Our first meal at Megeve was at La Cintra, next to the town square, alfresco under a bright but not exactly warm winter sun. By the way if you like 'people watching' La Cintra offers front row seats. I had sauteed veal kidneys on pasta and for Dora, a beautifully poached perch caught locally. Both well cooked, and super delicious. We were so impressed we returned for dinner as their daily special, Slow Cooked Head of Veal or 'Tete de Veau' was just too tempting to pass. Served on a trevet of colorful and tasty veggies it was a well orchestrated mix of textures between the cheek, the tongue and a couple of morsels I could not recognize but was assured they belonged to the same calf. The dish was the best of regional French fare. The restaurant was full, and extremely family oriented as it was winter break for French schools. We loved the scene of French parents teaching their kids the very art of culinary appreciation at an early age, some cannot be any older than 10 .... way to go!
Our first meal at Megeve was at La Cintra, next to the town square, alfresco under a bright but not exactly warm winter sun. By the way if you like 'people watching' La Cintra offers front row seats. I had sauteed veal kidneys on pasta and for Dora, a beautifully poached perch caught locally. Both well cooked, and super delicious. We were so impressed we returned for dinner as their daily special, Slow Cooked Head of Veal or 'Tete de Veau' was just too tempting to pass. Served on a trevet of colorful and tasty veggies it was a well orchestrated mix of textures between the cheek, the tongue and a couple of morsels I could not recognize but was assured they belonged to the same calf. The dish was the best of regional French fare. The restaurant was full, and extremely family oriented as it was winter break for French schools. We loved the scene of French parents teaching their kids the very art of culinary appreciation at an early age, some cannot be any older than 10 .... way to go! 
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