Guillaume Guibet

The Climb

At Lycée hôtelier du Touquet, Guillaume Guibet learned the basic discipline of the trade in the format hotel schools are built for: precision, repetition, and habits drilled until they hold under service. That kind of training does not hand over style; it gives structure. In Guibet’s case, it also set a standard for exactitude that runs through the rest of his career. The line from commis work in Paris to a kitchen in Saint-Maximin is direct, and it stays practical. Since 2019, Guillaume Guibet has been chef of Le Verbois, a role defined by service, teaching, and a close reading of supply. The work is described in terms that matter to any working kitchen: what comes through the door, what can be used honestly, and how the menu should respond without forcing the matter.

Today

A chef shaped by hotel-school training and commis work in Paris tends to work with a certain economy, and that is the register here. At Le Verbois, Guillaume Guibet’s kitchen is presented as a place where service, teaching, and supply are part of the same daily discipline. The result is not ornament for its own sake, but clarity: a menu that follows place, season, and hand. He puts sourcing first in his own words. “I work directly with my suppliers; they are the ones who dictate the products on the menu. It is a way to respect the land, the seasons, and the quantities available.” That is not a slogan so much as a working method. The product sets the terms, and the menu answers to those terms. In that sense, supply is not a preliminary step but the grammar of the cooking. The same practical rhythm carries into his account of the vegetable garden. Work paused for expansion, then resumed in a new plot: a straightforward picture of interruption, then restart. There is no need to dress it up. The point is patience, the return to planting, and the way the kitchen’s rhythm can extend beyond the pass into the ground itself.

In Their Words “I work directly with my suppliers; they are the ones who dictate the products on the menu. It is a way to respect the land, the seasons, and the quantities available.” “My vegetable garden, well, for several years I stopped it because of the work we had for the expansion, and now we have started again on a new vegetable garden.”