Mathias Dandine has been a Michelin starred chef in the South of France since 2004 and has become well known for his rich and indulgent cuisine. He is now the owner of restaurant La Magdeleine.
From his early days in Antibes to his time at the Lodges Sainte-Victoire in Tholonet, without forgetting of course his spell at Les Roches in Lavandou or the family residence in Bormes, Chef Mathias Dandine is undoubtedly one of the greatest 21st century names in French gastronomy.
Mathias Dandine has been awarded a highly coveted star by the Michelin Guide for his modern style of cuisine that nonetheless remains deeply rooted in the Provencal terroir. Mathias Dandine can now be found in the commune of Gémenos where he is head chef at restaurant La Magdeleine, a magnificent 18th century bastide situated between Sainte Baume and Garlaban, both of which were much loved by the late Marcel Pagnol.
Mathias Dandine’s cuisine is as generous and indulgent as the man himself! It is also created using seasonal produce and varies according to the chef’s inspiration with a soft spot for traditional slow-cooked dishes such as veal blanquette, daube stew and lasagna. The tables are adorned with beautiful wine glasses and faience tableware which perfectly complement the authenticity and welcoming feel of the historical premises.
Precision is not a word that the chef takes lightly and it is also one of the many values shared by the worlds of wine and gastronomy. It is for this reason that Mathias Dandine has been named honorary patron for Château Gassier. ‘With the purpose of building knowledge and forming a bridge between older and younger generations’ as he likes to phrase it.
With his passion for the world of rosés and a wine list that is bursting at the seams with rosé wines, Mathias Dandine has collaborated with Château Gassier on creating some incredible food and wine pairing suggestions that promise a treat for the senses to say the very least. The complex aromas of the cuvée 946 white, for example, are set off to perfection when served with marinaded scallops and creamed celeriac with truffles and Piedmont hazelnuts.
If you prefer a rosé then the chef suggests pairing the 946 rosé with traditional Provencal flavors such as a wild partridge and pheasant pâté infused with herbs grown on our hillsides and served with a quince jelly, pickled vegetables and pine nuts. A truly unique combination and also the chance to taste the rosé that was voted Best Provence Wine two years in a row by Wine Enthusiast and Vinous. A delicious duo that will certainly leave a lasting impression on your tastebuds!
If, like us, you are tempted by the possibilities of pairing the chef’s gastronomic creations with the wines of Château Gassier then you should waste no time in booking a table at La Magdeleine in Gémenos!
Practical information and contact details for La Magdeleine - Mathias Dandine 2 Rond-Point des Charrons 13420 GÉMENOS , FR +33442322016 contact@relais-magdeleine.fr