Dotation Jeunes talents Gault&Millau, 3 new winners

Top chefs sponsor the Endowment

At each of these four stages, Gault&Millau brings together 30 of the region's top young talents for lunch at the home of a sponsoring senior chef, and awards a Dotation to three prizewinners. "The great chefs follow us. Together, we act as a moral guarantor. Winning the Dotation is a guarantee of professionalism, which strengthens their case," explains Côme de Chérisey. Each time, the three winners are young salaried chefs who have been spotted by Gault&Millau for several years. Gault&Millau has identified in each of them a real potential to become not only a great chef, but a true entrepreneur. The virtuous idea behind the Endowment is that chefs with four or five toques (the famous "80 Magnifiques") are in the best position to spot future greats.

The Endowment

The three winners receive a "package" of products and equipment, adapted to their individual needs and representing almost 10% of the chef's investment. This year, fourteen new young chefs in France will be rewarded with the Dotation.

The three winners

Jérôme Billod-Morel

Owner of this beautiful stone building for over 15 years, with his wife Isabelle, Jérôme Billod-Morel is aware that the future of his restaurant depends on moving. "Today, Le Jardin des Sources offers just 21 covers, and despite Brissac's geographical isolation, we are often at saturation point," Jérôme explains. "Even though we have an excellent reputation, and two toques in Gault&Millau, my wife and I are convinced that only by moving will we be able to grow. Just what we needed: the commune of Ganges, located on a communications hub and close to the Grands Causses and the Cévennes mountains, wants to convert a former 17th-century mansion (Hôtel Bertrand de Maisonneuve) into a hotel-restaurant. "We'll be offering 14 4-star rooms, two restaurants, a spa, an outdoor swimming pool, and we'll be hiring," explains Jérôme Billod-Morel. The project is very exciting, and is due to come to fruition in 2017.

Pauline and Christophe Billau

Born in Toulouse, Christophe Billau trained in some of Switzerland's finest establishments before spending a few months as head chef at the Moulin de l'Abbaye in Brantôme, Christophe Billau took the plunge in 2009 when he took over the management of his first business, the Auberge du Robur, in Roure, in the hinterland of Nice. The quality of his work was quickly noticed, with a Gault&Millau Jeune Talent award in 2011. But working conditions are not ideal. "With Pauline, my wife, we had the opportunity to buy the walls and goodwill of the restaurant La Fripounière, in the neighboring village of Roubion, on the Col de Couillole. An interesting opportunity, in a location that is also more accessible than our current establishment. This move will enable us to move forward". Of course, some work will be needed before the restaurant reopens, in April 2017 if all goes to plan.

Jean-Laurent Mazzia

Jean-Laurent Mazzia's CV isn't packed with experience in big houses, but his years spent in the kitchens of several restaurants in a hotel group, as head chef and then catering director, have taught him to manage large structures, sometimes on several sites simultaneously. At the age of 36, with the help of his brother Alexandre Mazzia, he is now master on board, and it's in Aix-en-Provence that this family project will soon see the light of day. "With my brother, we wanted to create a cross-disciplinary, convivial and contemporary venue, firmly rooted in its local area and in direct contact with local artisans. The Bar à Mets will be the synthesis of a rotisserie, a brasserie, a tapas bar and a wine bar, a modern and unique place with Classicontemporaine cuisine". The establishment, located in the hyper-center of Aix, on the corner of Rue d'Entrecasteaux and Rue des Tanneurs, a few hundred meters from the Rotonde fountain and Cours Mirabeau, is due to open in early January.

(Re)discover previous winners here!