Quentin PELLESTOR-VEYRIER
Chef : 1 restaurant Quentin Pellestor-Veyrier, head of Maison Pellestor Veyrier in Colomiers, is the embodiment of a new generation of chefs, combining Occitan terroir, technical precision and assertive creativity.Quentin Pellestor-Veyrier began his career as an apprentice with Franck Putelat in Carcassonne, where he helped him prepare for the Meilleur ouvrier de France competition. Then one day, Gilles Goujon called him. "His sous-chef, Nicolas Davouze, was taking the Bocuse d'Or and needed an assistant old enough to take the competition. So off I went to the Auberge du Vieux Puits. I was supposed to stay for three months, but in the end it took almost four years," he recalls.
From London to Paris, a controlled ascent
In 2014, he moved to London to join Alain Ducasse's brigade at The Dorchester. Two years later, he returned to L'Ambroisie in Paris."A position became available, so I jumped at the chance, and it was an incredible encounter with Bernard Pacaud, a brilliant chef."
Quentin Pellestor-Veyrier subsequently took up the position of sous-chef at Le Meurice, then at the Shangri-La Paris. But bad news: the palace closed during the confinements."I called Gilles Goujon to tell him about my setbacks, he laughed and said: he laughed and said, "I'll come and get you, we'll visit my new restaurant". The next day, I was hard at work!"
L'Alter/Native, the consecration in Béziers
And so, in May 2021, L'Alter / Native opened in Béziers. In the very first year, Gault&Millau awarded him 3 toques."Getting 16/20 as soon as we opened the restaurant, that set the bar high for us, we didn't expect it," enthuses the chef, who was also awarded the Grand de Demain Occitanie 2022 trophy. His goal for the future:"to obtain the title of MOF and have more toques!".
A new adventure with Maison Pellestor Veyrier
In February 2025, chef Quentin Pellestor-Veyrier opened his own restaurant, Maison Pellestor Veyrier, in Colomiers. Within the historic walls of Yannick Delpech's former establishment, he infuses a cuisine rooted in Occitanie, valorizing local terroirs while focusing on modernity and gustatory emotion.
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