| 词条 | Marc Veyrat |
| 释义 |
| image = Marc Veyrat Auberge.jpg | caption = | birth_name = Marc Veyrat | birth_date = {{birth date and age|1950|5|8|df=y}} | birth_place = Annecy, Haute-Savoie, France | style = French | education = | spouse = | ratings = 3 Michelin stars (La Maison de Marc Veyrat, La Ferme de mon Père, La Maison des Bois) 20/20 Gault Millau Rating (La Maison de Marc Veyrat, La Ferme de mon Père) | restaurants = La Maison des Bois (Manigod) | previous restaurants = La Maison de Marc Veyrat, La Ferme de mon Père | television = | prevrests = | website = marcveyrat.fr }} 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 nine Michelin Stars. Also, he is the first cook to get the perfect grade of 20/20 in the Gault-Millau guide, for each of his two first restaurants. He was the owner of the restaurants La Maison de Marc Veyrat (or l'Auberge de l'Eridan) in Veyrier-du-Lac and la Ferme de mon Père in Megève. He currently operates the restaurant La Maison des Bois in Manigod. All three restaurants obtained three stars. 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. His work was featured on the Discovery Channel's Discovery Atlas:France Revealed. In December 2015, Veyrat was fined €100.000 by a French court after illegally cutting down 7,000 sq metres of protected forest near one of his restaurants.[1] CuisineMarc 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. Bibliography
External links
References1. ^{{cite web|author= |url=https://www.bbc.com/news/world-europe-35133624 |title=Climate talks chef Marc Veyrat fined for razing forest |publisher=BBC News |date=18 December 2015 |accessdate=18 December 2015}} {{Authority control}}{{DEFAULTSORT:Veyrat, Marc}}{{Chef-bio-stub}}{{France-bio-stub}} 5 : French chefs|1950 births|Living people|Cuisine of Auvergne-Rhône-Alpes|Head chefs of Michelin starred restaurants |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。