Tomorrow's chefs
Dotation Jeunes Talents 2022 - Île-de-France and Hauts-de-France
The Dotation Jeune Talent Gault&Millau rewards the bold who set out to create a restaurant. Gault&Millau detects and unearths those who have the potential and audacity to take the plunge. For the third stage of 2022, the Yellow Guide was at the Maison&Objet trade show in Paris Nord Villepinte on Monday September 12.
Gault&Millau Tour Occitanie 2022
The event On Monday, May 23, 2022, Gault&Millau honored the region's chefs and culinary professionals at the presentation of its latest guide to the Occitanie region. The event took place in Castelnau-le-Lez, near Montpellier, at the Domaine de Verchant. The patron chef: Michel Kayser The son of shopkeepers, Michel Kayser grew up in Bitche, Moselle, nurtured by his paternal grandmother, a fine cook with whom he tasted the joys of fine family cooking. Not necessarily keen on classical studies, he joined Pierre Sternjacob as an apprentice at his restaurant in Union, Moselle. The job appealed to him, the long days didn't frighten him and, at just 18, he joined the Bourgogne in Evian, his first experience in a fine gourmet restaurant. He then moved on to Paris, Courchevel, Palavas-les-Flots, Strasbourg... all the while rapidly maturing the project of setting up his own business with his wife, Monique Luya. The couple set their sights on Pierre Alexandre's restaurant in Garons. A little less than twenty years later, he received an 18/20 rating! What a career! Restaurant Alexandre, 4 toques in Garons Celebrating regional talent Gault&Millau d'Or: Franck Putelat Recognized, respected and even admired for his action, energy and success, his foresight and entrepreneurial spirit, Franck Putelat has matured even further. His cuisine is not afraid to show its roots or its traditional French and regional standards. La Table de Franck Putelat, 4 toques in Carcassonne Young Talent" Trophy: Clément Briand-Seurat Having worked at Gilles Goujon's Fontjoncouse and Burgundy restaurants in Paris, Clément is now back in Montpellier, where he enjoys a convivial atmosphere, a large rustic buffet and excellent, mostly local, sourcing. Le Pic Saint-Loup, 2 toques, Les Matelles Grand de Demain" Trophy: Quentin Pellestor-Veyrier With his solid-gold CV, Quentin Pellestor-Veyrier is sure to impress: Trained by Franck Putelat, he spent some time at Fontjoncouse, with Gilles Goujon, before taking a turn with Alain Ducasse, at the Dorchester, in London, then at Le Meurice, in Paris... and coming to head up this table in Béziers, under the guidance of the pope of Fontjoncouse... L'Alter/Native, 3 toques in Béziers Techniques d'Excellence" trophy: Michel Truchon The son of a cook, Michel Truchon has good food and good cooking running through his veins. This discreet chef, who loves the markets of his region, doesn't beat the drum or the trumpet, but cooks with the same sincerity. Le Sénéchal, 3 toques in Sauveterre-du-Rouergue Cuisine de la Mer" Trophy: Boris Caillol Boris Caillol, who trained with some of the greatest chefs in the world (along with his partner), continues to prove at this Montpellier restaurant that he has the energy and talent to go far. Ebullition, 2 toques in Montpellier Pâtissier" trophy: Boris Chapon Boris Chapon worked in some of the world's top establishments (including Michel Kayser's) before returning home to open his own restaurant in Alès. This is his first Gault&Millau award, and we're betting it won't be his last! Lou Bi, 2 toques in Alès Terroir d'Exception" Trophy: Grégory Doucey We were won over by this young chef's incredible energy and determination. The team he has put together and the dishes he prepares are in a class of their own. In-Fine, 2 toques in Frontignan Home" Trophy: Jonathan Coute We first met Jonathan Coute at Michel Kayser, in a role as front-of-house manager which he carried off with gusto, discernment and ease, adapting to each table and approaching the top level with rare loquaciousness and empathy. We find him again in this 100% family project with just as much drive! Menna, 2 toques in Nîmes Sommelier" trophy: Suzanne Cochran The daughter and granddaughter of winegrowers, Suzanne Cochran moved away from the wine world before returning to it. Having worked at the Crillon in Paris, David Toutain in Paris and Vincent Favre-Félix in Annecy, Suzanne Cochran now finds herself in the surprising and touching kitchen of Georgiana Viou. Rouge, 2 toques in Nîmes Tradition d'Aujourd'hui" Trophy: Bernard Bordaries At the piano of this restaurant