“You get nothing for nothing!” » This is shown by Guillaume Bellayer, in his thirties, who came with his wife Helen to visit his parents. “While shopping at the hypermarket, we came across Didier Peschard, former co-manager of the Relais du Gué de Selle in Mézangers. It took us back 15 years, during the two years of my apprenticeship at the Relais,” a renowned establishment, today managed by Anthony Dettemmermann.
An astonishing journey
Guillaume Bellayer is a native of the country. He went to the Sacré-Cœur college in Évron. Then continued his studies at Haute Follis, before going to the CFA des Trois Villes in Laval. He had the chef from Mayen, Didier Peschard, as his tutor, then traveled throughout France and around the world. “I started in Val d’Isère. Subsequently, I went to Saint-Tropez, to the Résidence de la Pinède. » He then left France to go to London to a French gastro bistro: “An essential step to improve my English. »
He goes to Sydney, Australia. Then in Asia in order to diversify its culinary practices: “In Bangkok then in Hong Kong with three-star chef Yannick Alleno. There, I met Helen, my future wife and a cook herself. » Back in France, he moved up the ranks in Paris, at the Pavillon Ledoyen, a 3 Michelin star by Yannick Alleno.
The Rock of Monaco
He is the chef, 5-star Hotel Hermitage in Monaco, of the 1-Michelin-star Pavyllon restaurant, located on the terrace of the counter in Monaco, always alongside Yannick Alléno.
Didier Peschard is proud of such a journey made by a former apprentice: “Business leaders have the mission to transmit. I wish young people to have dreams. The more establishments we have, the more we advance. However, we progress with failures, it's part of the game. Thirty-eight apprentices were trained alongside me. Nearly ten are either self-employed or occupy high-level positions like Guillaume. »
The parents, retired from Évron, have always supported their two sons in their efforts: “We are very proud of Guillaume, but also of our other son Romain and his wife Hélène, farmers on a large farm in Torcé. Hard workers who don't count their time”, assures Brigitte, their mother.
