Mathieu GUIBERT
Chef : 1 restaurant Rooted in his homeland of Pays de Retz, Mathieu Guibert embodies a sincere, iodized cuisine, between maritime heritage and haute cuisine à Anne de Bretagne.
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.
From Provence to Champagne: a demanding apprenticeship
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's team at Le Meurice, then jumping ship to work with Christian Le Squer at Ledoyen. Parisian life suffocates him, and he longs to discover other terroirs.
Anne de Bretagne: back to basics and full freedom
Franck Putelat welcomed him to Carcassonne for a few seasons 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, with a fondness for iodized flavors, deep-sea fish and just about every kind of cuisine.
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