Restaurants Honored by Gault&Millau in 2026

On Monday, November 17, 2025, the Maison de la Mutualité in Paris came alive with the spirit of French gastronomy during the highly anticipated 2026 Gault&Millau Awards ceremony. Chefs, promising young talents, and food enthusiasts gathered to discover the restaurants that will be making waves in the coming year. In this article, we’ll take you on a tour of the restaurants where this year’s winners shine—true promises of flavor and culinary excellence. Get your taste buds ready: here are the must-visit restaurants to discover this year.

Le Bois sans feuilles - Maison Troisgros (Ouches) by César Troisgros, Chef of the Year

In Ouches, the restaurant Le Bois sans feuilles (4 toques) has established itself as a must-visit destination thanks to César Troisgros, named Chef of the Year 2026. Heir to an illustrious lineage of restaurateurs, the chef honed his craft at the Institut Paul Bocuse and then through his international experiences, from Spain to the United States, with stops in Brazil along the way. Upon returning to France, he took the reins of the family restaurant and infused it with a modern, socially conscious, and sustainable culinary style, which earned him an 18/20 rating in the Gault&Millau Guide. At Au Bois sans feuilles, tradition and innovation come together in dishes that reflect both his heritage and his contemporary vision of gastronomy.

• Where? 728 Route de Villerest, 42155 Ouches
• Read the Gault&Millau review of Le Bois sans feuilles - Maison Troisgros

L’Oiseau Blanc - The Peninsula Paris: Discover Anne Coruble, Pastry Chef of the Year

At The Peninsula Paris, L’Oiseau Blanc (3 toques) stands out thanks in large part to Anne Coruble, recently crowned Pastry Chef of the Year 2026. Originally from Normandy, the young pastry chef was guided by her love of fine food and her eye for precision, which led her to train at Ferrandi Paris before honing her craft at renowned establishments such as Le Bristol Paris. Since 2021, she has served as pastry chef at The Peninsula Paris alongside David Bizet, developing a style where the balance between monochromatic visuals and harmonious flavors creates desserts that are both elegant and refined—a true hallmark of her creativity.

• Where? 19 Avenue Kléber, 75016 Paris
• Read the Gault&Millau review of L’Oiseau Blanc - The Peninsula Paris

L’Ambroisie (Paris) for Marion Cirino’s wine cellar—Sommelier of the Year

In Paris, the prestigious restaurant L’Ambroisie (5 gold toques) shines in large part thanks to Marion Cirino, who was named Sommelier of the Year for 2026. Originally passionate about music, she gradually shifted her career toward sommelier work in the early 2000s. To set herself apart, she crafted a wine list featuring vibrant and distinctive wines from small producers, reflecting her curiosity and high standards. Joining L’Ambroisie in 2023 alongside Bernard Pacaud and later Chef Shintaro Awa, she offers unique pairings and culinary experiences, transforming every meal into an exceptional moment.

• Where? 9, place des Vosges, 75004 Paris
• Read the Gault&Millau review of L’Ambroisie

Alléno Paris - Pavillon Ledoyen Welcomes Fanny Perrot, Maître d’Hôtel of the Year

In Paris, the prestigious Alléno Paris - Pavillon Ledoyen (5 toques) counts among its staff Fanny Perrot, recently named Restaurant Manager of the Year for 2026. Originally from Besançon, the young woman has established herself as a rising star in the service industry, following stints at leading establishments in Megève and Courchevel. Now at the helm of the dining room at Alléno Paris, she embodies service excellence—based on attentiveness, personalization, and elegance—offering guests an experience that matches the quality of the Michelin-starred cuisine.

• Where? 8 Avenue Dutuit, 75008 Paris
• Read the Gault&Millau review of Alléno Paris - Pavillon Ledoyen

La Table (Ardon) for the cuisine of Loïs Bée, “Grand de Demain” of the Year

In Ardon, not far from Orléans, La Table (3 toques) shines thanks to Loïs Bée, named “Grand de Demain 2026.” The young chef brings regional cuisine to life with precision and creativity, showcasing exceptional ingredients sourced from trusted producers. After several formative experiences, his collaboration with Christophe Hay marked a turning point: together, they took over La Table and established a culinary style where technique and inventiveness blend to offer guests a unique experience, true to the excellence of this 3-toque-rated restaurant.

• Where? 200, allée des 4 Vents, 45160 Ardon
• Read the Gault&Millau review of La Table - Christophe Hay & Loïs Bée

Lueurs (Bouchemaine): Discover Romain Zarazaga, Young Talent of the Year

In Bouchemaine, near Angers, the restaurant Lueurs (2 toques) is making a name for itself thanks to Romain Zarazaga, named Young Talent of the Year 2026. Opened in January 2025 in the Château du Petit Serrant, this intimate restaurant seating 25 to 30 guests quickly attracted attention: in just two weeks, it earned 2 toques and a 14/20 rating from Gault&Millau—a rare distinction for a newly opened restaurant. Trained under renowned chefs such asEmmanuel Renaut and at Maison Troisgros, he has developed a poetic and joyful cuisine deeply rooted in the local terroir. Passionate about wild herbs, market gardening, viticulture, and the restaurant’s proximity to the ocean, he showcases each ingredient with precision and creativity—from mushrooms to chicken breasts, and everything in between, including elegant and refined desserts.

• Where? Petit Serrant, 2 Quai de Port Boulet, 49080 Bouchemaine
• Read the Gault&Millau review of Lueurs