anthony lamort, Le coeur de cristal restaurant in méribel

"ONE FOR ALL, ALL FOR ONE!"

 The famous motto immortalised by the pen of Alexandre Dumas obviously applies to the Three Musketeers of his novel but could just as well describe the team at Le Coeur de Cristal, where six assistant chefs are led by Anthony Lamort, a twenty-six year old chef in charge of the kitchen of Nicolas and Fanny Carrara's restaurant, for whom cuisine should always be sublime. 

 As a teenager, Anthony Lamort was already adept at experimenting with shapes and colours and took pleasure in combining flavours. This passion encouraged him to study at the hospitality and catering college in his native region of Brittany, after which he worked in several different establishments including at Protais in Beaune and Guarret in the Landes. It was the opportunity for him to experiment with different working methods, from the north to the south of France, which allowed him to build up his own vision of the profession. But as soon as he entered the hospitality scene, our young graduate showed a preference for seasonal work and quickly found himself at La Chapelle in Courchevel.

The experience was even better than he had hoped: "the atmosphere is unique while possessing all the key qualities, including the desire to surpass yourself". He enjoyed this frenetic rhythm so much that he didn't stop there and accumulated his professional experiences at Le Cap Horn, Le Panoramic and the resort's other top establishments. Then his true passion took over. He was tired of the big establishments and their huge turnover rate and wanted to move towards a more intimate culinary style mixing inventiveness and tradition. So when Nicolas Carrara offered him the opportunity to prove his talents at Le Coeur de Cristal, he jumped at the chance, certain to have, at last, found an establishment that would fit the bill.

"My number one priority is satisfying the clients, ensuring that the guests are happy and proposing a wide selection of products…Here everything is cooked the moment the order arrives so there is absolutely no room for error".

Anthony Lamort has learnt his lesson well: a theory that he applies for the 220 or so guests each day eager to savour his know-how. Savoyard salad with reblochon cheese 'lollipops', 'home smoked' salmon, cepe and morel mushroom ravioli are just a few of his trademark dishes. Thanks to the elegantly understated presentation and delicate aromas and flavours, all the dishes are evidence of the chef's motto: "fresh, tasty, and well presented".

His sensitivity to the sensory aspects of his dishes stimulate his creativity, and encourage him to frequently try his hand at new recipes, original combinations where the quality of the product is paramount, to the delight of his regular clients and first-time guests. The tartare of bass will not fail to surprise you by its originality and the finesse of its composition, grilled dishes will be cooked in front of you and in the traditional way, you will rediscover the deliciously fragrant flavour of home cooked chips… and what can we say about the desserts? A wide selection of tarts, mousses and cakes, each more colourful than the next, complete a dining experience dedicated to simplicity and good taste. What more could we ask for?

Portrait by
Charlotte Mounard