Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

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

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

A new Mama Shelter in Toulon planned for 2027 Hotels & Bed & Breakfast

A new Mama Shelter in Toulon planned for 2027

Following openings in Nice and Marseille, Mama Shelter is continuing its expansion in the Mediterranean region with a new address planned for late 2027 in the former Évêché building, right in the heart of the Cours Lafayette.
Fanny Rey in 5 dishes News & Events

Fanny Rey in 5 dishes

Fanny Rey, chef at the Auberge de Saint-Rémy, talks to us about the dishes that have marked her career. A dive into the chef's world that should make you want to take a trip to Provence.
The Cheffes! 2025: A not-to-be-missed solidarity event News & Events

The Cheffes! 2025: A not-to-be-missed solidarity event

The Cheffes! festival returns for two editions in Paris and Marseille in spring 2025. Discover the program of festivities.
Seaweed bliss Craftsmen & Know-How

Seaweed bliss

Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.
10 places to discover Alsace's specialities Tables & Chefs

10 places to discover Alsace's specialities

Fancy a tarte flambée or a real sauerkraut? Here are ten addresses in eastern France where you can indulge in Alsatian specialities.
A new chapter at Bastide de Moustiers with Valentin Fuchs News & Events

A new chapter at Bastide de Moustiers with Valentin Fuchs

A new era for Bastide de Moustiers. Alain Ducasse has entrusted the kitchens of his Provencal restaurant to Valentin Fuchs, a chef trained in some of the world's top establishments, who will give pride of place to seasonal cuisine.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE