After Michel Bras and Olivier Roellinger, another legend of French cuisine yields the scepter: this time it is the turn of 25-year-old Élise Veyrat, daughter of the chef in the hat.
The news
At the center of furious controversy in recent years with the MICHELIN Guide, Marc Veyrat è stato un protagonista indiscusso della cucina francese anni ’90. His 3 Michelin-Starred Maison des Bois was brutally demoted, and has been closed since 2020, officially because of the Covid crisis. As of Nov. 16, it will reopen in a totally revamped way, under the leadership of Élise Veyrat, the 25-year-old daughter of the chef.
© Maxppp - Grégory YETCHMENIZA
A graduate of hotel management school and a specialist at the Institut Paul Bocuse, the young chef intends to profoundly renew the concept. "I am an accomplished man," excitedly commented the great chef, who will be sticking around for some time. "There is nothing more beautiful in life than passing something on to your children. It's a new generation that we must take care of. I will help her in the kitchen, but little by little she will bring out her identity."
What Élise has in mind is a more democratic and informal format that is also economically sustainable. It is a new restaurant, although the interior design has remained the same, except for some colorful fabrics, dried plants on the fireplace, and some other small feminine touches. "I wanted to get out of all this haute cuisine," she says. "It's going to be a place to come into like a home, a cocoon in the middle of the mountains." Speaking of prices, it will go down from the 395 euros of the old maison to the current 130, but the menu will retain, at least for the time being, a few signatures such as virtual tartiflette, foie gras with myrrh, lamb in cocotte, and perch fillet with coffee. "All recipes by my father, who will slowly accompany me in the kitchen."
@Francois Bouchon-Le Figaro
But the other numbers, too, will be revolutionized: 40 place settings instead of 30 and 14 staff members instead of the usual 50. It is easy to predict that the guests will change along with the new style: no longer just high-spending snobs, but also ordinary people, who will be able to sit down in a culinary sanctuary for a simple glass of wine or an aperitif. "The economic model wants us to shrink we need to bring happiness, conviviality and smiles with reduced prices and an unholy scene. It can be done!" exults Veyrat.
"That's what the two of us are going to do, the future of French cuisine and gastronomy. Sharing at the beginning, then each choosing our own dish, with lots of identity and local products."
Source: lefigaro.fr
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Cover photo: © Maxppp - Grégory YETCHMENIZA
