Gault&Millau Tour Hauts-de-France 2023

Sponsor: Alexandre Gauthier, (La Grenouillère, in La Madelaine-sous-Montreuil, 19/20, 5 toques)

You could call him gifted, such is his ease in overcoming obstacles. Alexandre Gauthier is interested in all types of cuisine, a citizen of the world, an inquisitive observer, an astute technician, watching every flutter of a butterfly's wing to measure how he can influence the plates of his contemporaries, whether in Quito or Kyoto... Read more

Gault&Millau d'Or: Édouard Chouteau (La Laiterie, Lambersart, 15.5/20, 3 toques)

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

At the helm and in the kitchen of La Laiterie, a veritable institution in Lille for almost a century, Édouard Chouteau is an old hand. He took his first steps in the restaurant where his parents worked, his father in the kitchen, his mother in the dining room. It was without hesitation that he chose to follow in his father's footsteps, and in 2008 began an apprenticeship at the Henri et Joseph restaurant in Lorient.... Read more

Trophée Grand de Demain: Félix Robert (Arborescence, Croix, 15/20, 3 toques)

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

"When I was little, I looked after my parents' vegetable garden. Growing vegetables and plants gave me a taste for cooking," says Félix Robert. In 2011, he met Nidta, his wife, at the Lycée Hôtelier in Le Touquet. The couple subsequently joined the brigade at La Grenouillère, in La Madelaine-sous-Montreuil (Pas-de-Calais)... Read more

Young Talent Trophy: Thomas Dumont (Hyacinthe, Amiens, 12/20, 1 toque)

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

"What got me into cooking in the first place were those moments of conviviality," says Thomas Dumont, whose family is based in the Amiens region. " I spent a lot of my time on the Picardy coast", where he thrives on looking for bloodworms, fishing in Saint-Valery-sur-Somme, never far from his grandparents, farmers and hunters... Read more

Trophée Techniques d'Excellence: Christophe Hagnerelle (Le Val d'Auge, Bondues, 14/20, 2 toques)

Presentation of the Techniques d'Excellence trophy by our partner Koppert Cress.

If there's one thing that has guided Christophe Hagnerelle since his earliest childhood, it's gourmandise: "When you're a gourmand, you want to know why it tastes good," he explains. The man who wanted to become an Avenger to save people has found a weapon in the kitchen to help him do just that...Read more

Terroir d'Exception Trophy: François-Xavier Sailly, Schorre, Saint-Valery-sur-Somme, 13/20, 2 toques)

Presentation of the Terroir d'Exception trophy by our partner Rougié.

Born into a farming family, François-Xavier Sailly says he is deeply attached to his roots, to the land where he grew up, and where he now thrives professionally.even if this graduate of a BTS in agri-supplies was not always destined for the restaurant business - alongside his partner, Laurie Graux, co-manager of the establishment...Read more

Trophée Tradition d'Aujourd'hui: Éric Boutté, L'Aubergade, Dury, 13/20, 2 toques)

Presentation of the Tradition d'Aujourd'hui trophy.

"At home, we liked to eat well, that's how I was brought up," says Éric Boutté. Trained at the Lycée Hôtelier Saint-Martin in Amiens, he joined chef Robert Bardot's team at Le Flambard in Lille, before doing his national service with the Ministry of the Interior. In 1990, he joined Jean Delaveyne's brigade as a commis: "he taught me technique"... Read more

Cuisine de la Mer, des Lacs et des Rivières trophy: Farès Awad (Sur Mer, Merlimont, 14/20, 2 toques)

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

Born in Israel in 1993, Farès Awad grew up in a family of cooks. At the age of 18, however, he decided to turn to the theater. At the same time, he worked as a dishwasher in a café, but soon began helping out in the kitchen. Three months later, his father offered him a ten-month training course in the kitchen, culminating in an internship at the... full article

Pâtissier Trophy: Margot Servoisier (Les Gâteaux de Margot, Amiens)

Presentation of the Pâtissier trophy by our partner Nespresso.

"On Sundays, the family always bought cakes," says Margot Servoisier, who began baking the family's pastries herself at the age of 12. After studying finance, she headed to the Ferrandi school in 2015. There, she took a work-study CAP in pastry-making with Sébastien Gaudard, in Paris: "it was perfect for learning all the basics of French pastry-making in the best possible way"...Read more

Sommelier Trophy: Alexandre Dathy (Le 49R, Lille, 12/20, 1 toque)

Presentation of the Sommelier trophy by our partner Be WTR.

"Being there for customers, helping them out, has always been part of the family spirit," says this son of shopkeepers. Alexandre Dathy took a CAP in hotel and restaurant management as soon as he could, followed by a vocational diploma. He graduated from the CFA in Wattignies four years later, and speaks of his trainer, Bruno Treffel, as a true pillar: "Everything started with him..."...Read more

Trophée Accueil: Laurent Sueur (L'Escargot, Valenciennes, 12/20, 1 toque)

Presentation of the Trophée Accueil by our partner Zenchef

Laurent Sueur, who describes himself as "100% Valenciennois", begins by talking about his vocation, evoking his grandmother, a lover of cafés and restaurants: " I've always been in that environment thanks to her". At the end of ninth grade, he didn't really know which discipline to choose. But one day, on his way home from a visit to the Pommery cellars, he came across an advertisement for an apprentice chef... Read more

Trophée Jeune Talent en Salle: Aurélie Petit (Sur Mer, Merlimont, 14/20, 2 toques)

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

Aurélie Petit was not immediately destined for service. Her first inclination came from a personal taste: "I loved cooking". At secondary school, a teacher advised her to follow this path. The young girl entered the Lycée du Marquenterre, in Rue, in the seconde professionnelle (vocational second year), and opted for the hotel and catering course. By the end of the fourth year, her vocation had become clearer: "I preferred the dining room"...Read more