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Tom MEYER

Tom MEYER

Chef : 1 restaurant
Presentation

Tom Meyer is as ambitious as his career path. Born in the Jura region of France, this restaurateur's son started out as demi-chef de partie at Anne-Sophie Pic in Valence. He then moved on to Chagny, at Éric Pras' Maison Lameloise. He then joined Ronan Kervarrec's La Chèvre d'Or in Èze.

In 2016, he headed for Switzerland, where he joined the Hôtel de Ville restaurant in Crissier, first under Benoît Violier, then Franck Giovannini. "It was hyperformative. That'swhere I won the competitions that helped me get started," he recalls. In 2017 alone, Tom Meyer was a finalist in the Challenge culinaire du président de la République and winner of the Prix Pierre-Taittinger.

A year later, Anne-Sophie Pic contacted him again to offer him a position as trial chef. "The creative position allowed me to express myself and begin to understand how to design plates," explains the chef. Three years later, it was a real breakthrough. Stéphane Manigold, founder of Groupe Éclore, invited him to open a restaurant in Paris. Granite was born in 2021. After just a few months, Gault&Millau awarded him 3 toques and a rating of 15.5/20. The Guide Jaune went even further the following year, awarding him the Grand de Demain d'Île-de-France trophy. "This has been one of my goals ever since I started cooking. I hope one day to be Cook of the Year!"The next step is to obtain the title of Meilleur ouvrier de France (MOF). This will happen on November 17, following a 3-stage test before a jury presided over by Alain Ducasse.

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Biography & Awards

Its restaurants

La Chèvre d'Or
Open
17/20
Prestige Restaurant

La Chèvre d'Or

Address 06360 ÈZE
Chef Tom Meyer
Cooking French | Gastronomic
Budget 140€ à 340€

Its news

Tom Meyer, Grand de Demain & Meilleur ouvrier de France 109 - Edition 2023

Tom Meyer, Grand de Demain & Meilleur ouvrier de France

In April 2022, 420 competitors took part in the first round of the 27th Meilleur ouvrier de France (MOF) competition in the cook-cook category; then 158 in September, for the eliminatory round; and finally 30 for the final, held in Grenoble on November 16 and 17, during which only 8 cooks were crowned. One of them was 29-year-old Tom Meyer, one of the "109" revealed by Gault&Millau last September. We spoke to him the day after his victory.
Interview with Tom Meyer - Granite Tables & Chefs

Interview with Tom Meyer - Granite

Its recipes

Gnocchi with shellfish, fennel, aniseed & coriander coulants Main dish

Gnocchi with shellfish, fennel, aniseed & coriander coulants

The Grand Chef of Demain Île-de-France 2023, Tom Meyer at Granite, concocts a technical dish for culinary aficionados with his gnocchi cœur coulant with shellfish, fennel, aniseed and coriander.

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