spent four years with Stéphane Raimbault and Louis Outhier at L’Oasis in La Napoule where he learnt technique, rigour and organisation and where he discovered what a joy it is to work with highly-competent staff in all the restaurant posts. He personally witnessed the opening of a major restaurant as Jacques Chibois’ second chef, and experienced the Bastide Saint-Antoine from its early days to its stunning success. This was a restaurant blessed from its opening with two Michelin stars, and where he spent two exhilarating years “at the helm”.

He then became second chef to Bruno in Lorgues and then went to straighten out the Baie Dorée at Cap d’Antibes, with his young brother Fabien, who had trained with Alain Ducasse (at the Louis XV, in Paris, London and at the Bar & Bœuf). In 2003, Mathias and Fabien returned to take over the family restaurant, L’Escoundudo, in Bormes-les-Mimosas where they secured themselves one Michelin star. So it was only natural for Mr. Gallon, the owner of the Hôtel des Roches, to call Mathias, then aged 34, to ask him to take over the management of the restaurant and to collaborate in the management of the hotel. The Mathias Dandine restaurant at Les Roches won its Michelin star in March 2007.