Frédéric Anton, Parisian chef of Pre Catelan and the restaurant Jules Verne at the Eiffel Tower, was named chef of the year 2025 by the Gault et Millau guide, one of the most renowned in France, on Monday evening. He succeeds Yoann Conte, head of a restaurant in his name in Veyrier-du-Lac (Haute-Savoie).
Le Lorrain was preferred to Glenn Viel, from the restaurant The House of Baumanière in Baux-de-Provence (Bouches-du-Rhône), Jacques Marcon, who officiates with his father Régis in Saint-Bonnet-le-Froid (Haute-Loire), and Nicolas Masse, from the restaurant La Grand’Vigne at the Sources of Caudalie in Martillac, near Bordeaux.
“Given my age – I’m 60 – I thought I would become an academician,” joked Frédéric Anton, quoted in the Gault et Millau press release.
“The culmination of a career”
The chef reigns over three Parisian establishments: the Pre Catelan in the Bois de Boulogne, the Jules Verne at the Eiffel Tower (which obtained a second star in the Michelin guide this year), and the barge Don Juan IIwhich offers gastronomic cruises on the Seine.
“Former lieutenant of Joël Robuchon, Frédéric Anton embodies eternal Paris through atypical places, a tribute to his Lorraine roots and his exceptional career,” argued Gault&Millau to justify his coronation. This title is “the culmination of a career, we estimate that the chef is at the peak of his art and that all the conditions are met to distinguish him that year,” explained Marc Esquerré, director of investigations for the guide.
Sébastien Nabaile, from Pavia Castle in Saint-Émilion, was named pastry chef of the year and Bastien Debono, from the restaurant The Table of Yoann Contesommelier of the year.
