Properties (56)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:hasArtStyle |
Use of Local Ingredients
|
| gptkbp:hasAwards |
gptkb:Michelin_Star
Meilleur Ouvrier de France |
| gptkbp:hasBirthDate |
gptkb:Annecy,_France
May 4, 1950 |
| gptkbp:hasCharacter |
gptkb:Paul_Bocuse
Young_Chefs |
| gptkbp:hasCollaboratedWith |
Other Renowned Chefs
|
| gptkbp:hasEducation |
Apprenticeship_in_Switzerland
|
| gptkbp:hasGoals |
Wild Herbs and Flowers
|
| gptkbp:hasInfluenceOn |
Modern French Cuisine
Culinary_Arts |
| gptkbp:hasLocalCuisine |
gptkb:French_Cuisine
|
| gptkbp:hasLocation |
gptkb:Manigod,_France
|
| gptkbp:hasNationality |
French
|
| gptkbp:hasPersonnel |
gptkb:La_Maison_de_Marc_Veyrat
|
| gptkbp:hasPublications |
Cookbooks
|
| gptkbp:hasRole |
Sustainable Cooking
|
| gptkbp:hasSocialMediaPresence |
Instagram
|
| gptkbp:hasSpecialty |
1983
|
| gptkbp:hasTechnology |
Top Chef France
|
| gptkbp:hasTheme |
Culinary_Conferences
|
| gptkbp:hasVariants |
gptkb:World's_50_Best_Restaurants
gptkb:Culinary_Institute_of_America gptkb:Gault_&_Millau_Guide gptkb:Relais_&_Châteaux gptkb:Culinary_Hall_of_Fame gptkb:French_Gastronomy Molecular Gastronomy Best New Restaurant Farm-to-Table Sustainable Practices Culinary Competitions Fusion Cuisine Seasonal Cooking Culinary Excellence Award Gastronomy Festival Artistic Presentation Over 40 Years Sous-vide Cooking Chef of the Year Best Chef in the World Plant-Based Dishes Fine_Dining Alpine_Cuisine Gastronomic_Experiences Best_Restaurant_in_France Best_Chef_in_Europe Best_Chef_in_the_World_2019 Herb-Infused_Dishes Michelin-Starred_Restaurants New_Flavor_Combinations |
| https://www.w3.org/2000/01/rdf-schema#label |
Marc Veyrat
|
| gptkbp:isActiveIn |
Gastronomy
|
| gptkbp:isKnownFor |
Innovative Cooking Techniques
|