Marc Veyrat Chef's hat and apron Marc Veyrat is a leading figure in contemporary gastronomy, renowned for his innovative approach and deep respect for local produce. In 1978, at the age of 28, he and his wife opened their first inn, La Croix Fry, in Manigod, which they ran for seven years. In 1985, he opened L'Éridan in Annecy-le-Vieux, where he quickly earned his first Michelin star in 1986, followed by a second in 1987. In 1992, he set up his Maison de Marc Veyrat on the shores of Lake Annecy, earning his third Michelin star in 1995. In 1999, he opened La Ferme de mon Père in Megève, a replica of his childhood farm, where he also received prestigious awards. His cuisine is distinguished by its attachment to local Savoyard produce, its innovative approach and its respect for tradition. He is renowned for his passion for sustainable gastronomy and his commitment to the environment, highlighting the authentic flavours of Savoie.