An up-and-coming cook from Quebec has sold everything to pursue his dream of haute cuisine and take off with a one-way ticket to Sweden, where he landed an internship in one of the most distinguished restaurants on the planet.
“I sold my bike, I sold my car, I no longer have an apartment in Quebec. I left with my suitcase, my knives, a one-way ticket, and I don’t know when I’ll be back,” says Guillaume Leduc, 24, who until recently was sous-chef at the Bistro B restaurant in Paris. Cartier Avenue, in Quebec.
The ambitious young man moved to Stockholm a few days ago to start a 3-month internship at the Frantzén restaurant, the only one in Sweden and one of 140 in the world to have three stars in the famous guide gastronomic Michelin, highest distinction awarded by its anonymous inspectors.
Originally from Rimouski, he had to give up internships in great restaurants at the end of his student career in Montreal, in 2020, because of the pandemic.
This is why he asked on his own initiative for the starred Swedish restaurant, which specializes in Nordic gastronomy with a Japanese inspiration. And it worked !
The best
«[C’est un restaurant] that I admire for a long time, that I follow on Instagram. I adhere to the mentality of the chef 100%, the rigor of the three stars and all that”, says Mr. Leduc from the kitchens of the Frantzén, in a calm and confident tone.
As you might expect, rigor and professionalism reign supreme in this prestigious 23-seat establishment, where a full meal with alcohol costs nearly 1,200 Canadian dollars per person.
It is therefore perfection, nothing less, that is expected and sought following, and every effort is made to provide an unforgettable experience. “All the little details are taken into consideration.”
He also learned it a bit the hard way when a chef, on his first day at work, pointed out to him that his uniform – which had just been provided to him – had not been ironed. “Since that time, I have ironed my shirts very well!” says Guillaume Leduc.
A dream
For him, whose ultimate goal is to one day open his own restaurant, it’s a dream that comes to life as he rubs shoulders with the best in his field and the finest products in the world.
“To be among these people, at this level of restoration, a few years ago I would never have thought of doing that. It’s certain.”
For the moment, he does not know what awaits him following this unpaid internship. His goal: to learn from his peers as much as he can and, if possible, to attract the attention of the management, who, precisely, are recruiting cooks for a new restaurant in Dubai…
“I just go for it and try to stand out, do my best all the time. Then, I think that there are only good things that can happen if we have this attitude there.
His former boss mightn’t be more proud of him.
“Guillaume is a kitchen intellectual. […] It’s a big step for him. That’s what he wants. It’s what he always wanted. It’s boring because we lose a good employee, but at the same time, it’s good for him. That’s what’s important, it’s his personal development,” says the chef and owner of Bistro B, François Blais.
Michelin stars around the world
- 2,787 restaurants with 1 star — cuisine “of great finesse” that is “worth the stop”
- 492 restaurants with 2 stars — “exceptional” cuisine that is “worth the detour”
- 140 restaurants with 3 stars — “unique” cuisine that is “worth the trip”
- The star system was born in 1926
- Canada has 20 establishments with 1 star, only 1 with 2 stars and none with 3 stars
Source: Michelin guide website
