International
Restaurant Serge Vieira celebrates 15 years with unique festivities
Singular menus, great names in gastronomy... For the 15ᵉ anniversary of the Serge Vieira restaurant, the house has come up with a series of unique festivities. Here's the program.
Already 15 years old... As with the 10 candles it blew out five years ago, the Serge Vieira restaurant is organizing a series of events to celebrate its anniversary. Less than a year after the chef's death, it's time to celebrate the cuisine of Château de Couffour. Régis Marcon, Sébastien Bras, Franck Putelat and no fewer than 25 other great names in gastronomy, above all friends of Serge Vieira and his wife Marie-Aude, have answered the call. A big guest list, for a big house, according to Marie-Aude Vieira"it was a no-brainer"."I said to myself, who do I want coming to my house? Friends and family.
It's now fifteen years since the Maison Serge Vieira (3 toques) opened its doors, on a spring day in 2009 that Marie-Aude Vieira remembers very well: "It was the euphoria of the first service, I remember, we took 35 covers, it was a bit crazy, all with a new team, it was really intense".
56-hand dinners
The establishment, for which Serge and Marie-Aude Vieira had a"real crush" and in which:"we could already see ourselves, with all our projects in mind", confides the house manager, will host four unique dinners. The restaurant, known for its commitment to seasonal cuisine, featuring local produce, will be hosting some exceptional dishes. Indeed, the guest chefs have each put their heart and soul into creating the dish of their choice for the menu. These menus, which Marie-Aude Vieira logically wished to place at the heart of her convictions for sustainable gastronomy, bring together the ideas of the chefs and producers of the Vieira house.
On May 3, 2024, June 3 and 17, as well as July 1ᵉʳ will be served"at the Serge Vieira restaurant a tasting menu with a dish from each chef", explains Marie-Aude Vieira.Guests will discover a starter by Fabrice Desvignes (Bocuse d'or 2007), a fish dish by Patrick Bertron and shellfish by Australian chef Dan Arnold.
Celebrations, not handovers
Marie-Aude Vieira's philosophy is clear: she does not see these festivities as"a last homage" to her late husband,"the house goes on and I hope there will be many more [festivities]" she adds. For her, it's more a celebration of fifteen years' work. Her vision and ambitions within the company are focused on the future:"We're going to continue to make the Serge Vieira name shine for a very long time to come". For the former maître d'hôtel, the presence of so many great names in gastronomy emanates essentially from a strong sense of kindness: "they're just friends who are here in support", even hoping to have the opportunity to repeat other events on this scale"This year, it's for the 15 years, for the 20 years, I hope we'll have plenty of other ideas."
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