Thomas Parnaud, Gault&Millau d'Or for the Pays de la Loire region
The chef at Le Grand Monarque, Chartres, was named Gault&Millau d'Or at the Gault&Millau Tour Pays de la Loire 2025.
" Even if it's a title by name, it rewards the work of all the people, those who work every day, without whom I'd be nothing ". Thomas Parnaud, chef of Le Georges restaurant (3 toques) and Brasserie La Cour (2 toques) at the Grand Monarque hotel, was named Gault&Millau d'Or at the Gault&Millau Tour Pays de la Loire. The event was held this Monday, March 17, 2025 at the Abbey of Villeneuve in Les Sorinières.
A cuisine that respects the past
Since his arrival in 2018 at Le Grand Monarque, a Chartres institution founded in 1634, Thomas Parnaud has imposed his vision. Initially head chef of the Le Georges restaurant (3 toques), he now oversees all the kitchens, including the Brasserie La Cour (2 toques). A progression marked by a deep attachment to the history of the place and its environment. " Even before I arrived at Le Monarque, I researched the history of the establishment, the history of the town, the area, the emblematic recipes..." he says.
True to Le Grand Monarque's roots, he prides himself on his "terroir" cuisine, drawing on traditional know-how while bringing modernity and sincerity. " I have to offer a cuisine that's in tune with the place I'm in ", he says. There are no ephemeral trends here, but rather an approach rooted in the region and respectful of the product. " Our cuisine is classic-modern. Just because you can start with a recipe that resembles a traditional recipe, doesn't mean you can't add a touch of modernity or creativity . A balance that relies on close collaboration with its 70 local producers. " Highlighting all the producers we work with is also a way of bringing our region to life through them .
Committed to passing on and sharing, he champions a sincere, timeless cuisine, where each plate tells a story. " I'm simply a passionate person who, above and beyond my passion for cooking, likes to please others".
Collective recognition
Already Grand de Demain in 2019, Thomas Parnaud sees this new title as a reward for his entire team. it's a great reward," he says, "it's a story of men and women who give their all every day to keep this fine establishment alive and kicking. It's a tribute to these beautiful houses, where the family spirit is cultivated every day: " We're in the business of caring, supporting, developing and nurturing our employees, and they pay you back a hundredfold . " Alone we are nothing, it's together that we can achieve great things ", he concludes.
These news might interest you
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
The grater shows its teeth
Rubbing, reducing, seasoning, zesting, spicing... It does it all! But where does this utensil come from, that Gruyère cheese couldn't do without? Flat or bell-shaped, giant or miniature, this spiky accessory is capable of reducing to calibrated crumbs whatever you put in front of it.Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
