{"id":1777,"date":"2025-03-29T18:53:05","date_gmt":"2025-03-29T17:53:05","guid":{"rendered":"https:\/\/guillermu.com\/le-restaurant\/"},"modified":"2026-03-26T11:04:45","modified_gmt":"2026-03-26T10:04:45","slug":"le-restaurant","status":"publish","type":"page","link":"https:\/\/guillermu.com\/fr\/le-restaurant\/","title":{"rendered":"Le restaurant"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ admin_label=\u00a0\u00bbSection El Guillermu. Cap\u00e7alera\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#f5f7f5″ background_image=\u00a0\u00bbhttps:\/\/guillermu.com\/wp-content\/uploads\/2024\/09\/copes-exterior-2-scaled.jpg\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb height=\u00a0\u00bb560px\u00a0\u00bb max_height=\u00a0\u00bb1000px\u00a0\u00bb custom_padding=\u00a0\u00bb30px||17px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb3_5,2_5″ use_custom_gutter=\u00a0\u00bbon\u00a0\u00bb gutter_width=\u00a0\u00bb1″ make_equal=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb|auto|-20px|auto||\u00a0\u00bb custom_padding=\u00a0\u00bb16px||0px|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_enable_color=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_blurb title=\u00a0\u00bbLe Guillermu.\u00a0\u00bb image=\u00a0\u00bbhttps:\/\/guillermu.com\/wp-content\/uploads\/2025\/03\/squiggle2.png\u00a0\u00bb image_icon_width=\u00a0\u00bb73%\u00a0\u00bb icon_alignment=\u00a0\u00bbleft\u00a0\u00bb admin_label=\u00a0\u00bbBlurb\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_level=\u00a0\u00bbh2″ header_font=\u00a0\u00bb–et_global_heading_font|500|||||||\u00a0\u00bb header_text_align=\u00a0\u00bbleft\u00a0\u00bb header_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb header_font_size=\u00a0\u00bb58px\u00a0\u00bb body_font=\u00a0\u00bb–et_global_body_font|500|||||||\u00a0\u00bb body_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb body_font_size=\u00a0\u00bb18px\u00a0\u00bb body_line_height=\u00a0\u00bb1.8em\u00a0\u00bb background_layout=\u00a0\u00bbdark\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Situ\u00e9 en bord de mer, avec une vue spectaculaire sur la baie de Palam\u00f3s, le GUILLERMU<\/strong> vous offre une exp\u00e9rience gastronomique enracin\u00e9e dans le Baix Empord\u00e0.<\/span><\/span><\/p>\n

<\/span><\/span><\/p>\n

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NOTRE HISTOIRE<\/h4>\n

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Le Guillermu.<\/h2>\n

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\u00ab\u00a0<\/em>\u00c0 force de visiter des cuisines, j’ai d\u00e9couvert que ma v\u00e9ritable passion n’\u00e9tait pas de vendre le poisson, mais de le cuisiner<\/strong>\u00ab\u00a0. Agust\u00ed Soto.<\/em><\/span><\/p>\n<\/blockquote>\n

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 <\/p>\n

Le restaurant Guillermu<\/strong> \u2014avec u\u2014 est n\u00e9 en 2010 comme une \u00e9volution naturelle de l’Hostal Guillermo \u2014avec o\u2014, un \u00e9tablissement historique et embl\u00e9matique de l’h\u00f4tellerie de Sant Antoni, au c\u0153ur de la Costa Brava.<\/strong> <\/p>\n

\u00c0 la t\u00eate du Guillermu se trouve Agust\u00ed Soto, chef et propri\u00e9taire, avec plus de vingt-cinq ans d\u00e9di\u00e9s au monde de la gastronomie.<\/p>\n

Les d\u00e9buts professionnels d’Agust\u00ed \u00e9taient comme commercial en poissonnerie. \u00c0 force de visiter des cuisines, il a d\u00e9couvert que sa v\u00e9ritable passion n’\u00e9tait pas de vendre le poisson, mais de le cuisiner. <\/p>\n

