Prego Welcomes French Culinary Talents Guillaume Goupil and Alexandre Sohm for an Exclusive Kitchen Takeover

French gastronomy takes centre stage at Prego, The Westin Resort Nusa Dua, Bali, as the restaurant welcomes acclaimed chefs Guillaume Goupil and Alexandre Sohm for a one-night-only culinary collaboration on 13 November 2026. Presented in partnership with Elle&Vire Professionnel®, the kitchen takeover brings together two distinctive culinary disciplines, pairing Chef Guillaume’s contemporary French cuisine with Chef Alexandre’s innovative approach to pastry.

Drawing on decades of experience across some of France’s most respected culinary institutions, the two chefs have crafted an exclusive set-course menu that celebrates exceptional ingredients, thoughtful flavour combinations and refined technique, while retaining the convivial atmosphere that defines dining at Prego.

A recipient of the prestigious Meilleur Ouvrier de France Cuisine 2022 title, Chef Guillaume Goupil currently serves as executive chef of Episodes and Fogo in Paris. His culinary philosophy centres on simplicity, elegance and a deep appreciation for seasonality, allowing the quality of each ingredient to take precedence.

Joining him is pastry chef Alexandre Sohm, whose professional journey includes some of France’s celebrated establishments, among them L’Oustau de Baumanière, Le Pré Catelan and Maison Ladurée. Now part of La Maison de L’Excellence, he continues to explore the possibilities of pastry through creativity, innovation and knowledge-sharing with culinary professionals around the world.

For the occasion, Chef Guillaume’s savoury selection begins with Pomme Dauphine accompanied by beef tartare and tarragon cream, followed by Red Snapper Quenelles paired with marinated red snapper and lobster sauce. The progression continues with Roast Beef, served alongside grilled cabbage and pepper sauce, before concluding with Snail Ravioli complemented by confit garlic, parsley cream and mushrooms.

The dessert sequence, curated by Chef Alexandre, introduces a different expression of French culinary artistry. A refreshing pre-dessert of pineapple and coconut sets the tone with bright citrus notes and a smooth, creamy texture. This is followed by Maïso, a playful corn-inspired creation combining sweet corn, roasted popcorn, creamy polenta and white miso. The final course, Chocolate, Indonesian Pepper & Cocoa Nibs, brings the experience to a close with the richness of chocolate balanced by the aromatic warmth of Indonesian spices.

 

Beyond the menu, the collaboration reflects Prego’s continued evolution as a dining destination in Nusa Dua. Known for its Italian-inspired cuisine, relaxed atmosphere and open-kitchen concept, the restaurant regularly introduces new culinary perspectives through guest chef appearances and exclusive dining experiences.

For this special evening, guests may also opt for wine pairings curated by the resort’s in-house sommelier. Selected from Prego’s extensive wine cellar, the wines are designed to complement the progression of flavours throughout the menu, adding another dimension to the experience.

Set within Prego’s lively yet sophisticated surroundings, the evening offers an opportunity to discover the work of two accomplished French culinary talents in an approachable setting. It is also part of The Westin Resort Nusa Dua, Bali’s ongoing commitment to bringing distinctive international culinary experiences to the island.

The Elle&Vire Professionnel® Kitchen Takeover takes place on 13 November 2026, from 6.30pm to 10pm, at Prego, The Westin Resort Nusa Dua, Bali. The set-course dinner is priced at IDR 1,500,000++ per person, with an optional wine pairing experience available at IDR 2,000,000++ per person.

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For reservations and further information, visit @westinbali and @pregobali, email dining.bali@westin.com or WhatsApp +62 8113885739.