Mathieu GUIBERT

Chef : 1 restaurant

Presentation

Mathieu Guibert is proud of his origins. He never forgets to point out that he grew up very close to his restaurant, in Saint-Michel-Chef-Chef, a stone's throw from La Plaine-sur-Mer, in the heart of the Pays de Retz.

After completing his studies at the Lycée Hôtelier in Saint-Nazaire, this ambitious yet discreet chef embarked on a whirlwind tour of France's finest establishments, joining Yannick Alléno at Le Meurice, then making the leap to work with Christian Le Squer at Ledoyen. Parisian life suffocated him, and he longed to discover other terroirs.

Franck Putelat welcomed him for a few seasons in Carcassonne, before he settled in Reims. For five years, he was Philippe Mille's assistant at Les Crayères. It was in the legendary Reims house that he learned that Philippe and Michèle Vételé were looking to sell Anne de Bretagne. Such an opportunity could not have passed unnoticed by the chef who, even as a young man, was fascinated by this beautiful house facing the port of La Gravette.

After a few months with the couple, time to settle in and get his bearings, Mathieu Guibert is finally at home, free to offer the cuisine he loves. The cuisine of a chef deeply attached to his terroir, fond of iodized flavors and deep-sea fish, and touching on just about every genre.

Biography & Awards

1980 naissance à Saint-Michel-Chef-Chef (Loire-Atlantique)

2003 chef de partie au Meurice

2007 second de cuisine au Parc, à Carcassonne

2010 second de cuisine aux Crayères, à Reims

2016 rachète Anne de Bretagne (La Plaine-sur-Mer)