How he started
For Guillaume, born in the country and raised on garden and market produce, cooking was initially a struggle for recognition for the region's producers and fine produce.
After studying science, Guillaume turned to cooking because he was looking for something more 'down to earth' to do. It was a successful change of direction, with a spell in the kitchens at the French Prime Minister's office in Paris followed by another working for Midi-Pyrénées' very own three-star chef Michel Bras.
By his own admission
"The three years I spent working for Michel Bras are unforgettable. In particular, they taught me to have respect for produce and flavour."
His approach to cooking
This is about finding fulfilment and happiness while striking the perfect balance with one's surroundings.
What he likes
Shopping at the market twice a week, working with the locals, tasting produce here and there and reading books about nature. A host of little things that add up to his creative talent.
By his own admission
Rather remarkable. Guillaume's restaurant Le Belvédère is in a characterful building right next to the Trou de Bozouls, an amazing geographical feature that is both a cirque and a canyon eroded by the River Dourdou, 20 km northeast of Rodez, Great Tourist Site in Midi-Pyrénées.
His poached farm egg with new onions and Noir de Bigorre pork fat served with morels and endives in farmhouse cream; and also his saddle of Agneau Allaiton d’Aveyron suckling lamb roasted on the bone with spicy jus, seasoned beetroot and confit of baby turnip.
His take on Midi-Pyrénées
For Guillaume, gastronomy is a journey through the diversity of Midi-Pyrénées, from Aubrac to the Pyrenees, and through the multitude of climates and soils that through mankind's perseverance have given rise to myriad terroirs.
His Michelin star
Guillaume was awarded his star in 2010 when he had just turned thirty. It has encouraged and motivated him to venture further in his work.
The price of lunch at Le Belvédère
From €20 (price of the 'Pays et Racines' set menu served from Wednesday to Friday lunchtimes).