Picture a scene where brilliant culinary talents gather in an enchanting ambiance at the Brasserie du Royal. Here, the Royal Savoy team, infused with expertise and passion, collaborates with a renowned external chef. Together, they weave a unique gustatory symphony, blending traditional craftsmanship with bold creativity. In this fusion of talents, guests are transported into an extraordinary culinary journey, where magic happens with every forkful. 

«The pursuit of absolute precision».  All the magic of Michel de Matteis' cuisine is to be found in this motto.

Michel De Matteis is one of the "Meilleurs Ouvriers de France" and a lecturer in Practical Arts at EHL Hospitality Business School , where he teaches students in the tools and techniques of culinary art and gastronomy.

Trained at the French School of Cuisine in Lyon, the Chef of the 1893 at the EHL began his apprenticeship at the Casino de Charbonnières-les-Bains. From his beginnings at Orsi** in Lyon to the EHL today, passing through renowned establishments such as Taillevent*** or La Tour d'Argent*** in Paris, the Hôtel Mirabeau**** in Monte Carlo, and the Royal Palm***** in Mauritius, Michel de Matteis has followed an eclectic professional path within the greatest establishments of international gastronomy.