Guillaume Cocault, originally from the Paris region, trained under notable chefs such as Jean-François Rouquette, Christophe Bacquié, and Fabien Ferré. He moved from Provence to Occitanie and is now the head chef at Marcelle, a restaurant that focuses on a light, seafood-inspired cuisine. His passion for cooking comes from his family background, as he explained, "My desire to cook came from my grandfather in Normandy, who fished, and from my maternal grandmother, who passed on her passion to me." He started with a professional high school diploma and then completed a vocational training program (BTS) in alternance at the Parquet Paris-Vendôme, working alongside Jean-François Rouquette. In 2017, he joined the Hôtel & Spa du Castellet to work with Christophe Bacquié, saying, "For me, it was obvious, between the place, the region, and the man." He advanced from demi-chef de partie to sous-chef and had the chance to be part of the acquisition of three Michelin stars. In 2023, when Fabien Ferré took over as head chef, Cocault became the deputy chef, noting, "We are very close. For me, it's like a big brother, just like with Christophe." Together, they rebuilt the restaurant’s identity and regained the three Michelin stars, saying, "We worked hard and it paid off." After three years at Ferré’s side, Cocault decided to take on a new challenge and accepted his first head chef position. At the beginning of February 2026, he took over the gastronomic restaurant Marcelle at the Domaine de Verchant, near Montpellier, explaining, "This house met all the criteria I had in mind. I felt comfortable from the first moment." He brought three members of his current team, who had already been working with him at La Table du Castellet, for this new adventure: Thomas Neveux, his sous-chef, who had left the Castellet a year ago to take on a new challenge; Marie Bailly, the head waiter; and Pierre Mechain, the front-of-house manager. In a Mediterranean setting, at the heart of a domain rich in aromatic herbs, Cocault aims to impress his guests with his cuisine. He mentions, "The owner likes shellfish, that's good, I do too. We prioritize local ingredients, the fish comes from here, our supplier is oyster farmer Pascal Migliore." He adds, "Here, we produce our own oil and work in harmony with the land thanks to our vegetable grower Jessica." The chef emphasizes the importance of sauces: "What I like is the depth and freshness they bring." He claims his cuisine is simple and clear, focusing on the true expression of the product's flavor: "If I serve a dish based on chard, the flavor must be perceptible, otherwise it doesn't make sense." The key word is lightness, a guiding principle from start to finish of the meal: "That's why we chose a chocolate soufflé to conclude the meal, a slightly daring dessert." The dessert is created by his partner, Héléna Philippart: "The feedback from the guests is essential: you have to know how to listen, feel the dishes. Working side by side helps us a lot." The service at the Domaine de Verchant is organized in a calm and efficient manner. When asked about the secret to this calm in the kitchen, the chef replies, "I supervise everything in advance, filtering and preparing each step before the rush. Then, there's only a quick check left. Thanks to this, the rest is smooth and efficient. It's a serious job, but there's always room for good humor and a few laughs. Sometimes, some music sets the rhythm of the work, without hindering concentration." For now, the chef and his team are enjoying the positive feedback from customers and colleagues, which they take to heart to continue improving. For the coming months, their goal is clear: to fully bring this table to life, at both lunch and dinner: "We'll see the projects later, but for now, to further elevate this place is important. This table deserves to be known."