Thomas Collomb, Gault&Millau d'Or 2024 for the Bourgogne-Franche-Comté region

Mathieu Dubus | 7/8/24, 3:14 PM

The chef at Table d'Hôte - Lucie et Thomas Collomb, in Gevrey-Chambertin, was named Gault&Millau d'Or at the Gault&Millau Tour Bourgogne-Franche-Comté.

Another talent to discover in Burgundy-Franche-Comté! Thomas Collomb, chef at Table d'Hôte - Lucie et Thomas Collomb (3 toques) in Gevrey-Chambertin, is the region's Gault&Millau d'Or 2024. The award was presented during the Gault&Millau Tour on Monday July 8, 2024 at the Château d'Arcelot in Arceau.

Building the establishment

A true lover of his Burgundy region, the chef opened this address 10 years ago now. Getting there was no easy task. Thomas Collomb and his partner actually took over the business in 2011. At the time, the house was at a standstill and "almost unhealthy", he explains. " For three years, we worked on the place, and there wasn't a square meter that wasn't redone from floor to ceiling" , explains the new Gault&Millau d'Or. His objective: "to have a place that looks like us, more modern and easier to use. We no longer need to open a trapdoor to take crates down to the cellar, for example", he adds.

In the kitchen, tradition is at the heart of the philosophy of the chef at Table d'Hôte - Lucie et Thomas Collomb. On this point, he makes an important nuance: "traditional cuisine isn't just about the local terroir, it's about all terroirs, opening up the field of possibilities." A freedom he also gives to his second-in-command Kévin Constantin. The Guide Jaune, for example, noted the combination of asparagus and rhubarb, accompanied by tagette, which initially came out of the second chef's head. As for the atmosphere, Thomas Collomb "likes the idea of a small, intimate table, almost tailor-made for 15/20 people."

Gault&Millau d'Or 2024

This award? A real surprise for the resident of Gevrey-Chambertin: "I really wasn't expecting it at all, it's an immense source of pride for me personally and obviously for the team." Cooking is first and foremost a pleasure, but he describes himself as "a man of challenges" and that includes "going for rewards" he confides.

On Wednesday January 15, 2025, the official agreement to launch the Centre national de la gastronomie française was signed, in the Auvergne-Rhône-Alpes region.

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