Marc VEYRAT

Chef : 1 restaurant

Presentation

Most of his peers adore him, some may envy him, but Marc Veyrat leaves no one in the world of haute gastronomie indifferent.

The only chef to have achieved a 20/20 rating, twice Gault&Millau Chef of the Year, Marc Veyrat is much more than "the chef in the black hat". He is also a leader, an inspiration: David Toutain, Jean Sulpice, Emmanuel Renaut, to name but a few of our "magnifiques", all claim his legacy today.

As a child, he grew up in a rural Savoy family on the Croix-Fry pass. The family inn served simple, traditional fare, with a strong emphasis on local plants, which young Marc liked to pick himself.

In 1976, after several experiences at Bise in Talloires, the Runel brothers in Montpellier and Talloires Abbey, he opened his firstIn 1983, he moved to the shores of Lake Annecy to open L'Éridan.

It was here, on avenue de Chavoires, that he began to make a name for himself, winning two titles for chef of the year. But the man soon grew bored and, in 1992, decided to move a few hundred meters further on, to Veyrier-du-Lac. His new home was a financial folly, but of course it was a huge success, and a total feast for even the most jaded of stomachs.

In 1999, he opened a second address in Megève, La Ferme de Mon Père, where he invented the genetically modified concept of "neo-rusticism". of "neo-rusticism", reconstructing a traditional chalet from scratch, harvesting elements of local architecture. His cuisine is identical to his lakeside counterparts. He will sell Megève in 2006, then cease operations in Veyrier-du-Lac in 2009.

But the man in the hat took time to rebuild and recharge his batteries. In 2013, he opened La Maison des Bois on the Col de la Croix-Fry. The magic is still there, and even if Covid has pushed the great Marc to reinvent himself once again, our glorious academician will undoubtedly ensure a bright future for his house.