Thomas Boullault, 2027 Technical Excellence Award, Paris Île-de-France

Luxury restaurants, exceptional culinary teams, and precision techniques: it is this expertise that Gault&Millau chose to honor on Monday, September 7, 2026, during the awards ceremony for the Île-de-France region held at the Orangerie d’Auteuil. The 2027 Techniques of Excellence Trophy was awarded to Thomas Boullault, chef at L’Arôme in Paris (3 toques), and presented by Bérenger Martinel, representing Jinchan. This award recognizes nearly twenty years at the helm of the restaurant, since 2007.

From the kitchens of Sologne to Parisian luxury hotels

Thomas Boullault landed his first job at the age of 12 at the Auberge de la Tête de Lard, before earning his CAP and joining Philippe Valin’s team at the Auberge Le Lanthenay in Romorantin-Lanthenay. In 2000, he moved to Paris to join Philippe Legendre’s team, which was in the midst of reopening Le Cinq, the restaurant at the Georges V.

A career spanning Switzerland and the Royal Monceau

In 2001, he became chef de partie and then sous-chef at Le Schild restaurant in Fribourg, Switzerland. Two years later, he joined Le Seize au Seize under Frédéric Simonin, then moved to the Royal Monceau in 2003, where he worked alongside Christophe Pelé, rising from chef de partie to sous-chef within four years. When the luxury hotel closed for renovations in 2007, he took the reins at L’Arôme, which he purchased in 2019. The restaurant is now awarded 3 toques in the guide.

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