Clément Masson leaves Matière

Clément Masson has been a cornerstone of the project since its inception. Matièrealongside chef Freddy Garanjoud, since its opening two years ago. Today, it’s with great emotion that the whole team of this elegant bistro salutes his departure, and celebrates the road travelled. A native of the Vercors region, born into a family where cooking came naturally – his father a chef, his grandmother a restaurateur – Clément grew up with a taste for concrete gestures and well-crafted products. When Freddy contacted Clément about opening Matière in Geneva, he accepted without hesitation. He arrived in April 2023 to take on the role of sous-chef. Right from the start in this small structure, he discovered a new freedom: “When you’re few, you cook more, and above all, more varied. You have to touch everything,” he tells us in a previous interview. Freddy stays the course, faithful to the values he shared from the start. As for Clément, his knife is now drawing a new chapter towards his native Vercors.