Matthieu Hervé

Chef Matthieu Hervé's culinary philosophy at Le Cèdre de Montcaud is deeply rooted in a profound respect for terroir, seasonality, and product integrity, while always seeking a delicate balance between tradition and innovation. He describes his cuisine as "locavore and seasonal," built upon a "classic base with a twist of modernity, unexpected and original flavours." His Norman origins, with a declared love for butter and cream, subtly infuse his cooking, blending seamlessly with the sun-drenched flavors of Provence. His ethos is guided by clarity and precision, believing that "Gastronomy is not an accumulation of techniques. It's a culture of gesture. A way of thinking about taste." This translates into a style where sophistication is invisible, embedded in meticulous details like clean cuts, perfectly reduced juices, and controlled acidity. He aims for authenticity and excellence, viewing each service as "a culinary journey where the chef transports you into his universe," where technique serves emotion and tradition dialogues with modernity. Ingredient sourcing is hyper-local, with producers selected as close as possible to the Château, ideally within a 20 km radius. He prioritizes "sustainable farming, but not necessarily organic," and strictly adheres to seasonal availability, adapting or changing dishes based on daily arrivals. Provençal products, particularly the versatile tomato, are central to his palette. His overarching vision for Le Cèdre de Montcaud is to continually evolve, aiming for a second Michelin star and establishing the restaurant as a definitive reference in the gastronomic landscape, all while dreaming of a future, simpler family-run enterprise. Chef Hervé's technical mastery is characterized by an unwavering commitment to precision and balance, honed during formative years at esteemed establishments like the Négresco and under the tutelage of culinary giants such as Daniel Boulud and Peter Knogl. At Le Cèdre de Montcaud, he was granted "carte blanche" to develop his culinary identity, culminating in a dynamic "blind tasting menu concept." This approach demands daily adaptation and innovation from his team, ensuring that returning guests are always presented with novel, creative experiences. His kitchen operates collaboratively, with new dishes born from team discussions and rigorous testing. His approach to flavor and plating prioritizes "readability," insisting that guests should immediately "see what we eat," "smell it before you taste it," and "understand the product." Flavors are balanced yet designed to offer a "new taste experience," incorporating ingredients like citrus for tension and light, and Vadouvan for its aromatic bridge between French tradition and global influences. While avoiding overt mimicry, he draws inspiration from Japanese philosophy, emphasizing respect for the product, purity of taste, and strict seasonality, subtly incorporating elements like miso, kombu, and vinegars for depth without masking primary ingredients. His signature dishes exemplify this nuanced blend of classic foundations and inventive touches: * Pigeon | foie gras | truffle (described as squab, stuffed with foie gras and served with fresh truffle, presented as a cold entrée) * Red mullet | rock soup | fennel | vegetable jus * Veal sweetbreads | smoked anchovy | aubergine | black garlic

Career

• Chef Executif at Château de Montcaud / Le Cèdre de Montcaud, Sabran
• Sous-chef De Cuisine at Grand Hotel Les Trois Rois SA, Basel
• Sous-chef De Cuisine at The Dinex Group - Daniel Boulud, New York City
• Sous-chef De Cuisine at The Dinex Group - Daniel Boulud (Ritz-Carlton Montréal), Montréal
• Chef De Partie Cuisine at Hôtel Le Negresco (Le Chantecler), Nice
• Demi-chef De Partie at Il Vino d'Enrico Bernardo, Courchevel
• Commis De Cuisine at La Villa Madie, Cassis
• Étudiant En Apprentissage at SARL LE CATELIER, Rouen

Mentored by Daniel Boulud, Enrico Bernardo.