Chef Mathieu Viannay signs the opening show dinner

A Star Chef at Jumping International de Bordeaux

Meilleur Ouvrier de France and double Michelin-starred chef Mathieu Viannay is a leading figure in French gastronomy. Born in Versailles, he has made a name for himself through his creativity and respect for culinary traditions. After rigorous training, he opened his first restaurant and quickly earned his first star, testifying to his unique talent for sublimating seasonal produce. In 2008, he took over the reins of the legendary Mère Brazier in Lyon, revitalizing this landmark of French cuisine while preserving its rich heritage. Today, he is renowned for his modern, elegant approach, blending innovative techniques with homage to the classics.

A Unique Collaboration to Sublimate an Exceptional Event

Mathieu Viannay puts his expertise at the service of Jumping International de Bordeaux 2025 by signing the menu for the opening show. With this collaboration, the chef once again illustrates his love of excellence and his passion for taking on new challenges. An advocate of excellence and the art of living, he finds a natural resonance between the worlds of gastronomy and equestrianism, where precision, mastery and elegance are shared values.

For this prestigious event, the chef aims to offer a gastronomic experience that celebrates both the nobility of equestrian sport and the products that are dear to him. The 3-course menu created especially for the opening show will therefore combine refinement and authenticity.

Poetry and plenty of flavor: the program promises an unforgettable experience!

Chef Stéphane Carrade imagines an Exceptional Brunch for the Jumping International de Bordeaux Finals

A chef with an inspiring career

With two Michelin stars to his name, Stéphane Carrade's cuisine honors simple local products, while sublimating local specialties with innovative, surprising and subtle combinations. Originally from the South-West of France, this talented chef perfected his art in prestigious establishments, acquiring a national reputation for his daring and refined culinary approach. In 2016, he took over the reins of the kitchens at the famous Skiff Club, in the heart of the Bassin d'Arcachon.

Guided by a philosophy that blends tradition and modernity, his mantra is “progressive terroir”.

A star-studded brunch for a memorable finale

To round off this major sporting event, who better than a passionate local chef to take up the challenge?

Stéphane Carrade has created a signature brunch especially for Jumping International de Bordeaux. This festive, gourmet menu creatively revisits emblematic local products, offering a unique culinary experience for spectators and participants alike.

To whet your appetite, here's a glimpse of the menu: rump steak involtini, raviole with vegetable herbs, mimosa egg with smoked haddock, cannelloni stuffed with spinach, rice pudding with bay leaf...

A tasty conclusion to the 2025 edition, under the banner of excellence and sharing!