William Elliott crowned Gault&Millau d'Or 2026 for the Hauts-de-France region
Willliam Elliott is the chef at Le Pavillon restaurant in the Hôtel Barrière Le Westminster in Le Touquet-Paris-Plage. He was awarded the Gault&Millau d'Or 2026 trophy for the Hauts-de-France region on Monday, October 13, 2025.
The Gault&Millau Tour Hauts-de-France 2026 took place this Monday at the Cité des Echanges in Marcq-en-Barœul. It was an opportunity for the Yellow Guide to celebrate the region's most outstanding talents of the year. Among them was William Elliott, recognized for his work over the past three decades at Le Touquet-Paris-Plage.
In the hotel kitchens for 35 years
A native of the region, William Elliott chose to join theHôtel Barrière Le Westminster in 1991, first as second-in-command, then as chef three years later. Since then, he has operated a refined cuisine, but one that has evolved well over the years. He explains: "Tastes and demands have changed, so we've had to adapt. The cuisine is much lighter and more product-oriented."
Sourcing is a key point in the chef's work. "We only cook wild fish. We really want to value the work of the fishermen." As a result, menus are adapted day by day, according to the sea and arrivals. Similarly, vegetables are cooked according to season and availability.
But sustainability isn't the only objective: this way of working is also positive for the teams."It prevents us from falling into a routine, we're constantly thinking. Each member of the brigade can bring his or her own touch to the menu, and the teams work in synergy," he explains.
Rewarding longevity
William Elliott is proud of the work he has put in to achieve this prestigious title today: "We've been in Gault&Millau for 25 years. We've been through all the ranks. This award is recognition of longevity in work, passion and desire."
Finally, the chef underlines the importance of the younger generation in the world of gastronomy: "If I still have this desire today, it's also because I'm surrounded by young people who are passionate about cooking. They bring dynamism to the region. It's fabulous."
