Matthieu Derible

Chef Matthieu Derible's culinary philosophy is deeply rooted in a blend of personal journey, profound respect for ingredients, and a nuanced approach to tradition and innovation. He views his cuisine as a bridge, connecting his Norman origins—which instilled an absolute reverence for product and a commitment to cooking without artifice—with the rigorous techniques acquired during his time in esteemed Burgundian institutions and the vibrant, sun-drenched influences of the Mediterranean. His core ethos centers on a progressive, yet gentle, evolution of the restaurant's identity, ensuring continuity while infusing his distinct personal sensitivity. He describes his cooking as "a cuisine of desire and sensitivity," prioritizing sincerity and emotion in every dish. This involves a thoughtful balance of contrasts, resulting in plates that are both legible and refined, profoundly respecting the rhythm of the seasons. Derible's unwavering commitment to valorizing the entire product, from meat to fish, minimizes waste and maximizes flavor. Ingredient sourcing is meticulous and local-first; he champions seasonal, local, and French products, fostering direct relationships with small producers and fishermen to secure the finest ingredients. While his foundational training emphasized grand French tradition, his vision remains open to broader horizons, drawing inspiration from global travels to enrich his Provençal canvas. His ultimate goal is to perpetuate the excellence and prestige of Le Art, guiding its gastronomic trajectory with precision and a distinct personal touch. Chef Matthieu Derible's technical mastery is the culmination of an 18-year journey through some of France's most prestigious kitchens, including the Manoir du Lys, Relais Bernard Loiseau, Maison Lameloise (under MOF Éric Pras), and Château de la Chèvre d’Or. This rigorous training imbued him with an exceptional precision, an unwavering focus on taste, and the discipline characteristic of haute cuisine. His contemporary approach to flavor and plating is increasingly oriented towards marine elements (iode) and vibrant vegetables, with seasonality as the guiding principle. The Mediterranean influence is evident in his "solar cuisine," characterized by freshness and an artful use of aromatics. Plates are designed to be purified and legible, with a strong emphasis on the primary protein. A hallmark of his style is the incorporation of a "Provençal note," often serving as a condiment, which sublimates dishes inspired by his extensive travels and personal experiences. He skillfully integrates global inspirations, ensuring that each dish, while innovative, remains harmonious with its Provençal context. While the text mentions two dishes already bearing his signature on previous menus, a standout example of his fusion artistry is the "lotte Saté asperge" (Monkfish Satay asparagus), projected as a future spring offering, illustrating his ability to blend exotic flavors with local produce. Furthermore, Chef Derible is known for curating specialized gastronomic events, such as the "Soirées Truffes" (Truffle Evenings), which underscore his commitment to showcasing exceptional, seasonal products with refined elegance.

Career

• Chef (experience) at Manoir du Lys, Bagnoles de l'Orne
• Chef (experience) at Relais Bernard Loiseau, Saulieu
• Chef (experience) at Maison Lameloise, Chagny
• Chef (experience) at Château de la Chèvre d’Or, Èze
• Head Chef at Le Art - Château de la Gaude, Aix-en-Provence

Mentored by Matthieu Dupuis-Baumal.