Matteo Vianello

Signature

Matteo's signature dishes include tiramisu d'amour.

In Their Words “At lunch, people eat in thirty to forty minutes.”

The Recognition The Michelin Bib Gourmand gives weight to what Vianello is doing in Carhaix-Plouguer. It is the principal honor linked to his work, and it sits beside a style that does not need a long explanation: modern cuisine, with Italian touches, at a restaurant identified with bistronomic cooking and transalpine accents. That Italian thread is biographical as well as culinary. Vianello is Italian, and at Erasmo the connection appears not as a label placed over the menu, but as one of the defining elements of the cooking itself.

The Work

Behind It The most specific expression of that work is the tiramisu d’amour, Erasmo’s signature dessert. It is described through different textures, intense flavors, and house-made coffee ice cream; it is also gluten-free, a detail that makes the dish more exact rather than less complete. The dessert it gathers several verified aspects of the restaurant’s cooking in one plate: a modern approach, an Italian reference point, and a bistronomic format. Nothing in that description depends on excess language. The construction is concrete: texture, flavor, coffee ice cream made in house, and a gluten-free finish. His sense of time at the table is equally direct. “At lunch, people eat in thirty to forty minutes.” That line suits a chef whose current role is tied to a restaurant where the cooking must be specific, readable, and disciplined within the rhythm of service.

The Road Before taking the kitchen at Erasmo in 2022, Vianello worked as sous-chef at Mensae. That step belongs to the career path behind the current role: from a sous-chef position to leading the cooking at a restaurant now associated with a Michelin Bib Gourmand. The arc is compact, but it is not vague. An Italian chef, a past sous-chef role at Mensae, a move to Carhaix-Plouguer in 2022, modern cuisine with Italian touches, and a signature gluten-free tiramisu built with house-made coffee ice cream: these are the fixed points of the work. At Erasmo, the chef’s identity is carried by the food rather than by biography alone. The recognition is the Bib Gourmand; the craft note is modern cuisine; the accent is Italian; the dessert is tiramisu d’amour. Taken together, they describe a kitchen with a clear position and a concise vocabulary.