HAS a few months before the next Michelin ceremony, on March 31, 2025 in Metz, the other famous French gastronomic guide, yellow this one, has just rewarded its 2025 winners. While the nominations for the Gault&Millau trophies had been announced the month last, the results were revealed, Monday November 18 in the evening, at the Trianon, in the 18e district of Paris.
After Olivier Nasti, based in Kaysersberg, and Yoann Conte, in Veyrier-du-Lac, the chef of the year prize was awarded to Frédéric Anton. Who has been working since 1997 at Pré Catelan, an address rated 19/20 in the yellow guide (5 hats) and decorated with three Michelin stars since 2007.
Gault&Millau Guide 2025: Frédéric Anton chef of the year, 5 toques for Glenn Viel
Frédéric Anton, who also officiates at Jules Verne, a gourmet restaurant at the top of the Eiffel Tower, and at Don Juan II, a luxury yacht sailing on the Seine, has enlivened the last few weeks with the opening of a new place. Its Ferme du Pré, a remarkable country bistro located within the Pré Catelan grounds, in the heart of the Bois de Boulogne, is quite simply one of the most beautiful restaurants of the year. No surprise to see him rewarded in this way.
Another chef has something to smile about this evening, it is Glenn Viel. Previously rated 18/20 and 4 toques in the Gault&Millau Guide, its restaurant L'Oustau de Baumanière, located in Les Baux-de-Provence (Bouches-du-Rhône), goes to 19/20 and 5 toques, a category which corresponds to “Exceptional tables”. It is the only establishment to receive this honor this year.
Gault&Millau 2025: Sébastien Nabaile crowned pastry chef of the year
Three restaurants are included in the “Prestigious Tables” category, which corresponds to 4 toques: Clos des Sens in Annecy-le-Vieux, the Frédéric Doucet restaurant in Charolles, and L’Abysse at the Hôtel Hermitage ( Monaco). Among the individual distinctions, such as that given to Frédéric Anton, we must also mention Sébastien Nabaile (La Table de Pavie in Saint-Émilion), elected pastry chef of the year, and Nicolas Brossard, who works at the Restaurant Christopher Coutanceau in La Rochelle, named Hall Manager of the Year.
Gault&Millau Guide: the complete winners of the 2025 edition
Chef of the year
Frederick Anton. Le Pré Catelan, Paris (75)
New 5-toque table
L’Oustau de Baumanière, Les Baux-de-Provence (13). Glenn Viel.
5 touches. 19/20.
New 4-toque tables
Le Clos des Sens, Annecy-le-Vieux (74). Franck Derouet.
4 rings. 17/20.
Restaurant Frédéric Doucet, Charolles (71). Frédéric Doucet.
4 rings. 17/20.
The Abyss at the Hôtel Hermitage, Monaco. Yannick Alléno and Yasunari Okazaki.
4 rings. 17/20.
Pastry chef of the year
Sébastien Nabaile. La Table de Pavie at the Hôtel de Pavie, Saint-Émilion (33)
Sommelier of the year
Bastien Debono. Yoann Conte's Table, Veyrier-du-Lac (74)
Room Manager of the Year
Nicolas Brossard. Restaurant Christopher Coutanceau, La Rochelle (17)
Great of tomorrow
To Discover
Kangaroo of the day
Answer
Clément Guillemot. Choko Ona, Espelette (64)
Young Talents
Brice Goeuriot & Margaux Le Baillif. Nuance, Bayonne (64)
