Perched above the Mediterranean, Èze-Village imposes its steep rock and its striking view. In this spectacular setting, Tom Meyer took charge of the kitchens of La Chèvre d’Or, an emblematic house clinging to the cliff.
Meilleur Ouvrier de France 2023 and already starred in Paris, he now runs the two-star gastronomic restaurant at the château. His journey begins far from the Côte d’Azur, in a corner of Jura where catering is a family affair.
Tom Meyer, a child from Jura
Born in the Jura into a family of restaurateurs, Tom Meyer very quickly chose the kitchen. He started as demi-chef de partie at Anne-Sophie Pic in Valence, then joined Éric Pras’ Maison Lameloise, another bastion of great French cuisine.
He then discovered the balcony of Èze by joining the La Chèvre d’Or brigade with Ronan Kervarrec, before leaving for Switzerland in 2016. In Crissier, at the Hôtel de Ville, he worked with Benoît Violier then Franck Giovannini and won the Taittinger International Culinary Prize in 2017, laying the foundations for a competitive career.
From Granite to La Chèvre d’Or, a signature that asserts itself
After returning to Anne-Sophie Pic as test kitchen chef, he opened Granite in Paris in 2021 with the Éclore Group, and the address quickly won a star. Asked about his emblematic dishes, he warns: confides Tom Meyer in an interview with the media Food and Sens.
In 2024, called by director Thierry Naidu, Tom Meyer returns to the rock to take charge of all the castle’s kitchens, from gourmet to more casual tables. In his plates, a common thread stands out, that of citrus fruits:
A chef on the grill: tastes, models and daily life
The competitor also assumes his influences. To the question of models, he answers bluntly: And when he talks about his relationship with sweets, the tone becomes almost childish:
At home, the chef boasts instinctive cooking, far from white tablecloths. He confides: Enough to nourish, too, the ideas which he then carries to the plates of La Chèvre d’Or.
Who is Tom Meyer?
A Jura chef who runs La Chèvre d’Or.
Where does he cook?
At the two-star gourmet restaurant La Chèvre d’Or, in Èze-Village.
What is Tom Meyer’s favorite product?
Citrus fruits, present everywhere in his salty and sweet cuisine.
