Michelin-starred restaurant for a high-end layover
Guillaume Veyssière, Michelin-starred chef and Beaubleu ambassador.
Guillaume Veyssière, Michelin-starred chef at Les Sources de Fontbelle restaurant in Angoulême, has been a Beaubleu ambassador for over a year. There are many bridges between gastronomy and watchmaking, where it’s all about precision and elegance.
“What I liked about Beaubleu was above all my meeting with Nicolas, the Designer. It was important for me to put a face on the universe of this brand.” explains Guillaume.
Nicolas and Guillaume immediately hit it off. They talked about their childhood in Charente and their shared passion for watchmaking, where every detail counts, just as it does in the kitchen! Guillaume Veyssière fell in love with the “Intrépide Bleue” watch from the Union collection, which is always on his wrist, whether he’s in the kitchen, touring the Charente roads with his motorcycle and rangers, or improvising a Supertramp song on guitar.
“Since I’ve been wearing my Beaubleu watch, I feel like I’ve tamed time. This model appealed to me, and I find its round hands reassuring in a profession where time is a constant obsession. Baudelaire said, “Every minute, we are crushed by the idea and sensation of time. And there are only two ways to escape this nightmare: pleasure and work. Pleasure wears us down. Work strengthens us. Let’s choose.” I chose both because it’s my balance!”
Guillaume Veyssière owes his first steps in the kitchen to special moments in his teenage years, when he attended scout camps with his troop. He won his first prize: the badge of best kitchen boy! Little by little, the young man’s career as a chef began to take shape.
Driven by the desire to share as part of a team, he realized that cooking was an extraordinary way of communicating with others. He draws this gift from his infinite curiosity. With this passion, he has held positions in a number of prestigious locations: Jean Ramet in Bordeaux, Mas Candille in Mougins, Buneau in Brussels and many others…
Then military service caught up with him. He was posted to the paratroopers in Toulouse. During this period, he distinguished himself by his talents in the kitchen, and his superiors entrusted him with the keys to the officers’ mess hall, where he impressed them with his culinary skills. Hesitating between a military career and his passion for cooking, he finally made up his mind to become a chef and open his own restaurant.
Thanks to his father’s support, he settled in Muron, a charming village in the Charente-Maritime region, where he opened a small restaurant with his wife, welcoming customers for lunch and dinner. He remembers this first business with emotion, as he was only 25 at the time!
Then he decided to return to his roots. Guillaume moved back to his hometown, Angoulême, to take over the restaurant La Ruelle. He quickly made it a must-visit address, well known among Charentais gourmets. But he had no intention of stopping there…Like an artist in search of a new studio, he looks for another place, a new setting, to give free rein to his imagination. “A beautiful landscape can inspire me to create a new dish” confides the chef. More than ever, his aim is to showcase the local produce of the region he loves so much.
In December 2019, he opens Les Sources de Fontbelle and in 2021 obtains the Michelin star he’s always dreamed of! His cuisine is mischievous, and the chef takes pleasure in surprising his customers with sometimes very daring combinations! Located in a verdant setting, facing the splendid Vallée des Eaux Claires at the gateway to Angoulême, the space offers a grandiose setting, combining futuristic architecture and spectacular volumes.
It is also possible to stay on site. Guillaume Veyssière has restored the architect-designed house below the restaurant, offering elegant rooms where guests can let themselves be lulled by the surrounding springs and birdsong.
A recipe created for Beaubleu
The ultimate freshness of an exceptional cocktail… With a subtle balance of bitterness and fruitiness, this delicious cocktail, named “Beaubleu” and created by the Chef himself, is lovingly crafted from exclusively local produce.
Written by Pamela and Athénaïs de Montleau
Photo credits : David Marvier, Bastien Sauve, Pamela de Montleau
1 bis Rue des Meules à grains
16000 Angoulême (Charente)
The restaurant is located 30 minutes from Bordeaux and 1h43 from Paris by train