Every Morning to roam the two botanists of the hills and slopes around the culinary Empire that has been created by Marc Veyrat in his home municipality of Manigod. You collect herbs and leaves for the “symphonies” composed Veyrat in his kitchen. You’ll also see the large sculpture, the Veyrat as a pair of scissors cut out of iron into the valley to look.
Veyrat has not only managed to its own terrace to the Monument, but across the country. His first star Veyrat, was on Wednesday, 69 years old, gets, in 1986, and the Michelin Guide awarded. Since then, annual increases to the year of fame – “best chef of the year” (Gault & Millau in 1989 and 1990), the third Michelin star (1995), the first chef who gets by Gault & Millau, the highest grade of 20 out of 20 points (2003). But now, in 2019, and shaking the Monument. On Wednesday, the process Veyrat against Michelin – starred chef against critics began in Paris.
“is It for me, as my parents would have died a second Time”, describes Veyrat in an Interview with the weekly magazine “Le Point” of his state of mind. His wife had hidden his hunting rifle because he had a hit with “the darkest ideas” around.
the trigger for the Depression, the Veyrat for months on all the channels is reported? The Guide Michelin has known in January of this year, his third Michelin star but.
publisher filed a counter-claim a
Veyrat draws the culinary leader, is now before the court: The Michelin is supposed to make the documents public, the Veyrats downgrade of underlying. Veyrat doubt that the critics have visited his Restaurant, and asks for evidence. The Michelin company has in turn filed a counter-lawsuit and calls for 30’000 Euro in damages. Richard Malka, the lawyer of the publishing house, accusing Veyrat “pathological selfishness”, the boiled wool restrict the freedom of expression.
The dispute between Veyrat and the Michelin-escalated the publishing house, after the cook had visited in March, the publishing house seat Michelins and an explanation demanded. According to Veyrat, he was replied, that the served scallops “fluffy” had been and that he had served a Soufflé, a simple slice of Cheddar.
to the cheese
Above all this cheese insult Veyrat hits hard. “How can you have so much Power and so incompetent to be?” Veyrat asked in various Interviews and was directed to the “Amateurs” at Michelin. Cheddar? In his kitchen? Veyrat has not only two botanists, he grows his own vegetables, keeps chickens in addition to the Restaurant and the cows that supply the milk for its cheese, grazing so close that you can caress the shoulder. If there is yellow, the optical Cheddar-esque cheese, then a saffron-refined composition of the local cheese of Beaufort, Reblochon and Tomme.
insulted During Veyrat his critics as “Amateurs”, you decide at Michelin for the title of “artist”. Gwendal Poullennec, international Director of the Michelin Guide, said in an Interview with CNN: “In France, chefs are real artists, they are very proud, sometimes even excessive and sensitive.” The publisher should avoid to “emotional blackmail” involved, just because someone say, “I deserve three stars, because I am who I am”.
fight for the young Generation?
The wounded Veyrat is, he fights for the young Generation. He wanted to ensure that for subsequent cooks the decisions of the restaurant critic to be more transparent. He is not the first chef who complains about the Power of the Michelin Guide. 2017 Sébastien Bras asked the Michelin publisher, to be the Guide deleted. Bras had earned itself three stars, but he wanted to “relieve the pressure”, the award bring with it. 2003 celebrated the Three-star chef Bernard Loiseau suicide, after in the press speculated was whether he threatened to lose a star.
A took the dispute to the Michelin so far, no damage: Veyrats business. The cook is, that have increased its sales this year by ten percent. The guests were impressed by his menu, “Symphony in wood” (Lunch only, 295 euros) and “Big party in the stars” (395 Euro). The Food start with Beetroot from Veyrats vegetable garden, and ends, ten courses later, with the “dessert avalanche.”
The hat as a trademark
The food at Veyrat, with preference to straw, stone or wood on the table. His followers, documenting their restaurant visits on Instagram, take photos of crustaceans that are large pebbles of broken eggs, next to which is a green-filled syringe is, of Ribs in addition to thyme flowers. And, of course, Veyrats hat.
made the chef his trademark, he prints it, among other things, on the chocolate he can produce. The hat might allow the German Public to Udo Lindenberg think, for Veyrat, even the hat is primarily a bowing in front of his home, the Savoy Alps. The legend wants that Veyrat already wore as a small Boy, this traditional hat, and his kilometer-long way to school, he put on foot, mountain herbs stuck to the brim.
Created: 28.11.2019, 20:45 PM
