Slate Bleu

For over a decade, the Matyas family has lovingly owned and operated a classic European bistro in a charming historic space in Doylestowns Agricultural Works. The Setting is the Rhoades Livery, the oldest section of the Agricultural Works (c.1864, National Registry of Historic Places). The original timber and exposed brickwork meld with the classic décor and contemporary touches to create a space which preserves the charm unique to Bucks County. Chef Mark Matyas comes to Doylestown via Paris and New York City. Mark is the former chef at La Grenouille, the fabled NYC French restaurant. He received his formal education and training in Paris. He attended lEcole Lentre and lAcadémie du Vin and is a graduate of Le Cordon Bleu du Paris. Mark is a veteran of several Paris kitchens. He is joined by his wife Susan and daughter Siena, who oversee the dining spaces, and son Eric, the sommelier & sous-chef at Slate Bleu Restaurant.