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Guillaume FOUCAULT
3-toque chef Guillaume Foucault is at the helm of Le Grand Chaume restaurant, a magnificent setting on the Chaumont-sur-Loire estate.
Guillaume Foucault didn't dream of being a chef, "but rather an architect, fish farmer, forest manager or hunter..." as he explains. During an internship in the ninth grade, he discovered what goes on behind the scenes in the restaurant business. " I loved the chef's generosity, so I decided to go into this profession". With a CAP, BEP and a complementary qualification in his pocket, he joined Alain Senderens in Paris as a commis. "I'd won a cooking competition, and I drew lots for the Lucas Carton. After that week's training, I was offered a job."
At the end of four years, he wanted to blossom in a smaller house. It was to be L'Astrance, with Pascal Barbot, who had just been named Gault&Millau Chef of the Year. "It was exactly what I was looking for: someone who digs where no one else goes."
In 2010, he landed his first chef position at L'Artémise restaurant in Uzès. "I was 27, it was pretty cool!" Three years later, with his wife Quy Phi, he opened Pertica, in Vendôme (Loir-et-Cher). Gault&Millau named him Grand de Demain 2015, awarding him 2 toques.
Then, in 2022, they joined the Chaumont-sur-Loire estate to take over the reins of Le Grand Chaume restaurant, a superb setting befitting the chef's ambitions. The Guide Jaune immediately awarded him the excellent rating of 15/20 (3 toques).
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Guillaume Foucault, Gault&Millau d'Or 2024 du Centre-Val de Loire & Pays de la Loire
The chef at Le Grand Chaume restaurant in Chaumont-sur-Loire was named Gault&Millau d'Or at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire 2024.Its recipes
100% roach and rose apple
Guillaume Foucault, chef at the Grand Chaume in the Château de Chaumont and a great specialist in fruit and vegetables, has brought a rare species of apple to the fore in a simple, delicious recipe.Our partners
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