Marc Veyrat
Marc Veyrat | |
|---|---|
| Born | May 8, 1950 Haute-Savoie, France |
| Occupation | Chef |
| Known for | Molecular gastronomy, use of alpine plants and herbs |
Marc Veyrat (born 8 May 1950) is a distinguished French chef originating from the Haute-Savoie area, known for his expertise in molecular gastronomy and his innovative use of alpine plants and herbs.
Throughout his career, Veyrat has been awarded nine Michelin Stars and notably became the first chef to achieve a flawless 20/20 score in the Gault et Millau guide for both of his initial dining establishments.
He formerly owned La Maison de Marc Veyrat (also called l'Auberge de l'Eridan) in Veyrier-du-Lac along with la Ferme de mon Père located in Megève. Presently, he runs La Maison des Bois situated in Manigod. Each of these three venues was honored with three Michelin stars during their tenure. In 2019, Veyrat’s La Maison des Bois was downgraded to two Michelin stars; following this, he initiated legal action against Michelin, challenging the star reduction as a misunderstanding.
On 24 February 2009, due to health issues, Veyrat discontinued operations at La Maison de Marc Veyrat; management of the hotel has since been taken over by his children.
In 2008, he introduced an organic "fast-food" concept named la Cozna Vera, opening its first branch in Annecy; however, this venture ceased operations by 2010. Expansion plans had included locations in Épagny, Brussels, and Paris.
His culinary artistry was showcased on the Discovery Channel program Discovery Atlas: France Revealed.
In December 2015, a French court penalized Veyrat with a €100,000 fine for unauthorized clearing of 7,000 square meters of protected woodland near one of his establishments.
Cuisine
Marc Veyrat is celebrated for his inventive approach and dedication to natural, organic produce. His specialty lies in molecular gastronomy, where he substitutes conventional ingredients such as butter, flour, eggs, oil, or cream with roots, mountain herbs, plants, and wildflowers harvested from the French Alps.
Controversy
In 2015, Veyrat faced a €100,000 fine imposed by French authorities for unlawfully clearing 7,000 square meters of protected forest and causing the drying out of safeguarded wetlands within the Alpine region. The ruling also required restoration efforts for the affected wetlands.
Following the revocation of his third Michelin star in the 2019 edition of the Red Guide, Veyrat sought to have his name removed from the guide; Michelin refused this request. He proceeded to sue Michelin demanding comprehensive disclosure of inspectors' reports and justification for the star loss. Veyrat described allegations concerning the use of English cheese in his recipes as "deeply insulting." Nonetheless, courts upheld Michelin’s autonomy in evaluations and ordered him to cover legal expenses.
Bibliography
- Fou de saveurs (1994)
- Herbier gourmand (1997)
- La cuisine paysanne (1998)
- Quatre saisons (à la carte) (2000)
- L'herbier des montagnes – Tout savoir sur les plantes et les fleurs d'altitude (2000)
- Déguster les plantes sauvages (2003)
- L'encyclopédie culinaire du XXIe siècle (2003)
- L'herbier à croquer (2004)
- Le gibier en 80 recettes (2004)
- Herbier gourmand (2004)
- Cuisine paysanne (2005)