Welcome to my universe.
A bright, impulsive, colorful, and flavorful cuisine. Here, we share, taste, and enjoy simple and delicious moments.
I have always been a foodie
When I was little, I had the opportunity to taste everything, without restriction or regret. This freedom has sparked a great deal of curiosity in me, as well as a desire to discover, eat, taste again and again. With time, cooking has become a way for me to express who I am : curious, spontaneous, alive.
As an 18-year-old literature student, I dreamed of pursuing a creative career, but I was unsure of anything. I didn’t come from the culinary world at all. I started as a waitress and then moved on to the kitchen. Something has happened there. I discovered a new way to create with my hands, have fun and feed others.
Initially, I followed the classic path : traditional eateries, Michelin-starred restaurants, demanding structures. However, this extremely technical and rigorous framework did not suit me. I feel like I am more liberated and intuitive. I like it when it breathes, when it overflows a little, when it vibrates.
After a brief stop in London, where I worked in a coffee shop, learned about management and a lot about myself, I returned to the Côte d’Azur and opened my first restaurant at 22. An authentic self-teaching journey. Then comes the second one, Mathilde’s Cuisine, in Cannes. There, I was able to propose a heartfelt, sharing and seasonal cuisine. However, the traditional restaurant model no longer suited me : too much pressure, too many constraints and not enough living space.
Today, I’ve decided to pursue my profession with more enthusiasm, freedom, and joy. I want to create genuine and warm experiences, free of artifices. Meals that have taste, that make sense and bring people together — around a table, a location or a season.
I get inspiration from everything : an idea found in a book, a great meal eaten in a restaurant, an ingredient that calls to me on a market stand. Recipes are frequently inspired by a momentary desire, a meeting or an emotion.
Each dish is thought as a living creation that is intuitive and always connected to the seasons, tastes, and desires of the people I cook for.
But most importantly, it has a personal touch : a delicious and savory cuisine built around flavors that appeal to me and, hopefully, to those who tries it.
What I like is when someone comes looking for my universe, my associations and my way of putting things together. I like to think that my cuisine has a soul, a color and warmth.
What matters to me are the in-season products, true links, and respect for the ingredients, those who grow them, and those I cook for. I enjoy working in the fields of joy, beauty, and gentleness. Being attentive, adaptating and expressing who I am through the different dishes.
I deeply believe that cuisine has the power to heal, that food is
the first form of care for one’s body.
I mostly eat local, organic and living food. Even if my professional cuisine is more generous and celebratory, it still adheres to this idea.
People often say my cuisine is full of sunshine.
I like to think I cook the sun itself.
With love,
Mathilde
A request, an idea or a desire for a collaborative project ?
Describe to me what you imagine : type of event, date, location, number of people, required atmosphere. I will respond to you as soon as possible, subject to my availability.
I carefully read each message and reply with the attention it deserves.