International
Hall Director of the Year: who are the nominees for 2025?
And the nominees in the Restaurant Manager of the Year category are... Four passionate talents who combine expertise and conviviality to offer an unforgettable gastronomic experience.
Quality of service is a key factor in a restaurant's success. The floor manager ensures that every customer is satisfied. They must be organized, rigorous and able to make decisions quickly.
Here are the four floor managers who made their mark on the Guide Jaune in 2024 with their talent, charisma and professionalism in their respective restaurants.
Julien Freulon, of Le Chantecler - 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 fuelled 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, 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 the Gault&Millau review of Maison Decoret
Nicolas Brossard, Christopher Coutanceau restaurant
- See the Gault&Millau review of Restaurant Christopher Coutanceau
- See Nicolas Brossard's Instagram account
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.
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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