Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Pâtissier de l'Année 2025: Sébastien Nabaile honored by Gault&Millau

Pâtissier de l'Année 2025: Sébastien Nabaile honored by Gault&Millau

Émilie Lesur | 11/18/24, 7:40 PM
Disable your adblocker

Chef Sébastien Nabaile was crowned Pâtissier of the Year 2025 by the Gault&Millau guide at its annual ceremony held at the Trianon in Paris.

To become Pâtissier de l'Année, "that's something of an annual feat", says Marc Esquerré, Director of Surveys at Gault&Millau. "It's someone to whom the investigators have already been two or three times and conclude on each visit that the most amazing thing about this table is the pastry."After Narae Kim, Sébastien Nabaile, chef at La Table de Pavie - Hôtel de Pavie in Saint-Émilion, was awarded the title of Pâtissier de l'Année 2025 at the Gala 2025 held at the Trianon in Paris on Monday, November 18, 2024.

Sébastien Nabaile, a taste of home

Sébastien Nabaile, chef at Château de Pavie in Saint-Émilion, has built his career on a series of decisive encounters. Trained in pastry and cuisine, he began his career with Marc Meneau before joining Philippe Etchebest in 2012 at Hostellerie de Plaisance. There, he met a number of top chefs, including Cédric Béchade, Ronan Kervarrec and Yannick Alléno. at 35, he embodies culinary excellence with an unwavering loyalty and passion for this house and its owners.

Nominees in the Pastry Chef of the Year 2025 category

Gault&Millau had unveiled the four pastry chefs vying for the title of Pâtissier de l'Année at the announcement evening this Monday, October 7, 2024 at the Atelier du Goût in Paris. Here are the pastry chefs in the running.

Michael Bartocetti, from the restaurant du Cinq - Four Seasons Hôtel George V in Paris

Michael Bartocetti, originally from Lorraine, began his career with training in pastry-making, before turning to haute gastronomy after competitions and encounters such as that with Akrame Benallal. His ambition led him to the Plaza Athénée, where he became demi-chef de partie before working under renowned chefs. In 2019, he joins the George V as Executive Chef, overseeing production in all three restaurants. He favors a benevolent management style, while striving for culinary excellence.

Pierre-Jean Quinonero, of Le Cap restaurant - Grand-Hôtel du Cap-Ferrat

Pierre-Jean Quinonero, originally from the Auvergne region of France, dreams of Paris, and quickly achieves it after a BTS and a mention complémentaire. He started at the Four Seasons George V before working at the Château de Ferrières and returning to the George V, where he became sous-chef alongside Michael Bartocetti. Pastry chef at the Burgundy, then at the Grand Hôtel in Saint-Jean-Cap-Ferrat, he expresses his talent for refined and diversified desserts, creating a relationship of trust with chef Yoric Tièche.

Patrice Ibarboure, of La Table des Frères Ibarboure in Bidart

Patrice Ibarboure, who trained as a pastry chef at Fauchon and in prestigious establishments such as Pierre Gagnaire, Le Crillon and Daniel Boulud in New York, returned to the family inn in 2013. Alongside his brother Xabi, he revitalized the establishment, which gradually gained recognition, going from 2 to 4 toques in 2022. Together, they manage La Table des Frères Ibarboure, combining their respective skills to offer high-quality cuisine in a spirit of trust and collaboration.

"I can tell you a little confidence: all four [nominees], the survey reports say that the pastry is exceptional." had assured Marc Esquerré when announcing the nominees on October 7, 2024 at the Atelier du Goût.

Many thanks to our partners Champagne Laurent-Perrier, Château Sainte-Marguerite-en-Provence, De Buyer, Elle & Vire Professionnel, Enodis, Kaviari and MAISON ATABLE for their support.

Disable your adblocker

These news might interest you

Ce légume du quotidien n’a pas toujours eu la couleur qu’on lui connaît aujourd’hui…
Craftsmen & Know-How
Ce légume du quotidien n’a pas toujours eu la couleur qu’on lui connaît aujourd’hui…
Bien qu’il soit le deuxième légume le plus consommé en France, il a une histoire particulière, vieille de plusieurs siècles, qui n’est pas si évidente que ça.
Au Relais de Chambord, Joseph Viola redonne goût aux classiques
News & Events
Au Relais de Chambord, Joseph Viola redonne goût aux classiques
À Chambord, les cuisines du Relais de Chambord retrouvent un nouveau souffle grâce à l’accompagnement de Joseph Viola, Meilleur Ouvrier de France, décidé à faire rayonner les grands classiques sans nostalgie.
5 hotels perfect for families
Hotels & Bed & Breakfast
5 hotels perfect for families
Discover our best of hotels that pamper families with the very best: perfectly appointed rooms, restaurants designed (also) with children in mind, and a myriad of activities for young and old alike. Book now...
Yann Couvreur en 5 pâtisseries
News & Events
Yann Couvreur en 5 pâtisseries
Le chef pâtissier Yann Couvreur revient pour Gault&Millau sur cinq créations pâtissières qui, selon lui, représentent parfaitement son univers gourmand. À vos cuillères !
8 restaurants indiens référencés chez Gault&Millau
News & Events
8 restaurants indiens référencés chez Gault&Millau
Gault&Millau met en lumière pour vous huit restaurants indiens à Paris et ailleurs en France, preuve du dynamisme et de la diversité de cette cuisine. Des adresses raffinées aux tables plus contemporaines, voici nos recommandations.
Direction l’Île-de-France avec le guide régional Gault&Millau 2026
News & Events
Direction l’Île-de-France avec le guide régional Gault&Millau 2026
Gault&Millau poursuit son tour de France avec la région Île-de-France. À travers 69 villes, découvrez la sélection 2026 de nos enquêteurs, entre hôtels, restaurants et artisans qui valent le détour.
Become Partners