Gault&Millau Tour PACA 2022
The Event
On Monday 9 May 2022, Gault&Millau rewarded the chefs and actors of the restaurant industry of the Provence-Alpes-Côte d’Azur region.
The event took place in Antibes, in the city’s congress centre.
The mentor chef: Jacques Chibois
Trained by Michel Guérard, notably at the mythical Pot-au-Feu, in Asnières-sur-Seine, Jacques Chibois moved to Cannes at the age of 26 and has not left the region since. At Gray d’Albion, where we named him Cook of the Year for the first time (1988), then at La Bastide Saint-Antoine where, with his wife Odette, he created one of the most beautiful addresses on the Côte d’Azur, this son of farmers has built up one of the finest records of French gastronomy, until he joined our Academy.
La Bastide Saint-Antoine, 4 toques, in Grasse
Celebrating the region’s talents
Gault&Millau d’Or : Christian Sinicropi, La Palme d’Or
Christian Sinicropi is a real Cannois, one of those who find it difficult to leave the city of the Festival and the shores of the Grande Bleue for more than a few weeks without feeling homesick. This drawing, poetry and painting enthusiast thrives in the kitchen, in this activity which allows him to give free rein to his imagination, to his creative spirit. He is a genius jack-of-all-trades and above all a great cook, to whom we award our Gault&Millau d’Or.
La Palme d’Or, 4 toques, in Cannes
Future Great Trophy : Ludovic Turac, Une Table au Sud
The general public no doubt remembers his (noticed) appearance in “Top Chef”. It was more than ten years ago and this pure Marseillais is now part of the local gastronomic landscape. Trained notably with Éric Fréchon, Guy Savoy and Christophe Bacquié, Ludovic Turac has been in charge of Une Table au Sud since 2013, succeeding Lionel Lévy. His “bouille-abaisse” is now a classic.
Une Table, au Sud, 3 toques, in Marseille
Young Talent in Dining Service Trophy: Marine Gauthier, Jeanne
With her sister Elsa, Marine Gauthier has set up a friendly wine bar in Antibes where the two young women are blossoming a little more every day. In the dining room, Marine shows her empathy, she lets you taste, she exchanges, she advises and she shows an impressive wine culture.
Excellence Trophy : Vincent Maillard, Lilly of the Valley
Three years ago, the opening of Lily of the Valley was one of the events of the year for regulars in and around Saint-Tropez. Vincent Maillard has been in the kitchen since the opening and his brilliant, thunderous and very “Riviera” dishes are those of a chef with sure taste and infallible technique.
Lily of the Valley, 3 toques, La Croix Valmer
Trophée « Tradition d’aujourd’hui » : Pierre Altobelli, Chez Davia
Not far from Avenue Médecin and its chic shops, Chez Davia is a discreet address for the proud inhabitants of Nice. A local gourmet cuisine that is a pleasure to eat in a traditional setting and atmosphere. A real Nissette treat for enlightened connoisseurs, under the direction of a chef trained notably with Alain Ducasse, Jacques Maximin, Pierre Gagnaire or Yannick Alléno.
Young Talent Trophy : Sarah Chougnet-Strudel, Regain
This little Marseilles restaurant with its bright yellow front opened its doors only a few months ago in place of Edouard Giribone’s former Ca Blanca. Sarah Chougnet-Strudel happily offers short menus, according to the market.
Pastry chef Trophy : Florent Margaillan, Grand Hôtel du Cap-Ferrat
If the Grand Hôtel du Cap-Ferrat is now close to its fourth toque, Florent Margaillan’s talent is obviously not unrelated to it. The former chef of Lasserre and George V is now blossoming alongside Yoric Tièche, the chef, and his pastries, both light and contemporary, give pride of place to citrus fruits and the best local producers.
Le Cap – Grand-Hôtel du Cap-Ferrat, 3 toques, in Saint-Jean-Cap-Ferrat
Sommelier Trophy : Eugénie Flipo, Les Trois Coups
A beautiful story, a beautiful meeting and a crush on Les Trois Coups, this wine bar where you can only find good, precious, sharp, natural wines, brought together by the instigator of the project and owner, Eugénie Flipo, whose cellar admits to a weakness for natural wines.
Les Trois Coups, 1 toque, in Marseille
Welcoming Trophy : Anne & Julien Gleize, L’Agape
Julien Gleize, former Grand de Demain (that was almost in another life, in 2007, at the Domaine du Colombier), has been blossoming for a few years with Anne, his wife, on this charming Avignon square. The dishes are exciting and modern and Anne animates the room with great brio.
Cuisine of the sea, lakes and rivers Trophy : Pierre Grein, Restaurant Pierre Grein
Trained in the hard school of traditional catering, working fifteen or sixteen hour days from a very young age, Pierre Grein has been at the helm of this restaurant since 2013, where, in a small commercial area of Manosque, he offers a cuisine full of flavours, with Provençal aromas.
Restaurant Pierre Grein, 2 toques, in Manosque
Terroir d’exception Trophy : Arnaud Tabarec, Beam !
Arnaud Tabarec, the former chef of the Roof at the Five Seas Hotel in Cannes, has decided to break the rules by setting up his new restaurant in Toulon. “Here, I do what I like at the moment I feel like it. No menu, nothing displayed, just a menu that changes every day according to the market and his mood. Simple, natural, and above all magnificent products.
