2026 Gala: The awards ceremony is in one week; 28 nominees are in the running
The 2026 Gault&Millau Gala will take place in one week, on Monday, November 9, at the Carrousel du Louvre. The 28 nominees for the 2027 National Awards, announced on September 28 at the Atelier du Goût, will then learn the winners.
“Food is Art”: That is the theme of the 2026 Gault&Millau Gala, which will take place in one week, on Monday, November 9, at the Carrousel du Louvre in Paris. “ We’re going to bring gastronomy, art, and creativity together for one evening,” explained Patrick Hayoun, CEO of Gault&Millau. To mark this edition, which celebrates the connections between gastronomy and creativity, Gault&Millau unveiled the 28 nominees for the 2027 National Awards on September 28 at the Atelier du Goût, along with several new features that will highlight the evening.
The countdown has begun: the 2026 Gault&Millau Gala will take place next Monday, November 9, at the Carrousel du Louvre, in the heart of Paris. For this year’s event, chefs, restaurateurs, and professionals from the French culinary world will gather for an evening celebrating the talents and leading figures who are shaping the culinary scene today. The ceremony and cocktail reception will bring together nearly 1,600 guests at this iconic Parisian venue.
The 28 nominees unveiled at the Atelier du Goût
A highly anticipated moment for the industry, the awards ceremony is one of the highlights of the Gault&Millau Gala. Staying true to its “nominees” format, the Yellow Guide unveiled the 28 chefs and professionals in the running for the 2027 National Awards on September 28 at the Atelier du Goût. The winners in each category will be announced in one week, on the evening of the Gala, November 9, at the Carrousel du Louvre. Until then, the suspense remains.
- Nominees in the 2027 Young Talent of the Year category
- Nominees in the 2027 Rising Star of the Year category
- Nominees in the 2027 Front-of-House Manager of the Year category
- Nominees in the 2027 Sommelier of the Year category
- Nominees in the 2027 No-Low Sommelier of the Year category
- Nominees in the Pastry Chef of the Year 2027 category
- Nominees in the 2027 Chef of the Year category
A special “no-low” trophy alongside the sommeliers
New to this edition, the Sommelier category now features a special “No-Low” trophy. Behind this term—a portmanteau of “no alcohol” and “low alcohol”—lies a major trend: non-alcoholic and low-alcohol beverages. De-alcoholized wines, kombucha, herbal teas, crafted juices, and non-alcoholic cocktails now have their rightful place at the table. They require just as much expertise as the most classic food-and-wine pairings, and this new award recognizes that work. “We have magnificent terroirs in France, and of course we support all our winemakers. It’s just that there’s a broader aspect to it: making the most of the terroir. The people we’ve nominated are imaginative. They have mastered the art of pairing their terroir with an alcohol-free or very low-alcohol beverage. We’re talking about beer, cider, and various fermented fruit-based drinks, for example, by drawing on their region’s resources. “This is also a new way for Gault&Millau to highlight the terroir through this new award,” added Marc Esquerré, director of research, during the September 28 press conference.
Three New Awards to Celebrate Creativity
The awards also expand to encompass other dimensions of gastronomy with three new trophies: Illustrator of the Year, Restaurant Designer of the Year, and the Champagne Design Trophy. This is a way to highlight those who help shape the gastronomic experience, from the decor of a dining room to the visual identity of a bottle.
A Dinner Curated by Jérôme Banctel
Another highlight of the evening will be the gala dinner, bringing together 600 guests. For this year’s event, Jérôme Banctel will be at the helm in the kitchen. As chef of the restaurant Le Gabriel (4 toques), located within La Réserve Paris, he distinguished himself by being among the chefs nominated for the 2024 Chef of the Year award—a recognition that attests to the prominent role he plays today in France’s culinary landscape. His cuisine, a blend of technical precision and creativity, promises an experience worthy of the occasion.
A big thank you to our partners Hublot, Sainte Joie, La French, de Buyer, ePackPro, Italian Trade Agency-SIGEP, Robur, Nespresso, Sysco, Jinchan, Pacoclean, Nivers, Kaviari, and Unima for their support.
