Chef francês proíbe inspetores do Guia Michelin em novo restaurante

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[{"selector":"#anim-ab97ee37-dfc8-43da-8cc5-a1233a60b852","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8c1247c5-b514-4824-ad97-2b9ea6bb54ab","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-5fe31f1c-b854-44a9-83ba-9db34a02fbd1","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-3821af79-253b-4c7b-b421-6042dc3f2530","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-20f88a70-d05f-4a72-8710-9d3473ab3c2e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0, 19.999999639423084%, 0)","translate3d(0, 0%, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Há cinco anos, o chef francês Marc Veyrat enfrentou o prestigiado Guia Michelin na justiça após uma crítica negativa a um polêmico suflê , e perdeu. Agora, ele lançou um novo ataque à “bíblia da alta gastronomia”, proibindo os inspetores de visitarem seu novo restaurante Public domain via Wikimedia Commons

[{"selector":"#anim-adca6442-ba9c-431e-ba47-c62c09c7a5bc","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8d44aad6-45f5-4d3b-a7ec-37f288605768","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-a25535f3-077d-4b9f-8459-f9f162eb0b64","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-613240e9-5309-43ef-82e7-e7db97116b13","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6e7038d0-c6f0-454b-9e8f-99692ab8fc09 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(22.08145539316221%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] O novo empreendimento de Veyrat, o Le Restaurant Marc Veyrat foi inaugurado em um resort de esqui, na comuna francesa Megève, e conta com um menu de 450 euros (cerca de R$ 2.831) por pessoa Instagram/marc_veyrat

[{"selector":"#anim-ea524541-ed3e-4bda-b9b1-106c86b25bd5 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(14.870706505924675%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-c6597025-a747-459b-95fd-0c0ed4fc312b","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5e7a966f-b016-43c4-a2a9-2cb0bf31ef77","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-38a10e9c-54aa-47bf-8122-eaad896236f4","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-f9bec57f-97c4-4167-8cf5-20e3c1614ec2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] É o primeiro projeto desde o confronto com Michelin em 2019, quando o guia rebaixou seu restaurante La Maison des Bois de três para duas estrelas . “Até coloquei um aviso na porta,” conta ele ao DOIS1 Travel. “Vou fazer 75 anos este ano. Não quero mais ser avaliado.” Reprodução/Michelin

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[{"selector":"#anim-1fcb7352-b609-45a6-8dfe-0c1d4a99ed52","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8660a38e-d28c-4da9-9d2b-39aaa15dfd97","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-ac8e4a25-ef88-4c25-952a-ba0459b4867e","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-9a233f80-90ad-42fd-ab02-d569ded12ebe","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7eeb97b0-29c4-4356-8593-a042b860ffd6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-40.639491109442936%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Após o rebaixamento, La Maison des Bois, localizada nos Alpes Franceses, foi assumida pela filha de Veyrat, e rebatizado como Le Hameau de mon Père (“O vilarejo do meu pai”) em homenagem ao chef. “Tenho muito orgulho dela,” diz ele. “É um lugar mágico.” Foto: Ilya Kagan

[{"selector":"#anim-38cce9ee-bd72-46f3-8e9c-02eafba0a10c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e28c6fbb-7dbe-4828-bdf1-c21e5ed28990","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-fe353a4b-f66c-40e7-bd70-b311a0a20cc0","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-90398698-45cf-4de8-90e6-91caea53623c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-66dd3a1b-f90f-4d6f-9730-7f9dcc894a2f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] O novo restaurante em Megève surgiu da saudade que Veyrat sentia de cozinhar, embora ele busque evitar a pressão característica das avaliações Michelin. “É a alegria de receber as pessoas” que o motivou a começar de novo, afirma Foto: Ilya Kagan

[{"selector":"#anim-84146b2c-abd7-4f8b-ab0a-8106fa87c1ef","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7cae997c-156f-49cd-b2ae-b8dc377217c1","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-9e88113a-b532-469c-a1f8-d13a12a1afb4","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-ebda7f5b-110b-4c3e-ac97-4b59ad9b52e1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Ainda assim, não há garantia de que o Michelin respeitará o banimento. Inspetores podem aparecer anonimamente , como já aconteceu com outros chefs que tentaram sair do guia, incluindo o sul-coreano Eo Yun-gwon, do Ristorante Eo, em 2019 Instagram/ristoranteeo_official

[{"selector":"#anim-60177ca1-6aff-4ef1-81f2-f38996f93e41","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d1c6bf40-688e-4889-918e-5b4cffd7e414","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-ac9b0735-9e6e-40ab-b23b-e2394d473163","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-abda510f-43e0-49b8-b450-cdadb39d0d38","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-db1399cb-798c-465f-bfbb-c934368ca1f1 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(27.913461101043218%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Veyrat não é o único chef a criticar o guia. Muitos reclamam da pressão intensa antes da publicação anual e preferem ficar de fora. Em 2017, o chef Sébastien Bras pediu que seu restaurante saísse do guia, decisão que chamou de “o preço da liberdade” Instagram/brasofficiel

DOIS1BRASIL.COM.BR

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