Gault&Millau Burgundy-Franche-Comté Tour 2027: The Winners

It was at the Château de Saulon, nestled in the wine-growing region of the Côte-d’Or, that the culinary community of Bourgogne-Franche-Comté gathered this Monday morning. Eight partners, three cooking demonstrations, a series of awards, and, at 12:30 p.m., the long-awaited announcement of the 2027 Gault&Millau d’Or. A look back at a ceremony hosted by patron Cédric Burtin and culminating in the awarding of the prize toAlexandre Bondoux in Joigny.

Eloquence Trophy

Presented by patron Cédric Burtin, this trophy honors a young front-of-house professional. Three candidates were in the running: Raphaël Caillon (Cédric Burtin), Rodolphe Derocles (Château du Mont Joly), and Léa Poitevin (Le Relais Bernard Loiseau).

Young Talent Trophy: William Legros, La Touch’ d’Art in Belfort

Trained in front-of-house, but forced to switch to the kitchen by circumstances and the pandemic, William Legros now single-handedly manages both the kitchen and service at his intimate restaurant in the historic heart of La Touch’ d’Art. His signature technique: low-temperature cooking using an immersion heater, which he discovered in Switzerland and perfected through a series of successful entrepreneurial ventures. The award was presented by Franck Néel de Plantin.

Sommelier Award: Hugo Signori, La Table du Grapiot in Pupillin

Introduced to blind tastings as a teenager during large family dinners, Hugo Signori joined his partners Vivien Sonzogni and Noémie Paris in the summer of 2024 to take over La Table du Grapiot, whose reputation now extends beyond regional borders. His current favorite: the wines of Hugo Courvoisier in Vuillafans, in the Loue Valley. Trophy presented by Pierre Faudo Di Belof Archipel.

“Seafood, Lakes, and Rivers” Cuisine Award: Alexandre Ziane, Lassey at Château Sainte-Sabine in Sainte-Sabine

After working at the Grand Contrôle de Versailles and the Hostellerie de Levernois, Alexandre Ziane, at age 35, landed his first position as head chef at Lassey at Château Sainte-Sabine in Côte-d’Or. His cuisine features a classic and elegant vision, with exquisite ingredients presented with finesse, and he earned two toques in his very first year. The trophy was presented by a partner to be confirmed.

Techniques of Excellence Award: Riccardo Maiello, Saison in Dijon

Trained at Le Cinq under Christian Le Squer and then with Éric Frechon at Le Bristol, Riccardo Maiello opened Saison in the heart of Dijon in the spring of 2024: a predominantly French cuisine with a few bold Italian touches, sourced exclusively from local producers. Award presented by Raphaël Balay of Kaviari.

Young Front-of-House Talent Award: Clara Mazoyer, Saison in Dijon

As the director of dining at Saison alongside Riccardo Maiello, Clara Mazoyer cut her teeth at 114 Faubourg and then at the Hostellerie de Levernois before joining the chef on his Dijon adventure. Today, she manages a wine cellar with about a hundred selections, primarily from Burgundy. Award presented by a partner to be confirmed.

Exceptional Terroir Award: Léa Senot and Clément Bourdiaux, Vertfeuille in Arc-et-Senans

Recipients of the Gault&Millau Grant for Young Talents, trained under Georges Blanc, Anne-Sophie Pic, and Yoann Conte, Léa Senot and Clément Bourdiaux opened Vertfeuille in the spring of 2025, just a stone’s throw from the UNESCO-listed Royal Saltworks. Their cuisine is full of wit and sensitivity, served in an intimate setting featuring stone walls and exposed beams. Award presented by a partner to be confirmed.

Pastry Trophy: Lucile Vigilant, La Côte d’Or at Relais Bernard Loiseau in Saulieu

A longtime member of the Loiseau family since 2007, having previously worked at Loiseau des Ducs in Dijon, Lucile Vigilant joined her husband Louis-Philippe as pastry chef at La Côte d’Or at the Relais Bernard Loiseau in Saulieu in the fall of 2023. Passionate about chocolate, she has reimagined the restaurant’s entire range of pastries and chocolates. The trophy was presented by Priscilla Kiala of Debic.

Hospitality Award: Nathalie Weerts, Moulin de Saint-Vérand in Saint-Vérand

A former banking executive in Brussels who transitioned to the hospitality industry in her early fifties alongside her husband Christophe, Nathalie Weerts proves that a successful career change depends above all on passion and preparation. The Moulin de Saint-Vérand, which opened on July 1, 2020, welcomes passing guests and has built a loyal following among local residents. Award presented by Rémi Oyahon ofApi&You.

“Tradition d’Aujourd’hui” Trophy: Joy Astrid Poinsot and Alexis Blanchard, Chez Camille in Arnay-le-Duc

A graduate of the Institut Paul Bocuse, a standout contestant on Season 7 of Top Chef, and the 2022 world champion in the “œuf en meurette” category, Joy-Astrid Poinsot took over the family restaurant Chez Camille with her husband Alexis in October 2020, on the very day the lockdown was reimposed. A menu centered on local ingredients and rooted in Burgundian gastronomy, featuring the famous “œufs en meurette” every Thursday. Trophy presented by Cédric Varin of Rougié.

Grand de Demain Trophy: Rudy Villien, Le Charlemagne in Pernand-Vergelesses

Starting as a kitchen helper at Le Charlemagne at age 17, Rudy Villien became its head chef in January 2024, twelve years after falling in love at first sight with this restaurant overlooking the vineyards. His career has followed a methodical path, from the Hôtellerie du Cèdre to the Château de Gilly, with a stint at the 428 in Savigny-lès-Beaune, before joining Laurent Peugeot as sous-chef at Le Charlemagne. Trophy presented by Juliette Champion of Robur.

Gault&Millau d’Or 2027: Alexandre Bondoux, La Côte Saint-Jacques in Joigny

Alexis De Nazelle of Charvet presented the award to Alexandre Bondoux, chef at La Côte Saint-Jacques in Joigny, rated 4 toques and 17/20. The grandson of the founder and nephew of Jean-Michel Lorain, he trained in Australia, Bangkok, New Zealand, at Domaine Baumanière, and at Le Neuvième Art in Lyon; he returned to Joigny in 2019 to smoothly take up the torch at a restaurant celebrating its 80th anniversary.

His cuisine is gourmet and creative, featuring dishes such as Bresse chicken steamed with Champagne and ginger-infused lobster blanquette. “ What matters most, beyond the accolades, is ensuring the restaurant’s legacy endures for another 80 years.”