Top Chef 2026: these 5 candidates work in Gault&Millau restaurants
Five of the new Top Chef 2026 candidates work in Gault&Millau-rated restaurants. Find out which ones.
One of the most eagerly awaited TV dates for haute cuisine fans is about to make a comeback: Top Chef is back on M6 from March 4, 2026, with a 17ᵉ season redesigned to better reflect the demanding nature of the profession and the diversity of contemporary culinary formats.
In this new edition, far from the emblematic set and brigades, five candidates who work in establishments already well known to Gault & Millau readers, from Annecy to Paris by way of Saint-Cyprien, will attempt to thrill the jury and establish themselves as the new voices of French gastronomy. Here's where to find them.
Alexy, L'Almandin, Saint-Cyprien
at 27, Alexy Algar-Denos embodies the new generation of chefs for whom high standards are never an option. A native of Perpignan, deeply attached to French Catalonia, he nevertheless chose very early on to broaden his horizons by multiplying his experience with leading establishments, both in France and abroad. From Lausanne to Sydney, via New Zealand and Hong Kong, he honed his technique and rigor in some of the most demanding kitchens, before returning to his homeland. Since early 2025, he has worked as sous-chef alongside Frédéric Bacquié at L'Almandin in Saint-Cyprien, a restaurant awarded a toque by Gault&Millau. A return to his roots marked a turning point: Alexy defends a contemporary Catalan cuisine, precise and committed, guided by respect for the product and the right taste.
- Where? L'Ile de la Lagune, Boulevard de l'Almandin, 66750 Saint-Cyprien, France
- See Gault&Millau's review of l'Almandin
Antoine, Le Clos des Sens, Annecy
at just 24 years of age, Antoine Garcia is already establishing himself as one of the promising faces of Alpine fine dining. A native of Mâcon, this sensitive, hard-working chef has risen through the ranks with remarkable consistency to become sous-chef at the prestigious Le Clos des Sens (4 toques) in Annecy. Here, working alongside Franck Derouet, he developed a cuisine deeply connected to nature, celebrating vegetables, herbs and foraged produce with contemporary precision. His background, built up between gastronomic tables and immersion with local producers, nurtures an approach that is both inventive and accessible. With him, sophistication never masks the essential: respect for the product and sincerity of taste.
- Where? 13 rue Jean Mermoz, 74940 Annecy
- See Gault&Millau's review of Le Clos des Sens
Dylan, La Maison Rostang, Paris
Born into a family where bread and pastries were the daily bread, Dylan Bury chose the path of excellence at an early age. at the age of 27, this discreet but formidable chef is now sous-chef at the prestigious Maison Rostang, a three-star institution on the Parisian scene. Trained in some of the country's most demanding establishments, he has built his identity around irreproachable technical mastery and a deep respect for French classics. Unwilling to pull any punches, Dylan's cooking is rigorous, structured and precise, convinced that discipline and hard work are the surest weapons for success at the highest level.
- Where? 20 rue Rennequin, 75017 Paris
- See the Gault&Millau review of Maison Rostang
Nicolas, Prévelle, in Paris
at the age of 30, Nicolas Parage has established himself as a Parisian chef whose rigor and precision reflect the great houses in which he trained. After years at the Plaza Athénée, underAlain Ducasse and Romain Meder, he followed the latter to the Domaine de Primard, andis now at the helm of the Prévelle restaurant .today, he is at the helm of the Prévelle restaurant (4 toques), where he develops a radical vegetal cuisine, focused on the product and the right flavors. With little inclination for demonstration, Nicolas favors intention and precision, asserting a frank and demanding signature that reflects his career path and his commitment to the highest level of French gastronomy.
- Where to eat? Prévelle, 34 rue Saint-Dominique, 75007 Paris
- See Gault&Millau's review of Prévelle
Victor, Restaurant Ida by Denny Imbroisi, Paris
at 27, Victor Kuntz embodies a generation of instinctive, committed Parisian chefs. at the helm of Restaurant Ida - La Table par Denny Imbroisi (2 toques), he develops a raw, refined cuisine, where intensity, contrasts and respect for the product define each plate. Trained between Le Cordon Bleu, Corretta and demanding sous chef positions, Victor combines technical mastery with creative spontaneity, favoring straightforward flavors and surprising textures. His cuisine is both direct and marked by a contemporary signature, reflecting a career built on exacting standards and passion.
- Where is it? Ida by Denny Imbroisi, 117 rue de Vaugirard, 75015 Paris
- See Gault&Millau's review of Ida by Denny Imbroisi
