In Situ, Signature recipes of a chef from the Jura Mountains | Matthias Marc

At the helm in Paris of Substance (1* Michelin), Liquide and Braise, this Franc-Comtois never ceases to celebrate the finest local produce. The proof is in his first book , In Situ, just published..

Why did you leave your love of Franche-Comté and Jura for Monaco and Paris?

The desire to learn and discover tout simplement. There aren't many great restaurants in ma. In Monaco and Paris, I was able to train in a number of top establishments, including Hôtel de Paris Monte-Carlo, Lasserre and Le Meurice. Nothing deliberate about that. As it happens, the palaces were the first to agree to take me on. Then, I wanted to move on to more bistronomic Parisian establishments, like Racines des Prés, to open myself up to other forms of catering, work in a small team, serve a clientele with whom I feel more in tune..

Today, you work in Paris more than ever: why this choice, this constancy?

I love being back in the Jura, I need to be. But after three weeks, I miss the dynamism, energy and eclecticism of Paris. No opposition there. Simply the desire and happiness of being there and then here. This duality suits me. It's my balance. Today, I'm quite happy with the fact that some people call me "the Parisian" in the Jura and others "the Jurassian" in Paris.