Mathieu Perez

The Climb

The dining room side of the trade shows up early in Mathieu Perez’s path: he worked as director of dining room at Grand Palais de Tokyo restaurant in Paris, then as cook at 104 in Paris and at Aux deux amis in Paris. Those roles place him across service and kitchen, with Paris as the common ground. Today, Perez holds chef roles at Percherons in Céret and at Can Cisa - Bar Brutal in Barcelona.

Today

Bistronomy and natural wines frame the work at Percherons in Céret and at Can Cisa - Bar Brutal in Barcelona. In Perez’s own terms, the brief is the rereading of classics with a popular touch and more relaxed service.

In Their Words “He likes bistronomy and natural wines for the re-reading of classics with a popular touch and more relaxed service.”