Nominees in the Young Talent of the Year 2026 category

Who will win the promising title of Young Talent of the Year 2026 at the Gault&Millau Gala? Among the six annual awards, the new generation is honored with this trophy.

Yuna Lamarque Published on 10/6/25 at 6:14 PM

The Guide Jaune is a talent scout. Among recent restaurant openings across France, four chefs caught the eye of the investigators. They are in the running for the Jeune Talent de l'Année 2026 trophy.

Clémence Taillandier, from the Pulpe restaurant in Lille

Clémence Taillandier is chef of the neo-bistro Pulpe in Lille (1 toque) and winner of the Dotation Jeunes Talents 2024. A graduate of the Institut Paul Bocuse and the kitchens of Christopher Coutanceau, Troisgros and L'Astrance, she joined forces with her husband, sommelier Philippe Platel, to found Pulpe. The chef imagines simple, generous and local cuisine, made to be shared!

See Gault&Millau's review of Pulpe
See Clémence Taillandier's Instagram account

Romain Zarazaga, of Lueurs restaurant in Bouchemaine

Romain Zarazaga runs the Lueurs restaurant (2 toques) in Bouchemaine, near Angers. Winner of the Dotation Jeunes Talents 2023, the chef worked alongside Laurent Petit, Eric Frechon and Emmanuel Renaut before launching his project. Lueurs is a testament to his work on products, whether common or noble, to offer plates that are legible, creative and harmonious.

See the Gault&Millau review of Lueurs
See Romain Zarazaga's Instagram account

Maxime Chentouf, Germaine restaurant, Bayonne

Having worked at Villa Eugénie and Château de Brindos, Maxime Chentouf was awarded the Dotation Jeunes Talents 2024 to open Germaine (2 toques). In his gourmet restaurant with a unique menu, he offers Bayonnais the benefit of his local cuisine, bringing a fresh eye to every ingredient he works with.

See the Gault&Millau review of Germaine
See Maxime Chentouf's Instagram account

Victor Berthe, Coup de Main restaurant, Lille

Victor Berthe, a chef who has worked at the Plaza Athénée and in several Lille restaurants, is now proving his worth in his own establishment: Coup de Main (2 toques). Located in Old Lille, the restaurant is a testament to what the chef prefers. A cuisine that uses the product in its entirety, and with modern techniques: fish butchery, fermentation...