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Le Délicium

Restaurant in Megeve

Established since 1989, the Delicium, which was previously a creperie / snack has become the "big" Delicium since the early 2000s. The House was took from Mr. Petitot by the current shareholders, the chef "Arnaud Denax'' and the Manager responsible for the room and the service "Peter Nicolas" arrived since the mid-2000s in the restaurant.

The large room decorated with wood "Chalet" style is a deliberately modern design which gives a "Lounge" style to the whole room. Decorated with a musical setting, the establishment, which operates all year, receive you pleasantly from 11 a.m. until late at night especially in season. Quality fresh foods chosen by the chef and interpersonal skills of Nicolas Peter and his team are serving significantly to the excellent reputation of the place. A parking service is available even in the evening to ensure maximum service to customers.

Provencal and Italian cooking is subtly achieved and the quality of food makes you salivate in advance. Nothing is forgotten, neither the wines expertly chosen, nor the appetizers to make you wait for a drink, about the desserts, they are excellent...

All the serving team is particularly effective, especially at night in high season where they have reason to be overwhelmed! Tip: Booking is safer, if you want to be able to spend an evening at this place !

Le Délicium

Restaurant in Megeve

Nicolas Peter : Managing Partner, responsible for room service and public relations of the restaurant.

A native of Versailles near Paris, Nicolas Peter has traveled extensively after graduating from international business school. After a trip to Australia where he was Bartender, he joined Megève and Le Délicium in 2005 .

More room oriented, Nicolas soon found his marks in the service and little by little thanks to his relational nature, he has woven a long list of loyal customers attached to the restaurant as well as the managers. Thanks to the friendship developed with ''Chief Arnaud Denax'' the idea came to resume their establishment in 2008, when the previous owner wanted to sell, this is how Nicolas is now Manager, responsible for the public Relations and dining room, where he excels, not to mention having fun.

Arnaud Denax : Partner, chef

A native of the Basque Country, Arnaud began his career as a commis chef, then became pastry chef at Jacques Mégean with whom he learned to treat the truffle among others. Joining Le Délicium in 2000, he became its leader in 2004 after the departure of the previous cook, a catch on the fly as he says!

Discrete and rather isolated, Arnaud is a perfect addition to the ''team'' they form with Nicolas Peter. Although at its contact, ''Chef'' became someone easier to see in the room to greet his cients.

Working with passion, Arnaud aims to ''please'' and that's the secret of true chefs. Moreover, this year, he became a member of the ‘’Maitres restaurateur’’ guild that values chefs working with "fresh" with passion.

Thus 85% of its products are fresh and it shows in the quality of its cuisine that is simply delicious.

They are lucky they found each other, and that's good as the quality of Le Délicium deserves applause. They are certainly not aiming for the'' Michelin'' but who knows?