Arthur Dubois named Grand of Tomorrow 2024 at the Gault&Millau Tour Paris Île-de-France

Mathieu Dubus | 9/2/24, 4:20 PM

The chef at Maison Dubois was awarded the title of Grand de Demain at the Gault&Millau Tour Paris Île-de-France.

"On September 26, 2024, we celebrate our first anniversary. I'm very grateful to be able to display a title like this, coming from Gault&Millau." Arthur Dubois, a resident of the Paris region at his restaurant Maison Dubois (3 toques), was named Grand de Demain 2024 at the Gault&Millau Tour Paris Île-de-France. The event was held this Monday, September 2, 2024 at the Pavillon Royal, in the heart of the Bois de Boulogne in Paris.

Arrival at Maison Dubois

Having accumulated almost 10 years' experience in some of Paris's finest houses - Lucas Carton, Épicure and finally Pierre Gagnaire as sous-chef - he opened his restaurant in autumn 2023. This restaurant, located in the capital's 8ᵉ arrondissement, the chef and his associates wanted it resolutely in his image. "La Maison Dubois is six tables and a private lounge, so it feels a bit like home. We cook to order for some of our customers. We want to create an intimate atmosphere. For example, I've put my personal library inside my establishment."

These years at the heart of these fine restaurants have enabled him to develop his cuisine,"which is very much inspired by the chefs I've worked with in the past, Jacques Maximin, Éric Fréchon and Pierre Gagnaire. I like to work with seafood while adapting to the seasons", explains the chef. What's for dinner at Maison Dubois? "At the moment, we're using a lot of mussels, red mullet, Saint-Pierre, trout and of course shellfish for appetizers."

A promising collective title

"I'm very happy and above all very proud. But we need to keep moving forward in order to go even further," confides the chef, full of ambition. For Arthur Dubois, a sense of teamwork is essential: "It's a title I absolutely must share with my entire team, it's essential."

These news might interest you

News & Events

Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).

Craftsmen & Know-How

40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)

Découvrez notre sélection de glaces et sorbets incontournables à Paris pour surmonter la chaleur environnante !

News & Events

Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet

La compagnie aérienne Qatar Airways s’associe à Yannick Alléno pour une collaboration d’exception. Ensemble, ils redéfinissent l’expérience culinaire des passagers First et Business Class, tant dans les airs que dans les salons VIP.

Chef

Yannick Alléno

Restaurant

Le 1947 à Cheval Blanc 73120 COURCHEVEL

Hotels & Bed & Breakfast

A refuge between land and sea

There are places that make you never want to go home again once you've pushed open the door. Solène and Nicolas Conraux's La Butte is one of them.

News & Events

Bocuse d’Or 2027 : voici les candidats français sélectionnés pour le concours

Qui succédera au chef Paul Marcon ? Avant la prochaine édition de la biennale gastronomique en janvier 2027, les candidats s’affrontent pour représenter la France.

News & Events

Ce restaurant 3 toques propose le paiement en 3 fois sans frais

Le chef Alain Llorca, à la tête d’un restaurant 3 toques à La Colle-sur-Loup, propose désormais à ses clients de régler leur repas en trois fois sans frais. Une initiative inédite dans le secteur de la gastronomie haut de gamme, pensée pour concilier excellence culinaire et réalités économiques.

Chef

Alain Llorca

Restaurant

Alain Llorca 06480 LA COLLE-SUR-LOUP