A Child of the Region
Mathieu Guibert
Driven by his passion and devotion to his region, Mathieu Guibert runs a hotel that very much reflects his character and beliefs.
His Philosophy
Cooking is a State of Mind
To transform each meal into a feast for the senses and a moment of shared pleasure: this is the philosophy of Chef Mathieu Guibert when he imagines and creates the dishes of his menu. To achieve this goal, he relies first of all on the high quality of the local produce rooted in the history of this region where he was born. His experience has also taught him to be rigorous, enabling him to reach the highest level day after day. But for Chef Mathieu Guibert, haute cuisine is also about emotions. It is undoubtedly this additional “soul” which makes his cuisine so unique...
His Philosophy
Cooking is a State of Mind
To transform each meal into a feast for the senses and a moment of shared pleasure: this is the philosophy of Chef Mathieu Guibert when he imagines and creates the dishes of his menu. To achieve this goal, he relies first of all on the high quality of the local produce rooted in the history of this region where he was born. His experience has also taught him to be rigorous, enabling him to reach the highest level day after day. But for Chef Mathieu Guibert, haute cuisine is also about emotions. It is undoubtedly this additional “soul” which makes his cuisine so unique...
Curriculum Vitae
A Prestigious Journey
Mathieu Guibert always dreamt of becoming a Chef. Since a very young age, he has aimed for excellence by training with the very best. After studying at the Lycée Hôtelier Sainte-Anne in Saint-Nazaire he left his region to work in Carcassonne and then in Paris, where he joined the team at Le Meurice. Alongside Yannick Alléno, he was part of the team which led the establishment to its second and third Michelin stars. He then went on to work with Christian Le Squer in the kitchens of the Pavillon Ledoyen. After returning to Carcassonne as sous chef to Franck Putelat, he finally moved to Reims, Domaine des Crayères, where he remained for 5 years as sous chef to Philippe Mille. It is here that he later met Philippe and Michèle Vétélé, the founders of Anne de Bretagne and thanks to them, here he is today back in his homeland.
Curriculum Vitae
A Prestigious Journey
Mathieu Guibert always dreamt of becoming a Chef. Since a very young age, he has aimed for excellence by training with the very best. After studying at the Lycée Hôtelier Sainte-Anne in Saint-Nazaire he left his region to work in Carcassonne and then in Paris, where he joined the team at Le Meurice. Alongside Yannick Alléno, he was part of the team which led the establishment to its second and third Michelin stars. He then went on to work with Christian Le Squer in the kitchens of the Pavillon Ledoyen. After returning to Carcassonne as sous chef to Franck Putelat, he finally moved to Reims, Domaine des Crayères, where he remained for 5 years as sous chef to Philippe Mille. It is here that he later met Philippe and Michèle Vétélé, the founders of Anne de Bretagne and thanks to them, here he is today back in his homeland.
A Return to His Roots
A Love for his Region
Mathieu Guibert is a child of the Pays de Retz. He grew up close to the restaurant Anne de Bretagne, before leaving to gain experience elsewhere. As a young man, he looked longingly at this great white residence with such a renowned reputation. When its founders, Philippe and Michèle Vételé, announced to him that they were planning to pass it on, the idea came to him immediately: his knowledge of the region and local producers was unparalleled and his career so far had given him the experience necessary for such an adventure... It was up to him to take over the reins of the house! Today, he directs the hotel masterfully, all the while making sure to maintain its authenticity.
A Return to His Roots
A Love for his Region
Mathieu Guibert is a child of the Pays de Retz. He grew up close to the restaurant Anne de Bretagne, before leaving to gain experience elsewhere. As a young man, he looked longingly at this great white residence with such a renowned reputation. When its founders, Philippe and Michèle Vételé, announced to him that they were planning to pass it on, the idea came to him immediately: his knowledge of the region and local producers was unparalleled and his career so far had given him the experience necessary for such an adventure... It was up to him to take over the reins of the house! Today, he directs the hotel masterfully, all the while making sure to maintain its authenticity.
Local Products from the Region
The Men and the Land
Chef Mathieu Guibert offers a menu strongly influenced by the local produce and sea air, which remains the main mark of his cooking. He makes it a point of honour to rigorously select the products that make up each of his dishes. As a farmer's son, he knows the producers around him well and his passion for excellent produce has led him to create a menu that uses local resources and varies with the seasons.
Local Products from the Region
The Men and the Land
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Chef Mathieu Guibert offers a menu strongly influenced by the local produce and sea air, which remains the main mark of his cooking. He makes it a point of honour to rigorously select the products that make up each of his dishes. As a farmer's son, he knows the producers around him well and his passion for excellent produce has led him to create a menu that uses local resources and varies with the seasons.
