Marc Veyrat

Marc Veyrat (May 8th 1950) is a large chief cook Savoyard French. Specialized in molecular Gastronomy, with twice three stars with the Guide Michelin since 1995 and better cook and 2x 20/20 in Gault-Millau since 2003 for its two restaurants of elite “ the Inn of Eridan ” of Veyrier-of-Lake and “ the Farm of my Father ” to Megève.

Biography

Marc Veyrat is born the May 8th 1950 with Annecy in Haute-Savoie. He is resulting from a long line of Paysan S Tradition nels Savoyard. He passes his youth to Manigod in the middle of the massive of Aravis in a firm traditional Savoyard between Clusaz and the Col of Aravis where his/her parents create rooms & table of hosts to the farm where he develops his taste for the Gastronomie.

Each day, Marc Veyrat traverses six kilometers with foot to go to the public school nearest (his/her grandfather is annoyed with the religious school of the village). It picking along the way of the Botanical grass S aromatic which he learns how to know. The meals of its youth are simple and rustic. Marc Veyrat is a Autodidacte and did not make any university of kitchen nor be raises famous big bosses of the Gastronomie (what is rare in its field).

In 1978 28 years old, it opens its first inn with Manigod (the village of its childhood) where it officiates during eight years.

Eridan in Annecy

In 1985 it sells its inn of Manigod and opens Eridan , a traditional restaurant in a villa which it renovates with Annecy. It is made a notoriety in the gastronomical medium and quickly obtains its first star of the Guide Michelin in 1986 then its second star in 1987.

In 1989 and 1990 Marc is elected “better cook of the year” with the exceptional note of 19,5/20 in Gault-Millau.

Inn of Eridan or House of Marc Veyrat in Veyrier of the Lake

In 1992 Marc creates the Inn of Eridan (or Maison of Marc Veyrat ) an old vast residence of holiday blue azure of the beginning of the century, the feet in water , at the edge of the Lac of Annecy to Veyrier-of-Lake to 6 km of Annecy. It is involved in debt heavily for many years and flirte regularly with voluntary liquidation in spite of its important business success (it is necessary to hold six months in advance to eat with its table).

In 1995 it obtains its prestigious Third star of the Guide Michelin and titrates it of “Chief of the year” in March.

In 1996 Marc Veyrat is crowned better chief by the Wine Spectator (culinary guide of reference to the the United States celebrates).

The Farm of my Father with Megève

In 1999 Marc opens one second inn: “ the Farm of my Father ” to Megève, counterpart of the typical rural traditional farm Savoyard of its childhood and spends its winters to Megève and its summers to Veyrier-of-Lake by moving each time its culinary material and its teams. In 2000 the Gault-Millau decrees the “ to him Toque of Exception ”

In 2001 its two restaurants for which it creates different menus of season obtain 19/20 in Gault-Millau and “ the Farm of my father ” of Megève is crowned of three stars to the Guide Michelin. He is the only large cook with Eugenie Brazier in 1933 and Alain Ducasse since 1996 to obtain two foix three stars with the Guide Michelin.

In 2003 in February, it is the first large chief cook of the history of the Gastronomie to obtain the supreme and perfect note ultra mediatized of 20/20 of the famous guide of reference Gault-Millau.

In 2004 the Gault-Millau also grants 20/20 to him for its restaurant of Megève while preserving its 20/20 for its restaurant of Veyrier-of-Lake.

The Roland Garros in Paris

In 2005 Marc Veyrat launches out in a new challenge Paris IEN by creating the restaurant “the Roland Garros” in prestigious Federal Pavillon in full heart of famous the Stade of Tennis Roland-Garros in the 16th district of Paris. Tally of exception vis-a-vis the Central Court. Environment club-house of cosy charm, one of the most beautiful terraces of greenery flowered of Paris, wintergarden under canopies, superb grill room and chimney decorated by the designer Miguel Cancio Martins. It creates for this new restoring the chart “V” realized by the chief Xavier Rousseau: “V like plant, green and true… vaporous and voluptuous…”

Marc also creates a new concept for his “ Auberge of Eridan ” of Veyrier-of-Lake: I will install the kitchen in the middle of the room of restoration, without separation with the guests. It is single in the gastronomy.

In November 2006, it sells its inn “ the farm of my father ” after 8 years of success of elite with the business man Roger Zannier.

Marc also studies a new concept of ecological restaurant 100% which could practically live in autarky with renewable energies and the Recycling. He plans to open this “experimental, gastronomical and biological” restaurant in the commune of his childhood of Manigod where he will cultivate itself his aromatic plants in a garden of 5.000 m ².

Kitchen of Marc Veyrat

Marc Veyrat is a genius of the ultra gastronomy creative and innovates in the culinary genius by inventing techniques of molecular Gastronomie “to amplify” the Goût S of food. Impassioned aromatic Herbs, of aromatic Plants, root S and Fleur S edible savages of the the Alps. It replaces the Farine, the Huile, the cream or the Beurre… by plants Botanique S Diététique S of the mountains that it picking itself. It combines the regional Tradition S, of the Terroir, the Botanique, with its Créativité except standards and of the techniques of biochemical Cuisine natural modern.

It privileges the juices of cooking, the bubble S of Légume S, the Infusion S of Plante S, the Décoction S without addition of grease, and uses methods of innovative cookings as for example cooking at very low temperature by -40°C with the Azote liquid.

He says himself influenced by the chief three stars Joel Robuchon and by the Botaniste François Couplan which he describes as larger Botaniste world.

Quotations

François Couplan is largest Botaniste in the world. It enabled me to progress in my trade and to bring a completely new image.

I am obnubilated by the Air, the ground and the Eau. To safeguard our environment, I think only of that. For the moment, one goes right in the wall.

When the lamps die out on an establishment, it is that they will be re-ignited on another. I am a creator. I like generosity, the renewal, it is what justifies me and guides me.

There is a table of Degans, a companion of Dali, which is called “the Jouissance”. One sees a man with table there, glass of pétrus to the hand, a truffle in crust in front of him, of the full Foie gras the mouth. And the eye with closed half… Eh well, me, I would like to die like that: in the absolute pleasure.

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