Photography René Mathieu  Chef Ambassador. Cook & Chef Institute
Using the Bergner range, I have discovered top quality high-tech products which are very reliable in the long term. The coating of the frying pans has created a new sensation when cooking: my way aims to be healthy and light, no fatty matter is required thanks to this extraordinary, easy-to-maintain coating. It is also suitable for all heat sources: gas, induction, glass-ceramic, etc. I think there are many advantages: very high price-quality ratio, an original design in the whole range of products. For me, using them is like adopting them into my daily life and this is highly satisfying for me as a chef.

René Mathieu

Signature Chef

 
Professional experience
 
2005 -2016: Executive Chef at the Château de Bourglinster Restaurants 
 
2002-2005: Executive Chef for their Majesties, the Grand Duke and Duchess of Luxembourg
1986-2002: Le Capucin Gourmand (Baillonville, Belgium), One Michelin Star
 
Distinctions in Luxembourg
 
2016: WE’RE SMART!...

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Professional experience
 
2005 -2016: Executive Chef at the Château de Bourglinster Restaurants 
 
2002-2005: Executive Chef for their Majesties, the Grand Duke and Duchess of Luxembourg
1986-2002: Le Capucin Gourmand (Baillonville, Belgium), One Michelin Star
 
Distinctions in Luxembourg
 
2016: WE’RE SMART! THINK VEGETABLES - THINK FRUITS 
classified among the best restaurants for vegetables in the world  
2016: ZUCSU Ambassador for Luxembourg (Healthy, well-balanced diets)
2013: Best restaurant for vegetables, Gault & Millau Benelux Green 2012
2010: Gault & Millau Chef of the Year (Restaurant La Distillerie)
2012: I Star Michelin Guide (Restaurant La Distillerie)
2012: 18/20 Gault & Millau (Restaurant La Distillerie) 
2011: 15/20 Gault & Millau (Brasserie Côté-Cour).
 
Cooking is my escape, a wonderful dream come true that never leaves me and pushes me ever onwards. It is never dogmatic. It is movement, adventure, continuous renovation, a dynamic sphere: it is life! It arises freely in me from the mysterious and constant interweaving of the magic of aromas, memories and emotions in every passing moment. It gives me a daily opportunity to commune and share with others.
 

My activities

Executive Chef at the Château de Bourglinster Restaurants 
In the beautiful setting that is Bourglinster Castle, for the last 10 years my daily life has consisted of sharing with and conveying to my team the desire to ensure our customers enjoy themselves and offer creative cuisine, at the forefront of new technologies and in symbiosis with nature and the producers around us. 
 
Chef consultant 
Offering personalised advice, but also offering help and support to my fellow restaurateurs, aside from private individuals. My goal nowadays is to provide them with precise solutions, means of refinement, aside from innovative ideas to ensure success and control over their work. And to pass on the passion that inspires us. My knowledge, reputation and passion enriched by over 40 years in the field of gastronomy is available to you.
 
Chef Master Class 1  
What does a master class involve? It is a cooking course given by a real top quality chef to private individuals, most of whom love cooking.  What makes this master class more significant is that the courses are few and far between. Obviously, I am very busy, so the reservation needs to be made in advance and for a minimum of 12 people. The course can take place where they want, as long as the premises have a sufficiently large and well-equipped kitchen to host 10 to 12 people. It is an opportunity for me to open up and pass on pieces of advice or gestures that are difficult to learn through simple recipes. 

Chef Master Class 2 
A journey through nature: another way to discover our/your environment.
Introduction to picking wild foods: explanation and cooking course.
 
A meal among chefs 
When one chef invites another: emulation may flow across the dishes. This is what we call a 'four-handed' meal: The pleasure of the reunion, confrontation and emulation; The pleasure of sharing. The creativity and spontaneity of pursuing instinctual cooking, mixing the local fragrances, precision, technique and a tradition of inventiveness. What happens when two chefs share a product that speaks to them, and they exchange views and their ovens? Sometimes, there is a spark. A dialogue unrolls from one dish to the next; harmony and contrast prompt one set of taste buds or the other to create a unique dish. Undoubtedly an unforgettable experience.

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Recipes. The Cook & Chef Institute
 
Recipes by René Mathieu
News Chef Ambassador. The Cook & Chef Institute News Chef Ambassador. The Cook & Chef Institute

RENÉ MATHIEU

Photography news RENÉ MATHIEU

Cooking arises freely in me from the mysterious and constant interweaving of the magic of aromas, my memories and my emotions in every passing moment.

News Chef Ambassador. The Cook & Chef Institute