Restaurant Director of the Year 2025: Nicolas Brossard nominated by Gault&Millau

Service quality is a key element in a restaurant's success. The floor manager ensures that every customer is satisfied. He or she must be organized, rigorous and able to make decisions quickly.

Nicolas Brossard of restaurant Christopher Coutanceau is the winner in the Restaurant Manager of the Year 2025 category. The verdict fell on Monday November 18 at the Trianon in Paris.

Nicolas Brossard, the art of entertaining and serving

Former head sommelier at the Louis XV, he was recruited by Richard and Maryse Coutanceau to breathe new life into the establishment. Originally from Blois, Nicolas was keen to move back to be close to his family. His career path, marked by training in Saumur and a spell with Alain Senderens, led him to become assistant manager. In 2007, he acquired the restaurant with Christopher Coutanceau, a bold move that strengthened their partnership. Today, he advocates high standards and flexibility in his profession.

A personal rigor that today leads him to the stage of the Gault&Millau 2025 trophy ceremony.

• See Gault&Millau's review of Restaurant Christopher Coutanceau
• See Nicolas Brossard's Instagram account

Nominees in the Director of the Year 2025 category

And the nominees in the Restaurant Manager of the Year category were... Passionate talents who combine expertise and conviviality to offer an unforgettable gastronomic experience.

Julien Freulon, of Le Chantecler restaurant - Le Negresco

Julien Freulon, a dynamic and determined young man, has turned his passion for gastronomy into an eloquent career path. Originally from Sablé-sur-Sarthe, he grew up in a family with a love of good food, which nurtured his interest in cooking. After obtaining a BEP in cookery and a BTS in table arts, he made his debut with Alain Ducasse at Abbaye de La Celle. This was followed by internships at the Plaza Athénée and a year in Canada to perfect his English. Today, he is the director of Le Chantecler at the Negresco hotel, working alongside chef Virginie Basselot, while continuing to enrich his expertise, particularly in sommellerie.

• See the Gault&Millau review of Le Chantecler - Le Negresco
• See Julien Freulon's Instagram account

Martine Decoret, from Maison Decoret

As a family, the Decorets have built up Maison Decoret, with Martine and Jacques at the helm, joined by their sons Alexis and Antoine. Originally from Lapalisse, they opened their first restaurant at the age of 30, before realizing their dream with a Second Empire chalet. Martine, involved in every aspect of the establishment, from sommellerie to herb harvesting, embodies excellence and hospitality.
▶ See Gault&Millau's review of Maison Decoret

Cédric Servain, Maison Lameloise restaurant

The director of Maison Lameloise, renowned for his professionalism, learned the importance of hard work from an early age. After a CAP at the CFA in Versailles and a BP in Caen, he took his first steps at Michel Bruneau, where he learned rigor. His career path led him to prestigious establishments such as La Grande Cascade and Le Martinez. For the last four years in Burgundy, working alongsideÉric Pras, he has managed the dining room with elegance. Passionate about his profession, he advocates human contact and philosophy in all circumstances, qualities that have earned him high recognition today.
▶ See Gault&Millau's review of Maison Lameloise

Through their passion and expertise, these room managers elevate the art of service to a level of excellence, reminding us that gastronomy is an experience to be lived to the full.