L’Auberge de Guillaume,
Gourmet restaurant in the Côte D’or
The concept behind Guillaume Royer's restaurant
The chef's career
For as long as he can remember, the chef Guillaume Royer has always had a real passion for good food, made with the very best ingredients that nature has to offer.
He loved spending time with his grandparents on their farm where he picked vegetables from their garden and watched his grandmother cook heartfelt dishes.
He started out as a pastry chef, before joining the kitchens at the Hôtel de la Poste, where he learned the basics, driven by his curiosity and his desire to learn how to cook the ingredients he loved so much. His time at Lameloise, a restaurant with 3 Michelin stars, confirmed the importance of choosing the right suppliers; at Régis Marcon (Haute-Loire), he was taught to work with mushrooms; in the south of France, at La Chèvre d’Or (Alpes-Maritimes) and working alongside Christophe Bacquié (in Calvi and at the Hôtel du Castellet), he discovered Mediterranean cuisine and learned how to cook seafood.
Having been awarded the prestigious title of Meilleur Ouvrier de France in 2015, the chef Guillaume Royer decided to go back to his roots in 2022: back to the Burgundy region, where he was born and raised, to run this gourmet restaurant in the Côte d’Or.
Going back to his roots
After 20 years spent at some of the most renowned restaurants, working alongside experienced chefs and managing the kitchens of various prestigious institutions, Guillaume Royer has returned to the village where he was born, along with his partner Vincent Bourdon.
For this spontaneous, kind-hearted man who is incredibly fond of the region in which he spent his childhood, it’s now time to welcome guests to this restaurant which he has known all his life. The restaurant’s diners are served cuisine which reflects the man Guillaume Royer is: generous, gourmet, sincere, bold and occasionally surprising.
He decided to return to Vandenesse-en-Auxois, where his mother was born, having been won over by the restaurant’s stunning and traditional stone building and its gorgeous tree-filled garden.
Here, in this gourmet restaurant in Burgundy, he focuses on the essentials: giving people pleasure in a wonderfully welcoming setting, putting a smile on their faces, indulging them and offering a truly joyful experience.
Cultivating close relationships with producers
“Forget sourcing ingredients from markets, I source everything from local producers!”: for this chef who is so passionate about the Burgundy region, nothing is more important than the ingredients themselves; this inevitably means that he must adapt his ideas to the available products and the changing seasons.
When he returned to Burgundy, Guillaume was reunited with friends who worked as producers, including former classmates who had become market gardeners. Sharing both personal and professional relationships, the chef and his suppliers are all driven by the same objectives: finding the best produce, understanding its history and using it to create dishes which showcase each individual ingredient.
Generous cuisine and a shared experience
“Making people happy with a fork, putting a smile on their face and conveying messages”: Guillaume Royer believes that there’s something magical about being a chef. He welcomes diners to his restaurant in Burgundy where they can partake in a shared experience, centred on the dishes he creates with heartfelt sincerity, adding a personal touch and ensuring elegant and sophisticated presentation, all in a welcoming setting with a genuinely friendly feel.
In this gourmet restaurant in the Côte d’Or, it’s simple: diners can take the time to enjoy a gourmet meal.