We were there last week with my wife and my little boy. We were reminded about the restaurant thanks to th story with Guide Michelin. FRankly I had never experienced this at a restaurant and felt humbled by the passion and the savoir faire although I often go to starred restaurant. Icing on the cake, chef Veyrat was omnipresent with his guest and his kitchen. Thank you Chef and look forard to coming back soon. Ray (Monaco) « less

Was my first experience through Veyrat restaurant and I am not disappointed at all. All was perfect. The service is good. The most fabulous thing for me is the place. A lot of charme and an amazing sight. From the beginning at the end all is a "show". Throughout the menu each course is a surprise that we are not expect for. Everything is natural. The only point negative which I could say would be the parking valet. When we left no one bring us our car. Then we didn't get the menu signed by the chef. Except this little point at the end. I spend a wonderful time in Managod. « less

My 6th dinner at Veyrat in over 20 years... and I still loooooved it The chef was clearly affected by the loss of its 3rd star (as he made it publicly known)...but I must say it does not show in the meal If anything, it has improved vs 3 years ago when I was there last. Amongst the nice novelties - the baker and his 5 breads presented at the table (the one with pesto made with Ail des Ours was awesome) - the botanist/garden expert - Christopher - which comes after most dishes and makes you taste the herb used (and can talk at length about any little specificity of the region) One big caveat, the only one which ternishes the experience for me : though the price for the meal is OK-ish (in line with other cooks fo h\is class), the hotel is SUPER expensive (but you know this when you book), and above all, the wine is RIDICULOUSLY overpriced...thats a bit of a shame But moving on what matters most...the food...absolutely awesome (apart from the Sandre quenelle which I dound soso)...a few of the highlights - the work on both the taste (where the herbs do so much) and the presentation (liquid nitrogen, syringe...), innovatibe but without going too far, is still which makes for me Veyrat ont eof the greatest - the uber-classic (for Veyrat), but still delicious, foie gras with myrrhe odorante, this herb making this dish so special (awesome sweet/shour, acid and fat mix) - the egg with oxalys, once again the herb making the dish a wonder - the "bonbon des bois" : made with liquid nitrogen, super cold in the mouth, but when he melts, you can feel and taste the trees, the moss, the mushrooms...UNIQUE ! - the langoustine cooked in bark (probably best cuisson I ever had), and served with a juice/bisque/tea which was out of this world - the lamb, cut at the table...so tender, and so tasteful - the dessert tray at the end...we were so full...but still were happy to try everything ! And do NOT forget the breakfast..definitely the best in the world for me, and a full meal by itself (3 different types of eggs, the best pain perdu ever,....everything made in house, down to smoking the salmon and ham) Not sure whether he will give back his remaining 2 stars, or fight to get back the 3rd...but anyway, for me, Veyrat is on its own galaxy !!! « less

We spent a night at the junior suit which was equipped in a high standard , warm and well organized . Lovely view of the mountains with full of snow. Romantic and a rare place. Staff is gorges, very welcome with super professional attitude. And the food.....dreams come true with Chef Marc Veyratt . Almost each dish is really something to write home. He is genius. 14 samples dinner, almost impossible to eat, but so special and unique with awesome tastes and colors. Don’t miss it. It’s really once in a life experience 😂 « less

It is so unique that you can't say of it's good or bad: it is just out of the world. Took couple lunch for 2 with the 12 courses meal. Arrived 11h45, left 17h45. The decorum is very well worked with the reconstruction of a chalet and very charming wood ambiance, with a huge chimney on the ground floor. You eat on the first floor with good view on the countryside and the open kitchen. The room by itself is one of a kind, and only the beginning of the adventure you are going to be taken into. The adventure continues with unconventional table arts and decoration: clay pots for water glasses, Opinel as a knife (the shepherd knife) that you keep from beginning to end, and wood and vegetal elements as table decoration (placemat, etc…). Seating is comfortable and table offers vast space. You are then invited to select btwn 2 menus, 12 or 15 courses. We went for the 12 since it's more up to the chef's creation, and frankly, 12 was more than enough. Marc VEYRAT proposes a very large choice of dishes all realized with a perfect maestria and - his touch - pairing with local herbs and plants. Usually, you don't eat better dish than in the place it is coming from, thus, you won't expect to eat a piece of seafood in a mountain restaurant. Here, Marc VEYRAT proposes his langoustine on a hot stone, and yet it is an impressive dish, seasoned with local herbs, giving you a better result than what you would get in a seafood restaurant near the ocean. This is another demonstration of the talent of the chef, who's able to master literally anything, and knows no border in his excellence. Same would go with the lobster bisque with "mint"; sounds crazy? Wait until you taste it and you want to crawl on your knees to the kitchen to get more. Same could be said for the white butter sauce (coming with the trout served in pine wood skin), made with no ingredients at all from the original "sauce beurre blanc" receipt. The lamb saddle comes with with a wonderful truffled mashed potatoes served in a stone, and nothing is fat or heavy. Proof of how delicate is the dish, this is served with a Burgundy wine, while you wold usually go for a Languedoc (Clape or Corbières), or a Bordeaux. However, the best is yet to come (----beware, spoiler----), something you would not believe: the forest cold candy (the virtual walk into the forest), which is one candy only, revealing itself different flavors stage after stage, as if you are walking deeper and deeper into the forest. 2 years of work, your mind blown away still trying to understand how, and then you get to know the quintessence of what a Michelin 3 stars is. Part of the service is also the multiple appearances of a friendly Marc VEYRAT who takes time with every guest as if he was your 20 years friend. Another part of the service is the gardener who never forgets to explain how did he select and collect in the morning what you are eating now, showing you the row product of what you have in your plate. All along the service, every dish is designed, from the way it is served (and sometimes made / finalized in front of you), delivered or presented into your plate. The cheeseboard is very unique and surprising as it is made only of local cheeses, from the very village! The choice of bread is as large as you wold expect, and for the first time in my lief, I had a delightful corn bread, because yes, there is your daily bread, and the bread from a multi decades 3 stars. You will also get very touch the classics in service: a bit of molecular, a bell service, the preparation at your table, the chef's visits. Final and total bill (with apperitive, wine pairing, coffee / tea and digestive) came around 400€ per person. Rare enough to be noted: free refill of your wine if you finished your glass (while the water is often forgotten). Marc VEYRAT here shows one again how to transform craziness into talent through hard work and strong beliefs by making you dive with him in his world. Forget all what you know: you are away from this planet with a true genius and hard worker. An experience of a lifetime. « less