Gluten-free, lactose-free: a culinary signature
Gluten- and lactose-intolerant, Mathieu Kergourlay has completely adapted his cuisine to his own dietary needs. From this personal necessity emerged a true culinary signature: creating recipes and techniques that replace traditional ingredients without ever compromising on flavor. By developing alternatives to gluten and dairy, he opens his table to everyone while introducing new flavors and more responsible products.
A cuisine with meaning
Here, there is no artifice or showmanship: the essential comes first. A refined cuisine that deeply respects the ingredient and seeks above all to reveal the purity of its flavors.
By exploring a different approach to cooking, one that is more attentive to healthy eating, Mathieu expands his creative scope and discovers new gustatory horizons.
At Mathieu’s table, collaborations often begin with a meeting of passionate individuals around a single product—beautiful human stories that, over time, grow into lasting 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.
The cuisine
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