Three-Michelin-star chef coming to town

 

Marc Veyrat, a three-Michelin-star French chef. Photo provided by Lucient Sui

 

By Annie Wei

Many of the world’s top chefs, restaurateurs and winemakers came to town last year, including Daniel Boulud, a New York chef and restaurateur who owns Maison Bouludon Qianmen Avenue, and Robert Joseph, a British wine critic. At the end of the month, Marc Veyrat, a three-Michelin-star French chef, will whip up his specialties at the Summit Club.

Veyrat is one of only four chefs to have ever received three Michelin stars twice, and the only one to have ever received a perfect score on the accompanying certificate. Veyrat, who has never attended a cooking school, is known for his creativity and innovation, particularly in using herbs grown in the French Alps. He developed vegetable dishes using the rhizome of various wild plants to replace flour, cream and butter.

He uses traditional techniques combined with new technology to create new delicacies. Veyrat’s Paris restaurant L’Auberge de L’ Eridan is one of the y’s most booked: it has a waiting list of six months.

Lucient Sui, general manager of the elite Summit Club, said many hotels and restaurants in Beijing have organized events featuring two-Michelin-star chefs, but none have ever brought in a three-star chef like Veyrat. Veyrat will prepare dinner at the Club on January 29 and 30, with attendees limited to 50 people.

Summit Club will be working closely with Veyrat, who will fly in every three or four months to update its menu, Sui said, adding that he expects the city to see more big names in the industry as Beijing secures a place as one of the “it” dining destinations worldwide.

Xu Long, the chief chef of the Western dining department at the Great Hall of the People and the country’s most knowledgeable when it coes to herbs, is scheduled to meet with Veyrat. Xu said he is looking forward to exchanging information with the French chef.

For more information on Veyrat’s visit to Beijing, call the Summit Club at 5824 9888 extensio 124 or 143.