César Troisgros named Chef of the Year 2026 by Gault&Millau

"For the pleasure of pleasing others!" The chef of the Le Bois sans feuilles - Maison Troisgros restaurant was awarded the title of Chef of the Year 2026 at the annual ceremony held at the Maison de la Mutualité in Paris on Monday, November 17. This category rewards chefs who combine technical excellence, creativity, consistency, leadership in the kitchen and the ability to deliver a memorable culinary experience. Three other chefs were nominated: Emmanuel Pilon, of Le Louis XV restaurant in Monaco, Mathieu Guibert, of Anne de Bretagne restaurant in La Plaine-Sur-Mer, and Stéphanie Le Quellec, of La Scène restaurant in Paris.

"In no discipline has a grandfather, a father and a son won the same prize. Pierre Troisgros won the trophy in 1987, Michel Troisgros in 2003, and today César Troisgros is the winner of the Gault&Millau 2026 Chef of the Year trophy," announced Marc Esquerré.

chef César Troisgros was moved and said he was "very proud, because as Marc said, my grandfather and father did this work every day. When Marc told me I'd be nominated, I thought of my family. They pass on to me their vision of excellence, audacity and freedom, as do my partner Floriane and our two children. They are a pillar, a landmark, they remind me how important this family life is." He thanked his customers, suppliers, producers, sommeliers, winemakers and all those who have made it possible for him to receive this title. His father Michel said he was "very proud of him and the work he has accomplished".

César Troisgros, the bold heir to the family gastronomy tradition

César Troisgros, the fourth generation of a family that has written its name into the history of French gastronomy, combines heritage and modernity with remarkable ease. Trained at the Institut Paul Bocuse, he honed his style at Michel Rostang's in Paris, El Celler de Can Roca in Catalonia and The French Laundry (Thomas Keller's in Napa Valley), exploring methodology and international creativity before a stint with Claude Troisgros in Rio de Janeiro, Brazil. On his return to France, he joined the family home, participating in the ambitious project to move to Ouches and design an open kitchen bathed in light.

Since opening the restaurant in 2017, and now at the helm of Le Bois sans feuilles (2023), César's cuisine is committed to sustainability, where technique, inventiveness and respect for the product combine to surprise and delight. Between balanced flavors and precise aesthetics, he asserts his singularity, making each plate a tribute to nature, the seasons and the Troisgros spirit, while infusing a resolutely contemporary vision.

• Read the Gault&Millau review of Le Bois sans feuilles - Maison Troisgros
• See the Instagram account of César Troisgros

"We produce gastronomic champagnes for gastronomy. Tonight, we are proud to celebrate the link between the art of the table and the art of champagne," says Edouard Baijot of Laurent-Perrier.