Gault&Millau Tour Grand-Est 2023

Sponsor: Marc Haerbelin (L'Auberge de l'Ill,Illhaeusern, 5 toques d'or)

It's true that some chefs are perceived as tyrants for whom nothing can distract them from their ultimate goal: to collect honors. Fortunately, there are fewer and fewer of them, and Marc Haeberlin, one of our 10 academicians, is the exact opposite.... Read more

Gault&Millau d'Or: Nicolas Stamm-Corby ( La Fourchette des ducs, Obernai, 16/20, 3 toques)

Presentation of the Gault&Millau d'Or trophy by our partners Maestro and Debuyer.

"Without my husband Serge Schaal, La Fourchette des Ducs wouldn't have the same flavor, or at least the same scope," says Nicolas Stamm-Corby, Gault&Millau d'Or Grand Est 2023. It all began at the Illkirch-Graffenstaden hotel school, where the young apprentice was trained in Colmar by Jean Schillinger, then president of the Maîtres cuisiniers de France... Read more

Trophée Grand de Demain: Tristan Weinling (Utopie, Gueberschwihr, 14.5/20, 3 toques)

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

"Inhigh school, I was in the science stream and felt a bit lost. One day, my parents and I discovered the hotel school and it spoke to me", remembers Tristan Weinling. With his BTS in hand and a few internships under his belt, the young man landed his first position at the Georges V in Paris, working alongside Éric Briffard... full article

Trophée Jeune Talent: Hugo Ehrhardt (Partage, Andlau, 13/20, 2 toques)

Presentation of the Jeune Talent trophy by our partner Sysco.

When I was at secondary school, I did a work placement in a restaurant, and that confirmed to me that my life would be behind the stove", says Hugo Ehrhardt.re les fourneaux" , says Hugo Ehrhardt, , who has joined the Lycée Hôtelier in Saint-Chély-d'Apcher (Lozère). During his three years of training, he worked at Cyril Attrazic (Lozère), as well as at the Plaza Athénée (Paris), when Christophe Saintagne took over from Christophe Moret... Read more

Trophée Techniques d'Excellence: Guillaume Scheer (Les Plaisirs Gourmands, Schiltigheim, 16/20, 3 toques)

Presentation of the Techniques d'Excellence trophy by our partner Ecole des arts culinaires Lenôtre.

Guillaume Scheer moved to Schiltigheim after working alongside some of France's top chefs. He first completed a full training program, BEP, Bac pro and BTS, at the Lycée hôtelier Alexandre-Dumas in Illkirch...Read more

Trophée Terroir d'ExceptionFrédéric Metzger (48°Nord, Breitenbach, 14/20, 2 toques)

Presentation of the Terroir d'Exception trophy by our partners Rougié and Plantin.

"It's obviously a bit of a cliché to say this, but it was really from my mother that I learned to love cooking. On Sundays, she always prepared very gourmet meals for us, and I loved the smells that emanated from the kitchen", says Frédéric Metzger...Read more

Trophée Tradition d'Aujourd 'hui :François Golla (Au Bœuf Rouge, Niederschaeffolsheim, 13/20, 2 toques)

Today'sTradition Trophy awarded by our partner Interbev.

The son of a restaurateur, François Golla fell into the restaurant business at an early age, then went on to train at the Strasbourg hotel school. " My dad sent me to get some fresh air," he laughs. After completing his BTH and an internship at the Auberge du Cheval Blanc, he went on to earn a BTS in hotel management... more

Cuisine de la Mer, des Lacs et des Rivières trophy: Paolo Boscaro (Royal Champagne, Épernay, 15.5/20, 3 toques)

Presentation of the Cuisine de la Mer, des Lacs et des Rivières trophyby our partner Kaviari.

Born in London in 1985 to a Norman mother and an Italian father, Paolo Boscaro was immersed in the restaurant business from an early age. "My father ran a restaurant where he served cuisine that today would be described as bourgeois. At a very young age, I watched him, helped him sometimes, but above all I was passionate about drawing."... Read more

Trophée Pâtissier: Grégory Masse (L'Assiette Champenoise, Tinqueux, 19/20, 5 toques )

Presentation of the Pâtissier trophy by our partner Nespresso.

"I've always loved eating, so I decided to become a chef," says Grégory Masse. However, a trial run in a restaurant didn't appeal to him as much as he'd hoped. In the end, it was in the village bakery that he found his calling: pastry-making...Read more

Sommelier Trophy: Anne Humbrecht (La Table du Gourmet, Riquewihr, 17/20, 4 toques)

Sommelier Trophy presented by our partners Be WTR and Gustave Lorentz

With a grandfather who was a blacksmith, a grandmother who made wine, and parents who owned a farm inn, Anne Humbrecht grew up with a "taste for the real and the authentic". "I like to say that I'm a sommelier-winemaker", she emphasizes...more

Trophée Accueil : Lionel Stolz (Le Petit Kembs in Kembs, 14/20, 2 toques)

Presentation of the Trophée Accueil by our partners Lusini and Eternum.

"My mother worked on Wednesdays, so I had to cook for us. From a need of necessity came a pleasure of doing", says Lionel Stolz. The young man then enrolled at the hotel school, where he passed his BEP, bac pro and BTS diplomas.riences at Maison Gaertner, Le Tire-Bouchon in Riquewihr, and the Hotel Verte Vallée in Munster... Read more

Trophée Jeune Talent en Salle : Ana Bastian (L'Auberge de l'Ill, Illhaeusern, 5 toques d'or)

Presentation of the Jeune Talent en Salle trophy by our partners Api & You and Zenchef.

Before turning to the world of catering, Ana Bastian wanted to become a nurse. "But my application was rejected. So I took a job in a pizzeria in Stosswihr." She liked the job right away. " The contact with people, chatting with them, giving them a smile... I realized that it was an environment that interested me a lot." ...Read more