Béziers: Quentin Pellestor-Veyrier elected “Grand of tomorrow” by Gault & Millau

The Biterrois, chef of the restaurant l’Alter Native de Gilles Goujon was rewarded Monday, May 23, at the Domaine de Verchant, in Castelnau-le-Lez, by the culinary guide.

Quentin Pellestor-Veyrier is only 28 years old, but is already one of the best. On Monday, May 23, the chef from Biterrois was rewarded by the famous culinary guide Gault & Millau, where he won the “Grand of tomorrow” trophy, thanks to a score of 16/20. “That’s awesome, I can’t describe my prideexplains the chef of the Alter Native, a broad smile on his face. It is the result of thirteen years of hard work, questioning and doubts. That’s when I realize that I didn’t do all this for nothing“.

Gilles Goujon, his mentor

Trained since he was 16 by Gilles Goujon, best worker in France, three-starred by the Michelin guide and named Best gourmet restaurant in the world by TripAdvisor with his establishment Auberge du Vieux Puits in Fontjoncouse, in Aude, Quentin Pellestor-Veyrier cannot help but thank his mentor above all. “I have deep respect for Gilles Goujon. I was one of his students, and I still am today. This victory is also thanks to him “. And to dedicate this consecration to his entire team at the Alter Native restaurant, opened by the “monster of French gastronomy“: “This trophy is engraved with my name, but it is also dedicated to my colleagues. Without them, it wouldn’t have been possible.

Two awards in just one year

After leaving for London and then Paris for a few years, the Biterrois chef returned to Occitanie, where he had already worked for Gilles Goujon for four years. Opened a year ago, on May 19, 2021, the Alter Native received its first Michelin star last March, eight months after its launch. Thanks to his “Great of tomorrow” trophy, the chef from Biterrois offers a second victory to the restaurant. The establishment had already received a score of 16/20 from Gault & Millau in December 2021.

A “friendly and family” atmosphere

If there is one profession for which you have to be passionate to exercise it, it is catering. In addition, it is essential to surround yourself with good people. Quentin Pellestor-Veyrier, he was able to find his balance. Thanks to his cooks, but also to the room manager Frédéric Rouen, his great friend. Passed, among others, by Le Jules Vernes, the Spoon Paris or even L’Espadon au Ritz, Frédéric Rouen brings a lot to the atmosphere of the restaurant, which wants to be “friendly and family“.

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