Monsieur Canaille cooking in the Blum showroom
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Blum Inspirations: Monsieur Chambrier, as a private events chef and event caterer, you're familiar with many different kitchens. What would you say every kitchen needs? Matthieu Chambrier: For me, the most important thing is having sufficient workspace. As a professional chef, you need space to arrange your kitchen utensils, prep your ingredients and, above all, cook. In fact, I think one reason why people spend little time in the kitchen is the lack of space and poor functionality. That leads to frustration. In a nutshell: space is key. And I think you can create enough space even in a small kitchen, if it’s well organised. It’s really about having enough workspace rather than a large kitchen. |
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Monsieur Canaille found everything he needed for his menu in the Blum showroom in Hoechst.
Blum Inspirations: In your view, what role does ergonomics play in the kitchen?
Matthieu Chambrier: When it comes to ergonomics in the kitchen, we professionals follow the principle of “la marche en avant”. “The march forward” is a workflow or guideline that takes hygiene regulations and good ergonomic practices into account. For instance, you need an area to keep fresh supplies separate so they don’t “contaminate” other areas of the kitchen. I consider that extremely important. For me, ergonomics really is about having enough space to keep things organised – an area for storage and preparation, an area for cooking and handling food that has been washed and an area for putting things away. In a beautiful kitchen like this one you might even add a dining area where you can sit and dine once everything is done. Ergonomics matters enormously. Above all, you have to pay close attention to hygiene while keeping distances short – so you don’t end up spending two hours in the kitchen for something that should only take you 15 minutes.
Blum Inspirations: What was it like for you working in our showroom kitchen?
Matthieu Chambrier: I do around 200 events a year at clients’ premises, so I’ve seen a lot of kitchens. What I always find exciting as a chef is discovering new features or products. There’s always something new – new worktops, new drawer technologies, you name it. As you’d expect, this kitchen offers an exceptional level of functionality and adapts perfectly to whatever you want to use it for. The ability to create space when needed is a major advantage when cooking and it makes everything feel that much more comfortable. The show kitchen is genuinely well thought through, designed to minimise distances and make smart use of storage space.
What I especially like is that you don’t have to reach deep into the cabinets – it's almost as if the utensils come to you. In professional kitchens, there are often cabinets where items shift right to the back and barely get used because they're so hard to reach. Here, the kitchen space is used 100 percent efficiently and effectively. I think that’s fantastic.
Blum Inspirations: Are you already familiar with the products and solutions from Blum? Do you use any of them yourself or have you come across any at your clients?
Matthieu Chambrier: To be honest, I didn’t know Blum before. But I find the technologies here very practical and quiet. If you don’t really notice them, that’s actually a good sign – it means they’re doing exactly what they’re supposed to do.
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Even the sharpest chef’s knives are safely stored in the Blum knife holder.
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The practical ORGA-LINE plate holder securely stores plates in the drawer without slipping and can be conveniently carried to the table when needed.
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The SPACE TOWER larder unit has plenty of storage space. This leaves more workspace free.
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Behind a cabinet fitted with the AVENTOS HF top hinge, tableware and electrical appliances are stored out of sight in the Blum showroom.
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Thanks to AMPEROS AC, appliances can be powered directly on the pull-out shelf.
Blum Inspirations: Which solution did you particularly like?
Matthieu Chambrier: I found REVEGO extremely practical and also aesthetically pleasing when it comes to storing kitchen appliances out of the way. And SERVO-DRIVE is, of course, a welcome technology because of its ease of use and functionality. Far from being a gimmick, SERVO-DRIVE provides real added value to a kitchen, both in domestic and semi-professional settings.
Blum Inspirations: Would you use this solution at home or recommend it to others?
Matthieu Chambrier: I believe both solutions, and the SERVO-DRIVE technology in particular, can be highly valuable in a semi-professional kitchen setting.
With a light touch...
...the kitchen is concealed.
Blum Inspirations: We're so excited to have you here, cooking for us in our showroom. Thank you again! What dish will you be preparing today?
Matthieu Chambrier: Today, I’m preparing a dish called “semi-crudo de bar”. Seabass (bar) is a wild-caught marine fish and I’m pairing it with citrus fruits because they're in season. The preparation is simple: the raw fish is marinaded for a few minutes in citrus marinade. It is a typical festive dish, perfect for a light, elegant starter.
Blum Inspirations: What was particularly important to you when you chose this dish? Why did you select it?
Matthieu Chambrier: I chose the dish because, as a chef, I have two priorities: first, my guests should eat well – ideally, they should have an excellent meal. Second, I want to inspire enthusiasm and a love for cooking. The dish is fairly easy to prepare, yet festive, featuring high-quality ingredients. Seabass is a prized fish, while citrus fruits are everyday staples and easy to come by. The combination makes for a dish that tends to go down well and requires little cooking skills. It was the perfect choice for me.
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Blum Inspirations: One more question: what is the story behind the unusual name “Monsieur Canaille”?
Matthieu Chambrier: In France, there’s a lot of talk about “canaille cuisine”, which you could say is a bit like bistro cooking. It’s a cuisine that enjoys great popularity. These are saucy, comfort-food dishes – a little bit like Gran’s cooking, but brought up to date. And for me, this is the style of cooking I love most. When I founded my company, I’d originally wanted to wait for the perfect name. But then I thought I’ll just go with this one that I like. “Monsieur” sounds elegant, “Canaille” stands for tradition and regional cooking. The combination, I thought, would work.
Blum Inspirations: So, a kind of hybrid cuisine, you could say.
Matthieu Chambrier: Exactly. “Monsieur Canaille” combines bistro cooking with fine dining. That’s my style, reflected in my cooking.
Blum Inspirations: Thank you for talking to us!
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About Matthieu Chambrier, aka Monsieur Canaille
Matthieu Chambrier originally hails from Burgundy, a region rich in culinary traditions. Growing up in an environment that nurtured an appreciation for flavour, he developed a passion for traditional cooking in the family kitchen – guided especially by his mother and grandmother, both excellent cooks. His cuisine is best described as “bistronomic”, deeply rooted in tradition, yet open to the world. His signature style is “cuisine canaille”, a hearty, comforting cuisine that delights through its creativity and modern touches.
French cooking at home
For those who are inspired but aren’t quite ready to hire the French chef to cook in their own kitchen, Monsieur Canaille has put together a recipe to try at home: semi-crudo with citrus vinaigrette. Best enjoyed as a light starter in good company!
Recipe for download
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The interview at a glance:
As “Monsieur Canaille”, Matthieu Chambrier combines bistro cooking with fine dining.
What matters most to Matthieu Chambrier is having adequate workspace in the kitchen.
When it comes to ergonomics, professional kitchens follow the principle of “la marche en avant”, a workflow that takes both hygiene regulations and good ergonomic practices into account. The kitchen is divided into different zones to make this possible.
The ability to create space when needed is a major advantage when cooking and it makes everything feel that much more comfortable.
REVEGO is extremely practical for stowing away kitchen appliances so they don’t get in the way.
SERVO-DRIVE brings convenience and functionality to the kitchen, providing real added value, whether in a domestic or semi-professional setting.
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