Chef
Guillaume Monjuré
- Discipline
- Chef
- Based in
- Corrençon-en-Vercors, France
i. Biography
In 2025, Guillaume Monjuré, chef of Le Palégrié in Méaudre, France, earned one MICHELIN red star and one MICHELIN green star at Palégrié Chez l’Henri in Autrans-Méaudre en Vercors. The award recognized a cooking language that is creative, instinctive, committed, and rooted in the Vercors terroir, built around local products and a demanding way of cooking over wood.
The Honours
The 2025 MICHELIN recognition was not the first time Monjuré’s work had drawn the guide’s attention. In 2017, he earned one MICHELIN star for Palégrié in Corrençon-en-Vercors, France, a past chapter in the restaurant’s story and not his current role. The later red-and-green distinction at Palégrié Chez l’Henri placed equal emphasis on culinary execution and environmental commitment. At the restaurant, cooking is done exclusively with wood, without gas or electricity, a constraint that shapes both timing and atmosphere. Monjuré describes that rhythm plainly: "We have no timer. It is slow cooking, based on listening to and observing the embers. It creates a unique atmosphere, where cooking becomes almost a performance."
The Craft
His cuisine is associated with inventive local cooking centered on products from the Vercors. The main supply line comes from the Vercors and Quatre-Montagnes, while the more elaborate menu also reaches to products from as far as the Mediterranean. That balance gives the cooking a precise identity rather than a narrow geography. His dishes are modern, marked by high ingredient quality and strong combinations, and have been described as surprising customers through bold pairings. Game also appears as a subject of his cooking, including hare, wild boar, roe deer, and pheasant. The signature dish tied to him is omble chevalier, ikéjémé, served with a meunière of trout eggs, pollen, and edible flowers; it is inspired by the surrounding landscapes and recently particularly won over his customers. With Chrystel Barnier, Monjuré describes the work of the restaurant as telling their story every evening. His own account of becoming a cook begins early: "Breeding, gardening, foraging, hunting, fishing, the good products from the markets of the South have always been part of my environment and, from the age of 11, I wanted to become a cook."
The Career
Before the Vercors became the center of his cooking, Monjuré passed through exacting kitchens in France. He was a pastry trainee or staff member at Jamin in Paris, France, where pastry formed part of his early professional experience. He later worked as chef de partie in the garde-manger kitchen at Olivier Roellinger in Cancale, France. Those experiences lead into his present work as chef of Le Palégrié Restaurant. In Méaudre, the cooking now gathers the Vercors, Quatre-Montagnes, wood fire, game, and carefully chosen products into a personal cuisine with an assumed and strong identity.
Profile updated July 2026
FAQ
Asked of Guillaume
What is Guillaume Monjuré known for?
Guillaume Monjuré is known for inventive local cuisine centered on products from the Vercors, cooked exclusively with wood and shaped by bold combinations.
What is Guillaume Monjuré's current role?
Guillaume Monjuré is Chef of Le Palégrié in Méaudre, France.
What awards has Guillaume Monjuré received?
He earned one MICHELIN star for Palégrié in Corrençon-en-Vercors in 2017, and one MICHELIN red star plus one MICHELIN green star at Palégrié Chez l’Henri in Autrans-Méaudre en Vercors in 2025.
