For decades, he has practised a plant-based diet, born of a childhood marked by grandparents who healed with plants. His cooking is based on a fundamental intuition: to cook from the heart and let nature be the guide. It instinctively links intuition and health, like two sides of the same coin. The seasons, he says, give us what we need: winter nourishes, spring purifies, summer hydrates. In this simplicity lies a strength: a cuisine that is readable, lively, honest.
When you are told a leek, you must see the leek.
His presence in the theatre extends this philosophy. René Mathieu arrives, prepares the food and explains it to his guests. And on the plate, everything lights up: the cauliflower, worked with a lively acidity that makes it surprisingly vibrant; the fermented juice, powerful, almost smoky, that reveals the natural sweetness of the Hokkaido squash; compositions where tastes and textures respond to each other with a rare precision. The chef plays with balance with singular freedom: here, acidity becomes a real driver of taste.
6 Rue de Trèves L-2632 Findel Luxembourg
This article was written for Paperjam magazine for the month of January 2026, published on 10 December. The content is produced exclusively for the magazine. It is published on the site to contribute to Paperjam’s comprehensive archive. Click this link to subscribe to the magazine.
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