Marc Veyrat, cuisine haute définition

74120 MEGÈVE

Gault&Millau Academy's member

BOOK

8 PHOTOS

Chef Marc Veyrat

Cooking Gastronomic | Local | specialty

Services Accomodation | Privatization

Price Indicative price per person (excl. drinks)

450€

Gault&Millau's review

Gault&Millau Academy's member The special one, the only one, the GOAT? Marc Veyrat is back, and like the rock star he is, he's already provoking comments and reactions, some from the jealous and the ignorant, but mostly from all those who love him and are about to be bewitched once again. This new house is all about him: the Marco de Manigod is back again, rediscovering his youthful ardor as he once again accompanies his guests in their tasting, a gesture he's been missing for the past two years of inactivity. Once again, he can explain to his audience the virtues of hogweed on the boiled egg, of goosefoot in the spruce bark, with its captivating perfume, with chanterelles and lichen fritters, and the secret of his famous disappearing pasta, without cheddar, and with a powerful mushroom and epiary broth. Yes, in this place, which is also his home, fitted out as only he knows how, as a Savoyard farmhouse-chalet with a magnificent, authentic decor, he rediscovers his joy of creating and communicating, his joie de vivre quite simply. Just married, he shares the space with his wife Christine, an excellent cook herself, who prepares a Saturday evening for friends using local recipes. Not only does everything work, but once again, as if in a delicious hypnosis, we let ourselves be seduced by this charming virtuoso, creating dishes that seem familiar and yet belong only to him and his world of alpine genius: the cod "brûlée" with gentian root and mirabelle plum is a diabolical and dazzling invention, the white chocolate and fragrant myrrh sauce is incredibly subtle on sea bass, as is the lobster tartelette with meadowsweet. This cuisine is at once peasant and rooted, yet totally unique and each time astonishing in its accuracy and power: at his place, fragrant myrrh is more fragrant, goosefoot really does taste like wild spinach, even girolles picked in the morning are more "girolles" than elsewhere. The pigeon breast with oxalis and its finely liquoriced leg with polypode are an additional pleasure before the round of sweetness and its winks to childhood, the plate that you turn over to find the meadowsweet cream, the little pots of chicory, verbena and lemon cream, and the pinecone chocolate, always more chocolate, with a chartreuse chocolate coulis. The cellar is gradually getting organized, and some prices are still a bit crazy (but do you expect anything normal here?), but we're starting to find a good number of interesting and affordable bottles under €100. Service, greatly supervised and often taken in hand by the man in the black hat, is diligent, kind and complicit with guests who appreciate their chance to cross Marc Veyrat's plates once again.

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