Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Marc Veyrat boards the Train Bleu for an exceptional dinner

Marc Veyrat boards the Train Bleu for an exceptional dinner

Nell Giroir | 3/15/25, 9:42 AM
Disable your adblocker

On April 2, 2025, Le Train Bleu welcomes Marc Veyrat for an unprecedented gastronomic stopover alongside Michel Rostang and Samir Balia. A culinary journey from Paris to the summits of Savoy.

For several years now, Le Train Bleu (1 toque) has been inviting renowned chefs to sign up for four-hand dinners, creating unprecedented culinary encounters. after Jean Sulpice, Emmanuel Renaut and Georges Blanc, it's Marc Veyrat's turn to embark on a unique experience. He will bring his world of plants and creativity to the heart of the Gare de Lyon, for an exceptional menu designed with Michel Rostang and Samir Balia, head of the kitchens.

A summit meeting between Paris and Savoie

through these collaborations, Le Train Bleu forges links between the capital and the French terroir. This year's event features Savoie, Marc Veyrat's native land and an inexhaustible source of inspiration. Wild herbs, raw produce and daring combinations will be the order of the day at this meeting between Paris and Megève, where the alchemy between the chefs promises a memorable gustatory voyage.

Marc Veyrat, close to nature

Heir to a mountain terroir, Marc Veyrat draws his inspiration from alpine pastures, wild plants and the richness of vegetation. His approach, a blend of tradition and innovation, transforms each plate into a unique sensory experience, where nature expresses itself with strength and harmony.

Born into a Savoyard farming family, he grew up on the family farm, where his parents ran a bed and breakfast. This closeness to the land has had a profound influence on his cuisine, which sublimates products while respecting their essence. The only chef ? to have twice been awarded 20/20 by Gault&Millau, he is renowned for his audacity and quest for authenticity, constantly pushing back the boundaries of taste.

A menu in six acts by Marc Veyrat

For this unique dinner, the chefs have devised a menu in six acts, designed as a tribute to seasonal produce and the skills that bring it to life. Amuse-bouches, starters, main courses and desserts will make up this exceptional meal, with each plate recounting a fragment of the dialogue between Paris and the Alps. An ephemeral culinary stopover, priced at 240 euros, to be discovered on April 2.

  • Reservations can be made on the Train Bleu website or by telephone: 01 43 43 09 06.
  • Where? Gare de Lyon, Place Louis Armand hall 1, 75012 Paris
Disable your adblocker

These news might interest you

8 restaurants indiens référencés chez Gault&Millau
News & Events
8 restaurants indiens référencés chez Gault&Millau
Gault&Millau met en lumière pour vous huit restaurants indiens à Paris et ailleurs en France, preuve du dynamisme et de la diversité de cette cuisine. Des adresses raffinées aux tables plus contemporaines, voici nos recommandations.
Direction l’Île-de-France avec le guide régional Gault&Millau 2026
News & Events
Direction l’Île-de-France avec le guide régional Gault&Millau 2026
Gault&Millau poursuit son tour de France avec la région Île-de-France. À travers 69 villes, découvrez la sélection 2026 de nos enquêteurs, entre hôtels, restaurants et artisans qui valent le détour.
La Mirande ressuscite l’esprit du XVIIIᵉ siècle avec un bal costumé
Hotels & Bed & Breakfast
La Mirande ressuscite l’esprit du XVIIIᵉ siècle avec un bal costumé
Le 25 octobre 2025, l’hôtel La Mirande à Avignon convie ses hôtes à une immersion dans le Siècle des Lumières avec la première édition de son bal costumé. Voici toutes les informations.
Sylvain Renzetti invite Mathieu Martin au Son’ pour 2 dîners à 4 mains à Bordeaux
News & Events
Sylvain Renzetti invite Mathieu Martin au Son’ pour 2 dîners à 4 mains à Bordeaux
Les 18 et 19 septembre 2025, le restaurant Son’ à Bordeaux accueillera deux dîners inédits à quatre mains, réunissant son chef Sylvain Renzetti et Mathieu Martin, chef du Saint-James Bouliac.
Food Express : quand le wagon-bar devient œuvre d’art
News & Events
Food Express : quand le wagon-bar devient œuvre d’art
Du grill-express au burger du TGV, l’exposition « Food-Express » raconte comment la cuisine ferroviaire accompagne l’histoire du voyage en train.
Gérard Barbin, sacré Gault&Millau d’Or 2026 de la région Île-de-France
News & Events
Gérard Barbin, sacré Gault&Millau d’Or 2026 de la région Île-de-France
Gérard Barbin a reçu le trophée Gault&Millau d’Or 2026 lors du Gault&Millau Tour Île-de-France ce lundi 8 septembre au Pavillon Cambon à Paris. Un trophée qui récompense un parcours exemplaire, et son travail auprès de Yannick Alléno.
Become Partners