Matthieu Hervé’s professional background
Restaurant Cheval Blanc by Peter Knogl, Basel
Restaurant Daniel, New York
Restaurant Maison Boulud, Montreal
Restaurant Le Chantecler, Hotel Negresco, Nice
Matthieu Hervé: a rising star
Our head chef Matthieu Hervé was first recommended to us in December 2017. From the moment we met him we knew that he was the right man for the job, we were easily convinced that he had all the necessary skills and qualities to put Château de Montcaud on the culinary map of Provence.
A deep connection to the ocean
For Matthieu Hervé, who is just 32 years old, cooking is not just a job, it’s an obsession. Born in Normandy, coastal blood flows through his veins, and he has a special affinity for fish and seafood, which is perfect because Château de Montcaud is located just an hour from the coast by car.
Under expert tutelage
Finding Matthieu Hervé was a stroke of luck for us: he brings with him a great deal of knowledge and experience that he has acquired working under some of the greatest chefs in the world. Now he is ready to leave his mark on the culinary scene.
Perfection with a surprising twist
How to best describe Matthieu Hervé’s culinary style? Matthieu manages to prepare exceptional ingredients in a way that fully releases their flavours. At the same time, every one of his creations includes a small, surprising twist without coming across as pretentious or forced. And, last but not least, at his previous position under top chef Peter Knogl, he learned how to use sauces and jus to add the perfect finishing touch to any dish.
A place to experiment
For Matthieu Hervé to have the space and inspiration to continue to evolve and hone his skills, we have turned a former pigeon loft into his own private laboratory – a fully fitted test kitchen far away from the hustle and bustle of the restaurant. We can’t wait to see what he will create!