Matthieu Derible, now head chef at Château de la Gaude, crafts a sincere, seasonal cuisine rooted in heritage and influenced by his journey through top kitchens.
Early passion for cuisine
Matthieu Derible, now head chef at Château de la Gaude, recalls a pivotal moment in his youth when a television interview with renowned chef Bernard Loiseau sparked his interest in cooking. This early inspiration led him to pursue a career in the culinary arts.Apprenticeship and early training
After deciding to study cuisine in high school, Matthieu began an apprenticeship at a traditional restaurant in his hometown of Alençon. This experience solidified his choice of profession and deepened his appreciation for transforming raw ingredients into meals.Mentorship and growth
Matthieu trained at several prestigious establishments, including Le Manoir du Lys and Maison Lameloise, where he learned from chefs like Éric Pras. These experiences taught him technique, precision, and the importance of mentorship in culinary development.Leadership and evolution at Château de la Gaude
In 2019, Matthieu became the sole head chef at Château de la Gaude, a position he took after working under Matthieu Dupuis Baumal. He has since helped the restaurant grow, including earning a Michelin star and opening new dining venues.Menu philosophy and creativity
Matthieu's menu, titled Héritage et Influences, reflects his personal journey and regional influences. He focuses on seasonal ingredients and uses "less noble" products to highlight their natural qualities, aiming for sincerity and authenticity in his cuisine.Team focus and future goals
As head chef, Matthieu emphasizes teamwork and continuous improvement. He regularly updates the menu and aims to elevate Le Art while maintaining a dynamic and engaged kitchen and service staff. His recent victory at the Meilleur Ouvrier de France competition further motivates his pursuit of excellence.
