International
Maxime CHENTOUF
In love with the Basque country, chef Maxime Chentouf opened the Germaine restaurant in Bayonne at the end of 2024 with the help of the Gault&Millau Young Talent Grant.
An alumnus of the highly-regarded Lycée Hôtelier in Saint-Nazaire, Maxime Chentouf trained with Philippe Vételé at Anne de Bretagne in La Plaine-sur-Mer.such as the Royal Barrière in La Baule, the Villa Eugénie in Biarritz and the Mandarin Oriental in London, before joining the Saint-James in Bouliac as second-in-command, then the Château de Brindos as sous-chef.
In early 2023, Maxime Chentouf, then in partnership with a fellow pastry chef who has since left the project, decided to open his own restaurant. It was bound to be on the Basque coast - an obvious choice - but of course he had to define a concept, find the producers he wanted to work with, and of course find the right location for his new restaurant.
After a few months of research and, of course, all the ups and downs of setting up a restaurant, Maxime Chentouf opened Germaine in mid-December 2024, in the heart of Bayonne.
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
