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Occitanie
Gault&Millau Tour Occitanie 2022
The event
On Monday, May 23, 2022, Gault&Millau honored the region's chefs and culinary professionals at the presentation of its latest guide to the Occitanie region.
The event took place in Castelnau-le-Lez, near Montpellier, at the Domaine de Verchant.
The patron chef: Michel Kayser
The son of shopkeepers, Michel Kayser grew up in Bitche, Moselle, nurtured by his paternal grandmother, a fine cook with whom he tasted the joys of fine family cooking. Not necessarily keen on classical studies, he joined Pierre Sternjacob as an apprentice at his restaurant in Union, Moselle. The job appealed to him, the long days didn't frighten him and, at just 18, he joined the Bourgogne in Evian, his first experience in a fine gourmet restaurant. He then moved on to Paris, Courchevel, Palavas-les-Flots, Strasbourg... all the while rapidly maturing the project of setting up his own business with his wife, Monique Luya.
The couple set their sights on Pierre Alexandre's restaurant in Garons. A little less than twenty years later, he received an 18/20 rating! What a career!
Restaurant Alexandre, 4 toques in Garons
Celebrating regional talent
Gault&Millau d'Or: Franck Putelat
Recognized, respected and even admired for his action, energy and success, his foresight and entrepreneurial spirit, Franck Putelat has matured even further. His cuisine is not afraid to show its roots or its traditional French and regional standards.
La Table de Franck Putelat, 4 toques in Carcassonne
Young Talent" Trophy: Clément Briand-Seurat
Having worked at Gilles Goujon's Fontjoncouse and Burgundy restaurants in Paris, Clément is now back in Montpellier, where he enjoys a convivial atmosphere, a large rustic buffet and excellent, mostly local, sourcing.
Le Pic Saint-Loup, 2 toques, Les Matelles
Grand de Demain" Trophy: Quentin Pellestor-Veyrier
With his solid-gold CV, Quentin Pellestor-Veyrier is sure to impress: Trained by Franck Putelat, he spent some time at Fontjoncouse, with Gilles Goujon, before taking a turn with Alain Ducasse, at the Dorchester, in London, then at Le Meurice, in Paris... and coming to head up this table in Béziers, under the guidance of the pope of Fontjoncouse...
L'Alter/Native, 3 toques in Béziers
Techniques d'Excellence" trophy: Michel Truchon
The son of a cook, Michel Truchon has good food and good cooking running through his veins. This discreet chef, who loves the markets of his region, doesn't beat the drum or the trumpet, but cooks with the same sincerity.
Le Sénéchal, 3 toques in Sauveterre-du-Rouergue
Cuisine de la Mer" Trophy: Boris Caillol
Boris Caillol, who trained with some of the greatest chefs in the world (along with his partner), continues to prove at this Montpellier restaurant that he has the energy and talent to go far.
Ebullition, 2 toques in Montpellier
Pâtissier" trophy: Boris Chapon
Boris Chapon worked in some of the world's top establishments (including Michel Kayser's) before returning home to open his own restaurant in Alès. This is his first Gault&Millau award, and we're betting it won't be his last!
Lou Bi, 2 toques in Alès
Terroir d'Exception" Trophy: Grégory Doucey
We were won over by this young chef's incredible energy and determination. The team he has put together and the dishes he prepares are in a class of their own.
In-Fine, 2 toques in Frontignan
Home" Trophy: Jonathan Coute
We first met Jonathan Coute at Michel Kayser, in a role as front-of-house manager which he carried off with gusto, discernment and ease, adapting to each table and approaching the top level with rare loquaciousness and empathy. We find him again in this 100% family project with just as much drive!
Menna, 2 toques in Nîmes
Sommelier" trophy: Suzanne Cochran
The daughter and granddaughter of winegrowers, Suzanne Cochran moved away from the wine world before returning to it. Having worked at the Crillon in Paris, David Toutain in Paris and Vincent Favre-Félix in Annecy, Suzanne Cochran now finds herself in the surprising and touching kitchen of Georgiana Viou.
Rouge, 2 toques in Nîmes
Tradition d'Aujourd'hui" Trophy: Bernard Bordaries
At the piano of this restaurant since 1999, chef Bernard Bordaries cultivates both modesty and excellence. An excellence that should be rewarded and applauded with both hands!
Le Clos Monteils, 2 toques Monteils
Jeune Talent en Salle" trophy: Fatou Ngom and Baptiste Vergès-Barre
A local institution brilliantly led by chef Mickaël Meunier. It was absolutely essential to reward this service, which is young rather than diligent, available and smiling, led by this duo.
La Villa Duflot, 2 toques in Perpignan
Eloquence" trophy: Alan Rivière
When you're in the dining room, you have to know how to explain and convince. All the more so when it's a gluten-free table, as desugared and defatted as possible. Alan Rivière certainly has a flair for the formula.
Reflet d'Obione, 2toques in Montpellier
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