Guillaume BARENGO
Chef : 1 restaurant A rising star in Alpine gastronomy, Guillaume Barengo is at the helm of the P'tit Polyte kitchen at the Chalet Mounier hotel in Les Deux Alpes.Originally from the Paris region, Guillaume Barengo enrolled at the Ferrandi school, graduating with a Bac Pro in restaurant management. Although he was destined to work in the dining room, he quickly switched to the kitchen, which attracted him much more, and trained with some of the greatest (Senderens, Ledoyen), taking on the position of demi-chef de partie at Gabriel. Guillaume then moved to the south of France, where he worked for two years with Michel Goujon (Auberge du Vieux Puits), finishing as chef de partie before moving on to Relais Loiseau. One of his most memorable experiences was at Maison Lameloise, where he worked for seven years as second and then head chef to chef Eric Pras, whom he considers his " spiritual father "!
Gourmet cuisine
At the end of 2023, Guillaume Barengo was appointed Executive Chef at P'tit Polyte, the restaurant of the Chalet Mounier hotel in Les Deux Alpes. at the head of a 16-strong brigade, he manages the hotel's entire catering operation, including the gourmet restaurant, room service and half-board.
The chef makes it a point of honor to work almost exclusively with French and local produce whenever possible (rainbow trout from the Murgat fish farm, Sassenage blue cheese), sourced from trusted producers. They are often the source of his inspiration: " I start with a fresh product and imagine a recipe, aiming above all for deliciousness", he explains.
The chef renews the menu regularly (and every day for half-board) and likes to change at least one or two dishes every week. " I need to express and renew myself very often," he explains. His favorite food? Mushrooms, whether wild or cultivated, which he frequently puts in the spotlight.
Highly creative, Guillaume Barengo's cuisine is both gourmet and elegant, and he doesn't forget plant-based ingredients, which he considers "the cuisine of tomorrow" , and works with vegetables in his sauces, for example.
He is also committed to passing on his knowledge, listening (" cooking is a daily challenge") and team spirit: " We don't do much on our own, and we need all those who work behind the scenes in the restaurant ", he says with humility.
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