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Marc Veyrat, with his black hat and passion for wild plants, awakens Megève with his brand new restaurant. In an intimate setting, he invites his guests to savor crafted dishes where each bite tells a story. The chef, with an innovative spirit, blends tradition and innovation, offering a gastronomic experience imbued with closeness. What surprises is he cooking behind the doors of this establishment, revealing once again his love for nature and gastronomy?

Why did Marc Veyrat choose Megève?

The news of a new establishment for Marc Veyrat in Megève has sparked palpable curiosity. Megève, a chic and renowned ski resort in the Alps, represents not only a welcoming place for gastronomy enthusiasts but also a canvas for the chef’s creativity. After a troubled journey, including the loss of his third Michelin star, Veyrat wished to reconnect with his audience. Megève, with its breathtaking landscapes and warm mountain ambiance, seemed the perfect spot for this rebirth.

The chef has transformed a chalet into a space where rustic design meets contemporary elegance. Moreover, he offers an intimate atmosphere that allows guests to appreciate the meal while interacting with the chef. This familial ambiance is also reflected in the establishment’s small capacity, which only accommodates sixteen guests. By choosing to open his restaurant in such an enchanting setting, Veyrat reminds everyone that high-quality cuisine can flourish in unexpected places.

What culinary innovations does this new establishment offer?

With his restaurant, Marc Veyrat continues to explore new culinary dimensions by incorporating a wealth of wild plants into his recipes. This bold choice is inspired by his respect for nature and his desire to marry tradition with innovation. Each dish is crafted to awaken the senses and delight the palate, while remaining deeply rooted in Savoyard terroir. Guests can thus discover unsuspected combinations that highlight the richness of local products.

Here are some of the culinary creations that can be experienced:

• Farm egg accompanied by a cream of green peas, enhanced by the tangy flavor of cow parsnip.
• Burnt cod medallion, highlighted by a delicate white butter with gentian root.
• Lobster tartlet elevated by an emulsion of meadowsweet and a hint of fresh almond.
• Ephemeral Beaufort pasta bathed in a powerful broth of porcini and chanterelles, with a hint of saffron to enhance the whole.

Why does Marc Veyrat attract so much attention in his establishment?

A visit to Veyrat’s restaurant is not just a meal experience; it’s a true spectacle. The chef’s desire to stay close to his audience is evident through his active presence and commitment to engaging with guests. Evenings can range from a lively atmosphere, where laughter resounds, to moments of tranquility, where each bite is savored in admiring silence.

His eternal ensemble, featuring his black shepherd’s hat, sunglasses, and his Megève cross, adds a touch of mystery and charisma to his personality. His style is as distinctive as his dishes, enhancing the overall gastronomic experience. Thus, each service becomes a true event, bringing together those who share a passion for refined meals.

What is the price to pay for this fascinating experience?

The price is a significant element of this gastronomic adventure. The unique menu offered is set at €450, an amount that may seem exorbitant to some. However, it is essential to remember that this price encompasses much more than mere ingredients. Each dish is the result of exceptional expertise, meticulous labor, and the use of high-quality products, often sourced from the immediate environment. Diners are invited to partake in a sensory journey that justifies this hefty bill.

Of course, food lovers who visit this establishment are not just in search of a meal. They are looking for:

• An immersion in a culinary universe rich in flavors.
• A direct interaction with a world-renowned chef.
• The discovery of unique tastes, blending tradition and innovation.
• A moment shared in a simply exceptional setting.

The philosophy behind Marc Veyrat’s cuisine

Marc Veyrat does not just cook; he expresses a vision. The use of wild herbs reflects a respect for the environment and a desire to value natural resources. This approach demonstrates that gastronomy can be both delicate and respectful. In Megève, he illustrates how modern cuisine can marry sustainable philosophies, thus creating an authentic and enlightening gastronomic experience.

What are Marc Veyrat’s future aspirations?

With an eye turned to the future, Marc Veyrat plans to add a touch of life to his establishment with the arrival of chickens, goats, and even a horse. This initiative aims to create a miniature farm, integrating the production cycle into the culinary experience. By caring for the well-being of these animals, he replicates a warm and sincere atmosphere. The products he hopes to harvest will further enrich the dishes he offers, closing the loop between nature and gastronomy.

The restaurant of Marc Veyrat in Megève promises a unique and engaging experience for guests. With an offering that favors wild plants, each dish evokes a harmony between tradition and innovation, allowing guests to rediscover signature flavors. The chef’s closeness, reminiscing fondly about his Savoyard roots, creates a warm atmosphere, strengthening the attachment to his culinary heritage.

This establishment does not simply serve refined dishes; it also offers an immersion into Marc Veyrat’s identity. The intimate setting, perfectly designed to accommodate only 18 guests, provides a personal and privileged dimension to each dinner. The evenings, marked by animation, turn into moments of sharing and authentic exchanges. Dishes as bold as they are surprising, such as gentian root with a cod medallion, testify to Marc’s desire to amaze and move.

Through this new chapter, the chef once again demonstrates his mastery of flavors, while continuing to add his unmistakable touch to French cuisine. The resurgence of Marc Veyrat in Megève promises to be a captivating event, both for regulars and for newcomers seeking new sensations.