since 1999, chef Bernard Bordaries cultivates both modesty and excellence. An excellence that should be rewarded and applauded with both hands! Le Clos Monteils, 2 toques Monteils Jeune Talent en Salle" trophy: Fatou Ngom and Baptiste Vergès-Barre A local institution brilliantly led by chef Mickaël Meunier. It was absolutely essential to reward this service, which is young rather than diligent, available and smiling, led by this duo. La Villa Duflot, 2 toques in Perpignan Eloquence" trophy: Alan Rivière When you're in the dining room, you have to know how to explain and convince. All the more so when it's a gluten-free table, as desugared and defatted as possible. Alan Rivière certainly has a flair for the formula. Reflet d'Obione, 2toques in Montpellier Thanks to our Partners :
Gault&Millau Tour PACA 2022
The event On Monday May 9, 2022, Gault&Millau honored the chefs and culinary professionals of the Provence-Alpes-Côte d'Azur region. The event took place in Antibes, at the city's Palais des Congrès. The patron chef: Jacques Chibois Trained by Michel Guérard, notably at the legendary Pot-au-Feu in Asnières-sur-Seine, Jacques Chibois moved to Cannes at the age of 26, and hasn't left the region since. First, at Le Gray d'Albion, where we named him Cook of the Year (1988), then at La Bastide Saint-Antoine where, with his wife Odette, he created one of the finest addresses on the Côte d'Azur.one of the finest addresses on the Côte d'Azur, this farmer's son has built up one of the finest track records in French gastronomy, culminating in his joining our Académie. La Bastide Saint-Antoine, 4 toques, Grasse Celebrating regional talent Gault&Millau d'Or: Christian Sinicropi, La Palme d'Or Christian Sinicropi is a true Cannois, one of those who find it hard to leave the Festival town and the shores of the Grande Bleue for more than a few weeks without feeling homesick. An avid drawer, poet and painter, he thrives in the kitchen, where he can give free rein to his imagination and creative spirit. He's a genius jack-of-all-trades and, above all, a hell of a cook, to whom we award our Gault&Millau d'Or. La Palme d'Or, 4 toques, in Cannes Grand de Demain Trophy: Ludovic Turac, Une Table au Sud The general public no doubt remembers Ludovic Turac's (highly acclaimed) appearance on "Top Chef". That was over ten years ago, and this native of Marseilles is now a fixture on the local gastronomic scene. Trained by the likes of Éric Fréchon, Guy Savoy and Christophe Bacquié, Ludovic Turac has been at the helm of Une Table au Sud since 2013, succeeding Lionel Lévy. His "bouille-abaisse" is now a classic. Une Table, au Sud, 3 toques, Marseille Young Talent Room Service Trophy: Marine Gauthier, Jeanne With her sister Elsa, Marine Gauthier has set up a friendly wine bar in Antibes, where the two young women flourish a little more every day. In the dining room, Marine shows her empathy, gives tastings, exchanges, advises and demonstrates an impressive wine culture. Jeanne, 1 toque, Antibes Trophée d'excellence: Vincent Maillard, Lilly of the Valley Three years ago, the opening of Lily of The Valley was one of the events of the year for regulars in and around Saint-Tropez. Vincent Maillard has been in the kitchen since the opening, and his brilliant, thundering, very Riviera dishes are those of a chef with sure taste and infallible technique. Lily of the Valley, 3 toques, La Croix Valmer Tradition d'aujourd'hui" trophy: Pierre Altobelli, Chez Davia Not far from Avenue Médecin and its chic shops, Chez Davia is a discreet address for Niçois proud of their heritage. Local bourgeois cuisine in a traditional setting. A true Nissarde treat for discerning connoisseurs, under the guidance of a chef trained by Alain Ducasse, Jacques Maximin, Pierre Gagnaire and Yannick Alléno. Chez Davia, 1 toque, Nice Young Talent Trophy: Sarah Chougnet-Strudel, Regain This little Marseilles restaurant with its bright yellow front opened its doors just a few months ago, replacing Édouard Giribone's former Ca Blanca. Sarah Chougnet-Strudel happily serves short, market-driven menus. Regain, 1 toque, Marseille Pâtissier Trophy: Florent Margaillan, Grand Hôtel du Cap-Ferrat If the Grand Hôtel du Cap-Ferrat is on the verge of its fourth toque, Florent Margaillan's talent is obviously no stranger to success. The former Lasserre and George V alumnus now works alongside chef Yoric Tièche, and his light, contemporary pastries feature citrus fruits and the finest local producers. Le Cap - Grand-Hôtel du Cap-Ferrat, 3 