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Grand de Demain de l'Année: chefs nominated for the title
The race for the title of Grand of Tomorrow is on! Gault&Millau has just unveiled the four nominees who will compete for this prestigious trophy.
Grand de Demain..."For Gault&Millau, it's a gamble to say that you're going to be hearing a lot about these chefs, because they're going to be climbing even higher!" introduced Marc Esquerré, Director of Investigations at the Guide Jaune, when announcing the nominees on Monday, October 7, 2024 at the Atelier du Goût. There are four nominees in this new category. Previously, Gault&Millau used to nominate several Grands de Demain and have them take to the stage on the evening of the annual gala. This year, there will be just one...
"All four have different backgrounds. I think they have a strong attachment to their home cuisine and to the products they manage to find locally", described. Here is the list of the four nominees:
Bertrand Noeureuil, of restaurant L'Observatoire du Gabriel
Bertrand Noeureuil is a chef who has made a name for himself at Le Gabriel, running both the recently opened gourmet restaurant and bistro. His arrival coincides with the departure of Alexandre Baumard, and Bordeaux attracts him to be closer to his home region of Toulouse. After starting out with Daniel Gonzalez, he joined Yannick Alléno at Le Meurice and Cheval Blanc Courchevel, before working on the opening of Plénitude Cheval Blanc Paris. Today, he concentrates on seasonal, creative cuisine, playing with products and cooking techniques, while highlighting the soul of his establishment.
- See Gault&Millau's review of L'Observatoire du Gabriel
- See Bertrand Noeureuil's Instagram account
Emmanuel Kouri, of the restaurant Les Jardins de Kerstéphanie
Emmanuel Kouri, originally from Périgord, has always been drawn to the sea, a passion he cultivated by sailing and working with fish with Thibault Sombardier. His first position as chef at Les Climats in Paris earned him 2 toques in four years. Keen to get closer to the ocean, he moved to Sarzeau, where he forged links with local suppliers. Since December, his newly renovated Kerstéphanie inn has been a great success. His first Gault&Millau rating was 15/20 and he was awarded 3 toques, a rare feat for a new chef.
- See the Gault&Millau review of Les Jardins de Kerstéphanie
- SeeEmmanuel Kouri's Instagram account
Clément Guillemot, Choko Ona restaurant
Clément Guillemot, an exemplary culinary career in the service of Basque cuisine. After rising through the ranks in prestigious establishments such as Paul Bocuse and Gordon Ramsay, Clément met Flora at Hostellerie de Plaisance. It was there that Cédric Béchade, seduced by their talent, invited them to join the Auberge Basque. Together, they decided to settle in Espelette and share their passion for gastronomy.
Arthur Dubois, from Maison Dubois
Arthur Dubois, a talented young chef, has opened his own restaurant, "Maison Dubois", after working alongside such great names in French gastronomy as Jacques Maximin, Julien Dumas, Éric Frechon and Pierre Gagnaire. His exemplary career has enabled him to acquire impeccable technique and a keen sense of taste. His cuisine, both precise and delicious, is the fruit of his many experiences and his determination to create a personal culinary identity. Awarded 3 toques by Gault&Millau, Arthur Dubois is a promising chef whose future looks bright.
- See the Gault&Millau review of Maison Dubois
- SeeArthur Dubois' Instagram account
These four chefs, with their singular backgrounds and culinary universes, all have one thing in common: undeniable talent and a consuming passion for their craft. Which of them will succeed the great names of French gastronomy? The suspense remains until the awards ceremony. One thing is certain: the future of French cuisine is in good hands.
Many thanks to our partners Champagne Laurent-Perrier, Château Sainte-Marguerite-en-Provence, De Buyer, Elle & Vire Professionnel, Enodis, Kaviari and MAISON ATABLE for their support.
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