Marc Veyrat was born on May 8, 1950 in the Haute-Savoie region of France. To this day, the eccentric chef is known for his trademark black Shephard hat, which he wears as a nod to his descent from a long line of Savoy peasants. He generally appears in mostly black garb and has a reputation for wearing sunglasses, even at night. Aside from his iconic appearance, Veyrat is celebrated as the first chef ever to receive a perfect 20/20 grade in from the prestigious Gault et Millau restaurant guide. Among culinary enthusiasts around the world, Veyrat is known as a revolutionary in the field of molecular gastronomy. While many master chefs approach their cuisine like artists approach a canvas, Veyrat’s style is more akin to that of a master chemist. Using the skill and focus of a scientist, he then pioneers various ways of transforming these everyday ingredients into culinary masterpieces. In 1979, the self-taught chef opened his first bistro, which was followed by the opening of Auberge de l’Eridan in 1985. Within a year of opening, Auberge de l’Eridan was awarded its first Michelin star and would go on to become a 3-star restaurant by 1995. In 2013, Veyrat launched a new restaurant called La Maison des Bois amid the stunning scenery of the Alps in Manigod, France. It was there that he began focusing on the integration of locally sourced herbs and plants from the surrounding mountains. Unfortunately, La Maison des Bois has come with its fair share of controversy. In 2015, Veyrat was fined and removed from his position at the Paris climate change talks after destroying 75,000 square feet of what turned out to be protected forests. The chef explained during the proceedings that he had intended to use the area near the restaurant to build an educational center, botanical gardens, and greenhouses. Then in 2019, Veyrat attempted to sue Michelin for downgrading the restaurant from 3 to 2 stars. The chef claimed that the demotion was due to a dish that the reviewer claimed contained cheese, when in fact it did not. The controversy, which was dubbed "Cheddargate” was eventually dismissed in court because it hadn’t caused Veyrat any direct financial loss. Despite the fact that Veyrat has earned 9 Michelin stars over the course of his career, the entire incident led him to publicly express his desire to be removed from the grading system altogether. But regardless of his occasional public antics, the chef has certainly left his mark on the world of French cuisine. Aspiring chefs who are looking to learn from his methods may find tips in a variety of different cookbooks authored by Veyrat. As far as cookware goes, Veyrat appears to have once released his own brand, though it no longer appears to be available. The next best bet is probably Cristel, a French brand that is known for its high-quality stainless-steel cookware. Veyrat’s website also currently appears to be under reconstruction. You can also follow him on various social media channels:   Instagram: @marc_veyrat Twitter: @marcveyrat

Age: 73
Cuisine: French, Molecular Gastronomy
Site: https://www.marcveyrat.fr/fr/

Marc Veyrat Videos

Hard Cheese: Chef Marc Veyrat loses court battle with Michelin over restaurant rating

Hard Cheese: Chef Marc Veyrat loses court battle with Mic...

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Steamed Prawns with Primerose façon Marc Veyrat

Steamed Prawns with Primerose façon Marc Veyrat

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