Gault&Millau endowment for Young Talents, focus on the winners
1/25/17
The Gault&Millau endowment is a grant, in equipment and raw materials, offered each year to 12 high-potential young chefs who want to open their first restaurant. It's the Gault&Millau helping hand that enables these promising chefs to make the transition from chef to business owner, without leaving their stove, of course! Over the past 3 years, we have supported 36 chefs who have already opened over 22 restaurants and created more than 300 jobs...
Provence-Alpes-Côte d'Azur
|
Valérie Costa Gault&Millau Young Talent 2013, Valérie Costa is a highly talented, determined and energetic cook. With her partner Jean-Marc, they had a successful experience in the center of Toulon, thanks in part to Gault&Millau, which gave them other ambitions, and a desire to find a corner of nature in this favorable Var region. This has now been achieved with La Promesse in Ollioules.
|
|
Yoann Palmero A native of Marseilles, trained at the local hotel school and who, after a short trip to Australia, returned to France, first to perfect his skills as chef de partie at the Benvengudo in Les Baux, before setting up this project that is both ambitious and warmly rooted in his region. project, which is both ambitious and deeply rooted in the region, since it is now located in the land of Mistral, in Fontvieille, L'Ami provençal , in a pretty little house where there was everything to do.
|
|
Vanessa Robuschi At Question de Goût in Marseille's Pointe Rouge, Vanessa is developing her restaurant towards gastronomy, by streamlining her cuisine.
|
|
Mickaël Féval This young man from Picardy, a fervent lover of nature, was quick to choose the path of the oven. After training at a hotel school, he perfected his skills in some of the world's top establishments. It was as head chef that he spent 5 years at Cap Seguin in Boulogne, 4 at Restaurant Antoine in Paris and 1 year at Pigonnet in Aix-en-provence. He opened his own bistrot de Gastronomique in Aix-en-provence.
|
Île-de-France
|
Thibaut Gamba For 4 years, Thibaut Gamba learned the classic basics at Lasserre, before developing his creativity, first at Gagnaire, then at Thomas Keller in New York. For the past 2 years, he has been at the helm of a restaurant in Bergen, Norway. His next challenge is to open his own restaurant in Paris, in partnership with his brother. He's dabbled in everything, but loves working with fish, and from his Italian grandfather, he's retained a love of southern produce. Today, he's chef at Le Clarance in Lille.
|
|
Hubert Duchenne Hubert Duchenne has had one goal for years: to open his own business before the age of 30. Today, Hubert is 27 and has established his Restaurant H in the 4th arrondissement of Paris, just as he had hoped.
|
Aveyron
|
Noémie Honiat and Quentin Bourdy Anyone who watches Top Chef will remember Noémie Honiat and Quentin Bourdy, who met on the set. Noémie is a competition beast. Quentin took over the family business in Villefranche-de-Rouergue, and Noémie joined him in the summer of 2013. These two enthusiasts were planning to open a bistro in which they would revive authentic Rouergue cuisine, and it's now a done deal, with L'Univers .
|
Est
|
Julien Binz This Jeune talent Alsace 2006-Espoir Alsace 2013 also won an Innovation Alsace 2015 trophy. The 42-year-old chef trained with Didier Oudill, Philippe Gaertner and Antoine Westermann, and assisted Marc Haeberlin at the Auberge de l'Ill in Illhaeusern. His experiences inspired him to reveal his own culinary signature. He opened his new gourmet restaurant in Ammerschwihr, a village of 1,800 inhabitants on the wine route.
|
|
Nicolas Grandclaude After 6 years at the Auberge de Marnans in Isère; Chez Pépé, La Cabane Ostréicole in Arès; La Chaumière in Dole and La Maison du Parc...the chef naturally turned to the creation of Une nouvelle entreprise , whose cuisine is refined, balanced, creative and uncomplicated.
|
|
Olivier Streiff The chef-poet who has made his mark on television is also a highly gifted cook who, after a successful career on the Côte d'Azur, decided to move closer to his roots in the Nord-Est.te d'Azur decided to move closer to his Northeastern roots, setting up his Relais de Saulx in Beaune with his partner Nina in March 2016.
|
Winners of the 2014 season, where are they now?
