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gptkbp:instanceOf
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gptkb:chef
|
|
gptkbp:awardReceived
|
gptkb:Gault_Millau_20/20
Michelin star
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|
gptkbp:birthDate
|
1950-05-08
|
|
gptkbp:birthPlace
|
gptkb:Annecy
|
|
gptkbp:child
|
gptkb:Émilie_Veyrat
gptkb:Baptiste_Veyrat
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gptkbp:cuisine
|
gptkb:French_cuisine
gptkb:food
modernist cuisine
|
|
gptkbp:education
|
self-taught
|
|
gptkbp:hasRestaurant
|
gptkb:L'Auberge_de_l'Eridan
gptkb:La_Ferme_de_mon_Père
gptkb:La_Maison_des_Bois
|
|
https://www.w3.org/2000/01/rdf-schema#label
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Marc Veyrat
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gptkbp:influencedBy
|
gptkb:Paul_Bocuse
nature of Haute-Savoie
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|
gptkbp:knownFor
|
molecular gastronomy
Alpine cuisine
use of wild herbs
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gptkbp:mediaAppearance
|
gptkb:Top_Chef
French TV documentaries
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gptkbp:nationality
|
gptkb:French
|
|
gptkbp:notableAchievement
|
multiple Michelin stars
pioneer of natural cuisine
first chef to receive 20/20 from Gault Millau for two restaurants
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gptkbp:notableEvent
|
lost third Michelin star in 2019
sued Michelin Guide in 2019
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|
gptkbp:notableIngredient
|
flowers
mountain plants
wild herbs
|
|
gptkbp:notableWork
|
gptkb:L'Auberge_de_l'Eridan
gptkb:La_Ferme_de_mon_Père
gptkb:La_Maison_des_Bois
cookbooks
|
|
gptkbp:occupation
|
gptkb:restaurant
author
|
|
gptkbp:residence
|
gptkb:Manigod,_Haute-Savoie
|
|
gptkbp:signature
|
black Savoyard hat
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|
gptkbp:spouse
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gptkb:Elvire_Veyrat
|
|
gptkbp:technology
|
deconstruction
emulsions
infusions
molecular gastronomy
foams
|
|
gptkbp:website
|
https://www.marcveyrat.fr/
|
|
gptkbp:bfsParent
|
gptkb:Neuilly-sur-Seine
gptkb:Gault_Millau_Chef_of_the_Year
|
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gptkbp:bfsLayer
|
5
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