The French gastronomic scene celebrates the art of haute cuisine at the Carrousel du Louvre, where the Gault&Millau guide revealed the winners for its 2027 edition. Between pure creativity, technical freedom and new figures in the sommelier and dining room, here are the winners of the year.
The suspense ended in the heart of the Carrousel du Louvre during a grandiose Gala under the creative theme “Food Is Art”. The Gault&Millau 2027 Awards recognize the excellence of French haute cuisine by bringing chef Jérôme Banctel to the summit of French gastronomy. At the head of the kitchens at Gabriel at La Réserve Paris (18.5/20, 4 Toques), Jérôme Banctel embodies more than ever virtuoso mastery combined with a borderless imagination.
From the plate to the service, including pioneering work on alcohol-free and hospitality professions, this 2027 list offers a vibrant snapshot of the talents who make our tables shine.
Jérôme Banctel, summit of taste at Gabriel
Incisive creative, undisputed master of cooking with lime and deep juices without cream or butter, the Breton Jérôme Banctel wins the supreme award. Having worked with the greatest (from André Daguin to Bernard Pacaud via Alain Senderens), he takes Gabriel’s gourmets on a journey between his native Brittany and incredibly accurate Japanese or Turkish inspirations. Gault&Millau salutes the pinnacle of a chef with an inimitable style, who seems to do anything with striking ease.
Emotional pastry and the art of glass in the spotlight
Sweets and bottles are not left out in this colorful list:
- Pastry Chef of the Year 2027 : Clément Réauté (Fleur de Loire – La Table de Christophe Hay in Ardon) wins the vote thanks to its light desserts, anchored in the Loire Valley and enhanced by herbs from the vegetable garden such as parsley, sage or candied fennel.
- Sommelier of the Year 2027 : Paz Levinson (Groupe Pic), a true international reference, is rewarded for her audacious vision which brings great wines into dialogue with sake, tea or coffee.
- No-Low Sommelier : Orane Vanheule (Auberge du Vert Mont in Boeschepe), crowned for the very first edition of this prize, revolutionizes the genre with her kefirs, kombuchas and homemade fermentations which brilliantly accompany Florent Ladeyn’s wild cuisine.
The figures of the room and the next generation of gastronomy
The experience of a great table also involves human warmth and a sense of welcome. The trophy of Room Director of the Year 2027 goes to Olivier Bikao. At the head of the restaurant Le Meurice in Paris (5 Toques d’Or), this enthusiast forms with Amaury Bouhours and Cédric Grolet a carefree and ultra-precise thirty-something trio who are breathing a breath of fresh air into the palaces.
As for the young guard, Nolwenn Corre (Hostellerie de la Pointe Saint-Mathieu in Plougonvelin) won the title of Great of Tomorrowten years after being revealed by the guide, celebrating an iodized cuisine dictated by the arrivals of local fishermen. Finally, the trophy Young Indoor Talent rewards Noé Viviès from the Jozy restaurant in Rennes, saluting his passion for the terroir and small producers.
The new “Beyond the Plate” trophies
To adapt to changes in the sector and salute design and global hospitality, Gault&Millau has unveiled three new, unique trophies:
- Design & Hospitality Trophy : Linda Boronkay for Zouzou – Palais de la Méditerranée
- Trophy Illustration : Aude Danguy (Studio Piaude)
- Champagne Design Trophy : The exceptional collaboration Champagne Nicolas Feuillatte x Mika
Available from November 12 in bookstores at the price of €25, the Gault&Millau 2027 Palmarès can be found in the France Guide, bringing together 2,500 establishments and 77 exceptional and prestigious restaurants.
Cover image © Gault&Millau
