France : Gault&Millau Tour Auvergne-Rhône-Alpes 2022

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Gault&Millau Tour Auvergne-Rhône-Alpes 2022

Lyon has long been renowned for the richness of its cuisine and was named the world capital of gastronomy by Curnonsky. It is a city that abounds in culinary specialities and also has some very fine restaurants. The SIRHA, one of the world’s largest gastronomy trade fairs, is held here regularly and tourists from all over the world never forget to stop off at one of the many bouchons that have also done so much for the city’s reputation.

The Event

On Monday 7 March 2022, Gault&Millau rewarded the chefs and actors of the Auvergne Rhône Alpes regions.

The event took place at the Halles Bocuse in Lyon: inaugurated in 1859 on the Place des Cordeliers, under a metal hall that was ultra-modern at the time, the city’s first covered market was moved in 1971 to its current location on the Cours Lafayette. Restructured and modernised between 2004 and 2006, it changed its name to pay tribute to the famous chef.

Today, nearly 60 food shops coexist in this gastronomic place.

The mentor chef: Guillaume Gomez

Guillaume Gomez was not yet 20 years old when he left Jacques Le Divellec’s kitchens for those of the Elysée Palace, first with Joël Normand and then with Bernard Vaussion. When the latter retired at the end of 2013, this hyperactive chef became head chef of the Elysée Palace, a position he held until the beginning of 2021 when he accepted the post of ambassador of French know-how. A logical continuation for the man who never stops promoting the excellence of local products and French cuisine.

Celebrating the region’s talents

Gault&Millau d’Or : Olivier Couvin and Gilles Reinhardt

The magic is permanent in this immense house, thanks to the combined talents of these two magnificent cooks and the whole team led by Vincent Le Roux. Whether you choose the seasonal menu, which has been greatly modernised in recent months, or the bourgeois and grandiose register, the moment is always unforgettable.

Restaurant Paul Bocuse 4 toques in Collonges-au-Mont-d’Or, 69

Today’s Tradition” Trophy: Stéphane Polly

A journey full of good sense and naturalness, an endearing house that is full of the nature of the Ardèche, a cook who is attentive to the evolution of the beautiful regional cuisine. Stéphane Polly stirs up the soil, revisiting the crique or the caillette and giving a nice recital of sharp flavours in his delicious inn, both chic and typical.

Restaurant Le Vivarais – Hôtel Helvie 2 toques in Vals-les-Bains, 07

Techniques of Excellence” Trophy: Bernard Mariller

Bernard Mariller is one of the guardians of the temple, one of those uncompromising cooks who have been the pride of Lyon’s cuisine for decades. In the cosy atmosphere of his restaurant, his dishes express an equally bourgeois style, with beautiful products and a fine technique, put to the service of rich rereadings on the seasons.

Restaurant Le Gourmet de Sèze 3 toques in Lyon 6e, 69

Young Talent” Trophy: Julien Ayral and Adrien Pollet

In the middle of nothing, this welcoming inn is a small miracle, bringing this tiny village to life. The bearded man, Julien, and his partner Victoria have left the ocean and La Rochelle to settle in the heart of the rugged mountains of Cantal where they offer a cuisine that is generous, rooted and ultimately modern in its purpose.

Restaurant La Femme du Barbu 1 toque in Malbo, 15

Between Thônes and Grand Bornand, a new restaurant that mountain dwellers will soon be unable to do without. Adrien Pollet and Charline Camazzola are alone (he in the kitchen, she in the dining room) to carry out this reflection on today’s restaurants, which are at once sincere, natural and relaxed, and which go out of fashion with the old regime and its starchy meals.

Restaurant Le Cairn, 2 toques, in Saint-Jean-de-Sixt, 74

“Cuisine of the sea, lakes and rivers” Trophy: Adrien Descouls

Adrien has never stopped progressing since his first title of Young Talent. A new trophy for the man who knows how to magnify local products, in particular river fish like this beautiful ikejime trout cooked on one side that we tasted not long ago.

Restaurant Origines 2 toques, Broc, 63

Welcoming Trophy: Chartron family

For years, Chartron has been the reference in the canton, a reliable and faithful house where father and son make the terroir and good manners sing. In this elegant stop on the way to your holiday, service is not an empty word or a promise without a future. While keeping a family dimension, it knows how to show standing and discretion.

Restaurant Chartron 3 toques in Saint-Donat-sur-l’Herbasse, 26

Pastry Throphy : Sébastien Vauxion

Already awarded a few years ago, Sébastien has evolved again to bring his Sarkara, a UFO in the mountains, to a very high altitude, in terms of research, harmony and pleasure. The pastry chef of the K2 sends you to very exclusive shores, extracting sugar from vegetables, working on textures and associations of fruits, citrus fruits, roots, herbs and leaves in highly researched plant compositions.

Restaurant Le Sarkara 3 toque in Courchevel, 73

Sommelier Trophy : Lolita Chevreau

@Jules Azelie

The Regain in Lyon is one of the new restaurants to watch, and Lolita gives a good image of it, through a dynamic wine list, which she knows how to develop and comment on with passion. This excellent sommelier perfectly complements the work of Benjamin Sanchez and Thomas Rolland, the two initiators of this project nestled in the Martinière district.

Restaurant Regain 1 toque in Lyon 1er, 69

Future Great Trophy : Damien Leveau

The gastronomic revival of the Albert Ier is the work of this young man who is well immersed in the noble house of Carrier. An undeniable talent combining terroir and inventiveness for a unique experience in this beautiful hotel inaugurated at the beginning of the 20th century.

Restaurant Albert Ier, 3 toques in Chamonix Mont Blanc, 74

Young Talent Service Trophy

At lunch at the Panoramic at an altitude of 3500 m, as well as in the evening at the Ursus, Luc Dabo shows his ease, his thoughtfulness and his permanent attention to offer proximity, empathy and knowledge. He is the perfect ambassador for the beautiful cuisine of Clément Bouvier.

Restaurant Ursus 3 toques in Tignes, 73

“Terroir d’Exception” Trophy : Julien Machet

Without concession, without sharing, Julien Machet puts the terroir and its producers forward, in this pretty nature-oriented room in the heart of the small resort of La Tania. He pays particular tribute to Mado, his grandmother, to whom he owes much of his talent and his passion for the finest products, especially local ones.