Frédéric Anton, Parisian chef at Pré Catelan and the Jules Verne restaurant 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).
Frédéric Anton was preferred to Glenn Viel, of the restaurant L'Oustau de 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, of the restaurant La Grand'Vigne at Sources de 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 chef reigns over three Parisian establishments: the Pré Catelan in the Bois de Boulogne, the Jules Verne at the Eiffel Tower (which obtained a second star in the rival Gault et Millau guide, the Michelin, this year), and the barge Don Juan II, which 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 et 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 of the guide.
Sébastien Nabaile, from Château de Pavie in Saint-Émilion, was named pastry chef of the year and Bastien Debono, from the restaurant La Table de Yoann Conte, sommelier of the year.
