VIDEO. Ariège: first star objective for the chef of the Château de Longpré, Guillaume Keller

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At the Château de Longpré, in Varilhes, the kitchen is Guillaume Keller’s business. With a sometimes surprising style, he aims to bring a Michelin star to Ariège.

Fine, floral, surprising. These are a few adjectives that perfectly define the style of chef Guillaume Keller’s cuisine. At the head of the Château de Longpré restaurant since May 2021, the 32-year-old chef offers a real experience to everyone who comes to taste his creations. For him, there is no question of the customer coming to his restaurant to eat dishes that they could eat at home. “If you come to the restaurant to eat dishes that you know how to cook, that doesn’t really interest me. When we go to a restaurant, it’s to discover tastes, product associations or even a way of working. »

Chef Guillaume Keller presents the quasi-veal he serves at Château de Longpré.
DDM – Damien Souille

A meal at the Château de Longpré is therefore a real experience offered by Guillaume Keller and his team. Besides, there is no question that customers remain seated at their table. “The people who come here have to experience something and participate in the service. For this, the aperitif is served outside. For the meal, customers are seated in the glass roof with a magnificent view of the Ariège landscape. Finally, for sweets and coffee, they will be in the chateau lounge. »

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Ariège: a nomination for TheFork Awards as a first recognition for the chef of the Château de Longpré, Guillaume Keller

“We are trying to get the Michelin star”

Originally from the South-East of France, chef Guillaume Keller, who trained with great French chefs, talks about his cuisine: “My style comes from my memories and the recipes that I have often made. In particular, I mix the finesse that I learned from Anne-Sophie Pic with the very floral and herbaceous style that chef Édouard Loubet instilled in me. I’m also lucky to be surrounded by a team that helps me a lot in creating new dishes. »

Chef Guillaume Keller in the middle of preparing a quasi de veau

Chef Guillaume Keller in the middle of preparing a quasi de veau
DDM – Damien Souille

Truly passionate about the products and the combinations he can make with them, Guillaume Keller got into this business when he saw his parents and grandparents cooking.

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At the Château de Longpré, the orangery and the vineyard are getting a makeover

For more than a year, the 32-year-old chef has set himself a real challenge by coming to Ariège when he did not know the region and even less the department. But this opportunity allows him to have great ambitions: “I want to grow and bring a new cuisine to Ariège. We are trying to get the Michelin star. I know that there is not a lot of high gastronomy in Ariège. We are not haute cuisine but we want to go in that direction. My ambition is to bring a little something extra to Ariège while working with local producers and thinking outside the box. »

Almost veal, from chef Guillaume Keller, served at Château de Longpré

Almost veal, from chef Guillaume Keller, served at Château de Longpré

In love with France and its gastronomy, Guillaume Keller dreams of seeing his restaurant become starred. “It’s a real challenge to get a Michelin star at the Château de Longpré. If I get one star in Ariège, it will be worth two on the Côte d’Azur, which is better known to customers and the Michelin guide”. An ambition therefore for a cuisine that fascinates him so much and that he loves above all to introduce his customers to.

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