what’s his new restaurant value in Megève? | EUROtoday
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Lhe colourful future of Marc Veyrat deserves a guide. That’s good: the well-known chef, a self-confessed loudmouth, wrote it in 2017. He titled his autobiography A path of flowers and thorns (Michel Lafon), a means of evoking in a single formulation the spirit of his pastoral delicacies and the upheavals of his extraordinary profession: repeated fires in his institutions, severe ski accident… The hardest half, in his personal phrases, stays the lack of its third star at La Maison des bois, in Manigod (Haute-Savoie), in 2019, a 12 months after receiving it. At the time, he confided to Point having considered the worst.
Five years and a misplaced trial later, the wound continues to be uncooked, as he lately admitted to us. His daughter Élise now oversees the future of La Maison des bois, which has change into Le Hameau de mon père. And, at 74, he restarted the machine within the heart of Megève. With his spouse, Christine Heckler-Veyrat, they opened final summer time, simply after their marriage, a brand new institution with three rooms, small cocoons with rustic-mountain ornament.
Marc Veyrat in Megève: between connoisseur restaurant and visitor desk
There’s not a lot left of the chalet they purchased. The chef has reshaped it to supply, three evenings per week, a singular gastronomic expertise, someplace between the connoisseur restaurant and the desk d’hôtes, within the spirit of what his buddy Christophe Bacquié provides within the Luberon. The night forged will make the ambiance brighten up – we noticed some dancing – or stay calmer. Marc Veyrat offers it his all, together with his indestructible outing outfit: black shepherd’s hat, sun shades, broad open collar and Megève cross round his neck.
This proximity to a star hat delights the viewers and makes the place distinctive. Its worth too, which the host assumes. On the plate, it is a waltz of untamed crops: tangy hogweed ping-pong with a farm egg and pea cream; gentian root infusing the white butter with a medallion of burnt cod with roasted notes; the contemporary almond scent of a meadowsweet emulsion on a skinny lobster tartlet; the trace of saffron on ephemeral Beaufort pasta disappearing on contact with a robust broth of porcini mushrooms and chanterelles.
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Answer
The chef has misplaced none of his fragrant information. He additionally retained some dispensable tics from the previous, between liquid nitrogen fumes and syringes of sauce. A means, undoubtedly, of assuming and claiming one’s identification. Soon, furthermore, chickens, goats and horses will arrive within the space. Those he annoys have been warned, those that adore him too: Marc Veyrat is again and he hasn’t modified.
Restaurant Marc Veyrat, 539, chemin des Ânes, 74120 Megève. Single menu: €450. marcveyrat.fr
https://www.lepoint.fr/gastronomie/marc-veyrat-que-vaut-son-nouveau-restaurant-a-megeve-16-11-2024-2575451_82.php