For the second year running, Gault&Millau reveals Talents with character, rewarding the new blood in French cuisine.
Le guide 109, a guide that shakes things up
109 chef portraits, 109 new addresses, but above all 109 passionate talents. Gault&Millau accompanies them to give impetus to this new generation of chefs!
A guide to give hope and taste!
Gault&Millau stands for boldness, character and passion!
"Discover and support new faces enlightened by the passion of their profession. Contribute to giving them the desire to continue by leafing through this delicious 109 (new blood) of French cuisine. A delight for all the senses" Zakari Benkhadra, Managing Director Gault&Millau
Gregory Chomette - L'Alimentation - Toulouse
@HRVProd
Since the 1960s, Gault&Millau has been in constant search of the magical alchemy that takes place in a great restaurant or a neighborhood bistro, in a terroir wine or a grand cru, or in a design landmark, when know-how, ingredients and personalities come together for the best.
Gault&Millau's expertise lies in unearthing talent.
For the first time in 2020, a selection characteristic of this spirit of discovery and innovation is highlighted in the publication of a dedicated guide: Guide 109, the "new blood" of French cuisine.
109 "new blood" personalities, 109 establishments, are represented, responding to the expectations of the profession to regenerate and progress. These chefs are selected from all over France: a quarter are Parisian, and three-quarters are regional, creating a real network across our terroirs. The different profiles and backgrounds enrich and form the image of this changing landscape, driven by the breath of novelty.
John Guillot - Racine - Annecy Mory Sacko - Mosuke - Paris
@Tayka Photography @Chris Saunders
6 favorites by Gault&Millau
Discover the new blood in 109's 2021 selection:
Le 109 de la cuisine française will be on sale in bookshops or on the e-boutique from March 4, 2021 for €9.50.
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On the occasion of the presentation of the latest guide dedicated to the PACA region, Gault&Millau honored the chefs and players in these territories on Monday, March 11, 2024.the event took place at the Palais de la Bourse in Marseille. The day before, winners and Gault&Millau partners attended a dinner at the restaurant Le K du Château de la Gaude in Aix-en-Provence, hosted by chef Matthieu Dupuis-Baumal.
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On the occasion of the presentation of the latest guide dedicated to the Centre-Val de Loire - Pays de la Loire region, on Monday March 17, 2025, Gault&Millau honored the chefs and culinary professionals of these territories.the event took place at the Orangerie du Château du Parc Saint-Lambert. The day before, winners and Gault&Millau partners attended a dinner at Les Petits Prés restaurant in Angers, hosted by chefs Loïs Bée and Samuel Albert.
