Which restaurants were awarded 5 toques in the 2027 Gault&Millau guide?
Three chefs are being honored with a fifth toque. This distinction recognizes their work and dedication to the culinary arts.
Announced on Monday, November 9, at the 2026 Gault&Millau gala at the Carrousel du Louvre, three restaurants have joined the ranks of the 5-toque establishments. Through their respective restaurants, Gérald Passedat, Christophe Hay, and Jérôme Banctel champion a cuisine characterized by precision and character. Blending Mediterranean influences, the regional flavors of the Loire Valley, and contemporary creativity, their establishments embody the expertise of French haute cuisine.
Marc Esquerré, director of guides and surveys, explained,“This is always a significant milestone. Christophe was named Chef of the Year six years ago now. This is his year.
Congratulations. Gérald had to wait a little longer.”
“My parents had the joy of acquiring the restaurant in 1976. Fifty years later, I have five toques, and I’m very happy about it. I dedicate this victory to my family, of course, and to my teams,” said a delighted Gérald Passedat.
Visibly moved, Christophe Hay reflected on the fact that“the Fleur de Loire experience is, above all, a human adventure. I’m also a farmer today, and I have a team that’s worth its weight in gold and that pushes me forward. I’m also thinking of my Suzanne, who’s here and who’s truly by my side every day, giving it her all. It’s with great emotion that I receive this new rating because it recognizes the work of an entire team. Thank you to everyone.”
“It’s been 10 years since we opened. I’ve been keeping track of my ratings along the way. Today, I’m proud of this 19 out of 20. I’m proud of my teams, and I’m proud of all the work we’ve built around Gabriel,” said Jérôme Banctel.
Discover the new 5-toque restaurants in the 2027 Yellow Guide
Le Petit Nice – Passedat, in Marseille
In Marseille, Gérald Passedat places the Mediterranean at the heart of his culinary identity. Located overlooking the sea, Le Petit Nice celebrates fish, shellfish, and the bounty of the Provençal coastline. The chef creates a unique seafood-focused cuisine, where each ingredient is prepared with precision and respect.
- Where? 17 Rue des Braves, 13007 Marseille
- Read the Gault&Millau review of Le Petit Nice
Fleur de Loire, in Blois
In Blois, Christophe Hay conceived Fleur de Loire as a true gastronomic establishment rooted in its local region. Located on the banks of the royal river, the chef showcases the bounty of the Loire Valley. Freshwater fish, vegetables from the garden, local produce, and on-site-grown citrus fruits come together to create a cuisine that is sensitive, creative, and deeply rooted in nature.
- Where? 26, quai Villebois-Mareuil, 41000 Blois
- Read the Gault&Millau review of Fleur de Loire
Le Gabriel – La Réserve Paris, in Paris
At the heart of La Réserve Paris, Jérôme Banctel creates contemporary gourmet cuisine, driven by exceptional technical mastery and a strong personal style. The Breton chef draws on various influences and memories from his travels to create precise and daring dishes. Seasonal ingredients, unique cooking techniques, and meticulously crafted sauces form the cornerstones of his culinary world.
- Where? 42 Avenue Gabriel, 75008 Paris
- Read the Gault&Millau review of Le Gabriel
