Alexandre Bondoux Named Winner of the 2027 Gault&Millau d'Or for Bourgogne-Franche-Comté
The chef of La Côte Saint-Jacques in Joigny received the highest honor at the Gault&Millau Tour ceremony on Monday, June 29, 2026, at the Château de Saulon.
It was in the stately setting of the Château de Saulon in Burgundy that Gault&Millau unveiled its 2027 regional rankings before an audience of more than 120 culinary professionals. Among the eleven winners honored this morning, one name stood out as the clear choice: Alexandre Bondoux, chef at La Côte Saint-Jacques in Joigny, now a Gault&Millau d’Or recipient. Alexis De Nazelle, a representative of the Charvet company, had the honor of presenting this trophy to the chef from the Yonne department, who holds 4 toques and a score of 17/20 in the guide.
A Restaurant, a Legacy, a Chef
La Côte Saint-Jacques is, first and foremost, a family story spanning three generations. Founded by his grandfather and later led by Jean-Michel Lorain, the Joigny restaurant is now in the hands of Alexandre Bondoux, the chef’s nephew. After a remarkable career—an apprenticeship at the Auberge de la Charme under Nicolas Isnard, stints in Australia, Bangkok (where he helped open the restaurant Jean-Michel Lorrain), New Zealand, then at Domaine Baumanière and Le Neuvième Art in Lyon under Christophe Roure —he returned to Joigny in 2019 as sous chef, before officially taking the helm in 2023, following a complete renovation of the kitchen and dining room. The restaurant is celebrating its 80th anniversary this year.
The accolade, though unexpected
When Marc Esquerré (director of research) called to announce the Gault&Millau d’Or award, Alexandre Bondoux wasn’t expecting it. “When you’re the grandson or nephew, people are always watching to see if you’ll measure up. So it’s a pleasure; it feels good. You tell yourself that you’re not here for nothing and that hard work pays off,” he says. Behind the award lies a gourmet and creative cuisine that shines through, blending inherited signature dishes (Bresse chicken steamed with Champagne, caviar-topped île flottante) with new personal touches like his ginger lobster blanquette. “ What matters most, beyond the titles, is keeping the restaurant going for another 80 years.”
Discover the 2027 Gault&Millau Guide to Bourgogne-Franche-Comté, available in bookstores on Thursday, July 2.
