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Meet Chef

Mathieu Viannay

Originally from Versailles, Mathieu Viannay, whose family roots lie in the wine-growing region of Anjou, has taken a rather unusual path to reach the position he occupies today.

Aiming from the outset for Michelin-starred excellence and to reconcile his two passions, gastronomy and wine, on home turf, he attended the Ferrandi school of culinary arts in Paris, before completing internships with Henri Faugeron and Jean-Pierre Vigato (Apicius) who subsequently became his mentors. He then branched out in order to acquire the skills needed for a position of responsibility.

He began his career as a production manager with the Accor Wagons-Lits luxury train brand, starting at Paris’ Montparnasse station before moving on to Lyon Part-Dieu station, where he was headhunted by a competitor and remained for four years.

The road to success

the Best Craftsman of France competition and his first star

Mathieu Viannay’s career in Lyon began in earnest in 1998, with the opening of his first restaurant, followed in 2000 by a larger establishment on Avenue Foch.

So, what prompted him to settle in the capital of Roman Gaul? “I liked the city’s relationship with food and work, which is the only way to succeed here,” he explains. “And besides, I have roots in Lyon: my great-grandfather was born on Rue Victor Hugo!”

The following years were decisive in terms of recognition and prestige thanks to the high standards he set for himself. Firstly, with the Best Craftsman of France competition, where he reached the final in 2000 and won in 2004; then with his first Michelin star, awarded in 2005; and finally with the solid network he built up among the chefs of Lyon, starting with his meeting with the greatest of them all, Paul Bocuse, with whom he subsequently developed a great affection over the course of many a shared breakfast.

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Bringing La Mère Brazier back to life

In 2008, Mathieu Viannay learned that La Mère Brazier was up for sale. The legendary restaurant had been abandoned after an unfortunate takeover resulting in bankruptcy.

Eager to branch out once more, Mathieu Viannay was also keen not to let such an iconic establishment with so strong an identity go to waste.

He decided to take on this legacy, keeping not only the original name and façade, but also the legendary dishes that had earned it its reputation, starting with the artichoke hearts with foie gras, lobster, and truffle braised demi-deuil Bresse chicken, which he would reinterpret in his own way but whose names would remain unchanged on the menu.

Becoming the owner of this establishment and breathing new life into it without compromising its essence or soul was a formidable challenge, but one that he met with flying colours. Very quickly, La Mère Brazier Restaurant once again became a beloved, sought-after destination, renowned far beyond France’s borders and visited on a number of occasions by the highly discerning gastronomic French society, the Club des Cent.

Oscar Wilde’s famous quote, ‘Aim for the moon, even if you fail, you’ll land among the stars,’ seems to have been invented for Mathieu Viannay. This ambitious young chef, who had his sights set on nothing less than the top spot has, in turn, become a leading figure in the culinary world where his advice and experience are in high demand.

Having been ‘on the front line’ for so long, he now wants to work differently, to pass on his knowledge and mentor others, ensuring that the legacy is more alive than ever.

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