Substance

Chef Matthias Marc's cuisine at Substance represents a thoughtful evolution of French gastronomy, one that honors tradition while embracing contemporary sensibilities. The Top Chef alumnus has developed a distinctive culinary voice that draws deeply from his Jura heritage while remaining open to seasonal inspiration and modern techniques. The result is cooking that feels both rooted and progressive, familiar yet surprising.

The dining experience centers on a surprise tasting menu that changes with the seasons, allowing Chef Marc to work with ingredients at their absolute peak. This format gives him creative freedom while ensuring that each visit offers something new. His Jura influences manifest in several ways: through the use of regional specialties like Morteau sausage, in the restaurant's exceptional wine selection from the region, and in a certain rustic honesty that underlies even his most refined preparations.

Signature dishes showcase Marc's range and technical skill. The smoked trout demonstrates his ability to handle delicate fish with precision, while the rouget (red mullet) highlights his mastery of Mediterranean ingredients. Perhaps most emblematic of his approach is the pigeon with offal stuffing—a dish that requires both technical prowess and a willingness to work with the entire animal, reflecting a nose-to-tail philosophy that's both ethical and delicious. The Morteau sausage preparation pays direct homage to his Jura roots, elevating a regional specialty to gastronomic heights.

What particularly distinguishes Substance is Chef Marc's incorporation of plant-forward influences throughout the menu. This isn't vegetarian cuisine, but rather an approach that gives vegetables and plant-based ingredients equal billing with proteins, creating balance and lightness that feels distinctly modern. This philosophy extends to his dessert program, where he's developed a signature style of low-sugar creations that allow natural flavors to shine. These aren't "healthy" desserts in the restrictive sense, but rather sophisticated conclusions to the meal that prove you don't need excessive sweetness to create memorable final courses.

The wine program deserves special mention, featuring a carefully curated selection that emphasizes organic and natural wines, with particular depth in bottles from the Jura. This isn't just regional pride—it's a recognition that these wines, with their distinctive character and often unconventional profiles, pair beautifully with Chef Marc's cuisine. The focus on organic and natural production aligns with the restaurant's overall philosophy of respecting ingredients and their origins.