Hervé Busset, chef-gatherer in Rodez, Gault&Millau d'Or 2026
Winner of the Gault&Millau d'Or at the Tour Occitanie-Andorre 2026, Hervé Busset is finally rewarded for his pioneering, plant-based, instinctive cuisine, shaped by over thirty years of passion.
On Monday April 13, 2026, at the Domaine de la Trinité in Mauguio, the Gault&Millau Tour Occitanie-Andorre honored Hervé Busset. Based in Rodez, the Aveyron-born chef was awarded the Gault&Millau d'Or, a distinction in recognition of a singular career path and a cuisine ahead of its time, deeply connected to nature and plants. This accolade is the culmination of over thirty years of passion and research into wild plants, herbs and the Aveyron region.
A cuisine picked, thought out and lived
" I always do my own picking ," confides Hervé Busset, who fully asserts his identity as a "picker-cook ". An approach born almost by chance: " I said to myself, there are lots of things and I don't know anything about them ". Since then, nature has become his guiding principle. Trained in wild plants, he creates a lively, intuitive cuisine where " gathering sets the tone ". In the undergrowth as in the kitchen, the chef observes, feels and creates: " I gather, I think, so all this is positive for my cooking ". in Rodez, at his restaurant Hervé Busset, he extends this philosophy by combining his vegetable garden, the local market and his discoveries: " I adapt according to the moment, the plants and the market ". True to his signature " 80% terroir, 20% ideas from elsewhere ", he fashions a free-spirited gastronomy, nourished by the seasons and "this relationship with the product" that he considers essential.
An emotional award
For the chef, this award is the culmination of a long journey: " It's a reward for over 30 years' work ". But he insists on the collective aspect: " It's a reward for teamwork, for my suppliers, for the whole department, for my wife ". moved, he doesn't hide his joy with spontaneity: " Damn it's good! ". Beyond the pride, this recognition acts as a driving force: " It feels good, it's reassuring and it gives us even more direction to go even further ". Happy to " represent Occitanie " and " his department of Aveyron ", Hervé Busset savors the moment, ready to celebrate with his teams . moment, ready to celebrate with his teams before returning to the creative process.
