Consultant-Chef Fabien Ferré shapes Le Cordeillan’s culinary direction, with Executive Chef Mathieu Martin leading the kitchen each day. Martin draws on ingredients from his native southwest France and an approach that engages all five senses. For him, cooking is an evolving creative practice, with room to explore new ideas while remaining connected to the region.
Fabien Ferré leads the culinary direction of Le Cordeillan. His cuisine is expressive yet precise, allowing produce to retain its natural character while emphasising texture and balance. In 2024, Ferré became the youngest chef ever to be awarded three Michelin stars in France without previously holding a star.
Mathieu Martin’s career includes Hôtel du Palais in Biarritz, Le Bristol in Paris and Le Saint-James near Bordeaux. Returning to Cordeillan-Bages, where he once worked under Thierry Marx, he brings a fresh perspective to familiar surroundings, drawing on southwest France’s produce and his experience in leading French kitchens.
