Two restaurants newly sparkle in the French and international gastronomic firmament
Le Coquillage, in Saint-Méloir-des-Ondes, is nestled in the idyllic setting of a superb Malouin manor offering accommodation in a few rooms that are themselves highlighted with Two MICHELIN Keys. Here, Hugo Roellinger brings poetry to the culinary arts, inspired by travels and infused with a finesse that rises to new heights. In the spirit of his “Chemin des douaniers” (“Customs Trail”) – a composition featuring spider crab, egg yolk cooked in cider vinegar, coral sauce, and seasonal herbs –, each creation is striking, inventive, and incredibly precise. The perfect reflection of the convictions, career, and imagination of this sensitive, secret chef, each dish showcases the local bounty of seafood and produce. Moreover, the chef cultivates subtle references to the iconic recipes of the Roellinger family, as well as their passionate love for spices, illustrated by the Breton blue lobster served in two courses.
At La Rochelle, Christopher Coutanceau once again raises the Three MICHELIN Star flag above his eponymous establishment. The “fisherman chef” – who advocates for sustainable fishing practices with respect for the marine seasons – reaches the pinnacle of his art with a cuisine that is ever more precise, refined, and forthright. The ocean reveals its true nature through each intense, elegant dish thanks to exceptional technical skills, as demonstrated in the “Pithiviers of scallops” and the iconic “Sardine from head to tail.” The pastry chef Benoît Godillon also performs outstanding work, and this year is recognized by the addition of the restaurant to the Passion Dessert selection. The associate and loyal maître d'hôtel Nicolas Brossard presents the culinary universe of Christopher Coutanceau with elegance and sincerity.
In total, with these two additions to the highest culinary category - which are also granted the MICHELIN Green Star -, the MICHELIN Guide now recommends 31 Three MICHELIN Star restaurants in France.
Nine newly recognized Two MICHELIN Star restaurants
Illustrating a dazzling culinary progression, six establishments receive a second distinction just one, two, or three years after being awarded One MICHELIN Star. At his Maison Nouvelle (Bordeaux), Philippe Etchebest – now supported by a well-established brigade – is showing increased precision and regularity in his generous personal culinary expression, such as his famous mushroom ravioli or his reinterpretation of Entrecôte Bordelaise. Also in Nouvelle-Aquitaine, Guillaume Roget gains a second Michelin Star for his restaurant Ekaitza (Ciboure), where he masterfully and cleverly celebrates the finest local ingredients, as evidenced by this magnificent hake confit in duck fat with chanterelle mushrooms and coffee flavors. The same dynamic resonates in Nord, at Rozó (Marcq-en-Barœul), for Diego Delbecq and Camille Pailleau. After regaining their first MICHELIN Star in 2023, they continue to impress the inspectors with ever deeper, more balanced creations, whether savory or sweet. Moreover, the latter newly receive the Passion Dessert distinction. At L’Observatoire du Gabriel (Bordeaux), Bertrand Noeureuil is awarded a second MICHELIN Star for the iconic establishment of which he took the reins in late 2023. Here, this former apprentice of Arnaud Donckele takes inspiration from the savoir-faire of his mentor and plays on local traditions such as in his exquisitely elaborate reinterpretation of chabrot, which he invites guests to enjoy in the kitchen. In Paris, the two very different Japanese chefs Tomoyuki Yoshinaga and Shinichi Sato each gain a second MICHELIN Star for their respective restaurants Sushi Yoshinaga and Blanc, both just one year after receiving their first MICHELIN Star. While the first offers an immersive voyage to the heart of authentic Japan, the second strives for a supremely ambitious French gastronomic experience.
Another ambassador of Japanese flavors that just opened, L’Abysse Monte-Carlo (Monaco) receives Two MICHELIN Stars for its exceptional omakase menus. Yasunari Okazaki traveled to oversee the opening of this high-end chef’s counter, a replica of l’Abysse at the Pavillon Ledoyen, which serves magnificent sushi made from the finest Mediterranean fish.
At the heart of the upscale alpine resort of Courchevel, within the very chic hotel Le Strato, Baumanière 1850 offers a precise, complex, and particularly generous cuisine. Ranging from Mediterranean references to much more local flavors, Chef Thomas Prod’homme makes delightful tongue-in-cheek references with his dishes, such as his “childhood memory:” a delicious preparation of homemade farfalle, parson’s nose, onions, and Tomme de Savoie.
In Saint-Rémy-de-Provence, Fanny Rey and Jonathan Wahid also continue their pursuit of excellence. At their charming establishment L’Auberge de Saint-Rémy, Fanny Rey & Jonathan Wahid join forces to captivate guests with the power and personality of each dish, as exemplified by their now-renowned “Green Zebra tomato, my childhood memory.”
In all, the France MICHELIN Guide recommends 81 Two MICHELIN Star restaurants.
57 restaurants, scattered throughout all of France, receive One MICHELIN Star
From east to west and north to south, each of the 13 regions of Metropolitan France boasts at least one newly awarded One MICHELIN Star establishment. The regions Provence-Alpes-Côte d’Azur, Auvergne-Rhône-Alpes, and Île-de-France continue to form the leading trio, but treasures abound elsewhere. The inspectors are delighted with the chef Yann Tournier and maître d'hôtel Justine Heuze in Centre-Val-de-Loire, whom they grant One MICHELIN Star for the restaurant that the duo took over two years ago, Pomme d’Or (Sancerre). Two new One MICHELIN Star restaurants bring prestige to Corsica: Finestra by Italo Bassi (Bonifacio) and Le Charlie (Porticcio), where Chef Richard Toix highlights local ingredients and occasionally adds a subtle reference to his extensive travels in Asia. In Grand Est, no fewer than seven restaurants newly receive One MICHELIN Star. One is Bulle d’Osier (Langres), the gastronomic experience of Laurent Petit’s new establishment, featuring Chef Valentin Loison. Another is Burnel (Rouvre-en-Xaintois), where Chef Maye Cissoko confidently refines the classic seasonal menu at a family-owned hotel that opened in 1919 and is now run by the fourth generation. Yozora (Metz), a gastronomic restaurant located at the heart of the Centre Pompidou-Metz, showcases Chef Charles Coulombeau’s creations of Japanese inspiration prepared with the finest local products.
