Matthew Martin,
our Michelin-starred Chef

"My values in cooking defend respect for the land as well as highlighting the gastronomic traditions of my region. By reducing these recipes, by simplifying them, I extract a more contemporary cuisine. A sincere, generous and gourmet cuisine, made of sharing and emotions, based on the alliance of freshness and acidity. "

The Story of a Chef

How did you become a Chef?

Son of a cook and originally from the South-West, I started studying in 2000 at the hotel school in La Rochelle. I learned rigor and precision there… and that confirmed my vocation.

How would you define your cuisine?

My cuisine is simple, sincere and gourmet. I respect traditions, but my cooking changes over time and changes in the profession.

What are your favorite products and your selection criteria?

I like working with the products and combining them according to their season, such as endive and beet in the fall, or shellfish and celery or cabbage and shallots. I use 90% of local products from short circuits even for caviar and truffles.

What's your signature?

In each of my dishes, there is a “main product” and three flavors that highlight it. Freshness and acidity are characteristics that I always look for in my work on flavors.

What are the jobs that surround you and what do you want to pass on to them?

Communication and exchange are the basis of this profession. It is important to discuss and pass on your knowledge to your teams. It's a collective work, ideas and solutions come from everyone, it's a real strength.