Victor GRIMON

Coming from a family of restaurateurs in the Vosges region and having worked at the Bristol, the George V, and the Clos des Sens, Victor Grimon opened Chez Vic’ in Metz in September 2026. He was named a Gault&Millau Young Talent for the Northeast region in 2026.

Presentation

Victor Grimon grew up in the family business, the Relais de Vincey, a hotel and restaurant located in the heart of the Vosges, about 30 kilometers north of Épinal. “I never considered any path other than cooking—a passion I’ve had since I was a little boy, ” he says. There, he learned the basics of the trade, but soon felt the need to see the world.

From Parisian Fine-Dining Establishments to Le Clos des Sens

Trained at the hotel management school in Le Touquet and winner of the 2018 Chef en Or competition, he worked for eight months alongsideÉric Frechon at Le Bristol (4 toques), then joined L’Orangerie, the George V’s second restaurant, where he learned a great deal fromAlan Taudon. He then left Paris to explore the cuisine of Laurent Petit, who was then at Le Clos des Sens (4 toques) in Annecy-le-Vieux . “It was an incredibly enriching experience that introduced me to a side of cooking I hadn’t necessarily known before.”

Back to his roots in the Vosges

The health crisis put a halt to his tour of top-tier restaurants. Victor Grimon returned to the family business, where, alongside his cousin Léo Toussaint, the pastry chef, he set about modernizing the kitchen. At the same time, he was developing his own project. “I wavered for a long time between Metz and Nancy, but ultimately chose the capital of the Moselle department where, it seemed to me, the selection of fine-dining restaurants was more limited.”

Chez Vic’, his first restaurant in Metz

Eager to own his own space, the young chef set his sights on a former clothing alteration shop on Rue des Jardins, not far from the cathedral. The renovations turned out to be more extensive than expected, “but in the end, we were only a week behind the initial schedule.” Chez Vic’ welcomed its first customers in early September 2026, with a three-course menu for €60 at lunch and a five-course menu for €90 at dinner. “We work with exceptional ingredients, mostly local, but I don’t rule out fish from Lake Geneva or other seafood.” A few weeks later, Victor Grimon was named the winner of the 2026 Gault&Millau Northeast Young Talent Award .