Julien Gatillon unveils his liqueur
A new Alpine delicacy is born in Megève. Chef Julien Julien GatillonNicolas Sibuet and their respective wives, Sonia and Marine, sign the first chapter of Au Bon Lait de Megève with a milk liqueur imagined as a wink to the winter evenings of yesteryear. Born from a long-confidential recipe and refined with the Revenaz family, distillers for four generations, the liqueur reveals a velvety texture, elegant milky aromas, discreet vanilla and a zest of lemon. A simple, precise product, rooted in its terroir. Available from mid-December in selected Megevan outlets, this creation opens the way to a gourmet universe: eau-de-vie, milk jam, berlingots, chocolates… A collection designed to celebrate the milk of Megeve and the art of living that surrounds it. To put under the Christmas tree….
