Matthieu De Lauzun

Matthieu de Lauzun's culinary philosophy is deeply rooted in freedom, personal expression, and the evocation of emotion, drawing heavily from his formative experiences. His core ethos is to "cuisiner librement," embracing "aucune alliance, aucune saveur" as forbidden. This approach transcends mere sustenance, viewing cooking as an "art majeur" where the goal is to "provoquer quelque chose" in the diner, conveying a message, taking risks, and asserting a distinctive style. His inspiration is a rich tapestry woven from his childhood in Morocco and his rigorous apprenticeships. Summers spent with his "pied-noir" grandmother in Casablanca instilled a profound appreciation for Oriental flavors, particularly strong Maghrebin spices, making dishes like "poulet au citron confit" his "madeleine de Proust." These Moroccan notes are now intentionally integrated into his cooking, recognizing them as integral to "son histoire." This foundational taste memory is combined with influences from travels to Japan and Thailand, and the demanding yet inspiring kitchens of chefs like Gilles Étéocle (La Poularde), the Haeberlin family (Auberge de l'Ill), and crucially, Michel Bras, where he learned a "cuisine toute personnelle" and the power of culinary identity. De Lauzun's philosophy evolved into a pursuit of a cuisine that "raconterait mon histoire, qui viendrait du cœur," emphasizing that "le cap de l’enfance est essentiel pour la vie d’un cuisinier." He seeks to create dishes that are "subtile, précise et généreuse," blending the spirit of Languedoc terroirs with his beloved Maghreb and Asian influences. His current vision at Saint-Jean-de-Bébian is to offer a "prestation plus globale, pointue et personnalisée" within a setting that enhances the regional experience, aiming for a refined yet emotionally resonant dining experience where "la cuisine est une affaire d’amour, de générosité et de partage." He prioritizes "produits de qualité et de saison privilégiant les producteurs locaux," underlining a commitment to freshness and regional connection within his globally-inspired, deeply personal culinary narrative. Chef Matthieu de Lauzun's signature approach is characterized by technical mastery, bold flavor alliances, and artistic plating, meticulously designed to tell a story and provoke emotion. He describes himself as an "Archimède dans l’art de la botanique," meticulously enhancing dishes with "herbe ou de fleur" to elevate the sensory experience, underscoring that "si ça n’a pas de goût, ça ne m’intéresse pas." His style embraces a "liberté" that allows for "aucune alliance, aucune saveur" to be off-limits, leading to a dynamic and unexpected flavor profile. Technically, his work is praised for its "maîtrise des saveurs," "fraîcheur de ses réalisations," and "parfaite technicité," always striving for a "recherche méthodique de la simplicité" in presentation while delivering complex tastes. He deliberately integrates "petites touches, un apport de goût, d’épices," often exploring the "sucré-salé" dynamic, bridging "terre et mer." The "mise en scène colorée et soignée" of his dishes is paramount, transforming each plate into a visual and gustatory artwork. His most legendary signature dish is the "pastilla de volaille en cannelloni de betterave, pulpe de betterave menthe ciselée crème de sésame avec dès Yuzu." This dish perfectly encapsulates his philosophy: a reinterpretation of his Moroccan "madeleine de Proust" (pastilla), infused with modern technique, Asian elements (Yuzu), and an artful presentation that is both vibrant and precise, symbolizing his journey and diverse culinary influences.

Career

• Chef at Restaurant De Lauzun, Pézenas