International
Mathieu PÉROU
Chef : 1 restaurant
Mathieu Pérou grew up on the first floor of the restaurant where he is now head chef. To understand, you have to go back to 1995, when his father and godfather bought Le Manoir de la Régate, in Nantes. "I was very boisterous at school, but when I went into the kitchen, I was fascinated," he recalls. All the more so as the young man showed great promise. At just 19, he came third in the Jean-Rougié trophy in Sarlat (Dordogne), up against a jury of Michelin-starred chefs.
He began his career working for the Frères Ibarboure, first in pastry, then in the kitchen. In 2012, he moved to Thierry Drapeau in Saint-Sulpice-le-Verdon (Vendée)."I tried to be a sponge, to watch his gestures and reproduce them, as best I could.I wouldn't have had this career if I hadn't crossed his path," asserts Mathieu Pérou.
He then flew to Sydney, Australia, to work alongside Japanese chef Tetsuya Wakuda. After six months, he became his sous-chef. In 2016, his father, Loïc, asked him to take over the business. Before returning to France, he perfected his skills with Peter Gilmore in Sydney, then Corey Lee in San Francisco.
He took over the stoves at Manoir de la Régate in 2017, while his younger sister, Anne-Charlotte, managed the front-of-house service. In 2018, he won the Gault&Millau Transmission Ouest trophy, and in 2022, the Terroir d'Exception trophy at the Gault&Millau Tour Loire.
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