A background dictated by passion, intuition and emotions has led Guillaume from his childhood in the area to his cuisine of today.
A love of authenticity, goodness and healthy eating was built up during his youth thanks to his mother’s garden and the family farm of his grandmother, where mixed farming had long reigned.
He embarked on a scientific career, passionate about the environment, biodiversity and the ecosystem, outraged by the development of a society that devastates and fails to respect what makes us live and long-standing common sense.
Consequently, he came to cooking late in life but with the benefit of maturity, openness, an analytical mind and objectiveness that is much needed.
Ironically, his style would gradually grow in tune with his culinary innocence: a dynamic cuisine, in motion, moving and fragile.
The fact of working for a spell in some of the best restaurants, especially for local maestro Michel Bras, would encourage his choices.
Cooking would become an ethical gesture, defending a "real" product grown from natural mixed farming, in tune with the environment.
An in-depth knowledge of the product (producer, place, climate, varieties, etc.) is then required and is essential to cook!
