Restaurant Le Bélisaire
Style : French bistronomie, traditionnal, creative and visual
Matthieu, a native of Brittany, decides, after graduating, to go to England where he will work for a triple star and then for the first Relais Châteaux of the country.
After his military service pass as a cook on a ship of the Navy, he returns to Brittany and officiates in Plancoët. In 1994, he came to Paris and worked for Gérard Besson and then at Potel & Chabot before being named Chef des Yachts de Paris.
In 2001, Mathieu wanted to embark on an adventure and he discovered Le Bélisaire where he decided to develop his own product-oriented cuisine with the aim of giving pleasure to his customers.
He likes to highlight the products of his region Brittany but not only as long as these products are fresh, seasonal and they can bring a more in the plate.