{"id":885796,"date":"2016-01-30T18:36:54","date_gmt":"2016-01-30T18:36:54","guid":{"rendered":"https:\/\/www.insightvacations.com\/blog\/?p=885796"},"modified":"2024-11-25T11:00:01","modified_gmt":"2024-11-25T11:00:01","slug":"le-dauphin-an-interview-with-chef-mathieu-le-guillois","status":"publish","type":"post","link":"https:\/\/www.insightvacations.com\/blog\/le-dauphin-an-interview-with-chef-mathieu-le-guillois\/","title":{"rendered":"Le Dauphin: An Interview with Chef Mathieu Le Guillois"},"content":{"rendered":"

Located on Church Street in the little town of Le Breuil-en-Auge, is award-wining restaurant, Le Dauphin<\/a>, or \u2018The Dolphin\u2019. Framed by light cinnamon colored beams that would be described as \u2018Tudor\u2019 were they a few hundred miles north, Le Dauphin\u2019s humble and provincial exterior belie a magnetism that\u2019s very much international (and royal) in scale. This is due to the Gallic genius of Regis Lecomte, who ran the restaurant here for over three decades before handing over to his prot\u00e9g\u00e9, Mathieu Le Guillois. Both have an irrepressible passion for the region\u2019s riches, not to mention the fruits of the sea, and seek to do them justice in the kitchen.<\/p>\n

\"Guillois\"<\/a><\/p>\n

Mathieu Le Guillois \u00a9 Le Dauphin<\/p>\n

Born in Bayeux, Calvados in 1982, Le Guillois\u2019 immersion in local food certainly began early. Raised on a homely diet of wholemeal flour pancakes and home-made cheese souffl\u00e9s, it wasn\u2019t long before he was winning awards in his own kitchen; years later ending up a young star in Relais Louis XIII<\/a> \u2013 one of the finest restaurants in Paris \u2013 specializing in the food \u2018of the regions\u2019.<\/p>\n

Finally, in 2014, Mathieu Le Guillois took the reins at Le Dauphin. It\u2019s a great opportunity for him to put his personal theories on food to the test, one of which involves a foodie sixth sense: \u201cI believe it\u2019s the role of a chef to tease out the best in local produce. To do well<\/em> in the kitchen you need knowledge about preparation, cooking and seasoning. But to be amazing<\/em> you must have a feeling for them; some form of intuition at the very least.\u201d<\/p>\n

\"Guillois\"<\/a><\/p>\n

Le Dauphin<\/p>\n

Localism isn\u2019t just a glib sound bite to the Norman chef. He models much of his food on the local landscapes and seascapes, keeping the \u2018cultural patrimony\u2019 of the area in the forefront of his mind at all times when sourcing ingredients. \u201cOne of our menus is called \u2018Saveur du Terroir\u2019 (essence of the land) and it changes with the seasons\u201d, Le Guillois notes, demonstrating how closely the restaurant\u2019s menu mirrors both place and time.<\/p>\n

Le Guillois is also keen to emphasize the shades of continuity still present at Le Dauphin after taking over from Regis Lecomte. Both chefs love to stoke an esprit de corps among guests and both let the idea of a \u2018cuisine bourgeoise\u2019 play a central role in their menus, something a less confident chef might attempt to avoid. Indeed, the only real difference between Le Guillois and his predecessor seems to be that the former wants to accentuate the flavors of each ingredient even further.<\/p>\n

\"Guillois\"<\/a><\/p>\n

Le Dauphin \u00a9 Le Dauphin<\/p>\n

Stressing flavors doesn\u2019t have to mean complication, however. One of Le Guillois\u2019 favorite dishes is quite simple: a pear cooked in cider. In many ways, as the Norman has matured, he\u2019s grown to prefer elemental dishes to overcomplicated ones, remarking that \u201cI no longer try to combine any more than three flavors on the same plate\u201d. Perhaps it\u2019s an attitude garnered from relatively easy yet delicious native dishes such as Poulet Vallee d\u2019Auge, essentially chicken cooked in cider, cream and calvados.<\/p>\n

In fact, the only thing Le Guillois seems to prefer complicated is an oyster. He insists the best must be sourced from Mr Taillepied, 100km to the West in Isigny sur Mer, grilled on a skewer with some chipolatas and herbs, and then served in the shell on a fondant of tender, young leeks cooked in salted butter.<\/p>\n

Sample Chef Mathieu Le Gaullois\u2019 dishes for yourself at Le Dauphin on the French Elegance<\/a> itinerary.<\/p>\n","protected":false},"excerpt":{"rendered":"

Located on Church Street in the little town of Le Breuil-en-Auge, is award-wining restaurant, Le Dauphin, or \u2018The Dolphin\u2019. Framed by light cinnamon colored beams that would be described as \u2018Tudor\u2019 were they a few hundred miles north, Le Dauphin\u2019s humble and provincial exterior belie a magnetism that\u2019s very much international (and royal) in scale. […]<\/p>\n","protected":false},"author":51,"featured_media":2632,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[1166,1823],"tags":[82,299,179,206,298],"class_list":["post-885796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-europe","category-food-drink","tag-france","tag-restaurant","tag-seafood","tag-tour","tag-travel-tips"],"acf":[],"yoast_head":"\nLe Dauphin: An Interview with Chef Mathieu Le Guillois<\/title>\n<meta name=\"description\" content=\"Located on Church Street in the little town of Le Breuil-en-Auge, is award-wining restaurant, Le Dauphin, or \u2018The Dolphin\u2019.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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