Gérard Barbin wins Gault&Millau d'Or 2026 for the Île-de-France region
Gérard Barbin was awarded the Gault&Millau d'Or 2026 trophy at the Gault&Millau Tour Île-de-France on Monday, September 8 at the Pavillon Cambon in Paris. The trophy was awarded in recognition of his exemplary career and his work with Yannick Alléno.
It was after an encounter in the Middle East, in Yannick Alléno's Dubai restaurant, that Gérard Barbin became executive chef of the entire Pavillon Ledoyen in Paris 10 years ago. "It's a great machine. We have three restaurants and an events division." The venue is home to Alléno Paris (5 toques), L'Abysse Paris (4 toques) and Pavyllon Paris (3 toques). He is also Executive Chef of 1947 at Cheval Blanc, Yannick Alléno's restaurant in Courchevel.
Passion at the heart of his profession
Since his arrival at Pavillon Ledoyen in 2015, the chef recounts: "I'm lucky to be surrounded by passionate people, with a very good teacher."He explains that he is"very honored" by the award, but above all by the pride it represents for all the teams, and which rewards all the efforts made on a daily basis.
Gérard Barbin explains: "Theexecution, the technique, it's so that we can enjoy ourselves, but also for our customers. All the teams do it with passion. And Yannick Alléno has the gift of transmitting this passion to us even more. A transmission he intends to continue, by showing his teams how far we've come, and the constant evolution required to offer the very best.
A house in constant evolution
The chef is clear. If Le Pavyllon is where it is today, it's because they have "never rested on their laurels". The group continues to develop its concepts, its restaurants and its menus, in order to perpetually offer work filled with creativity and research.
Finally, Gérard Barbin emphasizes the importance of produce in his work: "In France, we're lucky to have this terroir and this quality of produce that are truly incredible." And with each season, new creations are born, to adapt to this richness. "Every day, for all our restaurants, we're into research. We never stop."
