{"id":19532,"date":"2025-03-04T08:51:11","date_gmt":"2025-03-04T07:51:11","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/mathieu-croze-pop-rock-and-rap-at-beau-rivage\/"},"modified":"2025-11-27T19:31:04","modified_gmt":"2025-11-27T18:31:04","slug":"mathieu-croze-pop-rock-and-rap-at-beau-rivage","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/playlist-food\/mathieu-croze-pop-rock-and-rap-at-beau-rivage\/","title":{"rendered":"Mathieu Croze: pop, rock and rap at Beau-Rivage"},"content":{"rendered":"\r\n
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At the end of summer 2023, chef Dominique Gauthier will hand over the reins of the restaurant Le Chat Bott\u00e9<\/strong><\/a> to Mathieu Croze. Originally from Le Puy-en-Velay, Croze learned the basics of cooking at the age of fifteen in the Lyon region. He discovered the world of gastronomy during his Brevet Professionnel, which he completed on a sandwich course with Nicolas Le Bec, when the latter was awarded his first star in his restaurant Rue Le Bec in Lyon. He went on to work for Anne-Sophie Pic at the Valence head office. He was then appointed first sous-chef for the opening of Pic’s new restaurant at Lausanne’s Beau-Rivage. For him, this was a real challenge, his first time in another country, his first time in a palace. <\/span><\/p>\r\n

From Pic to Lignac<\/h2>\r\n<\/div>\r\n
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In a bid to return to a more human structure, he left the Pic world after 10 years’ work. He supported Michael Arnoult at Les Moraini\u00e8res as sous-chef for two years before heading for the French capital. His first experience as head chef was at Cyril Lignac’s restaurant in the 15th<\/sup> arrondissement of Paris. “It was an enriching experience, both humanly and professionally,” he declares. While Cyril Lignac decided to distance himself from the Michelin guides, Mathieu wanted to get back to the mountains and leave the capital. As fate would have it, his name is Beau-Rivage… the Geneva version. <\/span><\/p>\r\n<\/div>\r\n

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Mathieu Croze became Dominique Gauthier’s Executive Chef for over 3 years before succeeding him, gaining the confidence of the hotel’s owners, in 2023. He’s been a chef before, but this is the first time his name has been put in the spotlight. And while it’s still too early to talk about a signature dish, it’s Scampi with Albufera sauce that he’s recommending today. It’s a sauce he’s particularly fond of because of the acidic taste characteristic of Japanese vinegar. Thanks to his apprenticeship with Anne-Sophie Pic, sauce is the central element of his cooking. And at home, in the kitchen, Mathieu is at home with pop-rock and US rap, to the rhythms of Maroon5, Red Hot Chili Peppers and Eminem. Enjoy your listening! <\/span><\/p>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n