Matéo RAVEL
Chef : 1 restaurant Matéo Ravel, chef at La Table des Matrus in Saint-Étienne, is the embodiment of daring youth. At the age of 21, the Jeune Talent Auvergne-Rhône-Alpes 2025 is transforming his family heritage into a local gastronomic landmark.
at just 21 years of age, Matéo Ravel has a vision of the restaurant business worthy of an old hand. The son of a baker (his father still owns several bakeries in the Saint-Etienne area) and a mother who was also in the restaurant business for a while (it was called La Cantine Verte), Matéo Ravel has a lot to live up to.
as a child, I wanted to follow in my parents' footsteps and become a baker," he confides. As I grew up, I turned to cooking, doing my3rdyear internship with Serge Vieira, then gaining experience at Régis Marcon's restaurant, Éclosion, in Saint-Paul-en-Jarez , and Bougre d'Âne, inSaint-Étienne.
in Lyon, Matéo Ravel works at Culina Hortus and Victoire & Thomas
At the time of the Covid, Matéo Ravel left the Saint-Étienne area to move to Lyon and perfect his training with Thomas Bouanichat Culina Hortus, then Victoire & Thomas. But the young man was hungry for independence. "I already had plans to set up my own business when I was just 19. Le Bougre d'Ânewas up for auction. I was the only bidder, and the deal went through quickly."
Two years after opening, his Table des Matrus has established itself as one of the must-visit downtown addresses. "But,"says our Jeune Talent Auvergne-Rhône-Alpes, "in the medium term, it's not impossible that we'll be looking to move to a more spacious and comfortable location. ButI'm not in the habit of rushing things."
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