Marc Veyrat
Encyclopedia
Marc Veyrat is a French chef from the Haute-Savoie
region, who specialises in molecular gastronomy
and the use of mountain plants and herbs. Although he is hardly known in the American culinary scene, he is one of the most famous chefs in the European restaurant scene.
Veyrat is considered by some to be the best chef in the world. In addition to obtaining a total of six Michelin Stars
(three stars for each of his first two restaurants), he is the first cook to get the perfect grade of 20/20 in the Gault-Millau guide, for his two restaurants.
He was the owner of the restaurants la Maison de Marc Veyrat (or l'Auberge de l'Eridan) in Veyrier-du-Lac
and la Ferme de mon Père
in Megève
.
On 24 February 2009, he announced that he would cease all of his activities at la Maison de Marc Veyrat due to his declining health. The hotel is currently being run by his children.
He started a chain of organic "fast-food" restaurants all over France called la Cozna Vera. The first one opened in Annecy
in 2008 and was later closed in 2010. He has plans to built other restaurants in Épagny
, Brussels, and Paris.
His work was featured on the Discovery Channel
's Discovery Atlas:France Revealed
.
. Rather than using butter, flour, eggs, oil, or cream, he instead uses roots, mountain plants, mountain herbs, and wild flowers harvested in the French Alps
.
Haute-Savoie
Haute-Savoie is a French department in the Rhône-Alpes region of eastern France. It borders both Switzerland and Italy. The capital is Annecy. To the north is Lake Geneva and Switzerland; to the south and southeast are the Mont Blanc and Aravis mountain ranges and the French entrance to the Mont...
region, who specialises in molecular gastronomy
Molecular gastronomy
Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in...
and the use of mountain plants and herbs. Although he is hardly known in the American culinary scene, he is one of the most famous chefs in the European restaurant scene.
Veyrat is considered by some to be the best chef in the world. In addition to obtaining a total of six Michelin Stars
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
(three stars for each of his first two restaurants), he is the first cook to get the perfect grade of 20/20 in the Gault-Millau guide, for his two restaurants.
He was the owner of the restaurants la Maison de Marc Veyrat (or l'Auberge de l'Eridan) in Veyrier-du-Lac
Veyrier-du-Lac
Veyrier-du-Lac is a commune in the Haute-Savoie department in the Rhône-Alpes region in south-eastern France.-References:*...
and la Ferme de mon Père
La Ferme de Mon Père
La Ferme de Mon Père is a restaurant in Megève, France, owned by the French chef Marc Veyrat. It is famous for being one of two restaurants, both owned by Veyrat, to receive a perfect score from the French food guidebook Gault Millau...
in Megève
Megève
Megève is a commune in the Haute-Savoie department in the Rhône-Alpes region in south-eastern France.Megève is a famous ski resort near the Mont-Blanc in the French Alps...
.
On 24 February 2009, he announced that he would cease all of his activities at la Maison de Marc Veyrat due to his declining health. The hotel is currently being run by his children.
He started a chain of organic "fast-food" restaurants all over France called la Cozna Vera. The first one opened in Annecy
Annecy
Annecy is a commune in the Haute-Savoie department in the Rhône-Alpes region in south-eastern France.It lies on the northern tip of Lake Annecy , 35 kilometres south of Geneva.-Administration:...
in 2008 and was later closed in 2010. He has plans to built other restaurants in Épagny
Épagny, Haute-Savoie
Épagny is a commune in the Haute-Savoie department in the Rhône-Alpes region in south-eastern France.-References:*...
, Brussels, and Paris.
His work was featured on the Discovery Channel
Discovery Channel
Discovery Channel is an American satellite and cable specialty channel , founded by John Hendricks and distributed by Discovery Communications. It is a publicly traded company run by CEO David Zaslav...
's Discovery Atlas:France Revealed
Discovery Atlas
Discovery Atlas is a documentary television series on the Discovery Channel and Discovery HD Theater which focuses on the cultural, sociological, and natural aspects of various countries by exploring their different peoples, traditions, and lands. The documentary follows the lives and individual...
.
Cuisine
Marc Veyrat is known for his creativity and use of natural and organic ingredients. He specialises in molecular gastronomyMolecular gastronomy
Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in...
. Rather than using butter, flour, eggs, oil, or cream, he instead uses roots, mountain plants, mountain herbs, and wild flowers harvested in the French Alps
French Alps
The French Alps are those portions of the Alps mountain range which stand within France, located in the Rhône-Alpes and Provence-Alpes-Côte d'Azur regions....
.