Style : French and fresh food, modernity and flavours
Signature dishes : marbled duck foie gras, burnt onion, green shizo pear gel
Mathieu began cooking at age 16 at the Ecu de France in Chennevières.
Then he joined the restaurant “Le Comte de Gascogne“, one Michelin star with the Chef Henry Charvet where he learned how to work with quality products and to deepen his culinary knowledge.
He then opened several bistro-style restaurants and high-end breweries to acquire a broader expertise in the kitchen, a different and more user-friendly way of working.
Currently Mathieu is the Chef de cuisine at “Mon Paris” where om highlights the products by modernizing the traditional brasserie style. Many associations of surprising flavors, land-sea alliances and fusion.