Romain LE GUILLOU

Chef : 1 restaurant

Presentation

"My uncle was a chef in Saint-Gervais-les-Bains (Haute-Savoie). He passed on to me his passion, which has never left me since," explains Romain Le Guillou. He enrolled at the Lycée Albert de Mun, then at the Ecole Hôtelière Médéric in Paris. In 2005, he began his apprenticeship at La Truffe Noire in Neuilly-sur-Seine, working alongside Patrice Hardy.s Yannick Alléno, before joining Alain Pégouret's brigade at Le Laurent on the Champs-Élysées.

In 2013, Romain Le Guillou reunited with his friend from the Florent Presse school at Les Barmes de l'Ours in Val-d'Isère. They would never leave each other's side, to the point of going to Polynesia together. It was there that the young man forged his culinary identity, learning about spices and condiments. On their return to France, the two went to Brittany to work for Arthur Péran, chef and co-owner of Le Rackham, in Roscoff.

"Ever since school, Florent and I had wanted to set up our own restaurant. At first, not necessarily together, but as he married my sister in the meantime, we launched ourselves in the company of Guillaume Rossi, another friend from school." In 2019, the three partners will open Le Bo-tannique, in Bordeaux. Gault&Millau immediately awarded them a mark of 14.5/20 and presented each of them with a trophy, Jeune Talent for Romain and Florent, Jeune Talent en Salle for Guillaume.

B. G.