Culinary
bonds
Cooking as a bond
The greatest inheritance lies in those small details that reveal your father lives within you. In the particular way you move or carry out everyday tasks. Mathis Molinié followed in his father Philippe’s footsteps and began working at his restaurant in Rouen, where he started learning from him and imitating his gestures and techniques almost without realising it. Today, with more than one million followers across his social media, Mathis shares a legacy of flavours and aromas in which the true protagonist is the complicity he shares with his father.
@mathismolinie
He is
just like a mirror
The kitchen is the space where their bond takes shape. Where lessons are passed on not through words, but through observation. Each day, they find in one another a mirror when chopping vegetables, tying their aprons or stirring stews.
What do you see of your father in yourself?
Discipline and high standards. It took me a long time to accept them: arriving at six in the morning, doing the shopping and dedicating time to each ingredient before incorporating it into a recipe. I used to reproach him for spending so much time working. Now, I don’t think I can go a week without working because I’ve grown to love this craft. For me, it’s no longer even a job — it’s a passion.
How did this bond begin to take shape?
From a very young age, I was with him in the kitchen. As a child, he would let me take part in many recipes and taught me absolutely everything. Every afternoon after school, I would go with him to the restaurant and watch him cook. Seeing his gestures just once was enough for them to stay in my memory.
Like father, like son
