Gault&Millau Tour Occitanie 2022
The Event
On the occasion of the presentation of the latest guide dedicated to Occitania, Gault&Millau rewarded, on Monday 23 May 2022, the chefs and actors of the restaurant industry of the region.
The event took place in Castelnau-le-Lez, near Montpellier, at the Domaine de Verchant.
The mentor chef: Michel Kayser
Son of shopkeepers, Michel Kayser grew up in Bitche, Moselle, cared for by his paternal grandmother, a talented cook, with whom he tasted the joys of fine family cooking. Not necessarily interested in classical studies, he joined Pierre Sternjacob as an apprentice in his restaurant in Union, Moselle. He enjoyed the job, long days didn’t scare him and at just 18 he joined the Bourgogne in Evian, his first experience in a fine gastronomic restaurant. Then Paris, Courchevel, Palavas-les-Flots, Strasbourg… while quickly 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. Less than twenty years later, he obtained a mark of 18/20! What a career!
Restaurant Alexandre, 4 toques in Garons
Celebrate talents of the region
Gault&Millau d’Or : Franck Putelat
Recognised, respected even admired for his action, his energy, his success, his foresight and his entrepreneurial spirit, Franck Putelat has gained in maturity. His cuisine is not afraid to show its origins or its traditional, French and regional requirements.
La Table de Franck Putelat, 4 toques in Carcassonne
Young Talent” Trophy: Clément Briand-Seurat
We knew him at Gilles Goujon’s, in Fontjoncouse, at the Burgundy in Paris, we meet him again near Montpellier in an atmosphere of great conviviality, with a large rustic buffet and excellent sourcing, mainly local.
Le Pic Saint-Loup, 2 toques, Les Matelles
Future Great Trophy: Quentin Pellestor-Veyrier
With his solid gold CV, Quentin Pellestor-Veyrier has no shortage of arguments to seduce: trained at Franck Putelat’s, he spent some time at Fontjoncouse with Gilles Goujon before taking a turn at Alain Ducasse’s, at the Dorchester in London then at the Meurice, in Paris… and coming to head up this table in Béziers under the leadership of the Pope of Fontjoncouse…
L’Alter/Native, 3 toques in Beziers
“Techniques of Excellence” Trophy: Michel Truchon
Son of a cooking woman, Michel Truchon has good food and good cooking running through his veins. This discreet chef, in love with the markets of his region, does not make or beat any drums or trumpets, but cooks with the same sincerity.
Le Sénéchal, 3 toques in Sauveterre-du-Rouergue
“Kitchen of the sea” Trophy: Boris Caillol
Trained by the greatest (with his partner), Boris Caillol never stops proving in his Montpellier restaurant that he has the energy and talent that will surely take him far.
Ebullition, 2 toques in Montpellier
«Pastry» Trophy : Boris Chapon
Boris Chapon worked in some of the greatest restaurants (including Michel Kayser’s) before coming back home and opening his own restaurant in Alès. This is his first Gault&Millau award, and let’s bet that it won’t be his last !
“Terroir d’Exception” Trophy: Grégory Doucey
We were charmed by the incredible energy and determination of this young chef. The team that he has managed to put together and his dishes are outstanding.
In-Fine, 2 toques in Frontignan
« Welcoming» Trophy : Jonathan Coute
We first met Jonathan Coute at Michel Kayser in a role as room manager which he carried out with enthusiasm, discernment and ease, adapting to each table and approaching the highest level with a rare ease and empathy. We find him in this 100% family project with the same enthusiasm!
« Sommelier » Trophy : Suzanne Cochran
Daughter and granddaughter of winegrowers, she moved away before returning; a necessary step back. She has been to the Crillon in Paris, then to the tables of David Toutain in Paris and Vincent Favre-Félix in Annecy. Suzanne Cochran finds herself in the surprising and touching table of Georgiana Viou.
« Tradition d’Aujourd’hui » Trophy : Bernard Bordaries
At the piano of this restaurant since 1999, the chef Bernard Bordaries cultivates both modesty and excellence. An excellence that should be rewarded and applauded with both hands !
Le Clos Monteils, 2 toques in Monteils
“Young Talent in the Dining Room” Trophy: Fatou Ngom and Baptiste Vergès-Barre
A local institution brilliantly led by chef Mickaël Meunier. It was absolutely necessary to reward this service which is young, more than diligent, available and smiling, led by this duo.
La Villa Duflot, 2 toques in Perpignan
Trophée « Eloquence » : Alan Rivière
When you are in a restaurant, you have to know how to explain and convince. Especially when it’s a gluten-free table, as sugar-free and fat-free as possible. Alan Rivière undeniably has a sense of the formula.
Reflet d’Obione, 2toques in Montpellier
Many thanks to our partners :
