10 Gault&Millau Young Talents talk gastronomy with Emmanuel Macron

On May 24, ten chefs dined with the French Minister of the Economy, Emmanuel Macron. After the launch of our Artisanat Gourmand application in July 2015 at the Ministry of Foreign Affairs, this meal further underlines the political importance of gastronomy for the current government.

Over the course of the evening, each chef was able to talk to the Minister about the keys to success for their projects, as well as about the difficulties of doing business.

At the end of the dinner, the Minister outlined 4 main areas for action:lower charges; a firm policy to develop the conditions for a return to employment; a regulatory framework better suited to SMEs and VSEs; and also a "shared determination"to keep moving forward and give chefs and taste entrepreneurs the desire to continue defending French culinary expertise and creating jobs.

We will be meeting with the Minister in a few months' time to review the progress made in these areas.

Each year, the Gault&Millau Endowment for Young Talent enables twelve high-potential young chefs to open their own restaurant, thanks to Gault&Millau's partners. The amount of the grant is currently 10% of the chef's total investment in his or her project.

They dined with Emmanuel Macron...

Stéphane Pitré

of Restaurant Louis, Paris

Stéphane Pitré, from Brittany, travelled extensively before becoming head chef at Le Metropolitan restaurant in the Radisson Blu hotel in Paris in 2011. He then decided to open his first establishment in partnership, still in Paris, with Alexandra Vilalta, who is in charge of the dining room. In 2014, he received the Gault&Millau Jeunes Talents award, which enabled him to open Restaurant Louis in Paris.

Julien Binz

of Restaurant Julien Binz, Alsace

A commis at Les Armes de France, he then joined Antoine Westermann's brigades and worked alongside Marc Haeberlin for almost five years. In the 2000s, new challenges opened up for him, and his ascent was meteoric. He was quickly spotted by Gault&Millau, which awarded him the titles of Jeune Talent in 2006, Espoir in 2013 and Prix de l'Innovation in 2015. He was also inducted into the "Maîtres Cuisiniers de France" in 2013. With Dotation Gau&Millau, he opened his restaurant in Ammerschwihr.

Aurélien Crozato

Aquitaine

Stéphane, from Brittany, did quite a bit of traveling before becoming head chef at Le Metropolitan restaurant at the Radisson Blu hotel in Paris in 2011, and deciding to open his first establishment in partnership, still in Paris, with Alexandra Vilalta, who is in charge of the dining room. In 2014, he was awarded the Gault&Millau Jeunes Talents prize, which enabled him to open Restaurant Louis in Paris.

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Valérie Costa

of La Promesse, PACA

Gault&Millau Young Talent 2013, Valérie Costa is a highly talented, determined and energetic cook. With her partner Jean-Marc, they had a successful experience in the center of Toulon, which gave them other ambitions, and a desire to find a corner of nature on this so favorable Var land. Winner of the 2015 Gault&Millau Young Talent Award, she now has her own restaurant, La Promesse, in Oulioule.

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Nicolas Bottero

opens in 2016, PACA

Stéphane, from Brittany, travelled extensively before becoming head chef at Le Metropolitan restaurant at the Radisson Blu hotel in Paris in 2011, and then deciding to open his first establishment in partnership, still in Paris, with Alexandra Vilalta, who is in charge of the dining room. In 2014, he was awarded the Gault&Millau Jeunes Talents prize, which enabled him to open Restaurant Louis in Paris.

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Gaëtan Gentil

du Prairial, Lyon

Stéphane, from Brittany, did a lot of traveling before becoming head chef at Le Metropolitan restaurant in the Radisson Blu hotel in Paris in 2011, and deciding to open his first establishment in partnership, still in Paris, with Alexandra Vilalta, who is in charge of the dining room. In 2014, he was awarded the Gault&Millau Jeunes Talents prize, which enabled him to open Restaurant Louis in Paris.

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Benjamin Collombat

du Jardin de Benjamin, PACA

Benjamin Collombat opened his first restaurant "Côté Rue" in Draguignan in 2011. He has already racked up titles including Grand de Demain 2013 and 3 toques at Gault&Millau. Benjamin Collombat became chef de cuisine in January 2006 when he joined Le Grand Véfour as executive chef, then moved on to Belgium and Annecy before returning home to set up his own business. Thanks to the Gault&Millau Endowment in 2015, Benjamin took over the Château de Berne, where his restaurant is now called Le Jardin de Benjamin.

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Yoni Saada

du Bagnard, Paris

He's young, but he's lived several lives as a chef. After training with Frédéric Anton at Le Pré Catelan and Le Meurice, he launched his first modern concept, Osmose, won Top Chef and renamed his restaurant Miniatures. For the past 8 years, in a "classic" neighborhood, he has been committed to democratizing gastronomy, and every visit is a new experience and a new encounter" (Guide Gault&Millau). In 2014, he received the Gault&Millau Endowment to open a new establishment, Le Bagnard in Paris.

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Jérémy Morin

of L'Aparté, Midi-Pyrénées

Jérémy grew up in Normandy before spending 7 years in Paris with the great Alléno, Fréchon and then Alléno again. In 2007, he left Paris for Toulouse and fell in love with the pink city. He became head chef at the Metropolitan, where he was awarded a star in 2008. In July, the owner decided to close the restaurant. Winner of the Gault&Millau Endowment for Young Talent in 2014, it was then that something clicked, and after 14 years working for others, he decided to set up home and open L'Aparté.

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Maximin Hellio

Maximin Hellio, Normandy

Maximin Hellio is a "child" of Gault&Millau, which has followed him since he was very young and regularly rewards him. He grew up alongside his chef dad in Brittany, and after being named Jeune Talent in 2008, Espoir in 2011, he became Grand de Demain tout seul in 2012, and moved to Normandy.He then moved to Normandy, before deciding to launch his own ambitious but realistic project, in the image of this generous chef.His preferred destination? The Côte Fleurie, where fate is sure to be kind to him.

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