"These days, I often consider my cuisine as a connection or a bridge between today and yesterday. By placing nature and the environment back in our cooking, I summon up Memories long forgotten, and ancient memories, which intrigue the younger generations with sensations they have never had, tastes they have never experienced. For the former, l become a reviver of bygone colour, and the latter a creator out of nothing."
How to talk about Marc Veyrat cooking ? Before everything, she is savage, mineral and pastoral by picking, sublimed with the gardens and the farm animals, and technically modern with an extreme creativity.
To cook better, you have to love the others, love making pleasure and transmit to our kids the wellness of eating natural by respecting our world.
The team is in a perfect osmosis with Marc Veyrat philosophy.
Luca Piccino and his team are very pleased to served you, under the kind regard of our botanist Christopher Aguettand.