Grand de Demain de l'Année 2025: Clément Guillemot crowned by Gault&Millau
The race for the title of Grand de Demain is over! Gault&Millau has just named Clément Guillemot, of the restaurant Choko Ona, Grand de Demain de l'Année 2025.
Grand de Demain... "For Gault&Millau, it's a gamble to say that you're going to be hearing a lot about these chefs, because they're going to keep on climbing!" introduced Marc Esquerré, Director of Investigations at the Guide Jaune, when the nominees were announced on Monday October 7, 2024 at the Atelier du Goût. On Monday, November 18, 2024, Clément Guillemot, chef of the Choko Ona restaurant in Espelette, was nominated in this category.
In previous editions, not one but several chefs were invited to join the stage to represent the Grands de Demain. Each year is different. In 2024, the Guide Jaune has decided to spotlight ONE singular talent on the culinary scene.
Clément Guillemot, an exemplary career
Clément Guillemot, an exemplary culinary career in the service of Basque cuisine. After rising through the ranks in prestigious establishments such as Paul Bocuse and Gordon Ramsay, Clément met Flora at Hostellerie de Plaisance. It was there that Cédric Béchade, seduced by their talent, invited them to join the Auberge Basque. Together, they decided to settle in Espelette and share their passion for gastronomy.
Nominees in the Grand de Demain de l'Année 2025 category
"All four of them have different backgrounds. I think they have a great attachment to the cuisine of their country and to the products they manage to find locally," had described Director of Surveys Marc Esquerré.
Bertrand Noeureuil, of the restaurant L'Observatoire du Gabriel
Bertrand Noeureuil is a chef who has made a name for himself at Le Gabriel, managing both the recently opened gourmet restaurant and bistro. His arrival coincides with the departure of Alexandre Baumard, and Bordeaux attracts him to be closer to his home region of Toulouse. After starting out with Daniel Gonzalez, he joined Yannick Alléno at Le Meurice and Cheval Blanc Courchevel, before working on the opening of Plénitude Cheval Blanc Paris. Today, he concentrates on seasonal, creative cuisine, playing with products and cooking techniques, while highlighting the soul of his establishment.
- See Gault&Millau's review of L'Observatoire du Gabriel
- See Bertrand Noeureuil's Instagram account
Emmanuel Kouri, restaurant Les Jardins de Kerstéphanie
Emmanuel Kouri, originally from Périgord, has always been drawn to the sea, a passion he cultivated by sailing and working with fish with Thibault Sombardier. His first position as chef at Les Climats in Paris earned him 2 toques in four years. Keen to get closer to the ocean, he moved to Sarzeau, where he forged links with local suppliers. Since December, his newly renovated Kerstéphanie inn has been a great success. His first Gault&Millau rating was 15/20 and he was awarded 3 toques, a rare feat for a new chef.
- See the Gault&Millau review of Les Jardins de Kerstéphanie
- SeeEmmanuel Kouri's Instagram account
Arthur Dubois, Maison Dubois
Arthur Dubois, a talented young chef, opened his own restaurant, "Maison Dubois", after working alongside such great names in French gastronomy as Jacques Maximin, Julien Dumas, Éric Frechon and Pierre Gagnaire. His exemplary career has enabled him to acquire impeccable technique and a keen sense of taste. His cuisine, both precise and delicious, is the fruit of his many experiences and his determination to create a personal culinary identity. Awarded 3 toques by Gault&Millau, Arthur Dubois is a promising chef whose future looks bright.
- See the Gault&Millau review of Maison Dubois
- SeeArthur Dubois' Instagram account
These chefs, with their singular backgrounds and culinary universes, all have one thing in common: undeniable talent and a consuming passion for their craft. The future of French cuisine is in good hands.
Many thanks to our partners Champagne Laurent-Perrier, Château Sainte-Marguerite-en-Provence, De Buyer, Elle & Vire Professionnel, Enodis, Kaviari and MAISON ATABLE for their support.
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