Gault&Millau Grand Est Tour 2027: The Winners

Paul Stradner, chef at Villa René Lalique in Wingen-sur-Moder, received the 2027 Gault&Millau d’Or, one of twelve awards presented in Strasbourg on October 19, 2026.

Émilie Lesur Published today at 13:16

The Gault&Millau Tour made a stop in Strasbourg on Monday, October 19, 2026, at the European Community of Alsace. The patron of this edition, Olivier Nasti, who runs La Table d’Olivier Nasti (5 toques) in Kaysersberg, spoke on stage with Marc Esquerré, director of the guide and surveys. The morning also brought together chefs and restaurant owners from the Grand Est region for three culinary demonstrations. Thirteen partners presented twelve trophies, the last of which was the 2027 Gault&Millau d’Or.

Young Talent Award: Kotphan Theerawat, Yim in Altkirch

Born in Nong Khai province, on the border with Laos, Kotphan Theerawat—known as “Fem”—worked for ten years at R-Haan in Bangkok before moving to Alsace. There, he reunited with his compatriots Chatchai Klanklong and Kriangkai Klanklong, who opened L’Orchidée (3 toques) in Ensisheim in April 2025. After a few months working alongside them, the two brothers entrusted him with Yim (2 toques), which opened in Altkirch in the former location of L’Orchidée. Fresh herbs, chili peppers, and spicy sauces: right in the heart of the Sundgau region, his cuisine challenges conventional tastes. His Tom Yam Kung, reimagined as a gourmet dish, strikes a balance between acidity, heat, saltiness, and a hint of sweetness, featuring coconut, lemongrass, and a touch of orange. Award presented by Cédric Auburtin of Sysco.

Seafood, Lakes, and Rivers Cuisine Award: Virginie Jacquet and Anish Chourey, Au Relais des Ménétriers in Ribeauvillé

She is from the Ardennes; he was born in Bhopal, India. Virginie Jacquet and Anish Chourey met at the Hôtel de l’Europe in Horbourg-Wihr and have been cooking together for over twenty years. The couple worked at Le Relais Bernard Loiseau (4 toques) in Saulieu and La Côte Saint-Jacques (4 toques) in Joigny, then spent five years at Le Moulin de Mougins under Erwan Louaisil, before moving on to La Flibuste and the Negresco. After creating their first menu as chefs at the Domaine de Roncemay from 2022 to 2024, they took their time finding the right location. “We visited 60 or 70 restaurants before making up our minds,” explains Anish Chourey. At the Relais des Ménétriers (2 toques), they welcomed their first guests in March 2026, serving technically precise cuisine where Indian spices are always a key element. Trophy presented by Arthur André of Kaviari.

Cuisine Mer, Lac, Rivière Gmt Grand Est 2027

Pastry Trophy: Romane Amadori and Béranger Gosset, Bouche-Bée in Verdun

She’s from Nice; he grew up in Verdun. Romane Amadori and Béranger Gosset met in Paris at the restaurant of MOF Laurent Duchêne, where he was tasked with training her. “It wasn’t love at first sight between us,” she jokes. He trained at Ferrandi, then under Gérard Mulot; she attended the hotel school in Nice. After a successful trial run at the Verdun Christmas market in late 2022, the couple opened Bouche-Bée in early 2023 in a former cell phone store, adding a production lab in late 2025. Alongside the classics, the “Fiora des bois” combines an almond dacquoise with whipped cream and red berries. Béranger Gosset is now developing the chocolate-making side of the business there. Trophy presented by William Cantrel of Debic.

