February 20-24, 2019 Miami Beach
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Goupil Guillaume e1537887982912 400x400 - Goupil, Guillaume

Guillaume Goupil joined the starred Le Baudelaire kitchen in autumn 2016, channelling all of his talent into current, sophisticated, inspired cuisine. At the helm of the Le Burgundy Paris kitchens, this position marks a new chapter in his stellar career which began in 2008 in Onzain amongst the Loire châteaux. There, he worked as Chef de Partie at the two-star Domaine des Hauts de Loire with Head Chef Rémy Giraud.

He continued his rise to prominence in the kitchens of a top gourmet restaurant on the French Riviera alongside Philippe Jourdin, Meilleur Ouvrier de France,... READ MORE

Guillaume Goupil joined the starred Le Baudelaire kitchen in autumn 2016, channelling all of his talent into current, sophisticated, inspired cuisine. At the helm of the Le Burgundy Paris kitchens, this position marks a new chapter in his stellar career which began in 2008 in Onzain amongst the Loire châteaux. There, he worked as Chef de Partie at the two-star Domaine des Hauts de Loire with Head Chef Rémy Giraud.

He continued his rise to prominence in the kitchens of a top gourmet restaurant on the French Riviera alongside Philippe Jourdin, Meilleur Ouvrier de France, and two-star Chef at Faventia, the Four Seasons Terre Blanche restaurant. He went on to assist Stéphanie Le Quellec when she took over the the resort kitchens.

After a few months and a short stint in London, he was reunited with mentor Stéphanie in his role as Sous-Chef at the newly opened La Scène, gourmet restaurant at the Hotel Prince de Galles in Paris, which was soon awarded a star. This experience was a chance for Guillaume to present himself in a new light – inspired in the kitchen and exacting in management. Now Executive Chef at Le Baudelaire, he has brought in a new rhythm based on the highest quality and seasonality standards.

His collaboration with the Château de Courances, where a plot is set aside for the Le Burgundy kitchens, allows Guillaume to choose each seed and work with high-quality, fresh, seasonal produce all year long. With this unique asset, the delicious dishes he concocts at Le Baudelaire showcase perfectly nuanced, flawlessly executed flavours underpinned by outstanding technical skill.

French haute cuisine classics feature with the freshness and precision expected by the most demanding new-generation gourmets. This wonderful gourmet offering was awarded a Michelin star in 2018 for the second time, confirming Baudelaire’s star and recognising the excellence, rigour and creativity of Guillaume and his teams. Since his arrival, Guillaume has drawn up the menus for all restaurant areas at the Hotel Le Burgundy Paris.

Le Burgundy Paris
Dating back to 1850, the Hotel Le Burgundy Paris underwent a major revival in 2010 after two years of works, putting it among the capital’s top luxury hotels. There you’ll find everything you would expect of the most sophisticated addresses in the City of Lights: a starred gourmet restaurant, a comfortable, elegant and discreet bar and a spectacular Sothys Spa with a 15-metre shimmering blue and gold pool. Every last detail reflects a commitment to quality and perfection that is sure to delight spa enthusiasts.

Media Contact
Melchior | Communications Agency
Léa Paoli – lea@agencemelchior.com
+33 (0)1 45 51 22 40
+33 (0)7 86 81 41 04

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