After the success of “At the Presidents’ Table”, Guillaume Gomez, chef at the Elysée Palace, introduces us to an unexpected but sumptuous side of French taste. Cooking with plants is both a gift from nature and the greatest pleasure there is: that of sharing.
Fulfill your childhood dream
In 1992, Guillaume Gomez began his apprenticeship at the age of fourteen. He is following a hotel BEP, because he already knows that he wants to become a chef. “At the time, cooking was not as fashionable as it can be today. » He says he was a good student and that his main teacher discouraged him from following this path, because he had the level to enter second general. But despite the warnings, he decides to go his own way. “I have always cooked. I have a photo of me where I’m three years old, I’m in kindergarten. We had to dress up as a ‘job we want to do later’. There is a cook, it’s me. »
Looking back, he does not regret his choice. For him, apprenticeship is a sector of excellence, but difficult. The working conditions are difficult: awkward working hours and only one day off per week. “When my friends were clubbing or at birthday parties, I wasn’t there. »
He entered the Élysée in 1997 during his military service. He will stay there for 25 years. In 2004, when he was twenty-five years old, he obtained the title of Meilleur Ouvrier de France. He is also the youngest winner in history to obtain it.
The kitchens of the Élysée are in charge of feeding the President of the Republic. “It doesn’t quite work like in a restaurant. There are party leaders, but the teams rotate every week because we are open seven days a week.” To work in the kitchens of the Élysée, you have to be available for fifteen or twenty hours. hours in a row and also be able to travel to the four corners of the world.
After the Élysée, redefining our diet
In 2021, Guillaume Gomez decides to give up his apron and leave the kitchens of the Élysée after 25 years of loyal service. He becomes the new representative of France in terms of gastronomy and food internationally.
His job is to get closer to the different players in gastronomy: cooks, but also producers. “French cuisine is alive. She evolves. We don’t eat like 40 years ago. » The dishes evolve, but also the way of producing the different foods. Today, the chef is clearly committed to bringing more vegetables to our plates.
Guillaume Gomez starts from a simple observation: eating is an integral part of our well-being and our health. Vegetable cuisine is in tune with the times because it allows you to eat better.
He explains that food is not a consumer product like any other. “We have to stop being consumers and become eaters again. »
However, the chef does not advocate 100% vegetable cuisine, but rather a balanced diet that no longer puts meat and fish at the center of the dish.
He says that for a long time when we ordered a vegetarian dish at the restaurant, we were served boiled vegetables. He now wants to change this mentality in France and internationally. “Like other cuisines, plant-based cuisine can be gourmet cuisine, very festive. The vegetal palette and the palette in which you can have the most fun in terms of texture, in terms of marriage and in terms of products. »
- Guillaume GomezAmbassador of French gastronomy
- Bernard Thomasson, writer and journalist at France Info. He has his column with Thierry Marx, “A la carte“, broadcast on Saturdays at 2:23 p.m. and 4:53 p.m., on Sundays at 2:24 p.m. and 4:54 p.m. At the start of the school year, on October 18 exactly, he released “The back kitchen” with Herscher editions, portraits of chefs across France.
The Original Soundtrack by Guillaume Gomez
- 1992 Bob Marley “Jamming”
- 1997 Alanis Morissette “Your House”
- 2004 TOKE D KEDA “Lamento Boliviano”
- 2010 Brown 5 “Move Like Jagger”
- 2021 Vianney “step-dad”
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