Techniques of Excellence Award: Christophe Raoux, Le Royal in Champillon

Named Meilleur Ouvrier de France in 2015, Christophe Raoux grew up in La Roche-sur-Yon in a family of butchers and chefs. He cut his teeth in Paris at the Ritz, the Jules Verne (3 toques), and the InterContinental, then spent five years working withinAlain Ducasse’s group, at Benoit in New York and at the Dorchester in London. After serving as executive chef at the Peninsula Paris, he took the helm of Le Royal (3 toques) in 2024, the restaurant at the Royal Champagne Hotel, which has been the Grand Est region’s premier luxury hotel since June 2026. Overlooking the vineyards, his dishes highlight premium ingredients: blue lobster, Racan pigeon, and wild turbot from the Vendée. Award presented by Rodolphe Provençal of Pacojet.

Technique D'excellence Gmt Grand Est 2027

“Tradition of Today” Award: Joffrey Kientzel, Auberge du Pont de la Zorn in Weyersheim

Born and raised in Weyersheim, Joffrey Kientzel has never really left his village. Trained under Laurent Huguet at the Relais de la Poste (3 toques) in La Wantzenau, he spent four years working with Delphine and Stéphane Kaiser in Strasbourg, then launched a catering business in 2021 with his wife Marine, a pastry chef. In 2025,the Auberge du Pont de la Zorn (2 toques), where he had worked during his vocational high school years, came up for sale. “I told my wife, laughing: ‘Let’s make an appointment at the bank, ask for a million, and we’re all set!’ ” Fifteen days after the purchase, in May 2025, the couple welcomed their first customers. He brought his own vision of Alsatian cuisine to the restaurant but kept the house-made tartes flambées, the establishment’s signature dish. Award presented by Julien Schmitt of Rougié.

Tradition D'aujourd'hui Gmt Grand Est 2027

Terroir d’Exception Trophy: Zacharie Kraemer, Villa K in Oberlauterbach

A “true-blue” Alsatian, Zacharie Kraemer grew up in the great outdoors with parents who tended a large vegetable garden. After two years at the Relais de la Poste in La Wantzenau and a stint at Le Crocodile in Strasbourg, he worked for three years under Yoann Conte in Veyrier-du-Lac. Upon returning to Alsace, he cooked at Olivier Nasti’s restaurant in Kaysersberg, then at Jean-Yves Schillinger’s in Colmar, before becoming sous chef to Fabien Mengus at L’Arnsbourg (2 toques) in Baerenthal. “That gave me time to let my plan to open my own restaurant mature,” he says. He set up shop in his hometown of Oberlauterbach, in a contemporary house built next to the family orchard: Villa K (2 toques), where he cooks at the counter, facing the guests. Award presented by Franck Neel de Plantin.

Sommelier Award: Céline Nopre, Mademoiselle 10 in Strasbourg

Céline Nopre was three months old when her parents opened La Toque Blanche in Bénestroff, Lorraine. “When I say I grew up surrounded by pots and pans, it’s not just a figure of speech,” she smiles. A graduate of the Metz Culinary School, trained in pastry arts, and holder of a certification in sommelier studies, she worked at the family restaurant and then at 27 Gambetta in Nancy before opening Mademoiselle 10 (1 toque) in 2017, in the Krutenau neighborhood of Strasbourg in 2017. She divides her time between the pastry kitchen and the dining room, while her brother Thibaut runs the kitchen. Her wine cellar features many Alsatian winemakers, such as Domaine Siebert in Wolxheim, whose Pinot Noirs and Riesling “Cuvée Affinée” she particularly enjoys. Trophy presented by Marie Fehr of the Cave de Ribeauvillé.

Hospitality Award: Patricia Rothacker, Maison Héritage in Sessenheim

Born in Lorraine and trained in Strasbourg, Patricia Rothacker spent ten years abroad—in Austria, Mexico, Argentina, and the United States—before working for the Hilton Group and then for Montblanc for twenty-six years. In 2025, along with her husband Christian, she partnered with chef Yannick Germain to breathe new life into the Auberge au Bœuf, founded in the late 19th century by the chef’s great-great-uncle and renamed Maison Héritage (3 toques). It was a return to her first love for this elegant, attentive, and warm-hearted maître d’, the likes of whom are rarely found. The award was presented by Rémi Ohayonof Api&You.

