Marc Veyrat, cuisine haute définition

74120 MEGÈVE

Gault&Millau Academy's member

BOOK

8 PHOTOS

Chef: Marc Veyrat
Cooking: Gastronomic | Local | Signature cuisine
Services: Accomodation | Privatization
Style: Altitude | Exceptional setting | Romantic | With family | With friends

Budget (€)

Indicative price per person (excl. drinks)

450

Gault&Millau's review 2026

Monsieur Marc Veyrat, Academician! The iconoclast, the troublemaker, the man who has always forged his own path, unaffected by fashions, others, advice and dictates! Tucked away in a suit like a gastronomic patriarch? No, you're not. This Academy boasts a dozen personalities in a class of their own, all different, all unique. Marc Veyrat is the most unique of the unique. A meal with him is a story, a legend. And when the legend is truer than the story, we tell the legend. The legend of a man whose incredible talent and dazzling vision make him, and always will be, unclassifiable. Some great chefs write a symphony on the plate, summoning the rarest products in a symphony of eighty violins and fifty brass instruments, while Marc Veyrat achieves a feat with two ingredients, foie gras and fragrant myrrh, for example. In his new Megevan home, he recreates his farming universe around the large open fireplace and kitchen, the great beams, the old pottery and the beautiful thick-wood tables. And the magic always works, in the precision and economy of his gestures, always precise, always enticing: on the oxalis egg, nutmeg emulsion and eggshell boudoir, the Arctic char with lullaby sauce, which you brush yourself with a concentrated mountain ash vinaigrette. We must never forget the playful and inventive staging, the juice in the test tube, the tartiflette at the bottom of the carafe, the children's plate that is turned over to reveal the verbena cream, and always this ease of conveying extreme taste with little, the strength of the minty-acidulated calament on the lobster and meadowsweet, or the pigeon with wild garlic (the secret of cooking with milk...). Right up to the desserts, the almond concentrate conversation with the light orange passion pineapple and the gourmet "pine cone" with chocolate and chartreuse ice cream, where the chocolate sauce drips sensuously, we experience a great moment of poetry, truth and humanity. A young, dedicated service and brigade, legitimately proud to work alongside a giant who is certainly demanding, but whose vision is always singular and fair. A varied cellar of great bottles and regional finds.