Born in Bormes-les-Mimosas, a village clinging to the hillside, a living postcard that has never ceased to charm, he spent most of his childhood with his grandfather. Émile trained as a chef in several prestigious restaurants in Marseille before setting up his own restaurant, La Bonne Auberge.

Between the two, it was an opportunity for long periods of learning and sharing, in the garden, the vegetable patch, with the chickens and rabbits, and above all Between the two, it was an opportunity for long periods of learning and sharing, in the garden, the vegetable patch, with the chickens and rabbits, and above all

an opportunity to discover dishes where the ingredients were simply magnified.

Mathias' grandmother then preserved this convivial atmosphere where family meals took up the day, enough to always feel at the heart of a unique art of living.

After training with masters such as Bruno in Lorgues, Jacques Chibois, and the great Gui Gedda, he forged a unique culinary identity, blending Provençal roots with refined modernity.

His culinary identity is defined by a quest for the essential, entirely devoted to respect for the product.

Today, he flourishes in two Michelin-starred establishments, La Magdeleine in Gémenos and La Bastide Bourrelly in Cabriès. There, he offers cuisine that changes with the seasons, paying constant homage to “greater Provence.”

“My cuisine is one of memories, moments, and sharing, rooted in the soil that saw me grow up.”