toques, Saint-Jean-Cap-Ferrat Sommelier Trophy: Eugénie Flipo, Les Trois Coups A wonderful story, a wonderful encounter and a love at first sight for Les Trois Coups, a wine bar where you can find only the good, the precious, the sharp and the natural, brought together by the project's instigator and owner, Eugénie Flipo, whose cellar confesses a weakness for natural wines. Les Trois Coups, 1 toque, Marseille Trophée Accueil: Anne & Julien Gleize, L'Agape Julien Gleize, former Grand de Demain (that was almost in another life, in 2007, at Domaine du Colombier), has been blossoming over the past few years with Anne, his wife, on this charming Avignon square. The dishes are exciting and modern, and Anne brings the dining room to life with brio. L'Agape, 2 toques, Avignon Sea, lake and river cuisine trophy: Pierre Grein, Restaurant Pierre Grein Trained in the hard school of traditional catering, working fifteen or sixteen-hour days from a very young age, Pierre Grein has been at the helm of this restaurant since 2013, where, in a small commercial zone in Manosque, he offers a cuisine full of flavors, with a Provencal perfume. Restaurant Pierre Grein, 2 toques, in Manosque Trophée Terroir d'exception: Arnaud Tabarec, Beam! Arnaud Tabarec, former chef of the Roof at the Five Seas Hotel in Cannes, decided to break the mould with his new restaurant in Toulon. "Here, I do what I like, when I like."No menu, nothing on display, just a menu that changes every day according to the market and his mood. Simple, natural, and above all, magnificent products. Beam! 2 toques, Toulon Thanks to our partners :
Endowment Jeunes Talents 2022 - Nantes
The Dotation Jeunes Talents Gault&Millau (Gault&Millau Young Talents Endowment) rewards the bold who set out to create a restaurant. Gault&Millau detects and unearths those who have the potential and audacity to take the plunge. For the second stage of 2022, the Yellow Guide visited the Manoir de la Régate in Nantes on Monday April 4.
Gault&Millau Tour Auvergne-Rhône-Alpes 2022
Long renowned for the richness of its cuisine, and named the world capital of gastronomy by Curnonsky, Lyon is a city brimming with culinary specialties and fine dining. The SIRHA, one of the world's biggest gastronomy trade fairs, is held here regularly, and tourists from all over the world never forget to stop off at one of the many bouchons that have also done so much for the city's reputation.
Dotation Jeunes Talents 2022 - Bordeaux
The Dotation Jeunes Talents Gault&Millau (Gault&Millau Young Talents Endowment) rewards the bold who want to start their own restaurant. Gault&Millau detects and unearths those with the potential and audacity to enter this sector. For the first stage of 2022, the Yellow Guide visited the Intercontinental Bordeaux - Le Grand Hôtel on Monday February 28.
Gault&Millau Tour in the Centre-Val de Loire and Pays de la Loire regions
For 50 years, Gault&Millau has been travelling the roads of France, discovering the best restaurants, products and wines. Our aim? To showcase local gastronomy in every corner of France, and offer the very best to those who like to know what goes on in the kitchen.
Gault&Millau Tour 2021 Grand Est
Gault&Millau on the roads of France For 50 years, Gault&Millau has been criss-crossing the roads of France, discovering the best restaurants, the finest products and wines, and the best addresses. Its aim is to promote local gastronomy in every corner of France, and to offer the very best to those who like to know what goes on in the kitchen.
Gault & Millau 2022 Awards Ceremony: Hugo Roellinger crowned Cook of the Year
The annual Gault&Millau Trophées de la Gastronomie Française awards ceremony took place on Monday November 29 at the Pavillon d'Armenonville in Paris. The winners were announced during a warm evening attended by all the major players in the French culinary world: established chefs, young chefs, young talents, producers, food artisans, partners, and the French and international press. Many thanks to Olivier Nasti, Emmanuel Renaut and Maxime Frédéric for having delighted us with this exceptional dinner, set to music by the formidable Butard Enescot teams.
Gault&Millau celebrates the regional winners of its Jeunes Talents award
Gault&Millau is back on the road in France to reveal the 2021 winners of its Dotation pour les Jeunes Talents. The fourth stage of the year took place this Monday, October 18, at Château de Rochemorin in Martillac, to reward 3 regional winners.Our partners
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