Guillaume GODIN

Pastry Chef : 1 restaurant

Presentation

"I loved baking cakes with my grandmother, and my parents worked in a sugar refinery, so maybe that's what gave me a taste for sweet things!"says Guillaume Godin. It was only natural that he should pass his BEP/CAP in pastry-making, chocolate-making, ice-cream-making and confectionery in 2004, supplemented by the "dessert to plate" catering pastry qualification in 2005. The year he turned 17, he had to do two internships. He left for a short winter season in Courchevel, followed by an internship with Arnaud Donckele at La Vague d'Or in Saint-Tropez. At the end of his internship, the chef told him: " One day, you'll be my head pastry chef."After three years and at just 20 years of age, Guillaume Godin was appointed head pastry chef at the prestigious restaurant. He would remain with 5-toques Arnaud Donckele for fourteen years.

In 2019, he felt the urge to see something different, and it was a former sous-chef at La Vague d'Or who put him in touch with Guy Savoy. The latter was looking for a pastry chef for his restaurant at La Monnaie de Paris. "These two chefs are champions of French gastronomy, passionate people who are always in action, present in their kitchens every day," enthuses Guillaume Godin. With a team of 8, he works with seasonal produce and has learned to include vegetables in his desserts.

F.H.