Matthias Marc X Jeremy Maxwell Wintrebert: a chef, an artist, a collab

This summer, Substance got a makeover. The restaurant in Paris' 16th arrondissement (3 toques), run by Matthias Marc, closed for almost a month to offer a décor that better reflects the chef's identity. Materials, colors, shapes... Everything has been thought through to the smallest detail, right down to a unique piece of art hanging on the wall, created by the chef himself.created by Franco-American artist Jeremy Maxwell Wintrebert, who specializes in blown glass. How did this work come about? How did the two men work together?

Did you already know each other before collaborating?

Matthias Marc: I didn't know Jeremy, but we have a mutual friend who took me to see him because she thought we had a lot in common. I'm not a great art expert, but I do have a relationship with materials, wood, glass, stone, etc. And I wanted to bring that to Substance, while bringing that Parisian touch, the art of beauty.

Jeremy Maxwell Wintrebert: We didn't actually know each other personally, but I was following Matthias on the networks. One day, he invited me to his restaurant and I really liked his work, so I went back. When he had his renovation project, he asked me to create a piece for him, which I immediately accepted. And indeed, our professions are very similar...

What do your disciplines have in common?

J.M.W.: First of all, I'd say teamwork. Also, both he and I work very much on instinct, whether in terms of timing or feel. Even if it's a mastered instinct, in cooking as in glassblowing, it's all a question of gesture and is done by eye. Finally, we both work with fire and heat.

M.M.: Also, at Substance, I have an open counter where customers can watch us at work. At Jeremy's, it's the same! You can walk around his workshop, watch his movements and his precision.

Can you tell us about the genesis of this work in blown glass?

M.M.: Jeremy came to the restaurant several times and I gave him my book. He immediately understood where I was coming from and what I liked. So I gave him carte blanche! He's a very sensitive person, who understands things quickly, so I had no doubts about what he was going to suggest.

J.M.W. : I understood his cooking very quickly and, above all, I liked what he was doing. As a result, the whole process was very natural. Of course, he explained to me what the restaurant was going to be, but we immediately spoke the same language. For me, this creation was like a return on what he had given me. I used all my creative energy to help him fulfill his desire, and it was very fluid.

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How did you go about revealing the work?

J.M.W.: Matthias' head was still a bit buried in the work. The whole team was drowning in work! I think he was quite happy, but the real emotions came a little later. Finally, Matthias described the work as "the heart of his restaurant"... That's really powerful!

M.M.: For my part, I immediately thought it was magnificent! When Jeremy put it up, we all went crazy!

What are the advantages and disadvantages of working with an artist/chef?

J.M.W.: I've been lucky enough to work with a lot of chefs, and it's always great! There's always a mutual respect, because we both know what it's like to work with fire. We also know the pressure and know-how behind our jobs. I'm very curious, I love to eat, so I'm always delighted. The chefs are people who make me travel through their work!

M.M.: For me, there are no constraints! All you need is time and good organization to make sure you get the result on time. And once it's done, it's extraordinary! it attracts a certain clientele who love beautiful things, and everyone who works in the restaurant knows the history of the work and can talk about it.