Acclaimed French chef Serge Vieira describes his style of delicious light, simple, cooking as ‘émotion culinaire’ or culinary emotion.
The menu at his Restaurant Serge Vieira, which he runs with his wife Marie-Aude, is the expression of his culinary creativity and reflects his passionate respect for the food and the environment.
Vieira is adamant that he will only ever work with the best ingredients, always seasonal and, where possible, locally sourced. He is also interested in sustainability and ensures that the meat and fish served at his restaurant will not adversely impact the environment.
Set in a mediaeval fort overlooking the stunning countryside of Chaudes-Aigues in the southern French region of Aveyron, the Chèóteau du Couffour reflects the same preoccupation of modern style and traditional values.
Venture up the lime-tree drive and you find a beautiful medieval castle. Look closer and you will discover that integrated into the old fort is a stylish modern construction of glass and wood. The building itself reflects Vieira’s philosophy of combining the culture of taste and simplicity with environmental friendliness.
How Vieira learnt his trade
Born in the Auvergne in 1977, Vieira worked his way up through some of the most impressive kitchens in France before gaining world renowned for winning the prestigious Bocuse d’Or in 2005. For several years Vieira shared his culinary knowledge, travelling the world doing consultations, seminars and training.
In 2006 he was finally able to realise his dream when he and his wife set up their own restaurant named simply, Restaurant Serge Vieira. It was quickly awarded its first Michelin star in recognition of its simple elegant food and reasonably priced menus.
This year the restaurant picked up a second star, which Vieira is the first to admit is largely thanks to its loyal customer base.
His website greets customers with the message, ‘This year the Michelin Guide has awarded us 2 stars. Many thanks to you all, clients, members of staff and partners: without you no adventure, no honours, no pleasure and no emotion…’
Take your opportunity to experience the passion at Restaurant Serge Vieira – bid for a table for two in our online charity auction and share in Vieira’s ‘émotion culinaire’.
Find out more about Chef Serge Vieira including a guided video tour of the Chèóteau by the chef himself at gastro website WBP Stars – Restaurant Serge Vieira
And visit their website to find out more: Restaurant Serge Vieira