Marie-Vérane Varaillon
Private chef · ParisI was trained in the great tradition of French cuisine at FERRANDI Paris, then refined my craft in the kitchens of Claude Colliot and Verjus, two discreet Parisian tables. It was there, at the private dinners hosted by my chefs, that I discovered the quiet luxury of cooking for a single table.
My cuisine honours the great French classics.
Today, I share this savoir-faire through private dinners, bespoke culinary experiences and a curated concierge service, for those who wish to discover Paris through its tables, and to live, if only for an evening, the French art de vivre.
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Alain Passard, for his poetry of vegetables, straight from his gardens
Bruno Verjus, for his lobster and its butter, a lesson in generosity
Adeline Grattard, for her Stilton bao with Amarena cherry, the audacity of a perfect pairing