In 1995, not far from the town of Nantes, “Le Manoir de la Régate” was born, a gastronomic restaurant propelled by the chefs Pascal and Loïc Pérou. 20 years later, it is Mathieu Pérou’s turn to take the helm of this charming establishment, alongside his sister Anne-Charlotte. The gourmand chef reveals in his dishes a fastidious culinary art combined with a distorted native cuisine, which earned him his first star in addition to a green star – rewarding the commitment to sustainable gastronomy – in the 2021 Michelin information.
Educated by world-renowned cooks reminiscent of Tetsuya Wakuda, owner of the Australian restaurant Tetsuya’s, the Ibarboure brothers and Corey Lee, the 28-year-old chef from Nantes has been capable of break free from classical delicacies by means of his skilled experiences, fusing several expertise, every more enriching than the final. His father, Loïc Pérou, one of the founders of the Manoir de la Régate additionally played an necessary position in awakening his interest in gastronomy. In two years, Mathieu and Anne-Charlotte Pérou have managed to revive the family restaurant in a chic method that's reflected not only within the gourmand cuisine, but in addition in the environment of the place.
The inside design has been updated with minimalist custom-made furnishings, a few of which have been conceptualized by designer Jean de Morinière. It is an ode to nature that is highlighted in a lot of the restaurant’s areas, notably with the set up of a green wall, but in addition using natural supplies resembling wooden and copper, making a refined play of textures. With a view to supply an immersive culinary expertise, Mathieu Pérou has put in an open kitchen in his restaurant, permitting his friends to expertise a dinner with out filters and to admire the technicality of the maestro of the stoves during his service.
Within the kitchen alongside his father since 2017, Mathieu Pérou does not skimp on the means, looking for to reveal new gustatory creations that pay homage to his terroir in a responsible method – Le Manoir de la Régate was awarded the “Inexperienced Food” label in 2020. What makes the gourmand chef particular? Working instantly with producers in his area, together with fishermen Alain Baillet and Gilles Begaud, members of the Collège Culinaire de France, and Olivier Durand, an natural market gardener from Nantes, not to point out Valérie and Jean-Marie Pédron, house owners of Jardins de la Mer, a marine farm in Le Croisic that provides the restaurant with herbs and seaweed.
In three, six and eight programs, three menus are provided to the friends of the Manoir de la Régate, permitting them to savor at their very own pace dishes that elegantly mix taste and freshness. The Manoir de la Régate’s sommelier, Camille Chauvigné, provides a wine listing with 180 references, which provides the appropriate concord with the dishes recommended by the chef Mathieu Pérou.
Manoirdelaregate.com
Marine Mimouni
L’article LE MANOIR DE LA RÉGATE, A CUISINE FROM FATHER TO SON est apparu en premier sur Galerie Joseph.
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