{"id":2498,"date":"2025-12-15T14:28:05","date_gmt":"2025-12-15T13:28:05","guid":{"rendered":"https:\/\/chaletararatmegeve.com\/fr\/?p=2498"},"modified":"2026-01-16T16:10:36","modified_gmt":"2026-01-16T15:10:36","slug":"la-table-de-marc-veyrat-mallory-gabsi-a-major-gastronomic-event-in-megeve","status":"publish","type":"post","link":"https:\/\/chaletararatmegeve.com\/en\/la-table-de-marc-veyrat-mallory-gabsi-un-evenement-gastronomique-majeur-a-megeve\/","title":{"rendered":"La table de Marc Veyrat & Mallory Gabsi, a major gastronomic event in Meg\u00e8ve"},"content":{"rendered":"
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La table de Marc Veyrat & Mallory Gabsi: a major gastronomic event in Meg\u00e8ve<\/strong><\/h1>\n

Le 4 December 2025<\/strong> marks the opening of a exceptional restaurant<\/strong> in the heart of Meg\u00e8ve. The Table of Marc Veyrat & Mallory Gabsi<\/strong> reunites two generations of chefs<\/strong> around a shared vision of mountain gastronomy<\/strong>. This unprecedented collaboration promises to redefine the culinary experience in the Alps, by offering a new way to enjoy a meal in the Alps. emotional cuisine<\/strong> focused on wild herbs<\/strong> and high altitude products.<\/p>\n

For guests of the Chalet Ararat<\/strong>, This opening is a remarkable opportunity to enrich their stay in Meg\u00e8ve with a range of activities. an exceptional gastronomic experience<\/strong>, Just a few minutes from the chalet.<\/p>\n

A meeting of two culinary worlds<\/strong><\/h2>\n

Marc Veyrat : The mountain druid<\/strong><\/h3>\n

Marc Veyrat embodies a living legend of French gastronomy<\/strong>. Born in Annecy in 1950, he remains the only French chef<\/strong> to have obtained twice three stars in the Michelin Guide<\/strong> and twice the maximum score of 20\/20 in Gault & Millau<\/strong>. Its culinary philosophy, based on respect for nature and the use of local produce, is a true masterpiece. wild herbs<\/strong>, made him a precursor of the vegetarian and naturalist cuisine<\/strong>.<\/p>\n

From his beginnings at La Ferme de mon P\u00e8re to La Maison des Bois, Marc Veyrat has never ceased to use the mountains as a source of inspiration. This return to Meg\u00e8ve is part of his ongoing commitment to a sustainable development. sincere cooking<\/strong>, respectful of the environment and deeply rooted in the community. Savoyard terroir<\/strong>.<\/p>\n

Mallory Gabsi: The talented young guard<\/strong><\/h3>\n

Opposite him, Mallory Gabsi represents the creative energy of a new generation. Born in Brussels in 1996, this 28-year-old chef<\/strong> came to public attention when he took part in Top Chef in 2020<\/strong>. Two years later, he opened his eponymous restaurant in the 17th arrondissement of Paris, which quickly won him a top award. Michelin star<\/strong> and the Prix du Jeune Chef in 2023<\/strong>.<\/p>\n

Its instinctive and generous cuisine places the product at the centre<\/strong> of each creation. Mallory Gabsi cultivates a no-holds-barred approach to haute cuisine, where rigorous technique<\/strong> and genuine emotion<\/strong> are united in the same quest for excellence.<\/p>\n

Intergenerational chemistry<\/strong><\/h3>\n

The meeting between these two leaders bears witness to a mutual admiration<\/strong> and a shared desire to pass on the legacy. At the age of 75, Marc Veyrat is reaching out to the younger generation by welcoming Mallory Gabsi and part of his brigade for the entire winter season. This collaboration is based on a shared philosophy centred on nature, the sensitivity of flavours and the emotion of textures.<\/p>\n

