i. Biography
In Saint-Brieuc, France, the working register is set by the coast: rigorously selected fish and seafood, local vegetables, and the Coquille Saint-Jacques de la baie de Saint-Brieuc. At Aux Pesked, that material gives Mathieu Aumont a narrow but demanding field of work: pure flavors from raw products, seasonal ingredients, refined sauces, and spices. The cooking is built around selection first, then contour. Product stays central; technique is used to define texture, depth, and balance rather than to cover the source.
The Climb
Hotel-school training supplies a kitchen with sequence, repetition, and the habits of mise en place before interpretation. Mathieu Aumont completed both his training and BTS from École hôtelière de Dinard, a grounding that shows in a product-led approach where attention begins before cooking. Fish, seafood, and vegetables are treated as raw materials requiring judgment at the point of selection, not just skill at the stove. The chef’s post at Aux Pesked places that training in direct contact with Saint-Brieuc, France, and its coastal pantry. In Mathieu Aumont’s kitchen, the line runs from the clarity of the sea to the structure of sauces and spices. The work is not to erase origin but to make it legible on the plate: freshness, texture, salinity, and restraint held inside a composed service style.
Today
Seafood cookery at Aux Pesked is organized around local products, especially fish and vegetables. Mathieu Aumont combines fresh products with rigorously selected fish and seafood, then uses refined sauces and spices to give the plate structure. The craft question is one of measure: when to intervene, when to leave the product exposed, when a sauce supports rather than softens, and when spice sharpens rather than dominates. The restaurant’s specialty is seafood, fish, and forgotten vegetables, with the Coquille Saint-Jacques de la baie de Saint-Brieuc among its defining ingredients. The scallop is treated as a complete product, not as a blank for excess. In the original, comforting recipe Saint-Jacques, choux et bouillon de cochon, Mathieu Aumont sets the Saint-Jacques with cabbage and pork broth. The combination works through contrast and support: marine sweetness, vegetal depth, and broth warmth without losing precision. Texture is handled as a primary technique in Ormeaux sauvages. The wild abalones are massaged for three days so they become unctuous and achieve an irreproachable texture. That detail matters to cooks because it locates craft outside heat alone. Waiting, pressure, touch, and repetition become part of the preparation. The aim is not softness for its own sake, but a controlled yield that keeps the character of the product intact. Tradition at Aux Pesked is active rather than fixed. Mathieu Aumont revisits it in his own way and imagines new taste pairings, while seasonal products are prepared to bring out their full flavor. The cooking reveals the pure flavors of raw products with boldness and modernity, keeping the sea’s clear taste in dialogue with the cook’s deliberate hand. Sensation remains practical: firmness of shellfish, depth of local vegetables, salinity, and the binding role of sauce.
Signature
Mathieu's signature dishes include ormeaux sauvages. The dish is a clear statement of the Aux Pesked method: marine product, patient handling, and texture built through technique that deepens the raw material rather than disguising it.
Recognition
Mathieu's honors include 1 star, 3 toques, and 2 macarons.
Profile updated July 2026
FAQ
Asked of Mathieu
What is Mathieu Aumont's current role?
Mathieu Aumont is Chef at Aux Pesked.
Where did Mathieu Aumont train or study?
Mathieu Aumont trained at École hôtelière de Dinard and BTS from École hôtelière de Dinard.
What recognition has Mathieu Aumont received?
1 star.
