Mathieu started cooking at the age of 16 at the Ecu de France in Chennevières.

He subsequently joined ” Le Comte de Gascogne”, a restaurant holding one Michelin star with head chef Henry Charvet, where he learned to work with quality products and deepen his culinary knowledge.

He then opened several bistro-style restaurants and high-end brasseries to gain greater expertise in cuisine, together with a different and more relaxed way of working.

Currently, Mathieu is the head chef of “Mon Paris” where products are showcased by modernizing the style of the traditional brasserie. It offers a wide array of combinations of surprising flavours, surf & turf pairings and fusion food.