Mathieu AUMONT

Chef : 1 restaurant

Presentation

"It's something I've always wanted to do, but I just couldn't bring myself to do it," says Mathieu Aumont, who trained as a Maître d'hôtel at the Dinard school and took up cooking at the age of 29.

Three years after taking over Aux Pesked, he became a self-appointed chef. "I bought this restaurant in Brioche with my wife Sophie. In the beginning, we hired chef Jean-Marie Baudic, who has largely contributed to its fine reputation." But he'd been itching to do so for a long time, and more than anything else, the entrepreneur wanted to invest in his own kitchens. "I wanted to show what I could do."

In 2005, Mathieu Aumont, officially chef de cuisine, didn't count the hours he spent in the kitchen, and quickly established a new identity. His work was supported by the Guide Jaune, which named him Jeune Talent 2009 and awarded him 2 toques, then 3 toques since 2018. "It didn't happen overnight. Over time, I've added my own touch. I create a cuisine that reflects my personality, which I built thanks to the local market gardeners and fishermen, who have always supported me. I grew up alongside them. One day, a market gardener confided in me that he grew black radishes, but that nobody cooked them. He suggested I give it a try. I tried it with abalone. Even today, people keep asking me for more."

In tune with the times, Mathieu Aumont's cuisine has nothing in common with that of La Pierre à Feu, his very first restaurant, founded in 1998. He describes it as "maritime and vegetal", even if he just as much enjoys preparing a good pork chop.

B. G.