Maxime Lesobre named Grand de Demain 2024 at the Gault&Millau Tour Bourgogne-Franche-Comté

Mathieu Dubus | 7/8/24, 3:45 PM

The Château de Courban chef was awarded the title of Grand de Demain at the Gault&Millau Tour Bourgogne-Franche-Comté. Find out more about his career.

"It's heartwarming, all those years of sacrifice rewarded." Maxime Lesobre, chef from the Paris region at Château de Courban (2 toques), was named Grand de Demain 2024 at the Gault&Millau Tour Bourgogne-Franche-Comté. The event was held this Monday, July 8, 2024 at Château d'Arcelot, in Arceau.

The finish at Château de Courban

Having spent most of his life in Paris, both studying at the Ferrandi school and gaining his first experience with Jérôme Banctel and Alain Passard, the young chef now finds himself in Burgundy. Having initially come to "lend a hand", the chef "got on very well with the teams". Officially installed only five months ago, Maxime Lesobre considers himself lucky "to be taking over an address where the previous chefs did a great job".

In the kitchen, the man who describes himself as a fan of acidity's main objective is to"sublimate the product". To achieve this, he doesn't impose any rules on himself: "I want to bring gourmet pleasure, make things taste good and then make them look good". This free spirit is reflected in the kitchen, where the "Grand de Demain" refutes the idea of a fixed position: "I try as much as possible not to let anyone stay at a fixed post. I want there to be movement, so that everyone can learn as much as possible." This apparent freedom does not, however, alter the determination of the chef at Château de Courban (2 toques) to demand "accuracy and precision" in his dishes.

A motivating award

"I'm really happy [with this award], but you always want more when you're a chef, and that will come with time," Maxime Lesobre says with a smile. So it's a pleasant, shared feeling that the chef feels: "There are still details to be honed, adjustments to be made, but personally, it motivates me to push the cursor even further".He adds hopefully: "Many chefs have won this award in the past. I couldn't hope for better."

▶ Find the full portrait of chef Maxime Lesobre in the Headliners section of the Bourgogne-Franche-Comté guide on sale this Thursday, July 11, 2024

These news might interest you

News & Events

Mondial du Rhum 2025: Paris at the heart of the rum ecosystem

From February 12 to 14, 2025, the Palais Brongniart will be the place to be for rum professionals. Discover an exceptional program with the participation of Gault&Millau.

Read

Tables & Chefs

When sommeliers open restaurants

Long confined to their role as preceptors of good labels to accompany a dish, sommeliers are no longer confined to their role as cellar keepers. They are the new patrons of fine dining, where the experience becomes total.

Read

News & Events

Quentin Pellestor-Veyrier: first restaurant in the former Amphitryon building

Quentin Pellestor-Veyrier, who has worked in a number of top establishments including those of Gilles Goujon, is about to open his first restaurant not far from Toulouse.

Read

News & Events

Guillaume Pape: towards a new gastronomic chapter in Concarneau

The chef behind L'Embrun restaurant in Brest is planning to move his kitchen to Concarneau, in the superb Stang-al-Lin manor house. The venue will also house a number of high-end suites.

Read

News & Events

Sébastien Vauxion opens a patisserie-café in Annecy

Sébastien Vauxion, of the Sarkara restaurant (4 toques) in Courchevel, is preparing to open a patisserie in the heart of Annecy. The place will be warm and accessible.

Read