Nominees in the “Rising Star of the Year 2027” category
Anthony Denon, Martin Isabal, Marie Gricourt, and Nolwenn Corre are in the running for the title of Gault&Millau’s “Grand de Demain” of the Year 2027. Four chefs, four restaurants to watch closely.
Presented at the Gault&Millau Gala, the “Grand de Demain de l’Année” award honors a chef whose cuisine is already shaping the culinary landscape of the coming years. The four 2027 nominees were all recognized during the 2026 Gault&Millau Tour and share a common foundation: a family-run restaurant, local producers, and a culinary style that embraces its roots. “The greatest chefs have walked this path; it’s an incredible stepping stone,” said Marc Esquerré. Profiles.
Anthony Denon, of Shanael restaurant in Toulon
Born in Villepinte, Anthony Denon spent nearly ten years in the kitchensof Alain Ducasse, at Louis XV (6 toques) in Monaco and at Le Meurice (6 toques) in Paris. There, he learned to throw nothing away and to transform everything—a philosophy that became a book, *Il en reste!*, and the guiding principle of his cuisine. In late 2025, he moved to Toulon with his wife Laëtitia, who manages the dining room, and opened Shanael (3 toques), a combination of their two children’s first names. Plant-based ingredients take center stage, guided by what’s available at the market. “ I find it very interesting to explore new avenues in the use of grains, plant-based ingredients, and zero-waste practices. For me, this is the cuisine of the future.” ” A few months after opening, he won the Grand de Demain award at the 2026 Gault&Millau Tour of Provence-Alpes-Côte d’Azur.
- See the Gault&Millau review of Shanael (3 toques)
- ViewAnthony Denon’s Instagram account
Martin Isabal, of the Ithurria restaurant in Ainhoa
At Ithurria, the family has been cooking together since 1962. As the fourth generation of the family, Martin Isabal honed his skills under Vivien Durand at Le Prince Noir (3 toques) in Lormont, thenunder Arnaud Lallement in Reims, before returning to the Basque Country to work at Nicolas Borrombo’s Kaiku (3 toques). Trained in charcuterie as well, he now buys whole animals—selected on the spot from neighboring farmers—and butchers them himself. At the helm ofIthurria (3 toques) since 2025—with his brother Louis Isabal handling pastry—he lets a 2,000 m² vegetable garden dictate the menu. “Ultimately, it’s always the vegetable garden that determines the menu.” He received the Grand de Demain award at the 2026 Gault&Millau Tour in Nouvelle-Aquitaine.
Marie Gricourt, of the Gric restaurant in Orléans
“ I always knew I’d be a chef.” The daughter of a chef and a native of the Loiret region, Marie Gricourt won the title of Best Apprentice in France in 2013, then joined Frédéric Anton at Le Pré Catelan (5 toques) and Éric Frechon. In 2017, she became the first woman to join the Élysée’s kitchen staff. After a stint working with Christophe Hay, she opened her own restaurant in 2023 on Rue des Halles: Gric (2 toques). Celery rémoulade, bouchot mussels, pies, and puff pastries make up a home-style, down-to-earth cuisine that is generous without being simplistic. “ I wanted to recreate the spirit of large family dinners, with dishes that everyone can relate to.” She received the Grand de Demain award at the 2026 Gault&Millau Tour of the Centre-Val de Loire and Pays de la Loire regions.
- See the Gault&Millau review of Gric (2 toques)
- View Marie Gricourt’s Instagram account
Nolwenn Corre, of the Hostellerie de la Pointe Saint-Mathieu in Plougonvelin
Nolwenn Corre grew up right above the dining room. Taken over by her grandparents in 1954,the Hostellerie de la Pointe Saint-Mathieu (3 toques) is literally her home. A graduate of the Institut Paul Bocuse, she gained experience working under Christian Le Squer and Yannick Alléno before returning to the tip of Finistère in 2015. The following year, with her brother Tanguy, she opened a bistro to free up the historic dining room and turn it into a gourmet restaurant. Here, it’s the fishermen, farmers, and market gardeners from the headland who dictate the menu: a late-morning call from a line fisherman, and bluefin tuna is on the menu that very day. “ You have to be bold. Go straight to the ingredient on the plate, and trust—both the ingredient and yourself.” Exactly ten years to the day after winning her Young Talent award, she received the Grand de Demain award at the 2026 Gault&Millau Tour de Bretagne.
- See the Gault&Millau review ofthe Hostellerie de la Pointe Saint-Mathieu (3 toques)
- View Nolwenn Corre’s Instagram account
