La Table des Matrus

42000 SAINT-ÉTIENNE
12.5/20
 Gourmet Restaurant
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Chef
Matéo Ravel
Cooking
French

Gault&Millau's review

12.5/20
Gourmet Restaurant This is clearly one of the addresses to watch in Saint-Étienne, so impressive is Matéo Ravel's youth and maturity. The promises of this self-proclaimed "peasant" and "bistronomic" restaurant are well fulfilled, with highly expressive plates that evoke the Saint-Etienne region with finesse, local produce and traditional inspirations, which the chef doesn't hesitate to break by integrating new fashions, burnt cooking, contrasting seasonings, lacto-fermentation and international influences. In this small-scale setting, the atmosphere quickly becomes intimate, and you can enjoy the spectacle of an open kitchen, where the chef sends out the plates with a remarkable sense of organization. Discover cabbage stuffed with scallops, fine coraillée stuffing, cabbage soup broth with bacon and green pepper, barbecued leek, maple syrup sabayon, aniseed herb oil, pecan scrunchies and hard-boiled egg, braised beef with red wine sauce and lacto-fermented porcini mushrooms, mashed potatoes with porcini mushrooms, shallot confit, turned vegetables and carrot ketchup with horseradish and mustard, a dessert of chocolate, smoked black tea, cardamom and lime. Impressive cellar, with several hundred references from all over France.
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Address 26 Rue du Grand Gonnet
42000 Saint-Étienne
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    Matéo Ravel Chef
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    Patrice Diaz Chef de service
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