International
©
Mathieu THOMAS
Chef : 1 restaurant
Presentation
Biography & Awards
1987
Naissance
2012
Grand Véfour, à Paris, auprès de Guy Martin
2013
Restaurant Guy Savoy, à Paris
2020
Ouverture du Mimosa, à Sare
2023
Trophée Jeune Talent
Its restaurants
Its recipes
Veal sweetbreads with langoustine, sand carrots, langoustine bisque & spicy jus
Three hours in the kitchen to create a beautiful combination of land and sea. This is the idea of Mathieu Thomas, chef at Mimosa, with his veal sweetbreads and langoustine, with sand carrots, langoustine bisque and full-bodied jus.Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
