i. Biography
Michel Verdu’s cooking is built on proximity: to the market, to the season, and to the people who supply the kitchen. At Hôtel Restaurant BAUD in Annemasse, France, where he is chef-cook, and at BAUD in Bonne, France, where he is chef, the work stays close to local produce and to a vegetable-led line of cooking. The plates are described as creative and responsive, with the menu shaped by what comes in rather than by a fixed routine.
The Climb
At La Pagerie in Gaillard, Michel Verdu worked as chef, and that early service sharpened the discipline behind his style. The demands of a professional kitchen set the framework: precision, consistency, and the ability to work within the pace of service. Over time, that base developed alongside a stronger attention to ingredients and seasonality, which now sits at the center of his approach. Since 2023, as chef of Hôtel Restaurant BAUD, the role has placed Michel Verdu in a kitchen defined by exacting work, flexibility, and close supplier relationships.
Today
At BAUD, Michel Verdu’s menus take the form of Carte Blanche service built from products selected with trusted producer, fisher, and farmer partners. That format keeps the kitchen moving with the market: each service follows what is available, and the season sets the terms. The cooking is described as creative and adapted to market products, with vegetables holding a central place rather than a supporting one. Local sourcing gives the plates their structure, while the surrounding ecosystem provides the material for a kitchen that stays attentive to the moment at hand.
Recognition
Michel Verdu’s signature lies in the structure of the cooking: local products, vegetables, and a market-led format rather than a fixed menu. The Carte Blanche approach keeps the work tied to sourcing relationships, so the kitchen responds directly to what arrives from the surrounding network. In practice, that is what defines Michel Verdu at Hôtel Restaurant BAUD in Annemasse, France, and at BAUD in Bonne, France: a menu shaped by supply, season, and a measured, exacting hand.
Profile updated July 2026
FAQ
Asked of Michel
Where did Michel Verdu work before?
Michel Verdu's earlier career included La Pagerie.
What is Michel Verdu known for?
creative cooking centered on local products and vegetables.
