FOURty Seconds with Guillaume Anor

13 Jun 2016
2 min read
Chef Guillaume Anor, a 30-year old rising culinary star, has been causing a stir ever since his appointment at Tiara Miramar Beach Hotel & Spa and Tiara Yaktsa. FOUR finds out more…

Twofive-star properties perched along thepicturesque French Riviera, and forming part of the prestigiousSLHandRelais & Châteauxcollections, the two hotels are masterfully transforming the area into a gastronomic hub.Combining fresh and seasonal produce with epicurean flair,Guillaumehas introduced a brand new innovative menu to both hotels. Simultaneously, L’Or Bleu – Tiara Yaktsa’s gourmet restaurant – hasbeen awarded a prestigious ‘assiette Michelin’ accreditation, in accordance with the Michelin Guide’s new categorisation for 2016, highlighting the restaurant’s mounting success along the Cote D’Azur.

What are your earliest memories of being interested in food?

I have been interested in food since I was a very young child and have always wanted to be a chef. I have never had any doubts. It is my true passion in life!

What would you say has inspired your cooking the most?

Working in the vineyards and picking olives from the trees with my father and grandfather ignited my love of food and enabled me to understand the whole farm-to-table philosophy by working with the produce fresh, selected directly from the local land. This is something that has stayed with me throughout my whole career.

Describe your culinary style…

Unpretentious yet indulgent cooking, formed from fresh produce sourced from the local surroundings.

What would you say is the main focus/concept for your restaurants?

The fresh market concept. I change my menus and ingredients on a daily basis according to the fish I source from my local fishmonger, the fruit and vegetables in season. I like to surprise guests with something new and exciting each day.

What do you think had made this menu sosuccessful?

I never stray far from the origins of the ingredient. Staying true to the textures, flavours and complementary pairings, I create something fulfilling and wholesome.

What are your most indispensable ingredients?

Provencal vegetables such as tomatoes and artichokes are indispensable to me. Also, for more depth of flavour within a dish, I often use truffle oil!

What kind of experience do you aim to give guests at your restaurants?

I would like them to enjoy ingredients from the best local producers, crafted into a dish with a rich and lasting flavour. Something that they will want to indulge in again and again!

What would you say has been the most memorable moment in your culinary career so far?

To be park of famed French Chef Yannick Alleno’s team during the time he was awarded 3-Michelin Stars.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

To always believe in myself and go after my dreams. They can be achieved.

What’s next for you/Whats projects do you have lined up?

Constantly reinventing the menu at Tiara Miramar Beach Hotel & Spa and Tiara Yaktsa, where I am currently based, to ensure guests are getting the best dining experience possible. The most important thing for me is that the guests are happy.

What is your guilty pleasure?

A delicious steak or any meat – I am a big carnivore!

What restaurant is currently at the top of your list to dine at?

L’Astrance in Paris run by Pascal Barbot.

Find out more aboutGuillaumeAnor here…

Hotel Tiara Yaktsa Côte d’Azur

6, Boulevard de l´Esquillon

06590 Théoule-sur-Mer


+33 4 92 28 60 30