Matthieu Girardon

Chef Matthieu Girardon's culinary philosophy is deeply rooted in a modern, uninhibited, and profoundly personal approach, a vision that earned him his first Michelin star. His strong character is directly mirrored in his dishes, suggesting a coherent and authentic culinary voice that is both technically accomplished and creatively free. A testament to this unwavering conviction is his declaration, « On ne va rien changer ! », upon receiving his Michelin star, indicating a commitment to his established path rather than succumbing to external pressures or transient trends. His overarching vision is one of continuous evolution and innovation, driven by an intrinsic passion for the craft. As he articulates, this recognition "nous pousse aussi à toujours évoluer, innover. On va chercher des petits détails qui nous font 'kiffer'... et puis ça libère aussi de certains complexes qu'on pouvait avoir jusque-là !" This reveals a chef who finds profound joy in meticulous detail and constant refinement, always striving for excellence while shedding inhibitions to allow his creativity free rein. His cuisine is a dynamic exploration, constantly seeking out novelties and subtle improvements. Regarding ingredient sourcing, Chef Girardon demonstrates a keen appreciation for seasonality and the inherent quality of produce. While asserting that he doesn't have a single "produit fétiche," he enthusiastically embraces seasonal delights such as white asparagus, highlighting its ephemeral nature and the importance of enjoying it during its brief two-month window. The inclusion of "petites herbes sauvages" and specific, high-quality ingredients like "carpaccio de lard colonnata" further underscores a commitment to fresh, sometimes foraged, and regionally exceptional products, all contributing to a vibrant and authentic gastronomic experience. Chef Matthieu Girardon's signature approach is defined by a "cuisine moderne décomplexée, personnelle et très aboutie techniquement," as lauded by the Guide Michelin. His technical mastery is particularly evident in the meticulous construction of flavors, notably through the artful application of "jus et sauces [qui] viennent sublimer nombre de plats." This highlights a profound understanding of classic French gastronomy, where foundational elements are refined to elevate primary ingredients. His plates are a direct reflection of his strong character: precise yet imbued with personal expression. His innovative spirit is showcased through dishes that combine sophisticated techniques with playful and considered presentations. An exemplary illustration is a starter featuring "une petite tartelette printanière, avec les petites herbes sauvages," elegantly paired with "une petite langoustine un peu salée, avec une petite sauce cocktail" served atop "un petit galet super chaud, une pierre volcanique." This dish exemplifies his blend of natural ingredients, precise thermal application (grilled langoustine on a hot stone), and a reinterpretation of classic flavor combinations. Another culinary highlight, particularly seasonal, is his preparation of "asperge blanche, cuite, grillée sur un carpaccio de lard colonnata, ragoût de coques, émulsion à l’ail des ours, et herbes." This creation demonstrates a harmonious balance of textures, a vibrant celebration of spring produce, and a daring combination of land and sea, further enriched by fresh, herbaceous notes. The recurrent mention of a fresh "tartelette aux herbes," even as an amuse-bouche, suggests a signature motif of embracing aromatic greens in his culinary lexicon.

Career

• Chef at Burgundy by Matthieu, Lyon
• Chef-cuisinier at La Bouitte, Saint-Martin-de-Belleville