International
Matthieu PASGRIMAUD
Matthieu Pasgrimaud chose the trade on a whim. "I could just as easily have been a bricklayer," he says. Who would have thought, given his impressive career path? The proof came in 2014, when he joined Yannick Alléno's Le 1947 restaurant in Courchevel as a commis de cuisine."A big turning point, it was the first time I'd entered the high-level world of gastronomy."
Then it was off to L'Oustau de Baumanière, in Les Baux-de-Provence. "Glenn Viel needed staff for the opening," he explains. Back to 1947, this time as demi-chef de partie. He continues his journey at the Hotel Les Barmes de l'Ours, in Val d'Isère, then at the Résidence de la Pinède, in Saint-Tropez, with Arnaud Donckele. He then joined the Lemontblanc restaurant in Crans-Montana, Switzerland, which enabled him to save money to fulfill his"childhood dream" of moving to the United States. In 2018, he became chef de partie under Daniel Boulud at the Dinex Group in New York.
In 2020, Vivien and Miguel Bertho-Macé offered him a position as chef at Domaine de la Brûlaire, in Beaupréau-en-Mauges (Maine-et-Loire). He accepted and took over the reins of Le 1825 restaurant, which soon earned a 14/20 rating from Gault&Millau. Two years later, the chef was awarded the Jeune Talent trophy at the Gault&Millau Tour Loire and featured in the 2023 edition of book 109 - Le Sang neuf de la gastronomie française.
In 2024, a few weeks after leaving the kitchens of 1825, Matthieu Pasgrimaud moved to Massignac, in the beautiful Domaine des Etangs.
I.B.
Its recipes
Grilled sardines, fresh goat cheese, organic cucumber condiment, juice frappé
Fancy a light, fresh dish? Matthieu Pasgrimaud's recipe at Le 1825 - Château de la Brûlaire, for grilled sardines with fresh goat's cheese, organic cucumber condiment and jus frappé, is here.Our partners
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