Sébastien Faramond, recipient of the Gault&Millau Gold Award for the Nouvelle-Aquitaine region
On Monday, June 15, Sébastien Faramond received the Gault&Millau d’Or Award in recognition of his work at La Table de Pavie in Saint-Émilion.
It was at Château de Seguin in Nouvelle-Aquitaine that the chef from Albi was awarded the 2026 Gault&Millau d’Or for the Nouvelle-Aquitaine region.
An Elite Career Path
Sébastien Faramond ’s career is built on a prestigious education: from the Robuchon school in Monaco, where he acquired a solid technical foundation, before joining Ronan Kervarrec at La Chèvre d’Or. His rise accelerated thanks to a pivotal encounter with Jacques Maximin. The chef offered him the opportunity to run the kitchens at La Ferme Saint-Siméon in Honfleur, before he followed Ronan Kervarrec to Saint-Émilion at the Hostellerie de Plaisance. But it was in 2020 that his career took a major turn, when he succeeded David Etcheverry under the guidance of Yannick Alléno, transforming the establishment into the Hôtel de Pavie. Guided by a philosophy centered on raw ingredients rather than recipes, the chef from Ablige has achieved remarkable progress: after retaining his four toques in 2021, his score rose from 17.5 to 18/20 in 2025, earning him the Gault&Millau d’Or title today.
Great news that rewards teamwork
Today, Sébastien Faramond receives the Gault&Millau Gold Trophy, presented by Philippe Laruelle of De Buyer and Alexis de Nazelle of Charvet. An award that honors the work of the executive chef at La Table de Pavie. A cuisine firmly committed to supporting local artisans and producers, which highlights products from the Southwest to offer its guests exceptional Bordeaux cuisine. For Sébastien Faramond, this award goes beyond mere personal recognition: “It’s truly a team effort, and I believe it’s our shared mission to delight our guests every day. ” According to the chef, it is above all consistency that has enabled his team to reach this pinnacle: “I think it’s really this consistency and this calm [...] in the kitchen and in the dining room that have earned us this trophy, so that’s great.”
Ultimately, the desire to delight guests guides every dish; for him, cooking must go hand in hand with “happiness, indulgence, sauce, and pleasure.”
