Mathieu Pérou

Chef Mathieu Pérou's culinary philosophy is deeply rooted in expressing a strong identity, merging contemporary innovation with sustainable practices and an unwavering connection to his native Nantais terroir. Having taken over the family establishment, Le Manoir de la Régate, he has forged a vision where cuisine is a vibrant dialogue with nature and the changing seasons. He aims to transform the Manoir into a genuine sensory destination, where precise technique harmonizes with natural elements, each dish narrating an intimate geography, and ecological commitment profoundly influences both the culinary gesture and the resulting flavors. This ethos is exemplified by his strict refusal to cook any product that is not in season. His commitment to ingredient sourcing is meticulous and intensely local. Chef Pérou has significantly tightened his relationships with local producers, establishing a dedicated potager on site, and even recovering manure from a neighboring veterinary school for compost. He champions the practice of ikejime for fish maturation, ensuring optimal quality. A notable recent development is his collaboration with a micro-farm in agroforestry, situated mere meters from the restaurant, from which edible flowers, aromatic plants, and unique produce are delivered exclusively by bicycle, further embedding the restaurant in its immediate environment. He also specifically sources his demi-sel butter from Mickaël Loiseau and produces his own honey from bees that pollinate the plants around his potager. Pérou’s culinary perspective is also a tapestry woven from diverse influences. While profoundly shaped by his mentors, including Thierry Drapeau and Tetsuya Wakuda (Corey Lee in San Francisco), a significant "Japanese part" in his training has left a lasting mark, subtly integrating into his preparations while always remaining in dialogue with the local terroir. His childhood fascination with wild edible plants, nurtured by his grandfather, continues to fuel his curiosity and creative explorations, forming a cornerstone of his unique approach. Chef Mathieu Pérou's technical mastery is characterized by precision and a meticulous approach, particularly in extracting and integrating the subtle essences of the natural world. He employs advanced techniques such as extractions, macerations, vinegars, oils, and vegetable essences. Notably, he has adopted a rotovap, typically used in perfumery, for cold extractions, allowing him to work with delicate aromatic profiles and infuse sauces, bouillons, and jus with unprecedented botanical notes. This commitment ensures that technique serves nature, elevating and refining its inherent flavors. His approach to flavor and plating places the vegetable kingdom at its core, utilizing edible flowers and wild herbs not merely as garnish, but as fundamental creative tools. This prompts him to "réfléchir" and innovate, developing complex flavor profiles. He particularly favors the peppery intensity of capucine and the delicate hazelnut notes of pimprenelle. While not adhering to specific "signature dishes," his menu evolves seasonally, consistently demonstrating these principles. Illustrative dishes include Carp from the Erdre river with garden shiso, Catfish with elderflower, Zucchini with capucine, and Poultry with sage and peas. He also holds a special affection for seasonal bouillons, which he masterfully crafts to stimulate the appetite, and honors regional traditions with dishes like fondue de poireaux au beurre blanc.

Career

• Chef at Frères Ibarboure, Pays Basque
• Chef at Thierry Drapeau, Vendée
• Chef at Tetsuya Wakuda, Sydney
• Chef at Peter Gilmore, Sydney
• Chef at Corey Lee, San Francisco
• Chef-Owner at Le Manoir de la Régate, Nantes

Mentored by Tetsuya Wakuda.