For several years now, Le Train Bleu (1 toque) has been inviting renowned chefs to sign up for four-hand dinners, creating unprecedented culinary encounters. after Jean Sulpice, Emmanuel Renaut and Georges Blanc, it's Marc Veyrat's turn to embark on a unique experience. He will bring his world of plants and creativity to the heart of the Gare de Lyon, for an exceptional menu designed with Michel Rostang and Samir Balia, head of the kitchens.
A summit meeting between Paris and Savoie
through these collaborations, Le Train Bleu forges links between the capital and the French terroir. This year's event features Savoie, Marc Veyrat's native land and an inexhaustible source of inspiration. Wild herbs, raw produce and daring combinations will be the order of the day at this meeting between Paris and Megève, where the alchemy between the chefs promises a memorable gustatory voyage.
Marc Veyrat, close to nature
Heir to a mountain terroir, Marc Veyrat draws his inspiration from alpine pastures, wild plants and the richness of vegetation. His approach, a blend of tradition and innovation, transforms each plate into a unique sensory experience, where nature expresses itself with strength and harmony.
Born into a Savoyard farming family, he grew up on the family farm, where his parents ran a bed and breakfast. This closeness to the land has had a profound influence on his cuisine, which sublimates products while respecting their essence. The only chef ? to have twice been awarded 20/20 by Gault&Millau, he is renowned for his audacity and quest for authenticity, constantly pushing back the boundaries of taste.
A menu in six acts by Marc Veyrat
For this unique dinner, the chefs have devised a menu in six acts, designed as a tribute to seasonal produce and the skills that bring it to life. Amuse-bouches, starters, main courses and desserts will make up this exceptional meal, with each plate recounting a fragment of the dialogue between Paris and the Alps. An ephemeral culinary stopover, priced at 240 euros, to be discovered on April 2.
- Reservations can be made on the Train Bleu website or by telephone: 01 43 43 09 06.
- Where? Gare de Lyon, Place Louis Armand hall 1, 75012 Paris
News & Events
Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).
Craftsmen & Know-How
40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)
Découvrez notre sélection de glaces et sorbets incontournables à Paris pour surmonter la chaleur environnante !
News & Events
Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet
La compagnie aérienne Qatar Airways s’associe à Yannick Alléno pour une collaboration d’exception. Ensemble, ils redéfinissent l’expérience culinaire des passagers First et Business Class, tant dans les airs que dans les salons VIP.
News & Events
Bocuse d’Or 2027 : voici les candidats français sélectionnés pour le concours
Qui succédera au chef Paul Marcon ? Avant la prochaine édition de la biennale gastronomique en janvier 2027, les candidats s’affrontent pour représenter la France.
News & Events
Ce restaurant 3 toques propose le paiement en 3 fois sans frais
Le chef Alain Llorca, à la tête d’un restaurant 3 toques à La Colle-sur-Loup, propose désormais à ses clients de régler leur repas en trois fois sans frais. Une initiative inédite dans le secteur de la gastronomie haut de gamme, pensée pour concilier excellence culinaire et réalités économiques.
Craftsmen & Know-How
France's best grocery stores rewarded, a profession put in the spotlight
As the next edition of Gourmet Selection takes place in September, the winners of the Best Grocery in France competition have been revealed. A wonderful opportunity to showcase exceptional products.
