Samuel Gaspar, “Grand de Demain 2027”: “There’s still a lot to be done”

On Monday, September 21, 2026, the SALL'IN in Cabourg hosted the Gault&Millau Tour Normandie awards ceremony. Among the most anticipated awards, the 2027 Trophée Grand de Demain was presented to Samuel Gaspar, chef at Le Séran (2 toques)—the gourmet restaurant at the Château d’Audrieu in Audrieu—by Juliette Champion, representing Robur. This is a major accolade for the chef, who joined the team in early 2023 and sees it as “a wonderful recognition of our work, our dedication, and our values.”

Clear and Authentic Cuisine

The château is an 18th-century Relais & Châteaux hotel, where Samuel Gaspar creates “clear, authentic cuisine using local ingredients, with technical skill and a great deal of sincerity.” His sourcing draws on a rich local landscape: the sea is only about twenty kilometers away, and the estate is “in the heart of the countryside, ” surrounded by farmers. Poultry and pigeons come from various producers, while a fisherman delivers fish twice a week from four different ports. The chef advocates for “thoughtful, responsible sourcing” and modestly sums up his approach: “We cook—no more, no less.”

Moving forward with humility

For him, the title isn’t an endpoint. “Grand de Demain also means there’s still a lot to do,” he emphasizes. Because everything in his profession takes time: “Sourcing takes time. Cooking well takes time. Training teams takes time.” It’s a patience he takes real pride in, because “it represents what we’re trying to do.” For the next three years, Samuel Gaspar aims for consistency: retaining his clientele, “not being a legend of the past, ” remaining “diligent, with the same passion,” and inspiring everyone to join “this establishment with a rich history, ” all “with great humility.”