Gault&Millau supports the “Bouffons de la Cuisine”

During this annual evening, the Management and the teams of the famous Yellow Guide were keen to honour the “Bouffons de la Cuisine” association. Michel Trama, the creator, with the new president, the Breton chef Patrick Jeffroy, explained the solidarity approach since the creation of the association which each December distributes (and more than ever) a little happiness to the most underprivileged. Gault&Millau made a nice gesture of solidarity by presenting the association with a cheque for 10,000 euros and proposed to all the guests to follow them by financially supporting the Bouffons de la Cuisine.

The winners of this award ceremony

From now on, the cenacle counts :

• 16 exceptional restaurants, 5 toques,
• 58 prestigious tables, 4 toques,
• 0 toques d’or de l’Académie Gault&Millau (Guy Savoy, Alain Ducasse, Alain Passard, Pierre Gagnaire, Michel Guérard, Marc Veyrat, Georges Blanc, Régis Marcon, Marc Haeberlin and Michel Trama).

Chef of the Year: Hugo Roellinger (Le Coquillage, Saint-Méloir-des-Ondes, Ille-et-Villaine)

Pastry Chef of the Year: Maxime Frédéric (Plénitude à Cheval Blanc Paris, Paris 1er)

Restaurant Manager of the Year: Thomas Lorival (Le Clos des sens, Annecy-le-Vieux, Haute-Savoie)

Sommelier of the Year: Magali Picherie (Le Mirazur, Menton, Alpes-Maritimes)

Solidarity Cook of the Year: Patrick Henriroux (La Pyramide, Vienne, Isère)

Winemaker of the Year: Benoît Lahaye (Champagne Benoît Lahaye, Bouzy, Marne)

Future greats: Florent Pietravalle (La Mirande, Avignon, Vaucluse); Cyril Boulais (Hôtel Restaurant La Marine); Édouard Chouteau (La Laiterie, Lambersard, Nord); Angelo Ferrigno (Cibo, Dijon, Côte d’Or); Georgiana Viou (Rouge, Nîmes, Gard); Camille Brouillard and Soufiane Assarrar (L’Huitrier Pie, Saint-Émilion, Gironde)

Young Talents : Julien Sebbag (Forest, Paris 16e) ; Sarah Mainguy (Vacarme, Nantes, Loire-Atlantique) ; Damien Laforce (Le Braque, Lille, Nord) ; Alessandra Montagne (Nosso, Paris 13e) ; Thomas Benady (L’Auberge Sauvage, Sevron, Manche) ; Marie Dijon (Restaurant Caterine, Marseille)

New 5 toques : Yoann Conte (La Table de Yoann Conte, Veyrier-du-Lac, Haute-Savoie)

New 4 toques : Hugo Roellinger (Le Coquillage, Saint-Méloir-des-Ondes, Ille-et-Villaine) ; Yannick Alléno (La Table de Pavie, Saint-Émilion, Gironde) ; Kei Kobayashi (Kei, Paris 1er) ; Julien Dumas (Le Bellefeuille au Saint-James, Paris 16e) ; Laurent et Jacques Pourcel (Le Jardin des sens, Montpellier, Hérault) ; Xabi et Patrice Ibarboure (La Table des frères Ibarboure, Bidart, Pyrénées-Atlantiques) ; Philippe Brun (Restaurant Philippe Brun, Alleyras, Haute-Loire)

The 2022 paper edition of Gault & Millau lists 2,300 restaurants alongside the 5,000 addresses available → on our shop. New culinary emotions to share without moderation !