Elise Veyrat

Elise Veyrat works between two kitchens that define her current range: she is executive chef at Llantén in Valladolid, Spain, and chef at Le Hameau de mon père in Manigod, France, a role she has held since 2022. The distance between those posts is part of the point. One sits in a city dining room; the other is tied to an Alpine farm that still carries family memory in the structure of the place. In Manigod, that lineage is not treated as decoration. As Veyrat puts it: “In 1800, my great-great-grandparents raised cows, sheep, and chickens on this nineteenth-century farm, now my restaurant.”

The current shape of Elise Veyrat’s work is split between two kitchens, but the underlying method is consistent: cooking anchored in place, family history, and the practical demands of two different settings. As executive chef at Llantén in Valladolid, Spain, she holds a visible leadership role in the restaurant’s kitchen. At the same time, she remains chef at Le Hameau de mon père in Manigod, France, where she has worked since 2022. The two appointments place her between Spain and France, and between a contemporary restaurant and a property whose identity is the land around it.

Elise’s signature dishes include 70-day-aged Sanabresa T-bone, Albufera rice, goat with alioli, and beef tripe. The set says a lot about where her cooking is aimed: toward depth, texture, and dishes that reward time. The 70-day-aged Sanabresa T-bone signals a focus on aging and control; Albufera rice brings a softer, more composed register; goat with alioli and beef tripe point to a kitchen willing to work with direct, traditional flavors. Read together, the dishes suggest a cook who values structure and restraint without losing force.