Matthias Marc

Today

“I have fun serving it in my set menu, and tomorrow I am going to serve it, and generally I have no problem, everyone eats it.” That line points to a kitchen built around service rather than display. Marc works with the repetition of a set menu as a practical tool: one that can be tuned, sent, and revisited without theatrics. The tone is direct and matter-of-fact, with the focus on a plate that does its job cleanly when it lands. In that sense, the work around Matthias Marc reads as steady and procedural, with confidence coming from consistency rather than noise.

Career - stagiaire, Plaza Athénée - chef-founder, Substance, Paris (from 2018)

Signature

Matthias's signature dishes include Potatoes with Jurassic Sauce. A signature dish can function as shorthand, but here it also signals a kitchen willing to make the familiar carry more weight. Potatoes with Jurassic Sauce has enough force in the name to suggest character, while still keeping the plate grounded in something recognizably plainspoken. In Marc’s hands, the signature reads as an exercise in clarity: making a dish memorable without turning it into decoration.

In Their Words “I think the idea is really to cook; that's the most important thing.” These lines describe a working method shaped by limited space and a clear sense of priorities. Small kitchens demand economy of movement, practical decisions, and a refusal to waste gesture. Marc’s point returns to the core task: cooking first, everything else after. That is the frame running through, tight quarters, direct execution, and a view of the plate as the whole reason the kitchen exists.

FAQ Where did Matthias Marc work before? Matthias Marc's earlier career included Plaza Athénée and Substance. What recognition has Matthias Marc received? Étoile Michelin (2022).