Mathieu ROSTAING-TAYARD

Chef : 3 restaurants Manager : 2 restaurants And that's three! After 126 and Café Sillon, in Lyon, Mathieu Rostaing-Tayard is moving to Biarritz in 2021 to open Sillon.

Presentation

"I wasn't very good at school, but I loved to eat.So, as soon as I was old enough to work, my father pushed me into the kitchen." In 1996, Mathieu Rostaing-Tayard began his apprenticeship at the Auberge de la Brévenne, a renowned restaurant at the foot of the Monts du Lyonnais. In 2000, once trained, he took his first steps at Nicolas Le Bec, in Lyon. He was the one who really got my foot in the door," he says, "I loved his cooking as much as the man himself." Following his advice, he continued in 2002 at Éric Briffard's Hôtel Vernet ,"but I wasn't a fan of Parisian life". In 2003, he left the capital to take part in the opening of Sketch, Pierre Gagnaire's restaurant in London, before returning to France at Saint-James, in Bouliac (Gironde), where he worked alongside Michel Portos. In 2006, he took a step up to the Albert 1er in Chamonix, working alongside Pierre Carrier. "It did me a world of good. At the time, I was a young wolf. I needed peace and quiet and to find a balance. "

In 2008, rich in these encounters, Mathieu Rostaing-Tayard took the plunge and opened Le 126, his first restaurant in Lyon, during the Fête des Lumières. "I come from a family of entrepreneurs. I couldn't help myself. Alone in the kitchen, I set 26 place settings, in the early days of bistronomy." In 2012, he closed it and packed his bags, heading for the four corners of the world. "I did internships in India, Nepal, Japan, with world-renowned chefs, then went to meet my wife in Canada. All in the space of a year. "

In 2014, the chef returned to Lyon, where he bought a bouchon that he transformed into Café Sillon, with a market-driven cuisine, close to the product but creative. The adventure lasted five years. He sold it just before the health crisis. But three's a crowd. After some travel and consulting experience, he opened Sillon, in Biarritz, in 2021. "In culinary terms, the area is exceptional. It's a fantastic playground.To elevate myself and move towards a more gastronomic cuisine, I've built a demanding network made up of the region's best fishermen, breeders and market gardeners." Mathieu Rostaing-Tayard nevertheless keeps a pied-à-terre in Lyon, where he opened Micro Sillon, a wine bar, the same year.

B.G.