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Chef of the Year 2025: Frédéric Anton honored by Gault&Millau

Émilie Lesur | 11/18/24, 7:30 PM

On Monday November 18, 2024, Frédéric Anton was awarded the title of Chef of the Year 2025, at the annual trophy ceremony held at the Trianon in Paris.

"Given my age, I'm 60, I thought I'd go straight to the academy". The Pré Catelan chef was honored by the Guide Jaune at the 2025 edition of the annual gala. what does it mean to be Chef of the Year? "It's the culmination of a career, and we feel that the chef is at the peak of his art, and that all the conditions are right for him to be recognized that year," explains Marc Esquerré, Director of Investigations at Gault&Millau.

Frédéric Anton, a serene 5 toques

Today,Frédéric Anton reigns over Paris with three emblematic establishments: the Jules Verne restaurant at the Eiffel Tower, the Don Juan II yacht, and the Pré Catelan in the Bois de Boulogne, where he has been for 28 years. His latest creation, La Ferme du Pré, a chic bistro, completes his gastronomic empire. A former lieutenant of Joël Robuchon, Frédéric Anton embodies eternal Paris through his atypical venues, a tribute to his Lorraine roots and his exceptional career.

At the Gala 2025 ceremony, the Parisian chef added a new trophy to his trophy cabinet.

See Gault&Millau's review of Le Pré Catelan
See Frédéric Anton's Instagram account

Nominees in the "Chef of the Year" category

A few weeks ago, Gault&Millau announced the four nominees in this category, which has made more than one chef dream in his or her career. These chefs, at the helm of renowned restaurants, have impressed the guide's investigators with their creativity, mastery of flavors and commitment to quality cuisine over the years.

Glenn Viel, of L'Oustau de Baumanière (4 toques)

Glenn Viel, instinctive and curious, puts experience before analysis. As a child, his military father's many moves (Poitiers, Le Mans, La Réunion) awakened his taste for travel and cooking. Passionate about judo and flavors, he started out at Fréhel, where he discovered fishing and hunting. at Baumanière, he developed a personal style of cooking, thanks to the freedom offered by Jean-André Charial. Having worked with some of the world's greatest chefs, he attaches great importance to the guest's overall experience.

See Gault&Millau's review of L'Oustau de Baumanière
See Glenn Viel's Instagram account

Jacques Marcon, of the restaurant Régis et Jacques Marcon (5 toques)

Jacques Marcon, son of Régis, wonders about the balance between passing on the family tradition and the quest for independence. He appreciates the complicity with his father and finds fulfillment in the family home. After experiences at Loiseau, Rochat and Briffard, he returned to Saint-Bonnet-le-Froid in 2004, where he now runs the kitchens. His cuisine, inspired by nature, favors local and seasonal products, with a creative and spontaneous approach.

See Gault&Millau's review of Régis and Jacques Marcon
See Jacques Marcon's Instagram account

Nicolas Masse, of the restaurant La Grand'Vigne at Sources de Caudalie (4 toques)

Nicolas Masse, a discreet and passionate chef, discovered his vocation at a young age, thanks to his uncle, a restaurateur. After apprenticeships at the Sofitel in Cherbourg and the Casino in Deauville, he perfected his skills in establishments such as La Cabro d'Or and Villa Belrose. At Les Sources de Caudalie, he has been blossoming for 15 years in a unique setting, with the help of owners Alice and Jérôme Tourbier, and continues his quest for evolution.

See the Gault&Millau review of La Grand'Vigne aux Sources de Caudalie
See Nicolas Masse's Instagram account

"Four great chefs, four great experiences. Unique moments for our investigators and for ourselves. When we visit your homes, something happens. These houses that are myths today, they owe their reputations to everything you do yourselves," the director of investigations had added on the evening of the nominees on October 7, 2024.

Many thanks to our partners Champagne Laurent-Perrier, Château Sainte-Marguerite-en-Provence, De Buyer, Elle & Vire Professionnel, Enodis, Kaviari and MAISON ATABLE for their support.

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20 tables in the countryside

What a long winter it's been! Even if we all enjoy dining out in a cosy atmosphere, sometimes with a roaring fire to warm us up, we have to admit that we've all been waiting for spring. To celebrate the return of this season, synonymous with renewal both in the now verdant countryside and in our finally colorful plates, there's nothing like a selection of 20 tables in the countryside. On the banks of a stream, in the heart of a valley, on a flower-filled terrace, on a square in the shade of a plane tree or on the edge of a forest. enjoy the charms of these "warmly" recommended addresses. Auberge de la Grive, Aisne Nicolas and Cécilia Gautier, whom we've been following for a long time (Nicolas also has the distinction of having twice been elected Jeune Talent, in 2010 when he worked at l'Ardoise, in Ognes, then three years later when he was at the helm of Château d'Esclimont), returned to the heart of Picardy in the summer of 2023. They sold their two other restaurants, Nature and Bistrot RG, in the North of France, to create, in a magnificent country house they fell in love with (and which they now occupy), the Bistrot RG.the two of them work in pairs, facing a dozen or so customers arranged in a U-shape around a central island where the couple are busy. The menus are imposed, of course, but that's the only slight complaint the Gautiers might have. Even if the atmosphere can sometimes take a little time to warm up (it's not always easy to get along with table-mates you haven't chosen), the dishes that follow one another soon cheer up even the sorriest of spirits. The 3 toques are already very close, for the very fine char from Voulpaix lightly confit, lovage and nasturtium, the soft-steamed monkfish (wonderful flesh) with beurre blanc and girolles from Saint-Gobain and the gourmet blonde from Caillouël roasted over the embers. As you can see, Nicolas Gautier still loves working with local produce (and he talks about it with passion), and he doesn't neglect the desserts, which are very elaborate and personalized. The cellar is quite short, but very well focused. Where? 5, rue du Logis, 02300 Trosly-Loire See the Gault&Millau review ofAuberge de la Grive www.aubergedelagrive.com

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