Emotional gastronomy with wild herbs<\/strong><\/h2>\n

Le Grand D\u00eener Improbable<\/em><\/strong><\/h3>\n

The restaurant's flagship offer is an exceptional menu available from Thursday to Saturday evenings. The Grand D\u00eener Improbable<\/em><\/strong> consists of seven culinary creations<\/strong> imagined by the two chefs. Price from 450 euros per guest<\/strong>, excluding drinks.<\/p>\n

Each dish evokes a walk through undergrowth and mountain pastures. The wild herbs picked nearby<\/strong> by the teams at dawn inspire daring creations. Willowherb, fireweed and humus<\/strong> flavour kitchens and find their place in innovative preparations that reinvent mountain gastronomy.<\/p>\n

Among the creations announced are evocative dishes such as\u2019three-hour egg with undergrowth aromas<\/strong>the warm foie gras with fragrant myrrh<\/strong>, the crayfish with Termignon blue cheese<\/strong> or the 21st century tartiflette<\/strong>. La pine cone, smoked for real<\/strong>, is a perfect illustration of the duo's bold creativity.<\/p>\n

Le Gastronomic roadside lunch<\/em><\/strong><\/h3>\n

For a more accessible experience, the restaurant also offers a Gastronomic roadside lunch<\/em><\/strong> Friday and Saturday lunchtimes. This menu in three culinary creations<\/strong> is offered to 140 euros per guest<\/strong>, excluding drinks.<\/p>\n

This formula allows you to discover the world of the two chefs in a more condensed format, while retaining the exacting standards and creativity that characterise their shared cuisine.<\/p>\n

The kitchen of l'\u00c2tre, an experience of \u201cwitchcraft in green and black<\/em>\u201d<\/strong><\/h3>\n

On Sunday evening, the experience is transformed. Christine Heckler Veyrat<\/strong>, the innkeeper and wife of Marc Veyrat, orchestra La Cuisine de l'\u00c2tre<\/strong> with the two chefs. In the intimacy of the fire, between embers and ashes<\/strong>, It offers a menu in four creations<\/strong> \u00e0 240 euros per guest<\/strong>.<\/p>\n

This kitchen as close as possible to the elements<\/strong> rediscovers the original gestures of cooking. Flames, smoke and ashes mark an instinctive, contemplative approach that extends the spirit of the house in an atmosphere of warmth and rediscovered slowness.<\/p>\n

An intimate setting in the heart of Meg\u00e8ve<\/strong><\/h2>\n

The address and atmosphere<\/strong><\/h3>\n

La Table de Marc Veyrat & Mallory Gabsi moves to the 539 chemin des \u00c2nes<\/strong>, in the restaurant High Definition Cooking<\/strong>, in the immediate vicinity of the centre of Meg\u00e8ve. The site is designed intimate and immersive<\/strong>, designed to offer complete sensory experience<\/strong> where guests are transported into the world of the two chefs.<\/p>\n

The establishment cultivates an atmosphere where nature on your plate<\/strong> and in spirit. Each dinner is conceived as a emotional exploration<\/strong>, a symphony of the senses<\/strong> that combines personal memories and tasty discoveries.<\/p>\n

Lovers' or Friends' Lodgings<\/strong><\/h3>\n

To extend the experience, the venue offers a number of top-of-the-range guest rooms<\/strong>. The Lovers' or Friends' Lodgings<\/strong> invite you to relax in a decor of\u2019Savoyard folk art reinvented<\/strong>.<\/p>\n

From 750 euros per night<\/strong>, In the heart of the Alps, this accommodation offers 21st century comfort while respecting local materials and traditions: fine wood, alpine fabrics and a cosy atmosphere.<\/p>\n

Practical information<\/strong><\/h2>\n

Opening times<\/strong><\/h3>\n

Winter season 2025-2026 :<\/strong> From 4 December 2025<\/strong> at 5 April 2026<\/strong><\/p>\n

Opening days :<\/strong><\/p>\n