Marc Veyrat, who closed his Michelin three-star La Ferme de Mon Pere, in Megeve, last year, is planning to open another high-altitude restaurant, in the tiny hamlet of Manigold, in the French Alps. Veyrat wants his new place to be France's first restaurant écologique and will use produce from only adjacent gardens and farms. He will also continuously recycle water to avoid waste. Best known for his use of wild mountain herbs, Veyrat will carry on his pioneering work in "cold cooking" with dry ice at the new restaurant, which is expected to open in September.
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