There are cooking stories that seem like life shortcuts. That of chef Tom Meyer, perched today at the top of La Chèvre d’Or in Èze, has all the makings of a well-crafted scenario: the son of restaurateurs from the Jura, a marked taste for sweets, and a thunderous arrival on a rock with a somewhat severe architecture but a prodigious view. Behind the very elaborate plates, an already dense course, built at a fast pace.
For a little over a year, Tom Meyer has taken the reins of the 2-star gastronomic restaurant at the Relais & Châteaux d’Èze-Village, between Nice and Monaco. Under his leadership and that of the director of the premises, Thierry Naidu, the house abandoned a decor considered outdated for a sober and natural dining room which leaves all the light to the contents of the plate. A metamorphosis which adds to an already impressive CV, but its story begins far from the Riviera.
From Jura to Granite, an express journey for Tom Meyer
Born in the Jura, into a family of restaurateurs, Tom Meyer found his place behind the stove very early on. He started as demi-chef de partie at Anne-Sophie Pic in Valence, then continued his journey to Chagny, at Éric Pras’ Maison Lameloise. He then joined La Chèvre d’Or for the first time, with Ronan Kervarrec, before leaving in 2016 for Crissier, at the Hôtel de Ville, where he worked under the direction of Benoît Violier then Franck Giovannini and competed in major competitions such as the Taittinger Culinary Prize.
A year after Anne-Sophie Pic, the chef gave her a position as test kitchen chef. Three years later, Stéphane Manigold, founder of the Éclore Group, suggested that he open Granite in Paris. The restaurant was opened in 2021, quickly obtained a Michelin star and confirmed the rise in power of this cook who at the same time won the title of Meilleur Ouvrier de France in 2022. His arrival in Èze appears to be the logical continuation of an already exemplary itinerary.
La Chèvre d’Or, the Riviera cocoon of chef Tom Meyer
When Tom Meyer returned to La Chèvre d’Or, “a little over a year ago”, he found a spectacular site, hanging above the Mediterranean, but a room that needed to be developed. Under the leadership of Thierry Naidu, the establishment has changed its look: gone is the dated spirit, replaced by a refined, mineral setting, which highlights its already two-star cuisine. The chef now orchestrates the entire culinary offering of the house, from gourmet to more casual tables.
In this revisited setting, Tom Meyer also assumes his models. , he confides to Food & Sens. A tribute to a chef who knew how to build an empire while maintaining an identifiable culinary style, a balance to which the young MOF seems sensitive.
A cuisine of citrus fruits, delicacy and freedom
Asked about his signature dishes, however, he refuses to be confined. This refusal of routine is accompanied by a very clear common thread: the sun-drenched fruits of the coast.
Behind the seriousness of the tricolor collar, there is also a real delicacy. And at home, he boasts a cuisine of the moment and improvisation:
Who is Chef Tom Meyer?
Tom Meyer is a French chef born in the Jura, Meilleur Ouvrier de France 2022, passed by Anne-Sophie Pic, Lameloise, Crissier and founder of Granite in Paris, before taking the helm of La Chèvre d’Or in Èze.
Where is Tom Meyer’s La Chèvre d’Or restaurant located?
La Chèvre d’Or is located in Èze-Village, on the Côte d’Azur, between Nice and Monaco, in a Relais & Châteaux hotel perched on a rock overlooking the Mediterranean.
What are Tom Meyer’s signature dishes?
The chef cites his own style of beef tongue and flowering artichoke as emblematic dishes, while reminding us that he refuses to be fixed in a single signature dish.
Why are citrus fruits so present in Tom Meyer’s cuisine?
Tom Meyer uses citrus fruits everywhere for their subtle and varied flavors, exploiting zest, pulp and heart, both savory and sweet, in infused, candied or browned form.
Is Tom Meyer Meilleur Ouvrier de France?
Yes, Tom Meyer obtained the title of Meilleur Ouvrier de France in gourmet cuisine during the class of 2022, a major recognition in his career.
