FAMILY TRADITION
Matthieu fell into the pot when he was little. His parents became Intermarché members in 1987 and open a supermarket in St Jean de Moirans in Isère.
Then, in 1992, the Cancoin family decides to diversify and acquires the famous hotel in Nice 4* “Le Petit Palais“.
It was at this time that Matthieu embraced his schooling in Nice. He will integrate, a few years later, the renowned Hotel Management School "Paul Augier", from which he will graduate in 2003 with the congratulations of the jury.
Adorned with his culinary arts diploma as well as a solid bases in pastry, he joins Yannick Alléno's team at the prestigious Parisian palace : «The hotel Meurice ». This experience allows him to flourish and develop an undeniable expertise in the world of gastronomy.. Always in search of excellence, he enters Banette Private School in 2008 in order to acquire ever more expertise, to master bread-making techniques and the world of baking.
Know-how &
Know-how
“The marriage of modernity and authenticity for a well-made bread. »
Matthieu CANCOIN