Young Talent in Front-of-House Award: Andréa Bazin, La Mangeoire in Nonsard-Lamarche

As a child, Andréa Bazin used to play at being a waitress. Born in Toul, she earned a STHR high school diploma at Lycée Stanislas in Nancy, followed by a BTS degree, before taking a detour into sales at a bakery. In 2023, she responded to a job posting from Quentin Pierre, chef at La Mangeoire (2 toques), in Nonsard-Lamarche, near Lake Madine. “I was on my own in the dining room for a long time until a sommelier joined the team in early summer 2026. It was a real boon for our guests, because managing 26 tables by myself isn’t easy,” she says. With three in the kitchen and two in the dining room, this young team—led by Quentin Pierre, winner of the Young Talents Award—has breathed new life into the culinary scene around the lake. The trophy was presented by Hugo Beyaert of Jura.

Jeune Talent En Salle Gmt Grand Est 2027

“Cuisine des Prairies et Pâturages” Award: Yannick Guth, Auberge Chez Guth in Steige

A “child of the valley ” from Giessen, Yannick Guth always knew he would return to settle where he grew up. After five years of apprenticeship at Chez Julien in Fouday, he joined Marc Haeberlin at L’Auberge de l’Ill (5 gold toques), then La Villa in Calvi, and Emmanuel Renaut at Flocons de Sel (5 toques) in Megève: “A truly great chef who inspired me greatly.” In 2015, along with his wife Emmanuelle, he bought a former farmhouse-inn in Steige, his village in the Val de Villé. Named a Gault&Millau Young Talent in 2017, he offers refined and generous cuisine centered on fresh ingredients atAuberge Chez Guth (2 toques), while Emmanuelle Guth manages the dining room and wine cellar. Award presented by Interbev.

Grand de Demain Award: David Degoursy and Jeanne Satori, of:ja in Strasbourg

Neither of them attended culinary school. David Degoursy, originally from Haguenau, holds a bachelor’s degree in humanities, while Jeanne Satori, a native of Mulhouse, holds a degree in environmental engineering. Their passion was sparked as diners at Septime (2 toques), Bertrand Grébaut’s restaurant, and at Noma, run by René Redzepi. After working at Le Maïence—where he started as a dishwasher—and then at Le Bœuf in Sessenheim, they opened de:ja (3 toques) in 2021 on Rue Schimper. Two toques in 2022, a Trophée Terroir d’Exception in 2024, and a third toque in 2025. “ The entire creative aspect of the kitchen is a joint effort,” insists David Degoursy. With him in the kitchen and her in the dining room, they champion a “regional” approach rather than a “terroir” one, drawing on wild ingredients and the produce of small local farmers. The award was presented by Juliette Champion of Robur.

Gault&Millau d’Or 2027: Paul Stradner, Villa René Lalique in Wingen-sur-Moder

The award honors Paul Stradner, head chef at Villa René Lalique (4 toques). The trophy was presented to him by Denis Timechinat of Charvet and Philippe Laruelle of De Buyer. Originally from Graz, Austria, the chef worked for seven years at the Schwarzwaldstube in Baiersbronn before taking over as head chef at Brenners in Baden-Baden, which was rated 18/20 by Gault&Millau Germany in 2016. He joined Jean-Georges Klein in Wingen-sur-Moder in 2017 and eventually succeeded him. He works with a wide network of Alsatian producers and ensures that his dishes reflect his heritage. Surrounded on stage by his front-of-house and kitchen managers, he made a point of crediting the entire restaurant with this distinction: “It’s always the team working together that makes the difference.”

Gault&Millau thanks its thirteen partners for the Grand Est Tour: Robur, De Buyer, Kaviari, Api&You, Debic, Charvet, Cave de Ribeauvillé, Interbev, Jura, Pacojet, Plantin, Sysco, and Rougié.

Discover the Gault&Millau Grand Est Guide 2027, available in bookstores on Thursday, October 22, 2026.