Guillaume is the head chef at Guillaume at Bennelong located in the Sydney Opera House in Sydney, Australia.
Definitely a multicourse feast, starting with oysters and caviar, followed by some foie gras, then a nice piece of rib eye, and lastly some fromage.
At home. As a chef, I’m home too little, so it is always a great luxury to be in my house, seated in my favorite wingback chair, with my children bouncing and playing around me.
I would begin with a couple of Crown Lagers; living in Australia for the last twelve years has made me appreciate Aussie beer. I would then open a bottle of 2000 Domaine Romanée-Conti Le Montrachet, followed by a bottle of 1961 Château Latour, and – I’m assuming there will be no hangover tomorrow – finish off with a single-malt whiskey.
I love opera. I’d like to hear my favorite of all time, Verdi’s “La Traviata.”
My family. I have three daughters, aged one, four, and seven, and am very close to all my family in France. We’re a very Latin bunch, so it would involve lots of talking, hugging, tears, and laughter.
Definitely me. My wife has cooked only once for me, and it was when I had a raging fever and was too sick to set foot in the kitchen. That meal was nearly my last!
September 6th, 2011 12:00 pm