French gastronomy: the MICHELIN Guide 2025 celebrates excellence at the Fête de la Gastronomie
On the occasion of the Fête de la Gastronomie, celebrated on 18 April 2025, the 2025 edition of the MICHELIN Guide France unveils an exceptional list of winners. Two new three-star restaurants, nine restaurants with two stars and a shower of first stars are lighting up the French culinary scene. A vibrant tribute to the creativity and commitment of French chefs.
Two new three-star chefs in the spotlight: the sea as their muse
The 2025 edition of the MICHELIN Guide honours two chefs who share a common passion for the ocean and its riches. In Saint-Méloir-des-Ondes, Hugo Roellinger wins a third star for his restaurant Le Coquillage. From the family manor, he composes poetic dishes that tell the story of the sea winds, the spices of the world and Breton produce. His signature creation, le Chemin des douaniers, combines spider crab, egg yolk with cider vinegar, coral sauce and seasonal herbs – a sensory work nourished by the Roellinger heritage.
In La Rochelle, Christopher Coutanceau has once again raised the three stars above his eponymous restaurant. True to his commitment to sustainable fishing and uncompromising seafood cuisine, he is refining his style towards greater clarity and elegance. The Pithiviers de Saint-Jacques or the Sardine from head to tail illustrate his technical and instinctive approach, placing the ocean at the heart of every mouthful.
Nine new two-starred restaurants in the four corners of France
The 2025 edition confirms an exciting dynamic throughout France, with nine restaurants promoted to two stars. In Bordeaux, Philippe Etchebest stands out in his Maison Nouvelle with his generous and rigorous cuisine, while Bertrand Noeureuil shines at L’Observatoire du Gabriel, with refined nods to the Gironde terroir, such as his version of chabrot tasted in the kitchen.
In the Basque Country, Guillaume Roget glorifies the Ciboure terroir in Ekaitza, notably with hake confit in duck fat and subtle notes of coffee. In Marcq-en-Barœul, Rozó by Diego Delbecq and Camille Pailleau seduces with its balanced and daring cuisine. In Paris, Japanese chefs Tomoyuki Yoshinaga (Sushi Yoshinaga) and Shinichi Sato (Blanc) each won a second star just one year after their first award.
In the Principality of Monaco, L’Abysse Monte-Carlo, a branch of the Parisian restaurant of the same name, made an impression from the moment it opened with omakase menus at the pinnacle of sushi art. In Courchevel, Baumanière 1850, under the leadership of Thomas Prod’homme, offers a cuisine that combines the Mediterranean and the mountains, blending creativity and emotion. Finally, in Saint-Rémy-de-Provence, Fanny Rey and Jonathan Wahid continue their gastronomic ascent, rewarded with this long-awaited second star.
A lively and daring snapshot of French gastronomy
In this month of April, when gastronomy is celebrated throughout France, the 2025 MICHELIN Guide awards are a marvellous reflection of the energy, diversity and commitment of chefs. From young talents to established figures, they all embody the same demand for excellence and a desire to put down roots in their region. From Bordeaux to Courchevel, from Paris to Saint-Méloir-des-Ondes, these awards reaffirm France’s central role on the world culinary stage.
More than just a list of winners, this selection is a vibrant tribute to all those who cook with sincerity, audacity and conscience.
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Image credit: jay-wennington – Unsplash
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