Serge Vieira became famous after he won the Bocuse d’Or for France in 2005. The competition is usually described as the World Cooking Contest or Concours Mondial de la Cuisine and is held every second year in French Lyon. Named after the Lyonese chef Paul Bocuse it is the world’s most prestigious cooking competition. Bocuse d’Or demands tremendous preparations and the competition is extreme. The chefs who win can expect a prosperous career with many doors opened for them. Serge Vieira was born in 1977 in French Clermont-Ferrand, Auvergne, and has many fantastic years ahead of him as one of the best chefs in the world.

Serge Vieira worked for several top rated chefs, like Chef Patron Régis Marcon, before he won Bocuse d’Or. After the victory he worked as a consultant training other professional chefs mostly in France before he opened the doors to his wife’s, Marie-Aude, and his own restaurant in a fort with a history of more than 700 years. The fort is called Château du Couffour and is located outside Chaudes-Aigues south of the Truyère Canyon and offers breathtaking views of the French countryside. The site is a perfect location for a gourmet restaurant and a man with talent and skills like Serge Vieira.

Serge Vieira’s cuisine has a strong emphasis on being environmental friendly and the ecological awareness is present everywhere. Only the best and freshest local produce is welcome at Restaurant Serge Vieira, such as meat from the Aubrac region, fruits, herbs and vegetables from Aveyron and cheeses and dairy products from Cantal. The contemporary French cuisine is light, fresh and delicious and all you choose including the wines offers a great value for money. No overpriced menu and you can choose between different sized menus simply called names such as “S” for small and “M” for Medium. All you have will taste wonderful, such as the ravioli of crab and ginger, baselle, quinoa salad, yellow peach bouillon and sorrel of Guinée as a starter or the lamb shoulder cooked rosé roasted with preserved lemons, crispy sweet breads, salad of sweet banana peppers and young leeks with black olive crust.

Marie-Aude and Serge Vieira have made something wonderful and very appetising with their restaurant that should attract all food lovers of the world. Intelligent, aware, fresh and delicious, what more could you ask for?

Written by Andy