Gault&Millau Tour Paris Île-de-France 2023

Sponsor: Jean-François Rouquette - Pur', at the Park Hyatt Paris Vendôme in Paris.

Winner of a Gault&Millau d'Or in 2021, Jean-François Rouquette is one of today's leading media chefs. At the helm of the Park Hyatt Paris Vendôme since 2005, this son and grandson of restaurateurs who moved to Paris from Aveyron (where they created the famous Ambassade d'Auvergne), learned the basics of the trade from his mother... Read more

Gault&Millau d'Or: Julien Dumas (Bellefeuille - Saint James Paris, in Paris, 17.5/20, 4 toques)

Presentation of the Gault&Millau d'Or trophy by our partners De Buyer and Maestro.

Behind his good-natured demeanor lies a taste for fantasy, almost mischief. We imagine him as a child, a bit of a prankster, resourceful and diligent. Julien Dumas is all of these things, and above all a talented young chef.For Gault&Millau, the revelation of a future progression took place curiously, during a meal that some might consider a failure... Read more

Trophée Grand de Demain: Romain Mahi (Accents Table Bourse, Paris, 15.5/20, 3 toques)

Presentation of the Grand de Demain trophy by our partner Robur

"I've always loved to eat, but as there were 6 of us and my mother was single, we didn't have the opportunity to eat very properly, so it was mostly frozen food," explains Romain Mahi. After a work-study period at the Maison de l'Amérique latine in Paris, he left to do some extra work, in particular at the Yuaca Pucllana gourmet restaurant in Lima (Peru)... Read more

Trophée Techniques d'Excellence : Jean-Baptiste Lavergne Morazzani (La Table du 11, Versailles, 15.5/20, 3 toques)

Presentation of the Techniques d'Excellence trophy by our partners Elle&Vire and HVD.

The son of restaurateurs, Jean-Baptiste Lavergne-Morazzani is no stranger to the subject, and didn't hesitate long before turning to training in the kitchen. "My parents ran La Maison des Bois in Plaisir, near Paris, an authentic thatched-roof inn that has been in the family for almost a century. My uncle runs it now, so it's the 4th generation." ...Read more

Trophée Terroir d'Exception : Maxime Bouttier (Géosmine, Paris, 14/20, 2 toques)

Presentation of the Terroir d'Exception trophy by our partner Roz'ho.

"I grew up in the countryside, surrounded by fields. When I got home from school, I'd go to the farm rather than home," recalls Maxime Bouttier. At college, whenever the opportunity arose, he helped his uncle in his butcher's and delicatessen business. "So, when it came to choosing a career path, it made perfect sense for me to go into cooking. " ...Read more

Trophée Tradition d'Aujourd'hui : Frédéric Vardon (Le 39V, Paris, 15/20, 3 toques)

Presentation of the Tradition d'Aujourd'hui trophy by our partner Rougié.

"I wanted to be a farmer or a breeder. My family didn't own any land, so my parents, who were pork butchers and caterers, told me that the best way to get closer to this world was to go into cooking. So, in 1983, I did the school of life: a CAP", testifies Frédéric Vardon. After training with Jean-Pierre Morot-Gaudry and Alain Dutournier in Paris, he joined Alain Chapel in Mionnay (Ain)... full article

Cuisine de la Mer, des Lacs et des Rivières Trophy: Sébastien Carmona Porto (Helen, Paris, 14/20, 2 toques)

Presentation of the Cuisine de la Mer, des Lacs et des Rivières trophy by our partner Kaviari.

Sébastien Carmona-Porto entered the restaurant business by chance. "I answered an advert in the newspaper," he says. He went on to take a CAP (vocational training certificate), then a BEP (vocational training certificate) at the Lycée Hôtelier in Caen, while doing an apprenticeship at Le Cocotte Café in Trouville. "It was a small, traditional restaurant, with fresh produce straight from the fishing boats. " ... Read more

Trophée Pâtissier: Yu Tanaka (Epicure - Hôtel Bristol, Paris, 18/20, 4 toques)

Presentation of the Pâtissier trophy by our partners Nespresso and Danone.

Yu Tanaka grew up in Japan and, influenced by his father, a chef trained by Paul Bocuse, he entered the restaurant business at the age of 15. He studied at the Ardeur patisserie in Fukuoka, then in the kitchens of the Daitôen restaurant. In 2009, he discovered baking at Chez Sagara. "The owner was also a pastry chef, so I was able to learn about viennoiserie, bread, dry cakes..." ...Read more

Sommelier Trophy: Florentin Fraillon (Chenapan, Paris, 12.5/20, 1 toque)

Presentation of the Sommelier Trophy by our partners Sainte Joie and L'Argotier.

"When I was about twelve, my parents had a restaurant. I've always loved meals, this moment of conviviality, this idea of gathering around a table", remembers Florentin Fraillon. Although he initially set his sights on the kitchen, the young man eventually opted for the dining room. After a BEP, a bac pro and a BTS, he made his debut at Le Violon d'Ingres, Paris 7e, as an extra, followed by a season at Le Nossy Be, La Baule...Read more

Trophée Accueil : Christophe Leboursier (Restaurant Guy Savoy, Paris, 5 toques d'or)

Presentation of the Trophée Accueil by our partners Zenchef and Lightspeed.

Born in 1961, Christophe Leboursier quickly developed a passion for the restaurant business. I had a lot of interest in the business," he says, "I tinkered around, did a bit of cooking and pastry-making... One thing led to another, and I decided to go into the restaurant business. "After a BTH at the Saint-Nazaire hotel school and an internship at the Duchesse Anne in Saint-Malo, he landed his first job at l'Amphitryon, the restaurant of the Hôtel des Bergues in Geneva... Read more

Trophée Jeune Talent en Salle: Félix Perrotte (Eunoé, Paris, 11.5/20, 1 toque)

Presentation of the Jeune Talent en Salle trophy by our partners Contract Factory and Eternum.

Before entering the restaurant business, Félix Perrotte studied financial engineering at Paris Dauphine. While working at BNP Paribas, his desire for change took him by surprise. "I found myself working my ass off in a job I didn't really like. I knew I was going to set up a restaurant, but I didn't know it would happen so quickly. "...Read more

Trophée Jeune Talent: Eloi Spinnler (Orgueil, Paris, 2 toques)

Presentation of the Jeune Talent trophy by our partners l'école des arts culinaires Lenôtre and Sysco

Here's a chef who doesn't just look like a young up-and-comer, but has a very well-shaped head. Well made, because Eloi Spinnler has surrounded himself perfectly to bring his crazy project to fruition. Martin Pellet and Youssef Chraibi, co-founders of La Brasserie Fondamentale (LBF), for the business; Studio Avenir for the graphic identity; and Friedmann & Versace for the interior design, full of fantasy... Read more