Gerard Vie

At the age of 15, Gérard Vié was inspired by his aunt’s small plates and knew that he wanted to be a chef. After studying at l’École Hôtelière de Paris and apprenticing with Lucas Carton and Marc Soustelle, he completed his training at l’Hôtel La Pérouse in Paris and at Carlton’s Tower in London in 1962. In 1969, Vié was encouraged by the famous chef André Guillont to open “Les Trois Marches” in Versailles, for which he received 2 Michelin stars. In 1991, Les Trois Marches was moved to an eighteenth century orangery on the park of the château de Versailles. In this subliminal setting, Gérard Vié proposes a cuisine inspired from the products he loves and has seen evolve with time.

When Gerard Vie opened Les Trois Marches at the Trianon Palace, he also left behind seven restaurants in France, two restaurants in the United States, and one restaurant in Bermudas to concentrate his efforts in the grand restaurant at the majestic five star hotel. Known for his contemporary approach to gastronomy combined with classical techniques, Chef Vie makes daring combinations that make his dishes so original and refreshing.

Growing up with his mother and aunt, two exceptional cooks, he spent most of his holidays in Aude watching his mother and aunt prepare regional French dishes in the kitchen. It was here that he learned the love of good food and southwestern culinary traditions, and developed a respect for the ingredients and the seasons.

Chef Gerard Vie admits that he does not hesitate to go out of his way just to get a product he finds worthy. He has a network of suppliers that he has built and kept for a long time. For example, he gets his pork from Saint-Yriex, where the best pigs in France are raised, while he gets his lamb from Aveyron where the breeders pamper their animals. Most of his suppliers are provincial but he imports certain products abroad.