Gault&Millau Tour of Nouvelle-Aquitaine 2026: The Winners

It was at Château de Seguin, nestled in the wine-growing region of Bordeaux, that the gastronomic community of Nouvelle-Aquitaine gathered this Monday morning. Thirteen partners, two cooking demonstrations, a series of awards—and, at 12:30 p.m., the long-awaited announcement of the 2026 Gault&Millau d’Or. A look back at a ceremony hosted by patron Hugo Souchet and culminating in the award to Sébastien Faramond in Saint-Émilion.

A must-attend event for the gastronomy of New Aquitaine

A major stop on the Gault&Millau Tour, the New Aquitaine leg highlights each year the culinary vitality of a region with multiple identities: the Atlantic Ocean, the Pyrenees, the Bordeaux vineyards, and the Périgord hinterland. At Château de Seguin, more than 150 culinary professionals gathered to celebrate the talents that put the region on the map—and to discover the winners of the 2026 Nouvelle-Aquitaine Guide, scheduled for public release on Thursday, June 18.

The patron: Hugo Souchet, Restaurant Michel Guérard – Les Prés d'Eugénie in Eugénie-les-Bains

4 toques, 18/20. Having worked at Le Meurice with Yannick Alléno and Pierre Gagnaire, Les Crayères with Philippe Mille, Daniel Boulud in New York, and four years at Louis XV, Hugo Souchet arrived in Eugénie-les-Bains in 2017 to take the helm at Michel Guérard. A natural choice to lead an edition dedicated to the legacy of culinary excellence and high standards.

Trophy for Eloquence

Presented by patron Hugo Souchet, this trophy recognizes a young front-of-house professional during the Sunday evening dinner. Four candidates were in the running this year: Noah Lussganet (Dialogues), Maxime Verhaeghen (Maison Nacre), Ines Ronjon (La Table de Pavie), and Moïra Zoonekynd (Restaurant SON).

Techniques of Excellence Trophy: Stéphane Carrade, Le Skiff Club in Pyla-sur-Mer

From the Pyrenees to the Arcachon Bay, Stéphane Carrade has forged a culinary style he calls “progressive terroir”: Reunion Island influences gleaned during his military service overseas, a stint with Jean Bardé in Tours, and three toques since 2021 at the Skiff Club at the Haaïtza Hotel. This trophy, presented by Rémy Maestracci of Rougié, celebrates a rare technical mastery dedicated to a deeply rooted regional identity.

Young Talent in Service Award: Marie-Nolwenn Ferri, Sillage in Saint-Pierre d’Oléron

The daughter of a military officer, a graduate of Ferrandi, and having worked at the Mandarin Oriental and then with Christopher Coutanceau in La Rochelle, Marie-Nolwenn Ferri met Gabriele, her husband and chef, at Pierre Gagnaire’s Gaya in Châtelaillon. Together, they opened Sillage in early 2023 on the island of Oléron, a restaurant that has since become a must-visit on the island. Award presented by Nolwenn Le Gallic of Smartbox.

Sommelier Award: Bruno Montus, Le Relais de la Poste in Magescq

A native of the Basque Country, he entered the restaurant industry later in life—after stints in electrical engineering, viticulture, and intensive training under Franck Thomas— Bruno Montus joined Le Relais de la Poste in Magescq in 2022, on a whim, the very day he was celebrating his graduation with his family at this renowned restaurant in the Landes region. Trophy presented by Angélique Picard of Château Patache d'Aux.

Terroir d'Exception Trophy: Grégoire Rousseau, Le Bandiat in Abjat-sur-Bandiat

A former abandoned campground transformed into an estate in the heart of nature, three years of construction, wooden cabins, a restaurant opening onto the forest. Grégoire Rousseau —former chef at Le Hâ in Bordeaux, and a former colleague of Ducasse at the Plaza Athénée—started over at age fifty at the Domaine du Bandiat. Trout raised in running water, wild strawberries, Neuvic sturgeon: a locally sourced cuisine, two toques. Trophy presented by Alexandre Piednoir from Jura.

