Rémi Chambard, 2027 Terroir d'Exception Award, Paris Île-de-France

During the Gault&Millau Tour Paris Île-de-France, held on Monday, September 7, 2026, at the Orangerie d’Auteuil, the Île-de-France awards ceremony handed out a number of accolades. Among them was the 2027 Terroir d’Exception Trophy, presented to Rémi Chambard, chef at Corot – Les Étangs de Corot in Ville-d’Avray, by Jean-Marie Ollivier, representing the Guénard company. This award crowns a culinary style that is quintessentially Île-de-France, as recognized by the guide’s three toques.

A career forged in the finest luxury hotels

A native of Charente-Maritime, Rémi Chambard trained in pastry before joining the Lucien Barrière Group. In 2005, he joinedÉric Provost’s kitchen at the Hôtel Le Royal Deauville, his first experience at a luxury hotel, which opened the doors to the Hôtel du Palais in Biarritz, where he worked alongside Jean-Marie Gautier. He continued his training at the Grand-Hôtel du Cap-Ferrat under Didier Aniès, then at Les Sources de Caudalie in Martillac, where he had a pivotal encounter with Nicolas Masse.

A 100% Île-de-France-style cuisine

In 2012, at just 28 years old, Nicolas Masse entrusted him with the kitchens at the Hôtel Les Étangs de Corot. Acquired in 2019 by the BL Hotels group, the property underwent a makeover, and the fine-dining restaurant—renamed Le Corot—developed its own distinct identity. Since 2017, the chef has championed a resolutely rustic cuisine—awarded 3 toques (15.5/20 in the latest evaluation)—sourcing ingredients almost exclusively from the Île-de-France region: watercress from Essonne, asparagus and leeks from Argenteuil, spinach from Viroflay, and honey from the restaurant’s own beehives on Île Monsieur in Sèvres.

Check out the Gault&Millau Paris Île-de-France 2027 Guide, available in bookstores on Thursday, September 10.