Young Talent of the Year 2025: Brice Goeuriot and Margaux Le Baillif crowned by Gault&Millau

"It's incredible in such a short space of time. This is the best day for us. We thank you for this title," declared Brice Goeuriot. The Bayonnais couple from Nuance restaurant received, not without emotion, the title of Jeune Talent de l'Année 2025 (Young Talent of the Year 2025) at the annual ceremony held at the Trianon in Paris on Monday November 18.

Each year, Gault&Millau lists 109 restaurants that have opened during the current year, with"chefs who have an entrepreneurial spirit and who have said to themselves, 'Come on, I'll take the plunge and open 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.

Brice Goeuriot and Margaux Le Baillif, the winning duo

Margaux Le Baillif, trained by Sylvestre Wahid and David Loisel, opened her restaurant "Nuance" 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, graduating with 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 acclaimed with a mark of 14/20 and the Jeune Talent Nouvelle-Aquitaine 2024 trophy.

The latter will no longer be the only award on the restaurant's shelf, as the couple will now also be able to display the Jeunes Talents de l'Année 2025 award. The first title in this category to be awarded solo since the inception of the Guide Jaune.

• See Gault&Millau's review of Nuance
• See Brice Goeuriot and Margaux Le Baillif's Instagram account

Nominees in the Jeune Talent de l'Année 2025 category

Among the 109 restaurants, the Guide Jaune had, for the first time, selected 4 nominees to designate THE Young Talent of the Year 2025 at the annual gala. Here are their names and profiles.

Quentin Durand, Maison Vermer restaurant

Originally from Pont-l'Abbé, he 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

• See Gault&Millau's review of Empreinte
• See Jérôme Laurent's Instagram account

Out of the 180,000 restaurants in France, Gault&Millau selects 5,000 establishments every year and takes up the challenge of keeping just 109 tables that have just opened their doors. Here are the four favorites from this shortlist.