Guillaume Lemelle

Chef Guillaume Lemelle, operating under the esteemed guidance of Mathias Dandine, embodies a culinary philosophy deeply rooted in the authentic Provençal tradition, yet executed with contemporary finesse and unwavering technical mastery. At its core, this ethos is about making Provence's flavors "sing and vibrate," celebrating the region's unparalleled terroir with both respect and inventiveness. The kitchen prioritizes a "short-circuit basis" for ingredient sourcing, drawing exceptional, seasonal produce directly from Provence and the Camargue. This commitment extends to showcasing the identifying products of both land and sea, from artichokes and asparagus to red mullet, roasted sea bass, and locally raised lamb. Lemelle's approach, which he co-signs with Dandine, emphasizes generosity balanced with an intricate precision. The cuisine is designed to be joyful and gourmet, highlighting the finest ingredients through thoughtful flavor and texture pairings. There's a particular focus on vegetables and "short jus" to elevate dishes, ensuring each plate tells a story of the region while adhering to seasonal rhythms. This philosophy respects the historical culinary lineage of Provence, notably influenced by figures like Gui Gedda, yet dares to evolve it with a refined, modern touch. Chef Guillaume Lemelle's culinary approach is defined by its authoritative depth, blending technical mastery with an artistic reverence for Provençal ingredients. His style is characterized by a "great assurance" in preparation, yielding dishes that are both "chic and evolved in their regional tradition." A hallmark of his work is the creation of "remarkably precise jus," which serve as concentrated flavor anchors for his compositions. Plating is often "minimalist," utilizing white tableware to underscore the inherent authenticity and simplicity of the ingredients, allowing the vibrant flavors and textures to take center stage. He excels in crafting bold yet delicate pairings, evident in his masterful combinations of land and sea. Among his legendary signature dishes are: * **Roasted scallops with walnuts, watercress and crosnes in walnut wine** * **Beautiful marriage of rabbit and lobster with vegetables and black truffles and a remarkably precise jus** * **Delicious pithiviers of pheasant with foie gras, sprout salad and truffle jus** * **Grilled yellowtail, fried artichoke with preserved lemon, artichoke agnolotti, and a barigoule jus with olive oil** His menus also feature inventive seasonal variations, such as stuffed courgette flowers with crab, fine tarts with Camargue bull and eels, or traditional game preparations like hare à la royale and rabbit 'Jambinoti way', all reflecting a profound connection to the regional larder.

Career

• Chef De Cuisine at La Bastide Bourrelly, Cabriès
• Chef De Cuisine at Negrecoste Hôtel & Spa NUXE, Aix-en-Provence
• Chef Exécutif at Hôtel Renaissance Aix-en-Provence, Aix-en-Provence
• Premier Second at le saint esteve, Le Tholonet
• Sous Chef at le saint esteve, Le Tholonet
• Chef De Partie at le saint esteve, Le Tholonet
• Sous Chef at le saint esteve, Le Tholonet
• Chef De Partie at le saint esteve, Le Tholonet
• Chef De Partie at le saint esteve, Le Tholonet
• Chef De Partie at le saint esteve, Le Tholonet
• Chef De Partie at le saint esteve, Le Tholonet

Mentored by Jean-Marie Gautier M.O.F 1991.