Matthias Marc is a fan of splits. Born in the town of Appenans, a small village in Doubs, the 30-year-old chef tasted the informal banquets of the Jura massif, before discovering the luxury and sophistication of beautiful Parisian tables. While still at school, he did an internship at the Plaza Athénée, then moved on to Alain Ducasse’s establishments (Hôtel de Paris, Meurice), before becoming independent with the support of restaurateur and businessman Stéphane Manigold. From there is born a cuisine full of contrasts which does not deny rustic fare while being familiar with haute cuisine.
The one who was a semi-finalist on “Top Chef” in 2021 is today at the head of two tables in Paris: Liquide (1er arrondissement), ideal for a Gallic banquet between friends, and Substance, an invigorating Michelin-starred restaurant in 16e district, where refined cuisine is served, rooted in the Jura. His recent work In situ (Ed. du Chêne, 256 pages, 49.90 euros) also plays on both counts. Each of the chapters (forest, river, meadow, etc.) begins with very simple, casual recipes (omelette with bacon and wild garlic, trout with almonds, etc.), before offering much more elaborate dishes.
Cheese, preferably smooth, appears regularly in the list of ingredients: “In gourmet restaurants, cheese is unfortunately often relegated to the end-of-meal platter.notes the chef. On my plates, it allows me to express my roots. But it’s not always easy. A raw, well-ripened cheese is already a wonderful product. If you cook it, you must not mess around and respect the balance, particularly between fat and acidity. »
Mont d’or with the flame
For 4 people
Preparation: 20 minutes
Cooking time: 40 minutes
Ingredients :
- 1 mountain of gold
- 1 bottle of yellow wine
- 4 Jerusalem artichokes
- 100 g of smoked bacon
- Optionally 100 g of truffle
Preparation :
Dig a hole in the center of the cheese and pour in a little yellow wine.
Clean Jerusalem artichokes, wrap them in aluminum foil and throw them into the embers.
Encase the mont d’or in three to four sheets of aluminum foil. Cover the wooden strapping tightly so that it does not burn.
Place the cheese by the fire (not directly on the flame). Allow around twenty minutes for the cheese to start to melt.
Grill slices of bacon directly over the flame.
When the cheese is well melted, add a few roughly cut pieces of Jerusalem artichoke, slices of grilled bacon and, if necessary, a few nice shavings of truffle. Leave for ten minutes by the fire. Taste.
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