Dotation Gault&Millau 2019, opening of Choko Ona
Opening of Choko Ona on April 2, 2019. After five seasons spent unearthing Young Talents in French cuisine and helping them with their restaurant creation projects, Gault&Millau and its club of 14 partners are back for a sixth season. The aim remains the same: to help chefs become entrepreneurs more than ever. Meet Flora Le Pape and Clément Guillemot.
Flora Le Pape and Clément Guillemot, the two young partners, describe themselves above all as "crazy about good products". Their backgrounds are very different (Clément began his apprenticeship in the kitchen at the age of 16, before gaining experience at Bocuse, Gordon Ramsay and l'Hostellerie Plaisance).Hostellerie de Plaisance - Flora graduated with a baccalaureate L in music, went on to earn a Bachelor's degree in catering at Ferrandi, then worked at Georges Blanc before meeting Clément at Hostellerie de Plaisance).
He was sous-chef, she was chef de partie, and they joined the Auberge Basque in 2016, where they patiently matured their own project while taming the Basque terroir a little more. In Espelette, the hotel-restaurant Choko-Ona (a small local institution that had been closed for 5 years) was up for sale. It was the ideal place for the two young men to set down roots in the Basque Country they love so much, close to the producers they've already been working with for several years.
The establishment will be completely renovated and should, within 2 years, be able to accommodate guest rooms. The cuisine will play the modern card, in a rather traditional competitive environment, with the cellar focusing mainly on sustainable, organic or biodynamic winegrowers.
Address: opening April 2
Choko Ona - Espelette
149 Xerrendako Karrika, 64250 Espelette
These news might interest you
Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2025
On the occasion of the presentation of the latest guide dedicated to the Centre-Val de Loire - Pays de la Loire region, on Monday March 17, 2025, Gault&Millau honored the chefs and culinary professionals of these territories.the event took place at the Orangerie du Château du Parc Saint-Lambert. The day before, winners and Gault&Millau partners attended a dinner at Les Petits Prés restaurant in Angers, hosted by chefs Loïs Bée and Samuel Albert.Gault&Millau Tour Auvergne-Rhône-Alpes 2025
On the occasion of the presentation of its latest guide dedicated to the Auvergne-Rhône-Alpes region, on Monday February 5, 2024, Gault&Millau honored the chefs and culinary professionals of these territories.the event took place at the Palais de la Bourse in Lyon. The day before, award winners and Gault&Millau partners attended a dinner at Celest, hosted by chefs Jean-François Têtedoie and Anthony Bonnet.Gault&Millau Tour Grand Est 2024
On the occasion of the presentation of the latest guide dedicated to the Grand Est region, Gault&Millau honored the chefs and players in these territories on Monday, October 27, 2024.The event took place at the Pavillon Joséphine in Strasbourg's Parc de l'Orangerie. The day before, award winners and Gault&Millau partners attended a dinner at the Enfin restaurant in Barr, hosted by chef Carole Eckert.Gault&Millau Tour Normandie 2024
On the occasion of the presentation of the latest guide dedicated to the Hauts-de-France region, Gault&Millau honored the chefs and actors of the venue in these territories on Monday, October 14, 2024.The event took place at L'Orangerie de la Baie. The day before, winners and Gault&Millau partners attended a dinner at the Anecdote restaurant, hosted by chefs Alexandre Gauthier and Samuel Pasquet.Gault&Millau Tour Normandie 2024
On the occasion of the presentation of the latest guide dedicated to the Normandy region, Gault&Millau honored the chefs and players in these territories this Monday, September 30, 2024.The event took place at the Dôme in Deauville. The day before, winners and Gault&Millau partners attended a dinner at Les Impressionnistes restaurant in La Ferme Saint Siméon by Chef Matthieu Pouleur, accompanied by Chefs Clémence Goupil and Alex Néel.Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners