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