Matthias MARC

Chef : La Table des Cimes - La Maison des Cimes

Presentation

The son of foresters for six generations, Matthias Marc turned to the restaurant industry after being inspired by his ninth-grade internship at the Plaza Athénée. After finishing his studies, he took his first steps at the Hôtel de Paris in Monaco, then moved to the capital to join the Lasserre restaurant under Christophe Moret. “ I worked my way up through every rank there, from pantry commis to meat station chef. That’s where I really felt like I was becoming a chef.”

Three years later, in 2016, he became a chef de partie at the Hôtel Le Meurice in Paris, working under Amaury Bouhours. After a few months, he decided to open Racines des Prés in Paris with some friends. “ I felt like I’d seen everything there was to see in Alain Ducasse’s kitchen; I needed to step outside the luxury hotel world,” he explains.

In 2018, Matthias Marc partnered with Stéphane Manigold, president of the Éclore Group, to open Substance in the 16th arrondissement. He was quickly noticed by Gault&Millau, which awarded him two toques right away (three since 2023) and named him Young Talent of the Year for 2020. His appearance on the show “Top Chef” in 2021 brought him even more visibility— “appearing in front of 6 million people is a huge experience.” After opening two new restaurants (Liquide, a “modern tavern,” and Braise, a “gourmet grill”), Matthias Marc left Paris in late 2025 to embark on his life’s project with his wife Hannah on the shores of Lake Malbuisson. La Maison des Cîmes opened its doors in late August 2026, featuring about ten luxury rooms, a gourmet restaurant, and a “bistrot” set to open by the end of the year.

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