Billy Boguard (real name Guillaume Duhamel) is a French singer-songwriter who’s lived in Kentish Town for two years. Inspired by Dylan, Neil Young and Bon Iver, he makes “story-telling” folk music, aided by acoustic guitar and harmonica. His first EP “Tallulah” was released last December, and he is often found gigging around London – when he’s not working at The Fields Beneath on Prince of Wales Road.
When were you happiest?
Now. But my favorite memories are the ones I had on stage or with my family.
Where would you like to live?
Here, to be honest I love north London. And I am feeling lucky to live and to work here as a barista and musician. Later on, I want a house in the south of France though.
What is your favourite sound or smell?
My favorite sounds are honest laughs and violins, I love it, it makes me happy.
What is your greatest life achievement?
For the moment, I consider my last EP to be that, but I’m more happy with the person I became in the process of doing it, rather than the EP itself.
Everyone is more or less the same. We all feel the same feelings and experience similar things, despite our different backgrounds. That makes me feel more compassionate.
What is your earliest memory?
In a zoo in France, when I gave a banana to a little monkey. I was close to the cage, and the monkey just ripped my hair. Thank you mate!
What simple thing would improve your quality of life?
Being more grateful, practising it everyday.
What is your guilty pleasure?
Where do you hang out?
I hang out a lot at the Abbey Tavern on Kentish Town Road. The staff are lovely and there’s a “feels like home” atmosphere (maybe because I live above it). Also a nice coffee place called Arancini Factory.
Who or what do you hate and why?
Like Batman, I hate unfairness, and I hate to be unproductive.
What’s been your worst experience?
Probably when my parents get divorced, because everyone suffered.
What has your career taught you?
That effort and integrity is always rewarded, but always later than I expected.
What is your favourite dish and why?
My favorite dish is hummus and avocados with toasted bread.
What are you working on right now?
My next EP and on futures gigs.
Describe yourself as an animal.