Guillaume Monjuré

Guillaume Monjuré's culinary philosophy is rooted in a profound sincerity and a "brute" (raw, authentic) approach to cooking, deeply anchored in the Vercors terroir. His childhood, spent amidst family agriculture in the Alpilles, instilled in him an early appreciation for local products, foraging, hunting, fishing, and market-fresh ingredients. This upbringing laid the foundation for an engaged, instinctive, and creative cuisine that prioritizes respect for nature and its rhythms. His ethos is profoundly sustainable, earning him a Michelin Green Star. He meticulously sources ingredients primarily from the Vercors and Quatre-Montagnes, highlighting producers like Ferme des Sisampas in Rencurel for vegetables, local plateaus for meat, and Sources de l’Archiane for fish (like omble chevalier). He champions local specialties such as lamb from Lans-en-Vercors and the diverse varieties of Bleu du Vercors-Sassenage cheese. While local sourcing is paramount, more elaborate menus may thoughtfully incorporate products from as far as the Mediterranean. Monjuré's commitment extends to responsible practices, including seasonal procurement, minimizing food waste by valorizing products in their entirety, and a selection of natural and biodynamic wines curated by his partner, sommelier Chrystel Barnier. At its core, Monjuré's vision is one of "gastronomie libertaire" – a constant pursuit of freedom and an escape from culinary routine. He believes in offering a unique experience to each diner, rejecting repetition to maintain creative vitality. This philosophy manifests in a cuisine that is often 70% vegetal, a poetic expression of the mountain landscape, and a less productivist, more embodied approach to living and cooking in harmony with his natural environment and local community. Chef Guillaume Monjuré's technical mastery is defined by his exclusive reliance on **wood-fired cooking**. At Palégrié Chez l'Henri, a venerable, century-old wood oven and a barbecue are the primary instruments, transforming each dish into a poetic expression where time and intuitive observation are paramount. He famously eschews timers, preferring to guide cooking by "l’écoute et l’observation des braises," fostering a slow, deliberate process that enhances the natural flavors of ingredients. For specific preparations, he employs traditional tools like the "flambadou," a medieval rotating steel device, to cook meats such as pigeon to perfection, while a vintage Irish cooker provides the delicate finishing touches for his sauces. His culinary style is characterized by "simplicité sophistiquée" and a penchant for **surprising, audacious mixtures**. Monjuré expertly integrates spices and algues to enrich and deepen flavors, crafting an "ode alpine" that beautifully articulates the essence of the alpages flora, garden vegetables, and pristine lake fish. His dishes are an embodiment of "instinct et l'instant," with a substantial 70% vegetal focus that celebrates the bounties of his regional environment. Among his legendary signature dishes are: * **Ombre chevalier "ikéjémé"** served with a trout roe meunière, delicate pollen, and edible flowers, drawing inspiration from the surrounding landscapes. * **Cristivomer Ikejime maturé des sources de l’Archiane**, accompanied by distinctive "serpent" green beans, nasturtium green butter, and blackberries. * A vibrant **collection of tomatoes from Ferme des Sisampas** with parsley, algues, and red tuna bottarga. * **Chou pointu miso et truffes**, an evocative dish designed to create a harmonious accord of earth, heather, and hazelnuts. * **Abricots d’été cuits au four à bois**, presented with a lacto-fermented lemon and saffron sorbet. * **Pigeon cuit au flambadou** and **Vache maturée à l’épazote et poivrons blancs**, showcasing his masterful approach to proteins.

Career

• Apprenticeship at Relais du Coche, Eyguières
• Pâtisserie at Jamin, Paris
• Chef de partie cuisine au garde-manger at Olivier Roellinger's Restaurant, Cancale
• Chef de cuisine at MS Paul Gauguin

Mentored by Benoit Guichard, Joël Robuchon, Olivier Roellinger, Jean-Pierre Vigato.