Gault&Millau Bourgogne Franche-Comté 2023

Sponsor: Romuald Fassenet, (Château du Mont Joly in Sampans, 15.5/20, 3 toques)

"LaTour d'Argent was my first dream. I imagined the restaurant perched at the top... of a silver tower."To fulfill his dream, Romuald Fassenet entered the Lycée Hôtelier in Poligny, Jura. Chef Jean-Charles Douard, now based in Neulise, took him under his wing at the age of 15 and passed on his passion for gastronomy... Read more

Gault&Millau d'Or : Patrick Bertron & Louis-Philippe Vigilant (Le Relais Bernard Loiseau - La Côte d'Or à Saulieu, 17/20, 4 toques)

Presentation of the Gault&Millau d'Or trophy by our partner Maestro.

Patrick Bertron is a man of almost one house. He joined Bernard Loiseau in 1982, and has been in Saulieu ever since, a man whose vocation was born on family Sundays, around the tasty dishes concocted by his mother... Read more

Catering? "It's a passion," says Louis-Philippe Vigilant. Leaving his island home in Martinique at the age of 17, the young chef arrived in Montpellier, where he earned his Bac Pro and BTS. Although gifted in his studies, he is only too eager to begin his career... Read more

Trophée Grand de Demain : Jordan Billan (Clos du Cèdre à Beaune, 14,5/20, 2 toques)

Presentation of the Grand de Demain trophy by our partner Robur.

Originally from Lyon, Jordan Billan grew up with parents who were hotel-restaurateurs. The family lived in the 4th arrondissement, and their days were full: "My father was director of Brasserie Georges, but also of the catering division of Olympique Lyonnais"... more

Trophée Jeune Talent: Camille & Bastian Loridat (Epicéa à Besançon, 12/20, 1 toque)

Presentation of the Jeune Talent trophy by our partner Ecole des arts culinaires Lenôtre.

"My parents aren't restaurateurs, but my mother cooks very well. In fact, she sometimes works on receptions for several hundred people", says Camille Loridat. Passionate about cooking from an early age - as soon as I heard noises in the kitchen, I'd come running"... Read more

The young chef at Épicéa (he'll be 30 in 2024) isn't one to rush things. Bastian Loridat holds a scientific baccalaureate (with honors), and went on to obtain a BTS in hotel and catering management, followed by a degree in gastronomic restaurant management, before really setting foot in a kitchen... Read more

Trophée Techniques d'Excellence: Joel Cesari (La Chaumière, Dole, 15/20, 3 toques)

Presentation of the Techniques d'Excellence trophy.

For Joël Césari, cooking is all about human relationships. "Each stage of my career is not an experience. At the start of his apprenticeship, he became involved with André and Jean-Paul Jeunet, in Arbois, where he completed an internship...Read more

Trophée Terroir d'Exception : Jérémie Muller (Le Domaine de Rymska in Saint-Jean-de-Trézy, 14/20, 2 toques)

Presentation of the Terroir d'Exception trophy.

When he was a child, Jérémie Muller assured his mother that one day he would be a chef. Today, that dream has become reality, which is hardly surprising when you look at his career path. It all began in 1999, when the young graduate walked through the doors of the legendary Eugénie-les-Bains restaurant...Read more

Trophée Tradition d'Aujourd'hui: Guillaume Royer (Les Griottes in Gevrey-Chambertin, 13/20, 2 toques)

Presentation of the Tradition d'Aujourd'hui trophy by our partner Interbev.

He wanted to become a farmer, but ended up choosing a career as a chef. After completing his studies, Guillaume Royer launched his career with two seasons in Crans-Montana, Switzerland, and two summers in Pouilly-en-Auxois (Côte-d'Or), working with Christian and Anthony Bonnardot... Read more

Cuisine de la Mer, des Lacs et des Rivières trophy: Mathieu Sagardoytho (Au Fil du Zinc in Chablis, 13.5/20, 2 toques)

Presentation of the Tradition d'Aujourd'hui trophy by our partner Kaviari.

Mathieu Sagardoytho grew up in a culinary family. " After a first job at L'Écu de France (Val-de-Marne), he spent some time in England, before returning to Paris to work at the Maison du Danemark on the Champs-Élysées... Read more

Trophée Pâtissier: Karina Laval (Château du Vault-de-Lugny, Vault-de-Lugny, 13/20, 2 toques)

Presentation of the Pâtissier trophy by our partner Nespresso.

"My mother's whole family comes from the kitchen", says Karina Laval. So it was only natural that she should choose the same path at an early age, before finally opting for pastry-making. During her studies, the young Mauritian honed her skills at the Hôtel Labourdonnais in Port-Louis, working with chef Nizam Peero and her future husband, Franco Bowanee...Read more

Sommelier Trophy: Bruno Crouzat-Reynes, Bruno, 10/20)

Presentation of the Sommelier Trophy by our partner Domaine Françoise André.

"Every day, I open my theater," meaning the doors of Bruno, the wine bar where this colorful man plays himself. Because Bruno Crouzat-Reynes, the owner of this renowned Dijon bistro, entertains customers as much as he entertains them, thanks to his verve and his carefully chosen flasks...Read more

Trophée Accueil: Maria Tupin (Hostellerie Saint Germain in Arlay, 14/20, 2 toques)

Ourpartner Be WTR presented Maria withthe "Trophée Accueil ".

Born in northern Portugal, Maria Tupin has kept strong links with her native country, even though she was barely 1 year old when her parents moved to Aix-les-Bains. " I don't come from a family of restaurateurs - my father was a bricklayer and my mother a market gardener - but I've always appreciated this environment, particularly for the rigor it demands, and the contact with customers."... Read more

Trophée Jeune Talent en Salle: Théo Kerhoas (Restaurant Frédéric Doucet in Charolles, 16.5/20, 3 toques)

Presentation of the Jeune Talent en Salle trophy by our partner Api & You.

"I've always wanted to do something with my hands. I thought I'd go into carpentry, but I tried it out, and it just wasn't my thing," says Théo Kerhoas. It was a discovery day at the vocational high school that opened up a new path for him: restaurant service...Read more