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. Two five-star properties perched along the picturesque French Riviera, and forming part of the prestigious SLH and Relais & Châteaux collections, the two hotels are masterfully transforming the area into a gastronomic hub. Combining fresh and seasonal produce with epicurean flair, Guillaume has introduced a brand new innovative menu to both hotels. Simultaneously, L’Or Bleu – Tiara Yaktsa’s gourmet restaurant – has been 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.
To celebrate Guillaume’s immersion into Tiara’s philosophy of slow cooking, L’Or Bleu has opened, following extensive refurbishments, with a brand new dining menu to match. New signature dishes include Crab crumble with lime and grapefruit chutney, sardine tagine made with local sardines accompanied by cumin carrots and Tiara Bouillabasse with apples stuffed with salt cod and spring onions.
With a wealth of knowledge of the Provençal region and its home-grown ingredients, Guillaume grew up in Saint-Raphaël, beginning his career at the tender age of 15. Moving to Paris to train under culinary inspirations including Jean-François Piège at Le Crillon, Yannick Alléno at the Meurice and Alain Solivérès at Taillevent – his principle mentor -Guillaume honed his culinary skill. Rustic Provençal dishes with a hearty Mediterranean flavour came to denote Guillaume’s own signature style, making him the perfect person to curate a new menu of creative dishes at the Tiara hotels.
By the time Guillaume joined the Tiara properties in 2014, he had confirmed his culinary vision. Giving full expression to his Mediterranean temperament, through his childhood Provençal favourites, dishes such as Rabbit Provençale served with pesto caponata and fresh coriander and Roasted monkfish tail with thyme on a piperade with onion confit and Taggiasche olives feature on the menu.
At MoYa, Tiara Miramar’s beachfront restaurant, Guillaume embraced the resident Josper – a Spanish coal-fired oven – using it for barbequing catch of the day and delicious grills, sourced from local fishermen and butchers. Placed alongside a daily changing selection of salads with ingredients from nearby cheese producers and local market fare from Forville in Cannes and Vieil Antibes, Guillaume makes use of only the freshest of seasonal produce.