Guillaume Foucault, Gault&Millau d'Or 2024 du Centre-Val de Loire & Pays de la Loire

Émilie Lesur | 4/8/24, 4:37 PM

The chef at Le Grand Chaume restaurant in Chaumont-sur-Loire was named Gault&Millau d'Or at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire 2024.

During the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire held this Monday April 8, 2024 at the Château du Parc Saint Lambert near Angers, Guillaume Foucault was named Gault&Millau d'Or 2024.

Arrival at Grand Chaume

"We wanted to open this restaurant because there aren't four places like it in France. Indeed, drawing on his experience around the world, Guillaume Foucault has " digested " all that, as he puts it, to offer his customers highly personal dishes that are rich in meaning. " My cooking is inspired by everything I see, and I'm very curious by nature. As soon as we go on a trip, I spend my time at the markets, eating street food, I need to be inspired by people. "

See this post on Instagram

A publication shared by Gault&Millau France (@gaultetmillaufr)

Gault&Millau d'Or 2024

Receiving this title? " It's a damn fine recognition because I think I've done things from the start with my heart. "In the early days of his adventure at Le Grand Chaume, the chef had been offered a number of opportunities, but he and his partner decided to return to their beloved region to pursue their passion. " I start from the principle that our profession must serve others. It must serve the common good. For me, this is essential. I wouldn't be in this business if I couldn't bring a whole region with me, whether it's breeders or people I'm working with on ambitious regional projects."
The award was presented by Bonnet Thirode Grande Cuisine, France's largest distribution and installation network for large kitchen equipment.

▶ Find the full portrait of chef Guillaume Foucault in the Têtes d'affiche section of the Centre-Val de Loire & Pays de la Loire guide on sale this Thursday, April 11, 2024.

These news might interest you

Craftsmen & Know-How

Why do we eat oysters at Christmas?

Do you know why we eat oysters at Christmas? Find out here, along with a list of the best places to buy them!

Read

Food & Health

Sho, the broth, hot!

A start-up has just unveiled a new range of concentrated broths and culinary bases formulated from natural, exclusively plant-based, fermented ingredients, designed by chefs for chefs.

Read

News & Events

Manon Fleury x Delphine de Vigan: the same sacred fire for human beings

One is a committed chef who draws inspiration from all art forms. The other is a writer whose works have been acclaimed by critics and the general public alike. Each, in her own way, speaks of respect for the living. The meeting was an obvious one.

Read

News & Events

This chef will invite you to his table for a year if you find the name of his future restaurant

This former Top Chef finalist is getting ready to open his first restaurant. For the occasion, he's organizing a big contest on Instagram to find the name of this future establishment.

Read

Food & Health

Why do we eat turkey at Christmas?

Do you know where the tradition of the Christmas turkey comes from? The answer may not be what you expect! An anthropologist tells you.

Read

Tables & Chefs

relais & Châteaux celebrates its 70th anniversary in 2024

In 2024, Relais & Châteaux celebrated 70 years of excellence and passion. A look back at seven decades dedicated to the art of entertaining, the preservation of our culinary heritage and a commitment to sustainability.

Read