Avec des racines profond\u00e9ment li\u00e9es \u00e0 la mer \u2014son p\u00e8re \u00e9tait p\u00eacheur \u00e0 Palam\u00f3s\u2014, il s’est form\u00e9 dans diverses \u00e9coles de cuisine.<\/span><\/p>\n

Il a perfectionn\u00e9 son m\u00e9tier et donn\u00e9 forme \u00e0 son r\u00eave : offrir une <\/span>cuisine marine et m\u00e9diterran\u00e9enne<\/strong> authentique et de qualit\u00e9, avec les <\/span>produits locaux<\/strong> comme protagonistes.<\/span><\/p>\n

En plus de son travail au restaurant, Agust\u00ed est le pr\u00e9sident du collectif El Plat Blau<\/a><\/strong>. Une initiative qui unit plusieurs restaurateurs dans le but de donner de la visibilit\u00e9 \u00e0 la gastronomie marine et aux produits de qualit\u00e9 de la r\u00e9gion. <\/span><\/p>\n

Avec des propositions comme le Menu de la Crevette et le Menu de la Langoustine, le Guillermu veut valoriser et mettre en valeur les saveurs authentiques de la mer et de la r\u00e9gion.<\/span><\/p>\n

Le restaurant s’est consolid\u00e9 comme une r\u00e9f\u00e9rence \u00e0 Sant Antoni, avec sa pr\u00e9sence dans divers forums gastronomiques nationaux et internationaux remarquables. Et par l’initiative du service de traiteur<\/strong> \u00ab\u00a0Guillermu at home\u00a0\u00bb. <\/p>\n

Le Guillermu est un restaurant de proximit\u00e9 o\u00f9 les clients deviennent des amis.<\/strong><\/span><\/h4>\n

L’<\/span>\u00e9quipe<\/strong>, dont certains membres travaillent depuis quinze ans, cr\u00e9e un lien sp\u00e9cial avec chaque client, se souvenant de leurs go\u00fbts, de leurs plats pr\u00e9f\u00e9r\u00e9s et m\u00eame des petits d\u00e9tails qui les font se sentir comme chez eux.<\/span> <\/p>\n

Nous vous attendons pour partager notre passion pour la mer et la bonne cuisine !<\/span><\/p>\n

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Associaci\u00f3 de Restaurants de la Badia \u00ab\u00a0El Plat Blau\u00a0\u00bb.<\/p>\n

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Associaci\u00f3 per la promoci\u00f3 i qualitat del comer\u00e7 de Sant Antoni.<\/p>\n

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Catalunya. Regi\u00f3 mundial de la gastronomia 2025. <\/p>\n

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Situ\u00e9 en bord de mer, avec une vue spectaculaire sur la baie de Palam\u00f3s, le GUILLERMU vous offre une exp\u00e9rience gastronomique enracin\u00e9e dans le Baix Empord\u00e0. NOTRE HISTOIRELe Guillermu. \u00ab\u00a0\u00c0 force de visiter des cuisines, j’ai d\u00e9couvert que ma v\u00e9ritable passion n’\u00e9tait pas de vendre le poisson, mais de le cuisiner\u00a0\u00bb. Agust\u00ed Soto.   Le […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-1777","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/guillermu.com\/fr\/wp-json\/wp\/v2\/pages\/1777","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guillermu.com\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/guillermu.com\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/guillermu.com\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/guillermu.com\/fr\/wp-json\/wp\/v2\/comments?post=1777"}],"version-history":[{"count":29,"href":"https:\/\/guillermu.com\/fr\/wp-json\/wp\/v2\/pages\/1777\/revisions"}],"predecessor-version":[{"id":2448,"href":"https:\/\/guillermu.com\/fr\/wp-json\/wp\/v2\/pages\/1777\/revisions\/2448"}],"wp:attachment":[{"href":"https:\/\/guillermu.com\/fr\/wp-json\/wp\/v2\/media?parent=1777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}