Illustrating the consistent and continual follow-up of the French gastronomic scene on the part of MICHELIN Guide inspectors, 28 of the 57 newly distinguished restaurants are establishments they discovered during the 2024-2025 year that are now being directly recommended for the first time with One MICHELIN Star. Many among these have only recently opened. At Freia (Nantes), located on the rooftop of a parking garage just off the train station, Chef Sarah Mainguy prepares poetic, essentially plant-based cuisine. Aldehyde (Paris) is a restaurant with just twenty place settings where the young chef Youssef Marzouk combines French traditions with Tunisian flavors. Fario (Céret) is the first establishment of Chef Kevin de Porre, who has returned to his homeland after a remarkable run at Contraste, in Paris, and is now focusing on bringing expert techniques to local ingredients. Sechex-Nous (Margencel) is a discreet restaurant on Lake Geneva opened by Chef Lucas Dumélie and maître d’hôtel Manon Moleins-Plassat.
Gourmets seeking out original concepts have many options to add to their new MICHELIN Star itinerary. L’Orangerie (Eugénie-les-Bains), set in the dining room of Michel Guérard's former three-star restaurant, presents the greatest vintage dishes of the founding father of Nouvelle Cuisine, as well as sublime wood-fired grilled options. At Vaisseau (Paris), Adrien Cachot – a chef of French television fame – offers bold, playful combinations of unusual ingredients, such as centrolophus (a fish from the Mediterranean seabed) with tripe and vin jaune. At La Palme d’Or (Cannes), Chef Jean Imbert pays tribute to the 7th art with refined seafood and Provençal dishes on a menu presented like a movie script. Located in a former 16th-century presbytery, Auberge Sauvage (Servon) adds the distinction to its existing MICHELIN Green Star for Chef Thomas Benady’s seafood and plant-based dishes highlighting the harvest of the property's magnificent garden.
Several chefs continue their star-studded careers with their carefully selected brigades, confirming their consistency at new establishments which are granted One MICHELIN Star. Ombellule (Lyon) features the work of Chefs Tabata and Ludovic Mey. Ineffable (Barbentane) is the new restaurant of Chef Nicolas Thomas. At Belle de Mars (Marseille), the incredible duo Michel Marini and Kim-Mai Bui offer a high level of gastronomy for a fair price. Acte 2 Yannick Delpech (Toulouse) is the new restaurant of the eponymous chef now established at a converted sawmill. Monique (Calvisson) is Chef Julien Caligo’s temple of gastronomy located in a barn conversion just off his native village.
The 2025 selection also highlights some very admirable entrepreneurial ventures, showcasing the commitment of talented professionals to create establishments that reflect their own identities. For example, in Plomeur, young Chef Jules Rolland is granted One MICHELIN Star for his first restaurant, Nuance. Born and raise in a family of restaurants owner, he has converted the former village pizzeria into a gastronomic destination for authentic, elegant, inspired creations such as his surf-and-turf scallops and chotten. In Cabourg, Chef Charles-Antoine Jouxtel – returning to his homeland after an impressive journey through prestigious establishments – joins the maître d’hôtel and sommelier Charlotte Schwab to open their first business together. They have converted a former garage into a gastronomic restaurant, Symbiose, where they highlight the best of Normandy’s ingredients, such as in the dessert “éloge de la pomme” (“ode to the apple”). Recommended in the 2024 MICHELIN Guide, the establishment has progressed beautifully, and this year is awarded One MICHELIN Star.
In total, 542 restaurants are recommended with One MICHELIN Star in the 2025 selection of the France MICHELIN Guide.
Le Bristol Paris triumphiert mit drei Sternen für Epicure und einem Stern für 114 Faubourg
Le Bristol Paris - Equipe Restauration Epicure ©Franlyn Kwakye
Der Guide Michelin 2025 zeichnet das Epicure mit drei Sternen aus und bestätigt damit die Stellung der Tischkultur des Le Bristol Paris in der historischen Landschaft der französischen Haute Cuisine. Das Pariser Palais par excellence drückt seine Dankbarkeit für das Vertrauen aus, das der Guide nach der Ankunft von Küchenchef Arnaud Faye im Mai 2024 in das Haus gesetzt hat.
"Mit großem Stolz feiern wir das erneute Vertrauen des Guide Michelin in die Restaurants des Le Bristol Paris, Epicure und 114 Faubourg. Dieser Erfolg ist das Ergebnis einer Teamleistung, bei der jedes Mitglied des Bristol-Teams eine wesentliche Rolle spielt. Ihr Lächeln, ihre Herzlichkeit und ihre Freundlichkeit verkörpern die Werte der Oetker Collection und tragen zu diesen prestigeträchtigen Auszeichnungen bei."
Luca Allegri, Präsident und Generaldirektor, Le Bristol Paris
Mit 46 Jahren bringt Arnaud Faye seine Vision einer feinen und zugleich kühnen Gastronomie ins Epicure, geleitet von einem Team, das er gerne in die Kreation von Menüs und Rezepten einbezieht: "Die Teams von Epicure sind äußerst glücklich, diesen dritten Stern für 2025 erhalten zu haben; es ist eine immense Quelle des Stolzes für uns alle."
