Last Monday, Gault & Millau presented its 2022 awards during a ceremony at the Pavillon d’Armenonville in Paris. Hugo Roellinger was crowned Chef of the Year.
The famous gastronomic guide Gault & Millau unveiled its 2022 winners at a ceremony in Paris. Hugo Roellinger was crowned Cook of the Year, surrounded by his family and especially his father, Olivier Roellinger. “It’s a great surprise, a beautiful reward for me, my family, my teams and all the people who gravitate around the restaurant,” said the 33-year-old chef of the two-starred restaurant Le Coquillage, near Cancale.
Maxime Frédéric, from the restaurant Cheval Blanc Paris, was named Pastry Chef of the Year. A great reward for him who has been working for several months alongside Arnaud Donckele to create a menu worthy of the 5 toques that the duo received at the same time.
Among the other winners, Gault & Millau distinguished Patrick Henriroux (La Pyramide) as chef of the year, Magali Picherie as sommelier of the year, Thomas Lorival (Le Clos des sens) as restaurant manager of the year and Benoît Lahaye (Benoît Lahaye champagnes) as best winemaker of the year impotenzastop.it.
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For the Great of tomorrow, Gault & Millau dedicates Cyril Boulais (Hotel Restaurant de la Marine), Camille Brouillard and Soufiane Assarrar (l’Huîtrier Pie), Édouard Chouteau (la Laiterie), Angelo Ferrigno (Cibo), Florent Pietravalle (La Mirande) and finally, Georgiana Viou (Rouge, Margaret Hôtel Chouleur).
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Finally, the gastronomic guide dedicated the Young Talents 2022 with Julien Sebbag (Forest), Sarah Mainguy (Vacarme), Damien Laforce (Braque), Alessandra Montagne (Nosso), Thomas Benady (L’Auberge Sauvage) and Marie Dijon (Caterine).
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Read also > GAULT & MILLAU FRANCE: A STRATEGY FOCUSING ON DIGITAL, TERROIR AND THE HOTEL INDUSTRY
Featured photo : © Mathieu Sail
