L'Auberge de Guillaume

The exemplary career of a passionate chef
Guillaume Royer, a Burgundian chef with a passion for sincere and generous cuisine, has followed a faultless path. With a CAP in pastry making and then a CAP in cooking, he began his career in 1994. For almost 20 years, he has worked with prestigious chefs in starred establishments.

First in his native Burgundy, he worked in the brigades of Anthony Bonnardot (at the "Hôtel de la Poste", in Pouilly-en-Auxois) and Jacques Lameloise, in the house of the same name, in Chagny. He then left to work with Philippe L'abbé at "La Chèvre d'Or", the restaurant of the "Hôtel Château de La Chèvre d'Or" in Èze. Then, heading further south, first with Régis Marcon and Éric Pras at the "Auberge du Clos des Cimes" in Haute-Loire, before joining Christophe Bacquié's brigades on the Côte d'Azur and in Corsica. This was the beginning of a long and fruitful collaboration between the two men, in the kitchens of "La Villa" in Calvi and then of "Monte Cristo", the restaurant of the "Hôtel du Castellet" in the Var.

The consecration: Best Worker in France
In February 2015, it was the consecration. After two days of demanding tests, a jury of chefs rewarded Guillaume Royer's talent by awarding him the prestigious and envied title of "Meilleur Ouvrier de France" in the "cuisine-gastronomy" category.
The "cuisine" jury, chaired by Régis Marcon and the "tasting" jury, headed by Joël Roy, have thus recognised Guillaume Royer's know-how and virtuosity. Coached by his chef at the time, Christophe Bacquié, also a "meilleur ouvrier de France", he won over the juries with the mastery and inventiveness of his dishes (a guinea fowl salmis with stuffed cabbage and salsify bottillons and a quince tart tatin with ginger and red port butter).

A cuisine of the soil and of the heart
Wearing with happiness and pride this new blue, white and red collar (the attribute of the best workers of France), Guillaume Royer soon answers the call of his roots. A few years later, he returned to settle in Burgundy, his native land, whose nature and products he knows so well.

Extract from the article in BING BANG magazine