Guillaume Galliot

WHAT DOES COOKING MEAN TO YOU?

It is happiness, as much while preparing the food as when seeing people enjoy it. Working in a restaurant is about teamwork, sharing and being true both in cooking and in management. There is no hiding in my kitchen.

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WHAT DOES COOKING MEAN TO YOU?

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Working in a restaurant is about teamwork, sharing and being true both in cooking and in management.

Who made you love the job?

Chefs Paul Bocuse, Joël Robuchon and Alain Ducasse because I would watch them on TV when I was young. Also, Chef Charles Barrier, the only Chef in my Loire Valley hometown to have 3 Michelin stars. I remember the feeling of awe I would experience every time my mother and I would walk past his restaurant.

Have you always enjoyed cooking with the pepper?

Very much so. In the south of France, we use pepper with lamb because they go deliciously well together. My favourite pepper dish is piperade, which we serve with lamb shoulder at Caprice.

If you could prepare a meal with a Krug pairing for anyone in the world, who would it be?

My grandfather, who owned a vineyard and made his own wine. He knew Krug Champagne but never tasted it. He passed away in 2000, which was also the year I first tasted Krug while working at three-Michelin-star restaurant Jardin des Sens. Now that I have three stars of my own and am a Krug Ambassade Chef, I would love the chance to create a recipe to pair with Krug just for him.

Can you tell us of an unforgettable experience you have had with Krug Grande Cuvée or Krug Rosé?

This year at the Krug Ambassade trip to Spain, we had a memorable dining experience at a three-Michelin-star restaurant where Deputy Director Éric Lebel and Cellar Master Julie Cavil presented us the Krug Champagnes and answered all our questions.