Vivien Sonzogni, Grand de Demain 2026 de la Bourgogne-Franche-Comté: a table of identity

During the Gault&Millau Tour Bourgogne-Franche-Comté, the chef of the Table du Grapiot in Pupillin, Jura, was awarded the Grand de Demain 2026 trophy for the Bourgogne-Franche-Comté region. He and his four partners are celebrating this award one year after opening their establishment in the heart of the Jura vineyards.

La Table du Grapiot, a monument to Jura cuisine

A year ago,Vivien Sonzognitook over Samuel Richardet's restaurant in the heart of the winegrowing village of Pupillin, near Arbois. After a spell at Château de Germigney alongside Pierre Basso-Moro, and a position as head pastry chef at Caprice d'Hong Kong, Vivien and his partner Noémie took over Le Grapiot. They set up this project with three associates, a model that enabled them to achieve a good balance.

La Table du Grapiot, a two-toque restaurant, opened thanks to the Gault&Millau Jeunes Talents Endowment in 2024. A successful first year, the restaurant has become an obligatory stop-off point in Pupillin, a small village of 250 inhabitants... and 15 winegrowers! Ideally located on the wine route, the gastronomic restaurant promises to introduce a refined and daring cuisine and concept.

Wine is an important part of this cuisine, as Vivien Sonzogni tells us: "Wine is integrated into the cooking, of course with sauces based on vin jaune and poulsard. But it's above all the food and wine pairing that's going to be different. As soon as we see a particular bottle, we pay attention: not too much spice, not too much pepper. [...] The canapés are designed to go with Crémant du Jura, and almost with Savagnin. [...] We know how to adapt to the bottles."

A cuisine with a personal identity

According to Vivien Sonzogni, finding his own style of cooking is the most complicated part of being a young chef. Despite the inspirations he draws from his travels, other chefs, but also old houses, the chef has been able to build a cuisine that is all his own, with a personality that comes through in every dish. He recounts: "Now I think I've got the balance right, with a little touch of experience, necessarily local produce and a cuisine based on traditional Jura cooking. We're trying to recreate that friendly, family spirit, and it shows."

A title obtained quickly after opening

The restaurant is divided into two parts, a gourmet restaurant and a bistro open only on weekends, with two different atmospheres, but a common identity dear to the five partners.

Just one year after opening, Vivien Sonzogni was crowned Grand de Demain at the Gault&Millau Tour Bourgogne-Franche-Comté, on Monday June 30, 2025 at the Hameau de Barboron, Savigny les Beaune. In response to this rapid accolade, the chef explains:"It goes fast, but it's also the energy I give to the restaurant. My only thought is "Long live tomorrow!"" This prize also has a very special resonance for him, as chef Pierre Basso-Moro also received this award.