The Journey of a Perfectionist

Today, Guillaume Winterstein is not chasing fame, but authenticity. His Mediterranean cuisine doesn’t aim to impress, but to move.

Before arriving at his unique style, Guillaume explored the culinary world like an adventurer. Trained under Jacques Chibois, a two-Michelin-star chef in Grasse, he then flew to Australia. There, he worked at the renowned Guillaume at Bennelong, nestled within the Sydney Opera House (“3 hat,” equivalent to three Michelin stars). Under the guidance of Guillaume Brahimi, a former lieutenant of Joël Robuchon, he learned that every gesture matters and that cooking is about balance.

Back in France, he refined his craft with Alain Llorca at the Moulin de Mougins, a Michelin two-star institution. It was here that he learned a crucial lesson: to respect the product as a true partner in dialogue. Cooking a monkfish on the bone becomes, in exchange with it, a communion—a ritual he still reflects upon today in each of his dishes. Every ingredient deserves almost spiritual attention.

His journey then took him to Château Eza, Hôtel Belles Rives, and then the Negresco, where he balanced between haute cuisine and bistronomy. For four years, he led the kitchens of the Michelin-starred Figuier de Saint-Esprit under the tutelage of Christian Morisset. The latter taught him a golden rule: a dish must seduce the eye before it conquers the palate. A revelation that transformed his approach.

A chef’s cuisine, a vision, a universe, a context.

For him, each dish is the result of a dialogue between the land and the present moment. “A dish never tastes the same depending on the mood of the person preparing it, the people with whom it’s shared, or the atmosphere in which it’s enjoyed,” he explains. It’s not just about flavors; it’s a complete experience, shaped by the context, emotions, and the moments shared around the table.

“Our work doesn’t stop in the kitchen,” he insists. “The real challenge also lies in our ability to put guests in the right mindset, to invite them into our world.” At L’Agapè, the plate is only part of the journey; the other is the atmosphere, that almost imperceptible alchemy that turns a meal into a memory.

His favorite ingredient? Olive oil. “I put it everywhere, even in desserts,” he says with a hint of mischief. An undisputed symbol of the Mediterranean, for him, it represents more than just an ingredient: it’s a guiding thread, as well as a tribute to his roots and to the land, which he elevates with respect and love. A sincere cuisine that refuses to get lost in artifice, celebrating only what is essential.

The dream of a lifetime.

In 2023, Guillaume reached a decisive milestone: he opened his own restaurant, a project he shares with Morgan, his partner and unwavering supporter. This place, conceived as “a jewel box,” reflects everything he has learned: a sincere cuisine rooted in French traditions, yet always open to the world.

Guillaume Winterstein doesn’t promise a gastronomic revolution, but an intimate, almost nostalgic experience. His dishes tell stories: the story of his childhood passion, his travels, and the flavors that have shaped him.

In a world where everything seems to move quickly, he takes the time to cook as one would write a letter: with care, emotion, and a particular attention to detail.