Christophe Raoux, 2027 Grand Est Technical Excellence Award

On Monday, October 19, 2026, culinary professionals from the Grand Est region gathered at the European Community of Alsace in Strasbourg for the awards ceremony of the 2027 Gault&Millau Tour Grand Est. Rodolphe Provençal, representing Pacojet, presented the Techniques of Excellence Trophy to Christophe Raoux, chef at Le Royal (3 toques), the restaurant at the Royal Champagne Hotel & Spa in Champillon.

From Memories of Auvergne to the Great Parisian Restaurants

His earliest memories of cooking are rooted in Auvergne. Nurtured by his grandmother and great-grandmother, he spent time there, where he still recalls the aroma of dishes simmering over a wood fire and the memory of snail-hunting expeditions. In his family, culinary professions are everywhere: a grandfather and a great-grandfather who were butchers, and two uncles who were chefs and went on to work abroad. Under these circumstances, it was hard to escape his destiny. He enrolled in his town’s culinary high school, the first step on a path that led him to prestigious Parisian establishments: the Ritz, the Jules Verne (3 toques), the InterContinental, theAlain Ducasse Group, and finally the kitchens of the Peninsula Paris. Along the way, he earned the title of Meilleur Ouvrier de France in 2015.

Cuisine Amid the Vineyards

Overlooking the Champagne vineyards, Christophe Raoux offers luxurious and generous cuisine built around exceptional ingredients: blue lobster, Racan pigeon, and wild turbot from the Vendée. With a 16/20 rating and three toques, Le Royal ranks among the region’s finest restaurants. Since June 2026, the hotel has been one of France’s thirty-three luxury hotels. This ultra-chic establishment, popular with a wealthy American clientele, overlooks the vineyards and attracts a discerning clientele, whom the restaurant knows how to delight.

Discover the 2027 Gault&Millau Grand Est Guide, available in bookstores on Thursday, October 22.