Provence-Alpes-Côte d'Azur
|
Alexandre Mazzia(AM in Marseille) Lively, refined, almost emotional, his cuisine never leaves you indifferent, taking on its full meaning as the menu progresses in small steps, each time bringing different sensations, vegetal or mineral: three toques that are an obvious choice for this new spot in Marseille gastronomy. One of tomorrow's great chefs.
|
|
Benjamin Collombat(Le Jardin de Benjamin , Lorgues) Benjamin Collombat, Grand de demain 2013 and winner of the Dotation Gault&Millau for the opening of his bistro in early June, is a chef who knows how to move forward and blossom. Since he set up, the path has become straighter and surer, the house is asserting itself, the clientele is building and returning, which is a good sign. She's right. You have to follow this very rigorous chef, who likes to please and do his job in the most professional way possible.
|
|
Antoine Gandon(Franchin in Nice) Simple and good: that's the public service mission Antoine Gandon has set himself in this totally period bistro that tells the story of Nice. The young chef, winner of the Gault&Millau Young Talent Award, has stepped straight into a place of memory that he has so far altered very little, keeping the benches, the beautiful terracotta floor tiles and the old posters. In a fiercely competitive environment, he is drawing up a slate for the occasion, setting himself apart through his execution. As the months went by, the line was refined and the cellar, which needed it, naturally evolved. Around the chef, a young, motivated team provides excellent service, from the dining room to the terrace.
|
Rhône-Alpes
|
Damien Demazure(L'Atelier de Damien in Cabrières-d'Avignon) His first business, L'Atelier de Damien, was set up in Avignon in 2010, where he was spotted as a Young Talent by Gault&Millau.He then moved to Cabrières-d'Avignon, in the countryside with more space, where he hopes to recreate the "restaurant de copains" atmosphere. He owes his passion for cooking firstly to his two grandmothers, one from Picardy and the other from Provence, and then to his cookery teacher. His mentor: Christian Willer from Martinez. He signed up on September 1 and has just opened his restaurant in Cabrières-d'Avignon.
|
|
Gaëtan Gentil(Prairial in Lyon) Gaëtan came to Lyon out of love for his partner, who is from Lyon. Gaëtan has found a balance between a set menu and a little more choice. He opened for his 30th birthday in spring 2015. His first solo experience was at Agapé Substance, recruited by David Toutain, who eventually convinced him to set up his own business. His mentor remains Denis Fetisson, with whom he worked at Cheval Blanc in Courchevel and whom he followed to Mougins to open the restaurant La place de Mougins.
|
|
Jérôme Raymond(Le Restaurant du Morvan , Luzy) Born in Le Creusot in 1975. His challenge is to "stay in the country" and, thanks to his restaurant, attract customers there. Spotted in 2012 by Gault&Millau, Young Talent 2012 for the Burgundy region, he set up his own business in 2006, in this beautiful region of southern Morvan. Less than 10 years later, Jérôme took on a new challenge: to take over and transform the Hôtel du Centre, with 14 rooms, 2 dining rooms, a terrace, a bar, a lounge and a large kitchen. A successful operation in 2015.
|
Île-de-France
|
Maximin Hellio(Restaurant Maximin Hellio in Deauville) Maximin Hellio is a "child of...". At 33, he decided to strike out on his own. Having fallen in love with the Côte Fleurie, he now runs one of the finest restaurants on the Normandy coast, which is delighted to welcome such a top-class chef.
|
|
Stéphane Pitré(Louis Restaurant in Paris 9) Stéphane Pitré, from Brittany, travelled extensively before becoming head chef at the Radisson Blu hotel's Le Metropolitan restaurant in 2011, and deciding to open his first joint venture. The restaurant lives up to his gastronomic ambitions: a single menu and a few signature dishes.
|
|
Yoni Saada(Bagnard in Paris 2) Beyond his Mediterranean roots, Yoni has always been drawn to the south, where he spends his vacations. After training at Savoy, Le Pré Catelan and Le Meurice, he opened the Osmose restaurant in Paris (which became Miniatures in 2013 and which he has now sold), and won Top Chef. Established 8 years ago in the classic Bourse district of Paris, he is committed to democratizing gastronomy with a Mediterranean cantine somewhere between street food and takeaway. The first Bagnard store opened on rue Saint-Augustin in Paris.
|
Sud-Ouest
|
Aurélien Crosato (project in progress) Originally from Bordeaux, Aurélien spent nearly 3 years in California. In 2009, he opened Soléna in Bordeaux, where Gault&Millau named him Jeune talent, then Grand de demain and 3 toques in the 2015 France guide. Aurélien is currently working on a new project.
|
|
Manuel Godet(L'Empreinte , Tarbes) Manuel Godet, now 30, had the good fortune to work with Jean-Pierre Saint-Martin in Saint-Savin for 6 years. He continued his journey in Paris, learning the techniques of excellence from Alain Dutournier. But he missed the South-West and returned home, taking charge of the kitchens at the Alexandra in Lourdes. Manuel finally settled in Tarbes. The name of the restaurant, L'Empreinte, refers to the transparency and traceability of products that are so important to him.
|
|
Jérémy Morin(L'Aparté in Montrabé) Jérémy grew up in Normandy before spending 7 years in Paris with the great Alléno and Frechon. In 2007, he left Paris for Toulouse, and fell in love with the pink city where he worked as chef at the Metropolitan for 14 years. When the owner of Le Metropolitan decided to close down, it was the turning point: after 14 years working for others, he decided to set up his own business...
|