Matthieu POULEUR
Chef : 1 restaurant From his family's butcher shop to prestigious establishments, Matthieu Pouleur has built up his experience with exacting standards as his watchword. Today, at the helm of the kitchens at La Ferme Saint-Siméon in Honfleur, he asserts his style with a constantly evolving seasonal cuisine.
The son of a butcher and caterer, Matthieu Pouleur was immersed in the culinary world from an early age. He began his career with his father, before taking a CAP-BEP, followed by a Baccalauréat and a BTS in cuisine-restauration.
From Burgundy to Honfleur, a rich career path
He was then able to complete an internship in the restaurant of his class's godfather, Marc Meurin, before starting at La Terrasse Fleurie, the restaurant of the eponymous hotel in Divonne-les-Bains, Ain.
The chef is keen to broaden his experience in a variety of establishments. His motivation led him to the kitchens of Maison Lameloise, in Chagny, Saône-et-Loire. There, he worked for three years with the chef, as second chef.
Unstoppable, he followed this up with a season with Michel Bras and then Emmanuel Renaut. He then returned to Burgundy, where he became sous-chef at Maison Bernard Loiseau, a position he held for five years.
One step further for the chef: conquering the capital. "I absolutely wanted a Parisian experience. I was lucky enough to open the Hôtel de Crillon, and I stayed there for two years." He finally joined La Ferme Saint-Siméon in Honfleur in 2019, where he is now head chef of three restaurants.
A constantly evolving cuisine
Through his experiences in these establishments, Matthieu Pouleur has developed a passion for "rigor and haute gastronomy", and discovered a wide range of products from the four corners of France.
If there's one thing Matthieu Pouleur takes great interest in, it's the preparation of his dishes. Depending on the season, he imagines combinations that can be adapted to suit the products: "In spring, we did lobster with peas, carrots and Jerusalem artichoke; in summer, it was strawberry, melon, thyme and lemon... We bring the product to life all year round, and change the menu quite frequently."
The chef was awarded the Trophée Grand de Demain at the Gault&Millau Tour Normandie 2026, which he sees as a reward for his efforts. Today, in his kitchen, Matthieu Pouleur draws inspiration from all his past experiences to create techniques and cuisine that reflect his own personality, and which he continues to develop.
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