Mathieu
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12Local news
Nolwenn Corre: Grande de Demain Bretagne, 10 years after the Trophée Jeune Talent
Honored as a Jeune Talent 10 years ago to the day, Nolwenn Corre, chef at Hostellerie de la Pointe Saint-Mathieu (3 toques) in Plougonvelin, Finistère, today receives the Grand de Demain award. Awarded this Monday 1ᵉʳ June 2026 at Domaine du Liziec in Brittany.
Thibault Sombardier takes the helm at Restaurant Anne in Paris
Thibault Sombardier succeeds Mathieu Pacaud at Restaurant Anne (3 toques), located on the Place des Vosges in Paris. A long-awaited return to haute gastronomy for the man who made his mark on the history of Restaurant Antoine.
Alexandre Gauthier x Mathieu Lehanneur: imagining the present for the future
One is a jack-of-all-trades designer, deeply rooted in the present, with award-winning pieces all over the world. The other is one of the greatest talents of his generation, Chef of the Year 2016, passionately committed to defending his territory, the North. We talked about digestion and finitude, audacity and doubt, innovation and combat. And eaten by thought
Mathieu Meyer, wine and bees
Mathieu Meyer embodies Château Galoupet's new eco-responsible course. The estate manager is pursuing the renaissance of this Provence cru classé, owned by Moët-Hennessy since 2019. His vision is of a biodiversity hotspot that also serves the quality of the wines.
L'Hostellerie de la Pointe Saint-Mathieu, the inn at the end of the world
Europe ends here, or almost. For three generations and exactly 70 years, the Corre family has been welcoming guests to their inn, now a hostellerie and gourmet restaurant. L'Hostellerie de la Pointe Saint-Mathieu defends a fiercely independent Brittany, both rural and iodized.
Mathieu Meyer, his plans to bring Château Galoupet back to life
Mathieu Meyer embodies the new direction of Château Galoupet. The estate manager is continuing the renaissance of this Provence cru classé, owned by Moët-Hennessy since 2019. His vision is of a biodiversity hotspot that also serves the quality of the wines.
Les Pérou, a sibling at the helm
In the restaurant business, we often work as a family. Between spouses, between parents and children, between brothers and sisters too. Such is the case for Mathieu and Anne-Charlotte Pérou of Manoir de la Régate, Nantes, who now steer the destiny of the restaurant founded in 1995 by their father and uncle, Loïc and Pascal Pérou.
Design me a restaurant
How do you design a restaurant? How do you translate a culinary concept into a space? Caroline Tissier has made hospitality design her specialty. Countless chefs have called on her talent to provide their customers with the setting and comfort their cuisine deserves: Akrame Benallal, Mathieu Guibert, Jacky Ribault, Pierre Rigothier, David Toutain, Toshitaka Omiya... and, most recently, Christophe Hay, for his giant new Fleur de Loire project, a long-standing collaboration between the chef and the interior architect-designer who previously designed Maison d'à Côté and Côté Bistrot.
