His career began on the Basque coast, where he gained his first professional experience before joining Michelin-starred restaurants, including La Vague d’Or in Saint-Tropez. Driven by ambition and a desire to challenge himself at the highest level, he then moved to Paris—what he considers an essential step for any chef. There, he spent three years at Plénitude, progressing from Demi Chef de Partie to Chef de Partie.
Matthieu joined Le Taillevent two and a half years ago. Since then, his rapid progression reflects both his talent and commitment: first Chef de Partie, then First Chef de Partie after just eight months, before being promoted to Junior Sous Chef and, most recently, Sous Chef. Today, he plays a key role in the kitchen. Acting as both an extension of the Executive Chef’s vision and a cornerstone of the brigade’s daily organisation, he leads the team, upholds the highest standards of execution and oversees sourcing to ensure the impeccable quality of every ingredient.
What motivates him each day is the constant intensity that defines Le Taillevent : a kitchen in perpetual motion, shaped by the seasons and the finest produce from trusted growers and artisans. No two services are ever the same, and every day offers a new opportunity to refine, adapt and excel. It is this demanding environment, free from routine, that continually pushes him to question and improve his craft.
Rather than recalling one defining moment, Matthieu finds meaning in this unwavering pursuit of excellence. Joining Le Taillevent was a deliberate choice in his career : the opportunity to contribute to one of France’s great gastronomic Houses while pursuing a shared ambition, to reach the highest distinction of three Michelin stars.
Among the ingredients he is particularly fond of are baby cuttlefish, which he enjoys preparing with precision and restraint. Quickly seared and paired with seasonal produce such as asparagus or young shoots, they perfectly reflect his culinary philosophy : cuisine that is refined, technically accomplished and always centred on the ingredient itself.
