Guillaume ROYER

Chef : 2 restaurants

Presentation

He had hoped to become a farmer, but ended up choosing a career as a chef. After completing his studies, Guillaume Royer launched his career with two seasons in Crans-Montana, Switzerland, and two summers in Pouilly-en-Auxois (Côte-d'Or), working with Christian and Anthony Bonnardot.

From 2001 onwards, Guillaume Royer pursued his experiences in prestigious establishments. He first joined Maison Lameloise, in Chagny (Saône-et-Loire). From commis to demi-chef de partie, he then moved to the Alpes-Maritimes with colleagues to join La Chèvre d'Or, in Èze. He then joined Régis Marcon's team in Saint-Bonnet-le-Froid (Haute-Loire). "It reminded me of home, the family atmosphere, the produce we picked in the forest..." he recalls.

From 2006 to 2009, he alternated between his position as chef at Pier, Paul et Jack in Val-d'Isère and his position as sous-chef to Christophe Bacquié at La Villa Calvi, in Corsica. "Inwinter I skied, in summer I went to the beach," he laughs. Then he decided to follow the MOF at Hôtel du Castellet (Var), a title he earned himself in 2015. The following year, he set down his luggage at Abbaye de la Bussière (Côte-d'Or), where he was crowned Grand de Demain.

I wanted to open my own restaurant," he says, "but before that, I needed a pied-à-terre and to get organized." Then came 2022, and his grand slam: on April 6, he took over L'Auberge de Guillaume, in Vandenesse-en-Auxois (Côte-d'Or). On May 12, he took over La Table de Guillaume, in Châteauneuf-en-Auxois (Côte-d'Or). Finally, on June 22, he took the reins at Les Griottes, in Gevrey-Chambertin, south of Dijon.

The following year, Gault&Millau awarded Guillaume Royer 2 toques and the Tradition d'Aujourd'hui Bourgogne-Franche-Comté 2023 trophy.

I. B.