
A simple and creative cuisine
Mathieu Kergourlay oversees a dynamic, inventive kitchen, offering up a cuisine which is of its time, and outward looking in approach. A prolific chef who makes ingredients sing of themselves, he uses original combinations of exotic or maritime flavours. Asiatic spice and Breton-sourced algae feature heavily in his cooking.
A cuisine which has a sense of purpose
No fuss, no pretentiousness. No unnecessary additions. There are just two constants, about which he is uncompromising: the dignity and respect of the produce. All efforts in the kitchen are seeking to pay homage to the quality of the produce they work with, creating meaningful plates which uphold and heighten flavour.
His particular approach to cooking which promotes healthier, more wholesome eating, enriches his palette and allows him to access a world of unexplored flavours.
Mathieu’s collaborations with producers are often the fruit of a shared passion for the same piece of produce. They are fortuitous meetings which in time turn into firm friendships.
A local cuisine
« Talking from one human being to another »
The chef prioritizes short supply chains whenever possible and collaborates with local producers and suppliers. Committed to showcasing their products, he embraces an approach to food that is both healthy and environmentally friendly. This leads to smart partnerships aimed at developing exceptional products with innovative small producers.
A responsible cuisine
In the same vein, committed to offering fresh, seasonal produce, Mathieu favors responsible cuisine by choosing local, sustainable, and environmentally friendly producers. By using fresh ingredients, free from pesticides and chemical fertilizers, he supports producers committed to environmentally friendly practices.
« It’s every chef’s dream to work every day with fresh, local produce, grown with respect for nature »
The kitchen also aims to reduce food waste by creatively enhancing each product to offer an ethical, flavorful, and meaningful experience.