Marc Veyrat boards the Train Bleu for an exceptional dinner

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.

Nell Giroir Published on 3/15/25 at 9:42 AM

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.