Alexandre Baule plates the vegetables before the meat, and Michelin handed him a star for the inversion in 2023. La Table de l'Alpaga is the gastronomic room of the Alpaga — a Beaumier hotel up in Le Hameau, the hamlet above Megève — and it runs a winter season only, so the booking window is narrow and the regulars know it. Baule cooks the Savoie larder as the main event: a celery-and-mustard risotto, beetroot with mondeuse wine and a beet sorbet, Jerusalem artichoke in its own consommé. Reserve through the hotel, build in the drive up, and come for a long evening — not a refuel between runs.
The Kitchen
Order the tasting; there is no à la carte to fall back on. Baule, who trained under Christian Sinicropi at the Martinez and Sylvestre Wahid at Baumanière before coming to the Isère's doorstep, runs a set sequence built on the vegetable. The celery-and-mustard risotto is the dish that converts skeptics; the beetroot with mondeuse and beet sorbet and the Jerusalem-artichoke consommé show the same trick — a root or tuber carrying a course that fish or game would usually headline. Line-caught fish and mountain meat follow, never lead.
Prices run from about €120 for the vegetal menu to roughly €170 for six courses and €200 for eight, with wine or alcohol-free pairings on top — so a full evening with the flight lands in the €300s a head. Baule's one Michelin star, awarded in 2023 and held since, rewards the discipline rather than luxury garnish; there is no truffle-and-caviar reflex here. The kitchen sits inside the Alpaga at 66 Allée des Marmoussets in Le Hameau, the quiet hamlet above the centre of Megève. Take the pairing if you want the full argument; take the shorter menu if you want the cooking without the three-hour commitment.
The Room
Small and warm — marble, oak, low winter light and big windows onto the snow. The sound stays at an easy hum, so you can talk across the table without leaning in, and the tables are spaced generously enough to keep a conversation private. Service is jacketed but unstuffy; the room seats a few dozen, not a crowd. Dress smart — there is no jacket rule, but ski kit and trainers feel wrong. Ask for a window table when you book: the fire, the candlelight and the mountain dark do half the work before the first course lands.
Best for Proposal
Book this room for a proposal because three things line up: the drive up to Le Hameau makes the night feel chosen, the long tasting menu gives you an unhurried evening with natural pauses, and the spacing between tables keeps the question private. Time it for the cheese-and-dessert stretch, when the pace slows and the sommelier steps back. A winter booking — snow on the windows, the fire lit — does the rest. For more rooms like it, see Best for a proposal and the Megève dining guide.
Skip this if you want a quick post-ski plate of tartiflette — it is a multi-hour, vegetable-led tasting menu with no short à la carte, and it only opens in winter.
Frequently Asked Questions
Is La Table de l'Alpaga worth it?
Yes, if you want serious cooking rather than a quick mountain meal. Alexandre Baule has held one MICHELIN star since 2023 for a vegetable-led take on Savoie cuisine — think a celery-and-mustard risotto or beetroot with mondeuse wine and beet sorbet, with fish and game in support. Menus run from about €120 for the vegetal option to €200 for eight courses, pairings on top. Take the tasting and the wine flight; the kitchen is at its best building a sequence.
How do you book a table at La Table de l'Alpaga?
Reserve directly through the Alpaga hotel. The restaurant runs a winter season only — roughly mid-December to mid-March, Wednesday to Sunday — so book one to two weeks ahead in quieter weeks and three to four for Christmas, New Year and the February school holidays, when Megève fills with regulars. The room sits up in Le Hameau above the village, so build in the short drive, and flag dietary needs when you book since the kitchen runs set menus.
What is the dress code at La Table de l'Alpaga?
Smart, with no formal jacket requirement. This is an Alpine luxury hotel dining room, so swap the ski kit and trainers for something pulled together — a collared shirt or a dress is right. The mood is warm rather than stiff, and nobody will turn you away for being underdressed, but the room and the menu reward treating the evening as an occasion.
Is La Table de l'Alpaga good for a proposal?
Yes. The long tasting menu, the generously spaced tables and the quiet drive up to Le Hameau make it one of the better proposal rooms in Megève. Time the question for the slower cheese-and-dessert stretch, book a winter night for snow on the windows, and tell the team in advance so they can pace the room around you. See our Best for a proposal guide for more.