With an artisan’s diploma in bakery, Matthieu has had a passion for gastronomy for as long as he can remember. His experience has embraced prestigious addresses and been marked by richly rewarding encounters. It includes periods at L’Oustal del Barry alongside Chef Rémi Simon in the Aveyron, L’Auberge de l’Onde (1 Michelin star) with Patrick Zimmermann in Switzerland, Le Kilimandjaro (2 Michelin stars) in Courchevel with Chef Glenn Viel, for whom he also opened La Caravelle, a luxury bistro at Bonifacio, in Corsica. He followed Alexandre Luquet on the opening of his gastronomic restaurant in Aigle, Switzerland, before being chosen by Maxime Meilleur of La Bouitte (3 Michelin stars) as Chef de Partie, rising to Sous-Chef in his first summer. Matthieu developed a close relationship with René and Maxime Meilleur at la Bouitte, where he stayed for 5 years.
Today he has chosen the path of independence, to create a cuisine invested with his own identity, within his own restaurant, Burgundy by Matthieu.