Young Talent Award: Florent Linard, La Table de Florent in Rochechouart

A chef almost by chance. Florent Linard started out in the front of the house, opened a wine bar in Toulouse, then a street food restaurant, before moving to the kitchen and never looking back. In 2025, he opened La Table de Florent in a renovated barn at the Manoir des Perrières in Haute-Vienne, fifteen minutes from his hometown. Two toques in his first year. Trophy presented by Stéphanie Lebot of Sysco.

Hospitality Award: Anaïs Cunin, Omnivore in Pau

A former educator who made her mark in the dining room at the Beef Club in Paris, Anaïs Cunin runsL’Omnivore with her husband Stéphane on Place Gramont in Pau—one of the city’s favorite restaurants. The restaurant, purchased in 2015 in an old building with fragile foundations, has successfully reinvented itself without losing its soul. Trophy presented by Pierre-Olivier Bouchot of Api&You.

Today’s Tradition Award: Francis & Franck Tessandier, Chez Francis in Brive-la-Gaillarde

Chez Francis is a Brive institution and a self-proclaimed “literary restaurant,” a gathering place for authors at the Brive Book Fair. Francis Tessandier opened the restaurant in 1991 in a former printing house, after working as a server at Fouquet’s and the Pavillon Ledoyen. His son Franck, trained at Taillevent under Philippe Legendre and later at Le Bristol on Éric Frechon’s team, joined him in 2001. A product-driven cuisine, rooted in the Corrèze region, without pretense or artifice. Trophy presented by Capucine Lalande of Debic.

Pastry Trophy: Margaux Boisson, Dialogues in Biarritz

Originally destined for hotel management, Margaux Boisson discovered her passion for pastry during an internship at Georges Blanc and followed Adrien Zedda from Lyon to Biarritz to open Dialogues. Her creations? Less sweet than expected, inspired by childhood memories and seasonal ingredients. In June, she was working with rhubarb and strawberries—something inspired by the strawberry milk of her childhood. Trophy presented by Erwan Caumartin of Cacao Barry.

Seafood, Lakes & Rivers Cuisine Trophy: Cécile Briaud-Richard, La Pierrevue in Saint-Rogatien

Trained at Le Crillon under Christian Constant, she worked at Le Martinez in Cannes, spent sixteen years in the Caribbean, and then started over in a renovated farmhouse near La Rochelle. Cécile Briaud-Richard cooks at La Pierrevue, Renaud manages the dining room—and word of mouth did the rest. Trophy presented by Adrien Tourne of Kaviari.

Cuisine des Prairies & des Pâturages Trophy: Claude Broussard, Le Saint-Julien in Saint-Julien-Beychevelle

A native of Pauillac, trained under Jacques Le Divellec and Marc Meneau, Claude Broussard has been running Le Saint-Julien for thirty years in the heart of the Médoc wine region. Top-quality fish, fine meats, offal cooked like no one else—an absolute commitment to ingredient-driven cuisine. Trophy presented by Joël Sillacof Interbev.

Grand de Demain Trophy: Martin Isabal, Ithurria in Aïnhoa

Third generation. Martin Isabal took over the family restaurant in Aïnhoa from his uncle Xavier, following stints with Arnaud Lallement at L’Assiette Champenoise and Nicolas Masse at Les Sources de Caudalie. A 2,000-square-meter vegetable garden, Kriaxera ducks purchased whole, a deep Basque roots—and the three toques he retained from his very first year at the helm of Ithurria. Trophy presented by Sabrina Coussillan of Robur.

Gault&Millau d’Or 2026: Sébastien Faramond, La Table de Pavie in Saint-Émilion

Philippe Laruelle of De Buyer and Alexis de Nazelle of Charvet presented the highest honor to Sébastien Faramond —in the heart of the Saint-Émilion vineyards. Trained at Joël Robuchon’s school in Monaco, having worked at La Chèvre d’Or and La Ferme Saint-Siméon in Honfleur, he joined the Hostellerie de Plaisance under the direction of Yannick Alléno and has remained there ever since. The restaurant became La Table de Pavie atthe Hôtel de Pavie. Its rating rose: 17.5, then 18/20 in 2025. Four toques. One of the finest restaurants in France.