i. Biography
Mathieu Martin’s cooking at Le Saint-Georges in Palavas-les-Flots is set inside Regional Languedoc cuisine. The working frame is the Hérault and wider Occitanie: local produce, local flavours, and a southern French territory kept visible on the plate.
The Climb
French dining-room and hotel-restaurant discipline shaped the technical base Mathieu Martin brought through Ithurria in Ainhoa, Palais in Biarritz, Bristol in Paris, Château Cordeillan Bages in Pauillac, and Gabriel in Bordeaux. That progression sits behind his current posts as Chef de Cuisine of Le Saint-James and chef of Le Saint-Georges.
Today
Languedoc cooking gives Le Saint-Georges its measure. In Palavas-les-Flots, Mathieu Martin works within a direct brief: local produce, local flavours, and the broader Occitanie frame rather than a detached restaurant vocabulary.
Career - Chef de Cuisine — Le Saint-James, Bouliac - Chef — Le Saint-Georges, Palavas-les-Flots - Chef — Ithurria, Ainhoa - Chef — Palais, Biarritz - Chef — Bristol, Paris - Chef — Château Cordeillan Bages, Pauillac - Chef — Gabriel, Bordeaux
Recognition
The Bib Gourmand awarded to Le Saint-Georges in 2024 places Mathieu Martin’s Regional Languedoc work in the Michelin category reserved for cooking that delivers quality and value.
FAQ Where did Mathieu Martin work before? Earlier in their career, Mathieu Martin worked at Ithurria, Palais, and Bristol. What recognition has Mathieu Martin received? Bib Gourmand for Le Saint-Georges (2024).
Explore
In the same rooms
