Mathias Martin

At a Glance - Training: “I studied at the hotel school in La Rochelle and then at the training center in Poitiers.” - Apprenticeships: “I did my apprenticeship at the “Richelieu” in La Flotte en Ré, then at the “Relais de La Poste,” in Magescq, with Coussau, the double-Michelin-starred chef where I learned all the basics of great French cuisine.” - Career step: cook at Montreux Palace in Montreux. - Craft note: “Since then, I have focused on cooking with organic local ingredients.” - Place: “Here, we have calm, peace, and nature. It is a joy.”

Signature

Mathias Martin is a chef focused on local terroir cooking.

In Their Words “I did my apprenticeship at the “Richelieu” in La Flotte en Ré, then at the “Relais de La Poste,” in Magescq, with Coussau, the double-Michelin-starred chef where I learned all the basics of great French cuisine.” “Since then, I have focused on cooking with organic local ingredients.”