Julien Binz crowned Gault&Millau d'Or 2026 for the Grand Est region
Julien Binz is chef of the eponymous restaurant in Ammerschwihr, Haut-Rhin. He was awarded the Gault&Millau d'Or 2026 trophy for the Grand Est region on Monday, October 27, 2025.
The Gault&Millau Tour Grand Est 2026 took place this Monday, October 27, 2025 in Strasbourg. As is the case in every region, the Yellow Guide rewarded the culinary and dining room talents who had distinguished themselves during the year. The prestigious title of Gault&Millau d'Or was awarded to Julien Binz for his Alsatian restaurant.
A twice-awarded chef
The chef opened his first table in December 2015, with the help of the Dotation Jeunes Talents Gault&Millau, one of the first to obtain it. "The guide has been following us for so long already. I was awarded the Jeune Talent prize in 2006, which was a revelation. And later on, we received an endowment that enabled us to open more serenely."
Originally from Alsace, near Strasbourg, the chef is "very attached to his region", but also to his terroir. He has worked with such great names as Antoine Westermann and Marc Haeberlin. After the sale of the establishment where he was working at the time, Julien Binz decided to open his own restaurant, which is now triple toqué.
The "evolving tradition
To define his cuisine, the chef explains: "I use a term that was given to me by Gault&Millau as long as 25 years ago to describe my cuisine: evolving tradition. It's a term that suits me perfectly, and that I've found totally relevant. In fact, it will be the title of the book we're publishing for the restaurant's 10th anniversary."
The chef's short menu features many of the region's hallmarks, such as game. Julien Binz emphasizes the "exceptional producers" around him, with whom it is essential to develop a relationship of trust. "They need to know that we're working their products properly", he smiles.
But while the chef is very attached to this rich terroir, he also enjoys working with flavors from elsewhere, which he discovers in particular thanks to the members of his brigade: "Our houses are lucky to have teams from several countries, who bring their culture and their point of view of cooking. I discover associations and spices that enrich the menu."
The Gault&Millau d'Or title, two decades later
Already rewarded for his work in 2006, when he won the Jeune Talent trophy, the chef was astonished by this new award. "I wasn't expecting it, it was a nice surprise," says the moved chef. "On a day-to-day basis, we do things the way we feel about them. We think about how to improve every day. So when a guide shows us that we've followed the right evolution, that what we're doing is right, it's a great source of pride and recognition for the whole house."
