own personal culinary identity to the table, so that he can be part of the long-term future of La Chèvre d'Or.
Florent Margaillan starts his pastry career at George V in Paris in 2008, then to the Castellet. In 2010, he became National Champion of Desserts in the professional category and returned to Paris at the restaurant Lassere as Second de pâtisserie. In 2013, he took 3rd place at the World Championship of Arts Sucrés and joined Franck Ferigutti, ‘Meilleur Ouvrier de France’ at the hôtel Terre Blanche in Fayence. L’Apogée, in Courchevel and Château Saint Martin were his next destination.
2015 was a major milestone for Florent’s career. He is finalist of the ‘Meilleur Ouvrier de France’ competition and join the team of Yannick Alléno at the Royal Mansour during 3 years. In 2018, he comes back in the south of France to work at the Grand Hotel du Cap Ferrat.
In 2023 he joins Chef Arnaud Faye, MOF, at the Château de la Chèvre d'Or for a new challenge. Today, alongside Chef Tom Meyer, who is taking over the kitchens, he will offer you his beautiful and tasty creations in our restaurants Les Remparts and at Café du Jardin. At our gourmet restaurant LA CHEVRE D’OR expect a timeless and incredible journey full of surprises.
