Mathieu Desmarest

Chef Mathieu Desmarest's culinary philosophy is deeply rooted in what he terms "simplexité" – an apparent simplicity underpinned by invisible yet rigorous technical mastery. His ethos centers on magnifying the essence of ingredients, allowing the natural character of each product to shine through with humility and precision. Having grown up in Avignon and returned to his roots after training in illustrious kitchens like Paul Bocuse, Le Pré Catelan, and the Élysée, Desmarest champions a gastronomy that is unpretentious and intimately connected to the cycle of the seasons and the raw product. His approach prioritizes sincerity and sharing, crafting a dining experience at Pollen designed as a timeless interlude. There's a profound commitment to clarity of taste and a legible, often vegetal-driven, cuisine that aims to be emotionally resonant. Sustainability is an integral part of his daily practice, with a fundamental principle that "nothing is thrown away, everything is transformed" in his kitchen. This vision extends beyond Pollen, with ventures like Bibendum and Tribu, reflecting a broader philosophy of authentic taste, human connection, and transmission. Chef Desmarest's technical mastery is characterized by a rigorous yet sensitive hand, honed through years in esteemed French institutions. He excels in balancing flavors and textures, often introducing vibrant acidity and diverse preparations to elevate seemingly simple components. Plating is artful, creating a visual 'garden on the plate' that reflects the seasonal bounty. A legendary signature dish embodying this philosophy is "L’Aquarelle de légumes, beurre d’agrumes." This ever-changing composition features a multitude of raw and cooked vegetables, herbs, and flowers, presented with varying textures – roasted, crunchy, melting, and pickled. The dish is unified and transformed by a sophisticated citrus butter, which provides a rich unctuosity and a lively acidity to awaken the natural sugars of the vegetables. Other exemplary dishes include the delicate "Biscuit de Saint-Jacques, jus de bardes au vin blanc, céleri branche, morcilla" and the refined "Maigre, étuvée de chou blanc au gingembre, sauce condimentée," all demonstrating his precise execution, depth of flavor, and commitment to showcasing terroir ingredients. At Pollen, this technical excellence is mirrored in the dining experience, where each chef personally presents their crafted dish to the guest, fostering an intimate connection between creation and appreciation.

Career

• Student at École Hôtelière d'Avignon, Avignon
• Chef at Paul Bocuse, Collonges-au-Mont-d'Or
• Chef at Le Pré Catelan, Paris
• Chef at Élysée Palace, Paris
• Chef at La Vieille Fontaine, Hôtel d'Europe, Avignon
• Chef-Owner at Pollen, Avignon
• Chef-Owner at Bibendum, Avignon
• Chef-Owner at Tribu, Roquemaure

Mentored by Paul Bocuse, Guillaume Gomez, Frédéric Anton.