Gault&Millau Normandy Tour 2026: The Winners

SALL’IN, in Cabourg, September 21, 2026. Eleven distinguished winners and David Gallienne awarded the Gault&Millau d’Or for Le Jardin des Plumes in Giverny.

Émilie Lesur Published today at 15:21

Normandy’s culinary scene gathered at SALL’IN in Cabourg on Monday, September 21, 2026. Seven partners, two cooking demonstrations, a brand-new talk show, a series of awards, and, at 12:30 p.m., the announcement of the 2027 Gault&Millau d’Or. A look back at a ceremony hosted by patron Gilles Tournadre, chef at Gill in Rouen, and culminating in the award to David Gallienne at the Jardin des Plumes in Giverny.

Gilles Tournadre Parrains Gmt Normandie Bertille Genty Gault&millau

The talk show, featuring Marc Esquerré, director of the Guide and Surveys, provided an opportunity for industry professionals and the press to ask questions about how the Yellow Guide operates.

Young Talent Award: Benoît Chicot, La Toile de Lin in Doudeville

Trained at the Manoir de Rétival under David Goerne, a German chef who has lived in Normandy since 2009, 29-year-old Benoît Chicot then traveled throughout Europe with his partner Margaux. Upon their return, the couple purchased Le P’tit Gourmet in Doudeville, where he opened La Toile de Lin (1 toque) in October 2024—a nod to the “linen capital.” There, the chef offers a cuisine that showcases local and seasonal ingredients, blending Norman tradition with a creative menu.

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Seafood, Lakes, and Rivers Cuisine Award: Morgan Socha, L’Assiette Normande in Honfleur

Born in Caen in 1996 and having trained at L’Accolade in his hometown, Morgan Socha has held his first position as head chef at L’Assiette Normande (1 toque) in Honfleur since 2025. This complex—comprising a hotel, cocktail bar, and restaurant—was founded by Sandra and François Dudouit, who entrusted him with the kitchen, where he prepares fish with precision, such as Cherbourg salmon confit in tomato gazpacho or seared pollock. The award was presented by Jean-Christophe Moll of Kaviari.

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Pastry Chef Award: Jérôme Alleaume, L’Essentiel in Deauville

Having entered the restaurant industry relatively late, at nearly 30 years old, Jérôme Alleaume, born in Équemauville, has been the pastry chef since 2023 at L’Essentiel (2 toques), one of the most charming gourmet restaurants on the Normandy coast, run by Charles Thuillant and Mi-Ra Kim. In this kitchen that blends two cultures, we enjoyed a stunning dessert featuring white chocolate and miso, served with corn ice cream. The trophy was presented by Prescilla Kiala of Debic.

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Techniques of Excellence Award: Mickaël Marion, Intuition in Saint-Lô

A true native of the Manche region, born in Saint-Lô and having trained at Les Maisons de Bricourt in Cancale, Mickaël Marion has been at the helm ofIntuition (2 toques) in his hometown since 2013. A consistent and dedicated chef, he uses his impeccable technique to showcase local and regionally sourced ingredients: vegetables from his local farmers, scallops in winter, lobster in summer, and salt marsh lamb, paired with herbs he picks himself in the countryside. Award presented by Franco Pugliano of Polestar.

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“Tradition of Today” Award: Stéphane Haissant, Loca Café in Granville

After working at La Tour d’Argent, then in Asia and Brittany, Stéphane Haissant settled in Granville in 2021, a former pirate town facing the Chausey Islands and Mont-Saint-Michel. At Loca Café (2 toques), a beachside hut just a stone’s throw from Plat-Gousset Beach, he creates fusion dishes where the Normandy coast blends with the aromas of the East, such as zucchini and shellfish tartare with smoked ricotta.

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Exceptional Terroir Award: Tom Blain, Rhiza in Pré-d’Auge

Born in Lisieux in 2002, Tom Blain—who is not yet 25—didn’t hesitate to open his first restaurant in the heart of the Pays d’Auge, where he grew up. After a stint in Anjou, he opened Rhiza (1 toque) in 2025, with his partner Camille Ntonga managing the front of the house, in a charming Norman-style house in the village. The young chef quickly forged ties with local producers to create a seasonal menu served in colorful bowls, accompanied by a wine selection inspired by the Loire Valley and local cider.

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Sommelier Award: Juliette Leblond, La Bise in Sainte-Adresse

Born in Lillebonne in 2000, passionate sommelier Juliette Leblond cut her teeth at Le Donjon in Étretat before joining La Bise (1 toque) in 2024, where she has played a key role in its success. Her wine list, featuring both by-the-glass and bottled options, is satisfying and reasonably priced, perfectly complementing the fresh, seasonal cuisine served with a view of the sea.

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Hospitality Award: Stéphanie Amy, L’Angle Saint-Laurent in Bayeux

Born in Vire in 1996 and having spent time in Paris, Stéphanie Amy took over L’Angle Saint-Laurent (2 toques) in Bayeux in 2024 with her partner, a chef, and breathed new life into the restaurant. Tucked away on the charming Place aux Pommes, she runs a warm, chic yet unpretentious restaurant where the bistronomy is spot-on and the hospitality is exceptionally friendly—even for the little ones. Award presented by Vanessa Lentillon of API&YOU.

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Young Talent in Front-of-House Award: Claire Chapdelaine, Le Littré in Avranches

Coming from a family of Normandy restaurateurs, Claire Chapdelaine carries on the legacy of her mother and her aunt Marie-Agnès Nivard, who founded Le Littré (1 toque) in the late 1970s. Since 2023, she and her husband, Grégory Colombier, have been breathing new life into this well-known Avranches restaurant—a lively, modern spot where guests are welcomed with a smile and where a €25 lunch menu changes every week. The award was presented by Géraldine Renaud of Nespresso.

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Grand de Demain Trophy: Samuel Gaspar, Château d’Audrieu in Audrieu

Having arrived in early 2023, Samuel Gaspar is the chef at Le Séran (2 toques), the fine-dining restaurant at Château d’Audrieu, an 18th-century Relais & Châteaux hotel. There , he creates “clear, authentic cuisine using local ingredients, combining technical skill with a great deal of sincerity, ” and refuses to see this as the end goal: “Grand de Demain also means there’s still a lot of work to be done.” Award presented by Juliette Champion of Robur.

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Gault&Millau d’Or 2027: David Gallienne, Le Jardin des Plumes in Giverny

Mathieu Levelu, representing Charvet, presented the award to David Gallienne, chef at Le Jardin des Plumes (3 toques). After working at Le Manoir du Lys (3 toques), he joined Éric Guérin at Le Jardin des Plumes in 2017, before buying the restaurant in 2020, the year he won Top Chef. He dedicates this title to his grandmother, who passed away this year: “I dedicate this title to her because I think that if she were still here, she would already be very proud of her grandson.” Twelve years of entrepreneurial adventure have also transformed his vision of the profession: “The idea is also to create a restaurant that’s less pretentious and more accessible to everyone.”