Grands de Demain: the Gault&Millau 2024 winners

Every year, Gault&Millau identifies and unearths the talents who will shape the gastronomy of the future. Discover the chefs named "Grands de Demain" in the France 2024 Guide.

Émilie Lesur Published on 11/6/23 at 10:20 PM

It delights, it creates emotions, it sometimes upsets codes... cuisine is growing, evolving and continues to be an integral part of the French cultural landscape. Gault&Millau has always understood this, and works to highlight the talents that make French gastronomy what it is today. In addition to the chefs listed in Book 109, each year the Guide Jaune rewards chefs with the title of Grand of Tomorrow. Discover the six designated Grands de Demain at the annual gala on Monday November 6 in Paris.

Ludovic Turac, Grand of Demain 2024

Ludovic Turac is the heir to all the great Marseilles chefs who made the city shine before him. He's the spiritual son of Lionel Lévy, whom he succeeded in his restaurant Une Table, au Sud, but above all he's a young chef with a teenage smile who wants to tell the bouillabaisse story in his own way and write his own Marseilles history. This gifted young man, who began his career in his hometown, and in the house he leads today, spent time at the Bristol with Éric Frechon and then Guy Savoy before settling into his mentor's cockpit, is, at 35, taking a decisive next step.

His restaurant: Une Table, au Sud
Rating: 16/20
Where? 2, quai du Port 13002 Marseille

Félix Robert, Grand of Demain 2024

Things are moving fast for Félix Robert and his wife Nidta, who moved to Croix, just outside Roubaix, a little over a year ago, after a fine training, notably with Alexandre Gauthier. Winner of the Dotation Jeunes Talents and selected as one of the 109 - Le Sang neuf de la gastronomie française Gault&Millau, he climbed the stairs four by four toque in his first year, and will be back in the spotlight in 2023. Why so many flowers? You have to visit his Arborescence to understand it: finesse, mastery, imagination at the service of a cuisine that's all natural and just right, run as a couple in perfect harmony.

His restaurant : Arborescence
Rating: 15/20
Where? 76, rue de la Gare 59170 Croix

Antoine Gras, Grand of Demain 2024

The model pupil who followed all the right courses and, at less than 30, found himself head chef of one of the most prestigious Relais & Châteaux in the Alps, is also a talented cook with great sensitivity. In the space of five years, Antoine Gras has given the table at Les Barmes de l'Ours a new interpretation of Savoyard terroir. His time with Arnaud Donckele, at the start of his career, was decisive. His love of the product, his demand for precision in both cooking and sauces - these qualities are already arrows in his quiver. arrows in his quiver, and he adds that pinch of generosity that makes great cooking.

His restaurant : La Table de l'Ours
Rating: 16/20
Where? 100, montée de Bellevarde 73150 Val d'Isère

Clio Modaffari and Anne Legrand, Grandes de Demain 2024

The 2023 dream team? It's made up of two young women inseparable in talent and in a certain vision of cuisine. Clio Modaffari and Anne Legrand already impressed us in Niort, at La Belle Étoile, then in Paris, at L'Innocence. They continue their adventure and their tour of France with this Mediterranean stopover. Roger Martins, at his Flibuste in Villeneuve-Loubet, always has a flair for attracting up-and-coming talent. Once again this year, the tandem impressed us with their ability to adapt to this new terroir, and with their almost innate sense of beautiful, natural food.

Their restaurant : Le Flibuste
Rating: 15/20
Where to eat? Chemin de la Batterie 06270 Villeneuve-Loubet

Tristan Weinling, Grand of Demain 2024

Utopia isn't something impossible, it's another idea, an idea from elsewhere. When Tristan Weinling, who has worked with the likes of Éric Briffard and Pierre Gagnaire, set up shop in Strasbourg at this buoyant address on the rue des Dentelles, after Bérangère Pelissard, we quickly realized that something was up again. The proof is in the pudding with Utopie's move to the vineyards between Colmar and Rouffach. The chef is maturing, taking the best from here and elsewhere, with a very personal inspiration that blends faraway spices and herbs from the kitchen garden, seasonal vegetables and reworked old recipes.

His restaurant: Utopie
Rating: 14.5/20
Where? 10, rue Haute 68420 Gueberschwihr

Mathieu Pérou, Grand of Demain 2024

Family transmissions often take a little time. The father works with the son, accompanying him, letting go little by little. In the case of the Pérou family, everything also went smoothly between Loïc, who with his brother Pascal had already brought the Manoir to the top, and Mathieu Pérou, the natural heir to the piano. But the young man is clearly a fast learner. Trained by the Ibarboure brothers, Thierry Drapeau and Tetsuya Wakuda in Sydney, among others, he has returned home to once again make the beautiful house on the banks of the Erdre shine. This year, it regains its third toque, with committed, locavore and modern cuisine.