Marc Veyrat
Chef-patron
| Born | 1950 |
|---|---|
| Country | France |
| Place | Annecy, then Megève and Manigod |
| Documented work | Cooking with alpine plants |
| Website | marcveyrat.fr ↗ |
Dish
Associated ingredients
Lovage Sorrel Wild garlic Arctic char Cream Beaufort Hazelnut Angelica
Full version
The full version gives the 2 texts of this page (contribution and legacy), the note and the why of the dish, the pairings of these 8 ingredients and the timeline of all 68 cooks in order of birth. €5.90 a month or €49 a year. Order
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