8 May 1950
Annecy, Haute-Savoie, France
Marc Veyrat (born 8 May 1950) is a French chef from the Haute-Savoie region, who specialises in molecular gastronomy and the use of mountain plants and herbs. Although he is hardly known in the American culinary scene, he is one of the most famous chefs in the European restaurant scene.
Veyrat is considered by some to be the best chef in the world. He obtained a total of six Michelin Stars (three stars for each of his first two restaurants). Also, he is the first cook to get the perfect grade of 20/20 in the Gault-Millau guide, for his two restaurants.
On 24 February 2009, he announced that he would cease all of his activities at la Maison de Marc Veyrat due to his declining health. The hotel is currently being run by his children.
He started a chain of organic "fast-food" restaurants all over France called la Cozna Vera. The first one opened in Annecy in 2008 and was later closed in 2010. He has plans to build other restaurants in Épagny, Brussels, and Paris.
Marc Veyrat is known for his creativity and use of natural and organic ingredients. He specialises in molecular gastronomy. Rather than using butter, flour, eggs, oil, or cream, he instead uses roots, mountain plants, mountain herbs, and wild flowers harvested in the French Alps.
- Fou de saveurs (1994)
- Herbier gourmand (1997)
- La cuisine paysanne (1998)
- Quatre saisons (à la carte) (2000)
- L'herbier des montagnes – Tout savoir sur les plantes et les fleurs d'altitude (2000)
- Déguster les plantes sauvages (2003)
- L'encyclopédie culinaire du XXIe siècle (2003)
- L'herbier à croquer (2004)
- Le gibier en 80 recettes (2004)
- Herbier gourmand (2004)
- Cuisine paysanne (2005)
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