Matthieu DERIBLE

Chef de partie : 3 restaurants Sous Chef : La Chèvre d'Or Chef : Le Art - Château de la Gaude Now at the helm of the 4-toque restaurant Le Art at the Château de la Gaude, Matthieu Derible has worked alongside the greatest chefs—and has become one himself. In his adopted home of Provence, he prepares local ingredients with love and respect.

Presentation

The idea of becoming a chef dates back to his childhood. Perhaps when he was around 10 or 12 years old: “I saw Bernard Loiseau on television—a very dynamic, energetic person… That made an impression on me, and maybe subconsciously, that’s where it all started! ”

Now he’s at the helm of the kitchen at Le Art (4 toques), a restaurant at Château de la Gaude, a highly renowned winery in the Aix region. For Matthieu Derible, gourmet cuisine wasn’t always a given. He spent his four-year apprenticeship at Saint-Germain, a restaurant in the Sarthe, his native region. “I did all sorts of different things—from appetizer canapés to desserts and sauces. It was really interesting! ”

A Passion for Fine Dining

But once he had his diploma in hand, he turned his attention to fine dining. It was a desire to discover refined cuisine—more out of curiosity than as a career goal. He ended up staying in the field. “I loved it right away! The team dynamic, with everyone in their own role, taking orders from the chef… I really like that slightly ‘military’ aspect.”

For two years, he joined the team at the Manoir du Lys (3 toques) in Bagnoles-de-l’Orne. Then, in 2010, he set off into the unknown, heading to Burgundy. There, he spent three years at the Relais Bernard Loiseau (4 toques). At this iconic restaurant, which had inspired his dreams as a child, he discovered haute cuisine alongside Patrick Bertron.

Meeting His Mentor, Éric Pras

He then set out for Maison Lameloise (4 toques) for four years. In Chagny, he met the man who would become his mentor: Éric Pras, a Meilleur Ouvrier de France. “ He pushed me to my limits with just the right amount of pressure; he had me enter competitions, and that really gave me a boost! He fostered a spirit of friendly competition in the kitchen—it was great! ” In 2015, Matthieu Derible went on to win the Concours Création & Saveurs.

He then headed to the French Riviera for two years to work at La Chèvre d’Or (4 toques). In 2019, fate led him a few kilometers from Aix-en-Provence: he finally settled at Château de la Gaude, at the restaurant Le Art.

Drawing on his wealth of experience in restaurants where local ingredients reign supreme, Matthieu Derible now offers cuisine that is authentic, precise, and accessible, with an unwavering respect for the ingredients. “ I love spices and seasonings, but I want things to taste like what they are. I don’t want to overdo it.”

A childhood dream, a life goal: here he is, at the end of 2026, a finalist in the Meilleur Ouvrier de France competition. He intends to stay the course with a clear goal: “To elevate the ingredients, not mask them with a lot of gimmicks, and to evoke an emotional response when the customer tastes the dish! ”