René Meilleur, Gault&Millau d'Or 2025 for the Auvergne-Rhône-Alpes region

Emilie Lesur | 2/3/25, 3:32 PM

A leading figure in Savoyard gastronomy, René Meilleur has shaped La Bouitte in Saint-Martin-de-Belleville since 1976. His commitment and talent have earned him the prestigious title of Gault&Millau d'Or 2025 in the Auvergne-Rhône-Alpes region.

René Meilleur, head of La Bouitte, was crowned Gault&Millau d'Or 2025 for the Auvergne-Rhône-Alpes region at the Gault&Millau Tour held on Monday February 3, 2025 at the Abbaye de Collonges - Paul Bocuse, in Collonges-au-Mont-d'Or.

A career guided by passion

René Meilleur, a passionate autodidact, built La Bouitte with his own hands in 1976, with simple mountain cuisine."We made local specialties, and a bit of cuisine all the same! "he confides. The arrival of his son Maxime in 1996 marked a decisive turning point. In 2000, with the award of the Clés d'Or by Gault&Millau, René Meilleur redefined his culinary approach:"We put the pressure on ourselves, we wanted to do great cooking". His love of the terroir and his sense of sharing have enabled La Bouitte to become one of France's leading restaurants. Today, the third generation is taking over, with Oscar and Calix joining the team. "Seeing my grandchildren in the kitchen is extraordinary," René marvels."We arrive in the morning, we kiss each other, we're there, it's like family. Even the young people who work with us are part of this family home."

Well-deserved recognition: Gault&Millau d'or 2025

"Before, we might have been a bit chichiteux, but now we've stopped everything and redone everything," explains René Meilleur. "We're straighter on slopes, and that's a good thing!" adds his son Maxime. This return to basics has been hailed by Gault&Millau, which awarded the doyen the title of Gault&Millau d'or 2025 at the Gault&Millau Tour Auvergne-Rhône-Alpes. For René Meilleur, the award is the recognition of a lifetime of dedication to gastronomy. "It's more than an award, it's the fruit of 25 years of work, adaptation and transmission," he stresses. With his son and grandsons at his side, he continues to write the history of La Bouitte, where each dish tells a story and a precious family heritage.

One is an emblematic figure of French gastronomy whose talent shines on a planetary scale. The other is the most widely read French writer in the world. Anne-Sophie Pic and Marc Lévy, two famous names who admire each other without ever having met... until the day Gault&Millau decided to put in its two cents. A delicious intuition that was just the right one, to bring cuisine and literature into unison

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Chef Anne-Sophie PIC

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