i. Biography
The Path
French gastronomy tends to reward repetition before it rewards display, and Matthieu Derible’s training follows that logic. Manoir du Lys, Relais Bernard Loiseau, and Maison Lameloise form the core of that formation: three kitchens that signal rigor, rhythm, and standards carried through service rather than talked around. La Chèvre d'Or completes the education line, while his move to Le Art, Château de la Gaude in 2021 marks the point where those apprenticeships became day-to-day responsibility.
The Work Today
Head Chef work is, first of all, management of attention: reading the room, keeping the brigade aligned, and holding the line on consistency when service starts to move. At Le Art, Matthieu Derible’s role sits inside a Michelin-recognized frame, where precision is not a feature but the operating condition. The craft here is less about flourish than about systems that stay steady under pressure, and about keeping pace without letting standards thin out. The restaurant is presented as a collective effort, and that matters. Derible’s own words put the kitchen and dining room in the same sentence: “In both the kitchen and the dining room, a close-knit team of passionate professionals, fully dedicated to delivering excellence every day.” The point is not personality at the center, but coordination across the pass and the floor. That is how service holds together.
Signature
The work on the plate is built around product with the technique kept in check. Matthieu Derible’s signatures — LIGNE-CAUGHT MULLET, L’ISLE-SUR-LA-SORGUE TROUT, ROCK RED MULLET, SISTERON LAMB, and CARABINERO PRAWN — read like a kitchen committed to clean sourcing and direct naming, where the ingredient stays legible. The style is clear: restrained composition, disciplined hand, no excess language on the plate.
In Their Words “In both the kitchen and the dining room, a close-knit team of passionate professionals, fully dedicated to delivering excellence every day.” “At Saulieu I learned great cooking, with Éric Pras I learned rigor, precision and, of course, taste.”
Acclaim
Matthieu Derible has received Michelin Guide, one star. Matthieu’s honors include Michelin star (first star for Le Art).
Profile updated July 2026
FAQ
Asked of Matthieu
What is Matthieu Derible's current role?
As of 2026, Matthieu Derible is Chef de cuisine.
Where did Matthieu Derible train or study?
Matthieu Derible trained at Manoir du Lys and Relais Bernard Loiseau.
What recognition has Matthieu Derible received?
Michelin star (first star for Le Art).
