©
Mathieu THOMAS
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
Young Talent Trophy
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.
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