The Young Talents Award is above all a recognition of this potential by Gault&Millau, but also a substantial aid in equipment and raw materials offered each year to a dozen young chefs with strong potential who wish to open their first establishment. Gault&Millau has been finding and supporting young restaurateurs to take off since 2014.

The third stage of this year’s competition took place on 30 August in Paris, 16th arrondissement. It rewarded 3 winners from the Ile-de-France region. This event took place at the “Auteuil Brasserie” restaurant.

The sponsor of the Île-de-France 2021 young talent award: Maximilien Kuzniar

Maximilien Kuzniar, winner of the Gault&Millau 2020 Endowment, enthusiastically welcomed the 2021 winners.

Self-taught, Maximilien Kuzniar is a passionate person, and measures his good fortune to have crossed the path of Juan Arbelaez who quickly entrusted him with responsibilities in his various establishments before putting him in charge. He opened his first restaurant in March 2021 in Boulogne-Billancourt, which he named “Mano”, referring to both the Spanish word for “hand” and “hermano” (brother). A simple and meticulous cuisine, inspired by his travels and experiences.

Mano : 46 rue de l’ancienne mairie, 92 100 Boulogne-Billancourt

The winners of the class of 2021

Tiphaine Mollard & Romain Casas

Romain Casas, then Chef of Le Club in Paris, which he reopened, meets Thiphaine Mollard.

Romain, after an apprenticeship at “Chez Château” in Esquiule (Pyrénées Atlantiques), worked for Alain Dutournier before returning to his roots as chef at “Chez Château”. He then opened several restaurants for the La Pilota group in the Pau region.

Tiphaine holds a Master’s degree in Management from the ESCP Business School. “When I left school, I quickly took on a series of assignments in the luxury hotel industry before training with Alain Ducasse Education. I enjoyed it.”

After a stint at the Benoit restaurant, (chef de partie then sous-chef), she joined Le Club with Romain.

Tiphaine and Romain want to open a friendly, bistro-inspired restaurant where they will navigate from the dining room to the kitchen to offer a menu that mixes their origins, Savoyard for Tiphaine and South-West for Romain.

Deux Restaurant: opening September 2021

Jean-Rony Leriche

Jean-Rony Leriche is no stranger to Gault&Millau. His restaurant in Toulouse, Leriche de Saveurs, has been part of the Gault&Millau selection for several years for its delicious, sunny and warm West Indian cuisine. Jean-Rony has quickly established his restaurant as one of the most popular Caribbean addresses in the South West. “I am proud to come from a multicultural background and to have succeeded in delighting the people of Toulouse”, explains the former student of Franck Renimel, chef of the restaurant En Marge. He will be accompanied in the dining room by his wife Christine, a textile engineer by training, who is training to be a chef de rang.

Leriche de Saveurs : opening november 2021

Bastien de Changy

With a Master 2 in Marketing and Communication, Bastien de Changy participated in season 5 of Masterchef. In 2018 Bastien gave a new direction to his professional life, taking the position of chef at Café Néon in Paris, before setting up as a home chef and culinary workshop leader. “I am a committed and passionate person… creating a business is something natural for me”. It is in Saint-Cyr-en-Arthies, in the heart of the Vexin, that Bastien opens his restaurant “Cambrousse”. Located in the Château de la Bûcherie, a charming hotel opening onto a park of more than 60 hectares, Bastien de Changy will benefit from the use of 2 hectares of permaculture. In short, a local, plant-based, seasonal and zero waste cuisine. His cuisine is generous, inventive and accessible.

Cambrousse : Château de la Bûcherie – opening october 2021

Partners

More than 20 partners have responded to Gault&Millau’s call to support young talents in French gastronomy.

Gault&Millau warmly thanks all its faithful partners who invest themselves with Gault&Millau in the support of our young talents.