Matthieu Pouleur

The Path

The discipline of a large Paris kitchen took shape for Matthieu Pouleur at Restaurant du Crillon in Paris, France. From there, he moved through Relais Bernard Loiseau and Michel Bras, before becoming sous-chef at L’Écrin until 2019. The sequence reads as gradual formation: one house after another, each adding to the technique and judgment he now applies in Honfleur.

The Work Today

Since 2019, Pouleur has led the kitchens of Collection Saint-Siméon – Relais & Châteaux. In the same role, he serves as executive chef at Les Impressionnistes, giving the cooking a clear regional frame in Honfleur. The focus is place, but not as decoration: clarity, balance, and product do the work. Norman cuisine is his specialty. In practice, that means a kitchen language rooted in ingredients, memory, and restraint, with flavor kept legible rather than dressed up. In his own words, “My cooking is often influenced by my roots, simple gourmet cuisine which is full of flavor.” The line is plain, and so is the method: depth through exactness, not excess. One current expression of that work is Nuances, a new culinary experience at Les Impressionnistes in Honfleur. Offered in 4, 6, or 8 courses, it gives diners a measured way into the kitchen’s reading of Normandy, with the menu structured around pace and progression.

Career - head of kitchens of Collection Saint-Siméon – Relais & Châteaux — Collection Saint-Siméon – Relais & Châteaux, Honfleur, France (2019–present) - executive chef — La Ferme Saint Siméon / Les Impressionnistes, Honfleur, France (2019–present) - worked at — Restaurant du Crillon, Paris, France - worked at — Relais Bernard Loiseau - worked at — Michel Bras - sous-chef — L’Écrin (until 2019)

Signature

Signature dishes include Nuances. The name fits a kitchen that works in shifts of flavor from course to course while staying anchored in one culinary identity.

In Their Words “The dish which most reminds me of my childhood is my grandmother’s roast chicken. Roasted in a traditional oven, she always accompanied it with fresh green beans, delicious sautéed potatoes, peas and carrots.” “My cooking is often influenced by my roots, simple gourmet cuisine which is full of flavor.”

Acclaim

Those dual roles bring his earlier kitchen experience into one Honfleur address, where Norman cuisine, family-rooted taste, and course-by-course cooking meet. The result is a chef whose career has passed through notable kitchens and settled into a present shaped by place, memory, and discipline. For readers tracing the human material behind the plate, the through-line is clear.

FAQ What is Matthieu Pouleur's current role? Matthieu Pouleur is head of kitchens of Collection Saint-Siméon – Relais & Châteaux. Where did Matthieu Pouleur work before? Matthieu Pouleur's earlier career included Restaurant du Crillon, Relais Bernard Loiseau, and Michel Bras. What is Matthieu Pouleur known for? Norman cuisine.