A talent scout for 50 years now, Gault&Millau and its partners support a dozen chefs each year as they open their first restaurant. The winners of the Dotation each receive a grant of equipment and raw materials, worth the equivalent of over 25,000 euros.
The candidates have been selected: the 2021 tour can begin!
Gault&Millau, a talent scout for 50 years now, supports several promising young chefs in their projects each year thanks to: "The Gault&Millau Endowment for Young Talents".
Working closely with our partners, the Gault&Millau Endowment for Young Talent consists of :
four regional events a year to reward the winners,
the revelation of outstanding young talents,
support throughout the selection process,
administrative assistance for public bodies and consular chambers,
high-quality equipment, utensils and ingredients
Credit: HRV Prod
Beyond talent, Gault&Millau encourages young entrepreneurship.
We are very sensitive to the trajectory, vision, perspective and professional project of each of these young chefs.
The winners of the Dotation Gault&Millau pour les Jeunes Talents have often worked in prestigious establishments.
The partners of the Dotation Gault&Millau pour les Jeunes Talents are committed to supporting and promoting our young chefs.
The chefs will be able to count on our partners for support and training in their products and equipment, welcomed into the companies as VIPs to learn about exceptional products and equipment.
Since 2014, our partners have faithfully accompanied us in our support for high-potential young chefs.
Gault&Millau, a gas pedal for talented young professionals!
For more information on the Endowment, please contact us by email:
On the occasion of the presentation of the latest guide dedicated to the Brittany region, Gault&Millau honored the chefs and players in these territories on Monday June 3, 2024.the event took place at Domaine Le Mezo. The day before, winners and Gault&Millau partners attended a dinner at Domaine Le Mezo, hosted by chefs Emmanuel Kouri, Florent Legros, Kevin Gatin and Franck Geuffroy.
On the occasion of the presentation of the latest guide dedicated to the Occitanie-Andorre region, Gault&Millau honored the chefs and players in these territories this Monday, May 13, 2024.the event took place at the Orangerie du Château Hermitage de Combas. The day before, winners and Gault&Millau partners attended a dinner at Restaurant Matthieu de Lauzun, hosted by chef Matthieu de Lauzun.
Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2025
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.
Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2025
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.
On the occasion of the presentation of its latest guide dedicated to the Auvergne-Rhône-Alpes region, on Monday February 5, 2024, Gault&Millau honored the chefs and culinary professionals of these territories.the event took place at the Palais de la Bourse in Lyon. The day before, award winners and Gault&Millau partners attended a dinner at Celest, hosted by chefs Jean-François Têtedoie and Anthony Bonnet.
