From menu planning to sourcing the best local and organic ingredients for a dinner among friends, Chef Guillot Jean Sébastien, with 30 years of experience in the restaurant industry, offers his expertise to free you from all organizational constraints. The Chef's diverse experiences throughout France will take you on a journey from traditional French cuisine to gastronomy, especially his Bistronomic cuisine.

After studying cuisine in Lyon, he worked in various restaurants in the gastronomic city and then in the south, including the Caribbean. Now settled on the Atlantic coast, he works as a private chef and chef at home in La Baule and its surroundings.

His uniqueness lies in his recipes that showcase both land and sea, with a profound respect for the product and its original flavor.