for Matteo Giua, who has just opened the Brenti restaurant, “eating is the culture of a people”

Born in Germany into a family of gourmets, he then grew up from the age of 3 in Sardinia, a country of family roots. Passionate about cooking, he later embarked on a culinary journey, arriving in a foreign land to discover the traditions there and at the same time learn the language. “I’ve never had a problem with work. Initially, I arrived in London, as a kitchen assistant. I wanted to eat something else and discover other cultures. For me, eating is the culture of a people,” says Matteo Giua.

Bistro menu

He thus trained on the job before validating his national diploma in Bavaria. He then packs his bags for Paris where he works as sous-chef with Matteo Testa, at the Anima restaurant. It was there that he met Aurore Martinat. She was a lawyer, then a jurist, work gnawed at her. “Matteo is super passionate about his job. He said to me one day: ‘You are going to be the richest in the cemetery!’ It marked me,” she says.

After the pandemic and confinement in Paris, they leave for Bordeaux. “I worked as a sous-chef at Pastel, alongside chef Louis Richard, trained at the Ferrandi school, Robuchon. I could refine all the French techniques,” adds Matteo Giua.

When the takeover offer from Farniente presented itself, they did not hesitate, the Gault et Millau young talents endowment helped them. “The Basque Country reminds me of Sardinia, the sea and mountain side, pastoral agriculture. There are similarities in the two cultures,” he notes. Matteo already speaks German, Italian, French, Sardinian, English and we bet that the Basque language will seduce him. We find the parallel between the two countries in its bistro menu, which honors local producers.

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