chef Frédéric Anton elected chef of the 12 months, 5 toques for Glenn Viel… Discover the whole checklist | EUROtoday
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HAS a number of months earlier than the following Michelin ceremony, on March 31, 2025 in Metz, the opposite well-known French gastronomic information, yellow this one, has simply rewarded its 2025 winners. While the nominations for the Gault&Millau trophies had been introduced the month final, the outcomes had been revealed, Monday November 18 within the night, on the Trianon, within the 18e district of Paris.
After Olivier Nasti, primarily based in Kaysersberg, and Yoann Conte, in Veyrier-du-Lac, the chef of the 12 months prize was awarded to Frédéric Anton. Who has been working since 1997 at Pré Catelan, an handle rated 19/20 within the yellow information (5 hats) and embellished with three Michelin stars since 2007.
Gault&Millau Guide 2025: Frédéric Anton chef of the 12 months, 5 toques for Glenn Viel
Frédéric Anton, who additionally officiates at Jules Verne, a gourmand restaurant on the high of the Eiffel Tower, and at Don Juan II, a luxurious yacht crusing on the Seine, has enlivened the previous few weeks with the opening of a brand new place. Its Ferme du Pré, a outstanding nation bistro positioned inside the Pré Catelan grounds, within the coronary heart of the Bois de Boulogne, is sort of merely one of the vital lovely eating places of the 12 months. No shock to see him rewarded on this approach.
Another chef has one thing to smile about this night, it’s Glenn Viel. Previously rated 18/20 and 4 toques within the Gault&Millau Guide, its restaurant L’Oustau de Baumanière, positioned in Les Baux-de-Provence (Bouches-du-Rhône), goes to 19/20 and 5 toques, a class which corresponds to “Exceptional tables”. It is the one institution to obtain this honor this 12 months.
Gault&Millau 2025: Sébastien Nabaile topped pastry chef of the 12 months
Three eating places are included within the “Prestigious Tables” class, which corresponds to 4 toques: Clos des Sens in Annecy-le-Vieux, the Frédéric Doucet restaurant in Charolles, and L’Abysse on the Hôtel Hermitage ( Monaco). Among the person distinctions, reminiscent of that given to Frédéric Anton, we should additionally point out Sébastien Nabaile (La Table de Pavie in Saint-Émilion), elected pastry chef of the 12 months, and Nicolas Brossard, who works on the Restaurant Christopher Coutanceau in La Rochelle, named Hall Manager of the Year.
Gault&Millau Guide: the whole winners of the 2025 version
Chef of the 12 months
Frederick Anton. Le Pré Catelan, Paris (75)
New 5-toque desk
L’Oustau de Baumanière, Les Baux-de-Provence (13). Glenn Viel.
5 hats. 19/20.
New 4-toque tables
Le Clos des Sens, Annecy-le-Vieux (74). Franck Derouet.
4 hats. 17/20.
Restaurant Frédéric Doucet, Charolles (71). Frédéric Doucet.
4 hats. 17/20.
The Abyss on the Hôtel Hermitage, Monaco. Yannick Alléno and Yasunari Okazaki.
4 hats. 17/20.
Pastry chef of the 12 months
Sébastien Nabaile. La Table de Pavie on the Hôtel de Pavie, Saint-Émilion (33)
Sommelier of the 12 months
Bastien Debono. Yoann Conte’s Table, Veyrier-du-Lac (74)
Room Manager of the Year
Nicolas Brossard. Restaurant Christopher Coutanceau, La Rochelle (17)
Great of tomorrow
To Discover
Kangaroo of the day
Answer
Clément Guillemot. Choko Ona, Espelette (64)
Young Talents
Brice Goeuriot & Margaux Le Baillif. Nuance, Bayonne (64)
https://www.lepoint.fr/gastronomie/gault-millau-2025-le-chef-frederic-anton-elu-cuisinier-de-l-annee-5-toques-pour-glenn-viel-decouvrez-le-palmares-complet-18-11-2024-2575605_82.php