Guillaume Momboisse

Coming Up

Guillaume Momboisse began his career at Le Sept in Toulouse, first as apprenti cook and then as employé at Le Sept in Toulouse, a path that continued until 2016. In 2016, he stepped into a new chapter as chef and propriétaire of Le Sept, where he remains today.

Where They Are Now

Since 2016, Momboisse has led SEPT in Toulouse as chef. The role joins kitchen work with the direction of the restaurant: the person responsible for the plate also shapes the house. At SEPT, the cooking is simple, ambitious and cosmopolitan. Momboisse has said the aim directly: "My goal here is to have a restaurant in Toulouse that does not do Toulouse, a cosmopolitan and gastronomic restaurant." The point is clear: the work is rooted in Toulouse without being limited by the city’s expected codes. The restaurant’s style is urban gastronomy that is responsible, bold and sincere. Momboisse says he reinvents Michelin-starred codes in an urban, no-holds-barred way, with a calm dining room, music, sneakers on the staff, and attention held on the plate and the moment. The signature work is the unique menu at SEPT, built from short-supply-chain products and shaped by anti-waste practices. It is presented as a dining experience designed to avoid waste, so the menu functions as method as much as sequence: supply, restraint, responsibility and pleasure kept in balance. Another sentence from Momboisse gives the work a practical center: "I see the kitchen, and that may be a strength, like my profession." It reads as a cook’s self-description, with judgment tied to the act of working.

Signature

Guillaume Momboisse is associated with the unique menu at SEPT, within a focus on urban gastronomy.

In Their Words “My goal here is to have a restaurant in Toulouse that does not do Toulouse, a cosmopolitan and gastronomic restaurant.” “I see the kitchen, and that may be a strength, like my profession.”

Honors

Guillaume's honors include Étoile Michelin.