Andréa SERAFINI

After training at L’Ô Gayot and later partnering with the founders of Deux Restaurant, Andréa Serafini is looking for a location in Paris to open a traditional brasserie. Recipient of the 2026 Gault&Millau Young Talents Award for the Northeast region.

Presentation

Although they are no longer directly involved in day-to-day operations, Andréa Serafini’s parents still work in the hospitality industry. “My mother, who previously served as a housekeeper at the Ritz, is now an executive assistant at a major Parisian wine cellar. My father, a former chef, now works as a sales representative, still in the restaurant industry.”

Refined, unpretentious bistro-style cuisine

The young man’s path seems all mapped out: hotel school in Saint-Nazaire, a technical high school diploma, a BTS at Lycée Jean Drouant, followed by an apprenticeship atL’Ô Gayot (1 toque) in Bagnoles-de-l’Orne, the bistro run by Franck Quinton, chef at Le Manoir du Lys (3 toques). “This is the kind of cuisine I love—bistro-style, refined, and unpretentious. That’s actually what drew me in when I applied a few years later to join Tiphaine Mollard and Romain Casas’s restaurant.”

Alongside Tiphaine Mollard and Romain Casas

At À Deux Restaurant (2 toques), in Paris’s^11th arrondissement, Andréa Serafini now shares responsibilities with the two founders, Tiphaine Mollard and Romain Casas, who themselves received the Gault&Millau Young Talents Grant in 2021. Each of them takes turns serving as head chef.

In Search of a Hidden Gem

Winner of the 2026 Gault&Millau Young Talent Grant for the Northeast region, Andréa Serafini is preparing to open her own brasserie. “Right now, with the support of Tiphaine and Romain—who will be taking a stake in my future restaurant—I’m looking for a space that seats 50 to 60 guests, where I’ll serve dishes that embody all the hallmarks of a traditional brasserie. It’s a difficult challenge, as this type of space isn’t very common in Paris, but I’m confident I’ll be able to pull it off in the coming months.”