His Journey

• 1943 - Born March 16 in Avallon - Son of Robert Meneau (died 1950) and Marguerite Rousseau, both saddlers-shoemakers-shop and café keepers in Saint-Père
• 1964 - Military Service with the Groupe Géographique de Joigny - Assistant Manager of the Officers Mess
• 1966 - Marriage to Françoise Plaisir, born September 23, 1942 in Leugny
• 1966 - Takeover of his mother's café-grocery, transforming the grocery into a dining room (operating as a country café - crêpes - waffles)
• 1969 - Overall transformation of the property into a Restaurant-Hotel-Bar
• 1972 - First Michelin star
• 1974 - Move to premises 25 meters away
• 1975 - Second Michelin star
• 1977-1983 - Gault-Millau guide awards the property, respectively: 15 – 16 – 17 – 18 – 19.5 out of 20 (4 toques)
• 1983 - Elected Best Chef of the Year
• 1984 - Third Michelin star 
• 1985 - Medal of the Chevaliers des Arts et des Lettres
• 1986 - Birth of son Pierre   
• 1986-1990 - Anxious that the Vézelay vineyard not fall into the hands of outside winemakers, he plants 14 hectares of vines in 1986 and subsequently becomes president of the Winemakers Union. It's this way of living and thinking in his region that is reflected in his cooking. Thoughtful and inspired, Marc Meneau is able to pair daring and simplicity.   
• 1987 - Medal of the Chevalier de l' Ordre National du Mérite
• 1988 - Elected Best Chef of the Year 1988
• 1990 - Opening of restaurant on 52nd Street, New York City
• 1993 - Medal of the Officier de l'Ordre National du Mérite
• 1998 - Medal of the Chevalier de la Légion d' Honneur
• 1999 - Opening of restaurant in Beirut 
• 1999 - Contrary to all expectations, he loses the third Michelin star but retains 19/20 in Gault-Millau. This passionate chef takes this loss as a personal attack, like a captain being stripped of rank. Quickly he learns that his cooking is not in doubt. True to his characteristics of origin, pride and endurance, perspicacity and tenacity, he succeeds in overcoming these life and career challenges. "I didn't really accept the loss of my third star like a demoted officer. I had a lot of trouble listening to those who were encouraging me... My wife and son kept me on track. My faithful customers, many journalists and friends allowed me to never doubt my cooking. I always knew how I wanted to cook. Today I know who I am. "
• 2001 - Two Michelin stars and 19/20 in Gault-Millau
• 2003 - Creation in Saint Père of the restaurant EntreVignes in the "Daisy Field"; the name reflects its geographical setting amidst the vines and between two historic vineyards. It is a modern bistro with a very Parisian decor in which he once again reveals his creativity. 
• 2004 - Three Michelin stars