GAULT & MILLAU. The second largest French gastronomic guide has unveiled its prize list. Who is the sacred chef of the year 2022? Who won the 5 hats? And what are the other prices? Complete list.

[Updated November 30, 2021 at 1:30 pm] Monday, November 29, 2021, the Gault & Millau lifted the veil on its prize list at the Pavillon d’Armenonville in Paris. The 2022 vintage of the famous “yellow guide”, released at a price of 29 euros, counts 16 exceptional restaurants and 58 prestigious tables, among a selection of more than 2,300 tables on the paper guide, and more than 5,000 tables on the official website.

The young Breton chef Hugo Roellinger, barely 33 years old, is crowned cook of the year. He officiates at the restaurant Le Coquillage in Saint-Méloir-des-Ondes, in Ille-et-Vilaine, two starred in 2019, whose menu “escapes market studies and pressure from networks”, according to Gault & Millau. The gastronomic guide rewards him for his cuisine with marine flavors “which warms up in contact with spices from around the world”; and sustainable, “which smashes the codes”. “He has cultivated the right attitude for a long time, in his vegetable garden or on the boats of his fishermen”, comments Gault & Millau in a press release.

The Gault & Millau, launched 49 years ago, is printed in 40,000 copies and lists nearly 32,000 addresses in France. It is presented in more than 15 countries abroad. The precious yellow book discovered prestigious chefs such as Joël Robuchon, Michel Guérard, Pierre Gagnaire, Marc Veyrat, Bernard Loiseau, Michel Bras, Akrame and David Toutain. Discover, below, the winners of the previous editions:

Chef Christophe Hay is named cook of the year by Gault & Millau 2021. He works at La Maison d’à Côté in Montlivault (41). Here are the other awards for 2021:

Chef Arnaud Donckele, who officiates at La Vague d’Or, facing the big blue in Saint-Tropez, is the big winner of the Gault & Millau 2020 awards. toques), he was crowned this Monday November 5 with the title of cook of the year by Gault & Millau, 2nd French gastronomic guide after the Michelin Guide. If he received a score of 19 out of 20 by the Gault & Millau, he is the youngest chef to have won three stars in the Michelin Guide, at the age of 35.

With signature dishes like Le Chopin de liche Victor Petit style, the starred chef Arnaud Donckele is inspired by the flavors of Provence, between land and sea. “This year, it’s Arnaud Donckele, although he is already well established . We must further enhance this talent, this humility, this extraordinary poetry of the plate “commented the president of Gault & Millau. “At Arnaud Donckele, we are in the very essence of the taste to which everyone adheres”, he continued. We have seen him in recent years on television, as a juror in the Top Chef show on M6.

In addition to the supreme distinction of Cook of the year 2020 won by Arnaud Donckele at the age of 42, here are the other awards of the year:

Alexandre Mazzia, already chef of the AM restaurant, was crowned Chef of the Year 2019 by the famous yellow guide at the age of 42.

Jean Sulpice was crowned Cook of the year by the 2018 edition of Gault & Millau. He works at the Auberge du Père Bise on the banks of Talloires on the shores of Lake Annecy in Haute-Savoie. He received a score of 18.5 out of 20. He moved to Talloires on May 5, 2017, buying with his wife Magali his restaurant, a century-old institution, leaving the mountains of Val Thorens where he ran his previous table crowned with two stars in the Michelin Guide. Former assistant to chef Marc Veyrat, “the man with the black hat”, he composes a cuisine of the moment, recalling the flavors of mountain pastures and lakes, with signature dishes such as Quail eggs, cucumber jelly, smoked féra and oxalis, Plins of snails and herb puree, Pigeon cooked in a salt crust with verbena, Vanilla feral sorrel, Sweetbread and Tonka bean, Beaufort mousse and seasonal herbs, Meringue shell, apple, honey and scent of antesite, Saffron, passion and Savoie biscuit …

“He is on an upward trajectory, he is climbing a high mountain pass,” said Côme de Chérisey, owner of the yellow guide, of the new Chef of the Year. “A great chef is at the same time a director of communication, personnel, purchasing, and a great cook,” he then added.

Alexandre Couillon was rewarded by the 2017 edition of Gault & Millau for his sincere and salty cuisine. Devoting a boundless passion to the Atlantic Ocean, the 40-year-old chef offers subtly iodized dishes at La Marine, his restaurant on the island of Noirmoutier: appetizer of shellfish and crustaceans; oyster in bacon and squid broth; Saint-Jacques, carrot and sea urchin milk; Pollack, leek and onion juice; Turbot and green asparagus … And for those who prefer products from the land, Alexandre Couillon also cooks wild herbs, which he himself picks in the woods, and vegetables, which mostly come from his kitchen garden. For carnivores, the squab accompanied by chard and beetroot is also part of the menu.

Since his earliest childhood, chef Alexandre Couillon, originally from Senegal, has been passionate about the sea. He joined the island of Noirmoutier when he was only 6 years old and fell in love with it. At the age of 22, he took over his parents’ restaurant, La Marine, opposite the small fishing port of l’Herbaudière, at the northern end of the island. Local fish and seafood have pride of place in his restaurant, and he himself picks up the finest shellfish (knives, periwinkles, clams) and fish at La Criée. Young and on his own, he had to face difficult beginnings, but supported by his wife Céline, he managed to win a star in the Michelin Guide in 2007, then in 2013, 2 widely deserved stars. Next door, his bistro La Table d’Elise extends this culinary journey …

Alexandre Gauthier won the prize for the prestigious 2016 edition of the yellow guide. The chef works at the typically Picardy inn of La Grenouillère in La Madelaine-sous-Montreuil in the countryside near Le Touquet. He composes with simple products (beetroot, squash, tangerine, potatoes, blackberries, molasses, marsh grasses, pigeon, mallard), 80% local, which he likes to revisit with a certain creative daring (read our interview with the chef in his early days). Succeeding Yannick Alléno, chef of the year 2015, he was crowned Monday October 26, 2015 with the title of cook of the year by Gault & Millau. A dazzling progression since he had won his 4th toque of Gault & Millau in 2013 and last year the 5 toques with his restaurant La Grenouillère which he inherited from his father in 2003. In 2017, he also won a second star in the Michelin Guide!

The restaurant, designed by the architect Patrick Bouchain, offers a room with an open kitchen that gives an air of modern forge. Bay windows with a view of the marsh countryside, brass and old sideboards, 1930s paintings on the walls … The guests are like kings at Alexandre Gauthier’s. The general manager of Gault & Millau, Côme de Chérisey, explained this choice to Le Point: “We decided to reward the deep sincerity of a man who took risks by settling far from everything. Alexandre Gauthier is a visionary. creative who has brought to life in his little paradise a kitchen of dialogue. At his place, something miraculous is happening “.

Summary

Gault and Millau 2022
Gault and Millau 2021
Gault and Millau 2020
Gault and Millau 2019
Gault and Millau 2018
Gault and Millau 2017
Gault and Millau 2016

[Updated November 30, 2021 at 1:30 p.m.] Monday November 29 …

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