The Seven Sins of Guy Martin |
Michelin-Starred Chef |
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Born on February the 3rd 1957 in Bourg Saint Maurice, Guy Martin grew up in a family who taught him the pleasure and delight of food. Educated, but with a sense a resistance towards the established order, Guy Martin first prefers rock after finally getting into a cooking program to make a living. He then became a pizza-maker in 1976.
It’s only chance that will put into his hands a book entitled Gastronomie pratique wrote by Ali-Bab. The book is a revelation for the young man who will then, every night, on his own, try out the 500 hundred recipes presented in the book. With this experience, Guy Martin succeeds to get a job in a restaurant in Annecy before continuing his career in les Relais & Châteaux, in the Château de Coudrée, then in the Château de Divonne where he becomes head chef at the age of 26 years old. That’s where he gets his first Michelin star six months after he arrived. He gets the second one in 1989.
On November the 1st 1991 Guy Martin enters the Grand Véfour (Paris, 75001), owned by the famous chief Raymond Olliver from 1948 to 1983, then owned by the Taittinger family. |
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In the galerie du Beaujolais, le Grand Véfour, initially called Café des Chartres in 1784, is located just in front of the Palais Royal. From 1820, the restaurant owned by Jean Véfour is the location where every personality is supposed to go. Restored during the Second Empire, le Grand Véfour owns carved wood and paintings framed under glass.
Since 1991 Guy Martin proposes inventive and cheerful recipes which gave him a third star from 200 to 2008. He finds inspiration from his trips, his taste for Japanese culture, but also from Savoyard products. The key element for his creation however remains art and artists, which give him inspiration as for colors, structures and flavors. |
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| Wrath - What makes you angry about the hospitality industry?
The importance is whatever the level of the establishment, even with low prices, love is essential, feel what we are doing, It must be realised with passion, professionalism and a smile.
Greed - If all your food fantasies came true what would be on your Plate?
I am lucky as all that I like is on my plate. Biological products from responsible culture, following the seasons and desires.
Sloth - What do you do to unwind?
I enjoy a Champagne Ruinart Rosé, without moderation, comfortably seated listening to Glen Goud. I like the fluidity of his play and with the thin bubbles which go up in the glass, this is a harmony which takes me away.
Pride - What are you most proud of?
I’m proud of my children.
Lust - Is there anything that you are still lusting to achieve?
Set up a structure of orphanage, help children who are alone, abandoned. I would like to give them hope, telling them that they can realise their dreams.
Envy - who are you most envious of?
The guitar playing of Jimmy Hendrix.
Gluttony - have you ever over indulged?
Yes but without regrets because if go over the reasonable, it's reasonable. There is an enormous happiness when I’m making my family happy.
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| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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