Matthias MARC

Chef : 2 restaurants

Presentation

Biography & Awards

1993 Naissance à Belfort

2013 Commis, puis demi-chef de partie, puis chef de partie au restaurant Lasserre, à Paris, auprès de Christophe Moret

2016 Chef de partie au Meurice, auprès d’Amaury Bouhours

2017 Sous-chef aux Racines des Prés, à Paris

2018 Ouverture de son premier restaurant, Substance, à Paris 16e

2020 Jeune Talent de l'Année

2021 Ouverture de son deuxième restaurant, Liquide, à Paris 1er

2022 Ouverture de son troisième restaurant, Braise, à Paris 8e

Its restaurants

Open

15.5

/ 20

Remarkable Restaurant

Substance

Address 75116 PARIS

Chef Matthias Marc

Cooking Cuisine d'auteur | French

Budget 68 € to 188 €

Open

/ 20

Chef's Restaurant

Liquide

Address 75001 PARIS

Chef Matthias Marc

Cooking French | Modern

Budget 32 €

Its news

Tables & Chefs

5 places where butter is a story

On the tables of gourmet restaurants, the presentation of butter is sometimes almost as thoughtful as that of a real dish. Here are 5 addresses where butter speaks volumes about the chef's cuisine.

Tables & Chefs

Top 5 places to eat out alone

Synonymous with conviviality and sharing, dining out seems paradoxical when you imagine it without a companion. Here's a practical guide to overcoming this taboo, with a host of useful addresses.

Chef

Matthias Marc

Chef

Adrien Descouls

Tables & Chefs

Matthias Marc X Jeremy Maxwell Wintrebert: a chef, an artist, a collab

The Substance restaurant in Paris underwent a complete makeover in the summer of 2024 to create a new setting. Among the new features is a blown-glass work by Jeremy Maxwell Wintrebert.

Chef

Matthias Marc

Restaurant

Substance 75116 PARIS

Its recipes

Main dish

Pig, cherry, tarragon and arrowroot

This pig-based recipe is by Matthias Marc, chef at Substance restaurant in Paris. It is taken from his book "In Situ" but reworked for Gault&Millau.

Chef

Matthias Marc

Restaurant

Substance 75116 PARIS

Starter

Melon, chilli and kohlrabi by Matthias Marc

This melon-based recipe is by Matthias Marc, chef at Substance restaurant in Paris. It is taken from his book "In Situ" but reworked for Gault&Millau.

Chef

Matthias Marc

Restaurant

Substance 75116 PARIS