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Chef's presentation

Christian Guzman is a renowned chef, trained by such emblematic figures of Lyon gastronomy as Pierre Orsi and Paul Bocuse. At the helm of Guzman et Délices, he is committed to sustainable, responsible cuisine, selecting local, seasonal produce. His career illustrates his commitment to the circular economy and sustainable development, making him a key player in the region's gastronomic scene.


What characterizes your cuisine the most?

I favor fresh, local produce to guarantee the quality and flavor of each dish. I draw inspiration from French culinary tradition, while adding a touch of modernity and creativity. I constantly seek to balance flavors and textures to create a unique taste experience. I am attentive to detail, as I believe that the presentation of dishes contributes greatly to the culinary experience. I'm committed to offering cuisine that delights the senses and celebrates the best the earth has to offer.

What are you most proud of as a chef?

I'd say my greatest pride as a chef is to have succeeded in creating a culinary signature all my own, while respecting the traditions of French cuisine. I'm also proud to have trained young apprentices and cooks who have gone on to become talented, renowned chefs. Finally, I'm delighted when I see the pleasure my dishes bring to my customers: it's the ultimate reward for my work and my passion.


What role do herbs play in your cooking?

I consider herbs to be essential elements in my cooking, bringing a wealth of flavors and aromas that transform the simplest dishes into gourmet creations.

I now cultivate a partnership with the Véritable company, which ensures that I always have fresh, organic herbs on hand, guaranteeing the quality and freshness of the ingredients. I draw inspiration from the diversity of herbs to explore new taste combinations, enriching each recipe with a unique personal touch. I'm convinced that the judicious use of herbs is the key to healthy, tasty and visually appealing cooking. I'm committed to sharing this passion for herbs through my dishes, inviting everyone to discover the infinite potential of these culinary treasures.

How did you find out about Véritable gardens?

I came across Veritable gardens while browsing social networks, where their innovative concept of indoor gardening captured my attention. I became interested in their promise to easily grow herbs and mini vegetables all year round. I'm impressed by their commitment to healthy eating and local production, with products made in Auvergne-Rhône-Alpes. I'm convinced that these indoor gardens can revolutionize the way we eat fresh produce.

I'm excited to explore their Lingots® range and discover the flavors they can bring to my kitchen.


What attracted you to the concept?

I'm captivated by the idea that these vegetable gardens represent a return to our roots and a connection with nature. I find that growing your own food is both educational and good for the environment. I'm also attracted by the community aspect of kitchen gardens, which brings people together around a common goal of sustainability and well-being.

What does this mean for your kitchen?

I'm very excited about the future of my kitchen, because Véritable kitchen gardens offer a revolutionary perspective. I can now grow herbs all year round, enriching my dishes with authentic flavors. I'm delighted with the positive impact this has on my daily cooking, enabling me to cook in a healthier and more sustainable way.


What varieties of herbs will you be using?

I'd like to try out varieties of aromatic herbs such as purple basil, chives or thyme. I think these herbs would add a unique touch of color and flavor to Véritable gardens. I'd also be curious to discover lesser-known herbs like lemon balm and hyssop, which could inspire new recipes. I find that introducing rare and local varieties could enrich biodiversity and offer a rewarding culinary experience. I'm convinced that these additions would be much appreciated by chefs.

Your favorite ingredient on your menu = Your secret ingredient

I rarely reveal my secret ingredient, but in the kitchen of Guzman et Délices, it's lemon thyme, basil or lemon verbena that make all the difference. I use them to delicately perfume dishes and add a touch of freshness. I firmly believe that the best dishes start with quality ingredients and a pinch of passion. I'm convinced that every spice has the power to transform an ordinary dish into a culinary work of art.


What are the main challenges you have to overcome to succeed in the kitchen?

I have to master a multitude of culinary techniques and keep abreast of new trends. I also have to be creative in devising innovative dishes while respecting the tastes and expectations of my customers. I have to manage time and resources efficiently, because in the kitchen, every minute and every ingredient counts. I also have to overcome the pressure of production by remaining calm and organized, to ensure a memorable experience for guests. Finally, I have to be resilient in the face of setbacks and learn from every experience to continually improve my culinary art.

What are your culinary plans for the coming year?

I'm actively preparing for the Bocuse d'Or in January 2025, where my role as Chile's culinary ambassador will be crucial. I'll be hosting several Latin American teams in my culinary laboratory for an intensive two- to three-week period prior to the final competition. I'm also remotely involved with the Chilean team for the Bocuse d'Or Americas semi-final to be held in June in New Orleans.

I also plan to explore the richness of local products by creating new recipes that highlight the unique flavors of our terroir. I also want to continue deepening my knowledge of gastronomy to enrich the bachelor's program, incorporating innovative and sustainable culinary techniques. I look forward to sharing my passion for cooking with the students when they return to school, and to discovering the gastronomic treasures of our region together.

What's your favorite taste experience?

I have fond memories of the rich flavors and precise techniques I learned while working with Monsieur Paul Bocuse. I consider the four years I spent at his side a rare privilege, a period when every day was a culinary discovery. I remember the unique taste of emblematic dishes such as black truffle soup and wolf in puff pastry crust, which have become benchmarks in the world of haute gastronomy.

I'm also grateful for the opportunity to rub shoulders with Pierre Orsi's kitchen, where tradition and innovation meet to create unforgettable taste experiences. I cherish these gustatory memories, which continue to inspire my passion for cooking and my respect for these great chefs.

Or the time I crossed the threshold of the Paul Bocuse restaurant (as a guest), a culinary experience that left its mark on my senses and my soul. I was greeted by the illustrious chef himself, Monsieur Paul Bocuse, whose reputation is well established. The meal was a gift for the birth of my daughter “Tina” in 1998. I was enveloped by the enchanting aromas of his cuisine, the promise of an unforgettable meal.

As a guest, I discovered dishes of unrivalled finesse, where every mouthful was a celebration of French gastronomy. The taste of that day is indelibly etched in my memory as a moment of pure bliss.

In conclusion, what does the future hold for Guzman et Délices?

I look to the future of “Guzman et Délices” with optimism and enthusiasm. I see an expanding palette of flavors, where culinary traditions blend with innovation to create unique gastronomic experiences. I'm committed to using local and sustainable ingredients, strengthening the link between the kitchen and the community. I also plan to integrate modern technologies to improve efficiency and the customer experience, while preserving the authenticity of the recipes for which “Guzman et Délices” is renowned.

I'm convinced that the future holds a special place for “Guzman et Délices” in the hearts of gourmets.