Matthieu Judenne

Chef Matthieu Judenne's culinary philosophy at Restaurant LA is built upon a foundation of meticulous attention to detail and the creation of a truly holistic dining experience. He believes the guest's journey begins the moment they step through the door, with music, food, and wine orchestrated into a harmonious composition that transforms a meal into a unique discovery. His approach, which he describes as "Modern Basic" cuisine, is inherently modern and creative, yet remains pleasingly accessible and deeply ingredient-driven. Judenne's unwavering focus is on pure flavor, prioritizing "soul food rather than frills." He champions seasonal produce and draws inspiration from the diverse flavors of the world, ensuring that every dish is crafted from carefully selected, fresh, and high-quality components. This ethos aims to deliver moments of elegance, surprise, and profound enjoyment to his diners, earning a strong reputation for his thoughtful culinary vision. Chef Judenne’s technical mastery is expressed through his "Modern Basic" cuisine, a style that artfully balances contemporary creativity with an unyielding commitment to ingredient quality and authentic flavor. His dishes are characterized by a refined simplicity, making them both sophisticated and "pleasingly accessible." He meticulously constructs each plate, drawing inspiration from global flavors while strictly adhering to the seasonality of ingredients, striving for harmonious compositions that prioritize the essence of each component. Among his legendary signature dishes that exemplify this approach are the delicate "poached egg, pea tartare, tarragon foam" and the robust "octopus, Kalamata olives, chorizo, haricot beans, fish reduction." For those seeking a broader exploration of his artistry, Chef Judenne also offers thoughtfully curated four- or six-course surprise menus, providing a dynamic journey through his seasonal inspirations.

Career

• Chef cuisinier at LA restaurant Basel, Basel
• Sous-chef de cuisine at Auberge St-Laurent, France
• Sous-chef de cuisine at Le Bout’choux, Saint-Max
• Sous-chef de cuisine at La Maison dans le Parc, Nancy
• Chef de partie at Le Magasin aux Vivres, Metz
• Chef de partie at Pied à Terre Restaurant, London
• Chef de partie at The Greenhouse Restaurant, London
• Commis de cuisine at 1 Lombard Street Restaurant, Bar & Brasserie, London