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Young Talent of the Year: here are the 4 nominated by Gault&Millau in 2025
Gault&Millau unveils the names of this year's most promising young chefs! These culinary talents are pushing back the boundaries of gastronomy. Here are the nominees for this new category.
Each year, Gault&Millau lists 109 restaurants that have opened during the current year, with"chefs who have an entrepreneurial spirit and have said to themselves, 'Come on, I'm taking the plunge and opening a restaurant'", explains Marc Esquerré, Director of Surveys. The 2024 edition of these sang-neuf will take the form of a special issue of Gault&Millau, le Magazine, published in November.
Among these 109 restaurants, the Guide Jaune has, for the first time, selected 4 nominees and will designate THE Young Talent of the Year 2025 at the annual gala on November 18. Here are their names and profiles.
Quentin Durand, of restaurant Maison Vermer
Originally from Pont-l'Abbé, Quentin first worked with renowned chefs such as Stéphane Haissant and Patrick Jeffroy, before perfecting his skills with Pierre Gagnaire at La Bastide de Gordes. Keen to return to Brittany, he discovered Le Coude à Coude in Saint-Malo, which he transformed into Maison Vermer. Success came quickly, with two toques awarded in six months, offering an attractive lunchtime menu and refined cuisine in the evening, all without pressure, but with passion.
- See the Gault&Millau review of Maison Vermer
- See Quentin Durand's Instagram account
Charles-Antoine Jouxtel, of restaurant Symbiose
His culinary breakthrough came in 2011, when he joined La Vague d'Or, a landmark experience alongside Arnaud Donckele (5 toques). After four years, he turned to Emmanuel Renaut to explore summer flavors. A meeting with Christophe Bacquié led to a joint project with sommelier Charlotte Schwab. Wishing to return to Normandy, they discovered a favorite spot in Cabourg, named "Symbiose" to symbolize their union and their passion for local gastronomy.
- See the Gault&Millau review of Symbiose
- See Charles-Antoine Jouxtel's Instagram account
Jérôme Laurent, of Empreinte restaurant
Bordeaux-born Jérôme Laurent cut his teeth in Paris before opening "Empreinte" with his brother Florian. After working with Yannick Alléno, he moved on to prestigious establishments such as Le Meurice and Pavyllon Ledoyen. After a successful collaboration with Paul-Arthur Berlan at L'Escudella, he decided to join the family adventure. "Empreinte", due to open at the end of 2023, will feature authentic French cuisine, with an emphasis on short circuits and local producers. A real return to basics that will delight lovers of good food!
- See Gault&Millau's review of Empreinte
- See Jérôme Laurent's Instagram account
Brice Goeuriot and Margaux Le Baillif, Nuance restaurant
Margaux Le Baillif, trained by Sylvestre Wahid and David Loisel, opened her "Nuance" restaurant in Bayonne at the end of 2023. Initially encouraged by her parents to obtain a general baccalaureate, she went on to study for a bachelor's degree in culinary arts at Ferrandi. She gained experience in a number of prestigious establishments, including Hubert Duchenne's and the Auberge Basque, where she met her future husband, Brice Goeuriot.
Brice Goeuriot, trained by David Loisel and Florent Guillemot, initially followed his parents' advice, obtaining a general baccalaureate before joining Ferrandi for a bachelor's degree in culinary arts.
Together, they also worked at Choko Ona before opening their own restaurant. "Nuance" was awarded a mark of 14/20 and the Jeune Talent Nouvelle-Aquitaine 2024 trophy.
- See the Gault&Millau review of Nuance
- See the Instagram account of Brice Goeuriot and Margaux Le Baillif
Out of the 180,000 restaurants in France, Gault&Millau selects 5,000 establishments every year and takes up the challenge of keeping only 109 tables that have just opened their doors. Here are the four favorites from this shortlist.
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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