La Bouitte, 50 years of soul and transmission
In 1976, La Bouitte was born of a simple yet profound vision: to create a refuge rooted in the soul of alpine Savoy. In its early days, the restaurant served fondues and local cuisine, generous and sincere. A small house that has become a real place to live, faithful to its territory. The story begins with two voices. First that of a couple, then that of a father and son. In 1996, the arrival of Maxime Meilleur marked a turning point. A former biathlete in the French junior team, he brought the rigor of the sport, endurance and a taste for surpassing oneself. Gradually, he pushed the brigade towards a quest for the absolute, refining the culinary style without ever breaking with its roots. Alongside his father René Meilleur, transmission becomes a guiding principle, a constant dialogue between experience and impetus, memory and modernity. In 1998, Delphine Dagonet joined the adventure as head waiter. In the dining room, her high standards and warm welcome continue the spirit of the kitchen: to embody the best of Savoie, in its precision and warmth.
The winter of 2025 marks a symbolic milestone: for the first time, three generations join forces in the kitchen. Oscar and Calixte joined René and Maxime. The gesture is passed on, the eye sharpens and the story continues to be written. Fifty years of life, fifty years of passion, fifty years of family – and the conviction that the heart of the house beats stronger than ever.
