Originally from Toulouse in the South-West of France, Guillaume has now lived in the Basque Country for more than 10 years.
In his early days, he was Chef of a restaurant on the edge of the ocean in Saint-Jean-de-Luz, which allowed him to apply his knowledge and learn about seafood cuisine.
A year ago, he took over the restaurant Iduki Ostatua. It's a new challenge for Guillaume: to diversify his cuisine. After cooking from the sea, he develops tasty recipes with products from the land. La Bastide-Clairence is the ideal destination to develop a taste for working with meat and local products.