Nicolas Guilloton

Chef Nicolas Guilloton's culinary philosophy is deeply rooted in a sensitive appreciation for harmony and the pleasure of giving, qualities he cultivated during his initial studies in musicology and double bass. This artistic sensibility translates directly into his kitchen, where he endeavors to connect with human emotions through food. His formative years under Alsatian master Emile Jung instilled in him the "art of sauces and good wines" and the crucial ingredient of "using the heart." Subsequent experiences at Georges V in Paris refined his understanding of "noble products," while his time as an expatriate in London and Bamako, Mali, ignited his palate with "stimulated taste buds" and a profound human connection, leaving an indelible mark that he integrates into his "instinctive world." Guilloton passionately believes in a "locavore, sensible and responsible" cuisine that is "viscerally breathing" and "lives to the rhythm of short seasons." His core conviction is to be "nourished by the riches which come from the extraordinary mosaic of lands surrounding Lyon," a territory encompassing Auvergne, Jura, the Alps, Burgundy, and the Rhône Valley, all within a 200-kilometer radius. From this rich "garde-manger raisonné," he sources quality meats and lake fish from local producers and breeders, with vegetables taking center stage, many cultivated in his own Saint-Irénée potager. This commitment to hyper-local, ultra-short supply chains (like Ferme de Clavisy and Jardins de Vartan) earned him the prestigious Label Green Food in 2022, underscoring his belief in ecological responsibility, waste reduction (compost, doggy bags), and energy conservation, all contributing to a return to "the simplest and healthiest possible sources." At L'Atelier des Augustins, Chef Guilloton expresses a "plural identity," offering a "poetic journey through green, reassuring and healthy scores." He approaches cooking as an artist and a dreamer, remaining "faithful to his roots" while injecting his global experiences. His "convictions" translate into an "original, technical and full of flavors" cuisine that challenges conventional Lyonnaise gastronomy with a "surprise menu based on instinct" featuring six services. This is a "signature authentique, griffée au cœur" – a heartfelt culinary expression that prioritizes conviviality, sharing, and a deep, meaningful connection to ingredients and culture, with subtle "nods to African culinary art and culture." Chef Guilloton’s culinary signature is marked by an "original, technical, and intensely flavorful" approach, where precision and intuition converge. His experience, particularly under Emile Jung, instilled a mastery of sauces, which serve as the "backbone" of his dishes, alongside a profound understanding of wine pairing. The "vegetal is the flagship ingredient," reflecting his commitment to locavorism and a sensitive connection to nature. Plating at L'Atelier des Augustins is characterized by "refinement and instinct," with "epure" dressages that reveal "precise and mastered savoir-faire," favoring "natural color palettes, carnal textures, and precise cooking." He shuns superfluous noble products and empty aesthetics, instead focusing on "thick and meticulous reflection" to achieve "striking gustative intensity." His artistic background as a double bassist infuses his dishes with a "sensitive chord," balancing the "sweetness with the wild soul of raw products." The menu is often a "surprise menu à l'instinct" in 6 services, emphasizing conviviality and shared pleasure, with "powerful taste" and the "comfort of a spice, a flower or aromatic herb." Legendary dishes illustrating this approach include the delicate "Gougère comme une gaufre d’alpage, herbes fleuries," the earthy "Cèpes en robe de figuier, purée blanche aux deux ails," and inventive main courses like "Agneau lardé et carpe fumée, rognonnade, amandes sur un fil," the expertly prepared "Canette de Bresse en deux cuissons, salade de chou rouge frais et fermenté, jus à la myrte," and the regional "Civet de sandre d’Isère, déclinaison de lentilles." Desserts, crafted by Pastry Chef Ashene Kechacha, offer "hovering lightness" and adjusted sweetness, exemplified by the "millefeuille glacé, orge malté torréfié et cazettes…pomme, fenouil, aneth et gin tonic, coque meringuée" and "Pain perdu en textures renversées." Complementing the culinary journey is an award-winning wine list, curated with passion, featuring over 400 references with a particular affinity for Burgundy, ensuring a subtle and marked justness to the pairing.