La Relève par Denis Matyasy

Chocolate and pâtisserie set the tone at the counter

Denis Matyasy's pâtissier, chocolatier and traiteur work all lands on the same counter in Hyères, so the draw is not only bread for the table but the full case around it. Pâtisserie, chocolate, viennoiserie and quick savoury food share one daily rhythm, with the sweet side carrying the clearest signature. The chocolate work is built on selected cocoa crus, and that habit does not stop at the door of the bakery format: fruit pastries, chocolate pieces, breakfast viennoiserie and ready-to-eat plates all belong to the same house. Bread stays in the background. The counter speaks more plainly through what people buy across the day, something for breakfast, something for lunch, something boxed for later, something to sit with over coffee. The boutique is a Relais Desserts member for 2026.

A bright room built for more than the morning rush

This is a contemporary bakery-café rather than a formal salon de thé, with a relaxed counter flow and a snacking area that keeps the place useful long after the first bake. Morning belongs to viennoiserie and coffee, when the case still reads as breakfast. Midday shifts toward formules, sandwiches, salads and the traiteur side of the house. Later, the reason to stop is more likely a chocolate, a pastry, or something boxed to carry home. It stays casual in the French bakery sense: order at the counter, decide in front of the case, sit if that is the plan, move on if it is not.

What to take from the case first

Start with the strengths, chocolate and pâtisserie, before treating this as a bread stop. If there is a fruit pastry in the case, that is the right first read on the house, because the work moves between traditional French forms and a more playful register. If chocolate is the reason for the walk, choose from that side properly rather than adding a bar as an afterthought, since the cocoa sourcing is the point of it. For a practical order, coffee with viennoiserie is the easy morning route, while lunch is better handled through the snacking counter and its formules. The quiet pointer is seasonal: watch the case, because the best decision is usually made standing in front of that day's fruit and chocolate work.