Under the patronage of the chef Stephane Buron (Le Chabichou in Courchevel), twelve trophies were awarded on Monday, January 30, within theAbbey of Collonges – Paul Bocuse To Lyon. It was on the occasion of Gault&Millau Tour 2023 which made its first stopover in Auvergne-Rhône-Alpes.
Stéphane Froidevaux obtains a score of 17 out of 20 and 4 toques at Gault&Millau
Among the winners are Stephane Froidevauxthe chef of the Michelin-starred restaurant Grenoble, Fantin Latour. He was presented with the trophy Gault&Millau d’orobtaining a score of 17 out of 20 and 4 toques.
Grenoble: Stéphane Froidevaux presents his culinary design creation
The guide qualifies the Grenoble chef as being “probably the most modest, nicest and least ‘killer’ of the region’s great chefs”. A native of Montbéliard, having grown up in Briançon, Stéphane Froidevaux made his debut for nine years alongside the famous chef from Annecy, Marc Veyrat.
After having been the head of the Antidote to Monetier-les-Bains (05) in 2005, he bought Le Fantin Latour in 2007. In 2021, the gourmet restaurant won one star in the Michelin Guide. It should be noted that the establishment is in mode brasserie (rated 13.5 out of 20 with 2 toques by Gault&Millau) at lunchtime.
The other winners of the Gault&Millau Tour Auvergne-Rhône-Apes
Young talent : Pierre-Michael Martin (At Pimousse, Lyon 1, 14.5/20 and 2 toques).
Terroir of Exception: Jeremy Trincaz (Les Cornettes at La Chapelle-d’Abondance, 12/20 and 1 toque);
Pastry chef: Maxime Binjamin (Domaine du Colombier in Malataverne, 15/20 and 3 toques).
Grand of Tomorrow: Guido Nino Torres (Likoké at Vans, 17/20 and 4 toques).
Techniques d’Excellence : Pierre & Valentin Marin (Lamartine restaurant in Bourget-du-Lac, 15.5/20 and 3 toques);
Today’s Tradition: Harry Lester (Le Saint-Eutrope in Clermont-Ferrand, 12.5/20 and 1 toque).
Young Talent Service in the dining room: Quentin David (Le Cœur in Megève, 12.5/20 and 1 toque).
Cuisine from the sea, lakes and rivers: Ismael Adam Drissi-Bakhkhat (Noé Atelier de la Mer in Lyon 3, 12.5/20 and 1 toque);
Sommelier : Arnaud Kunz (Le Pré Xavier Beaudiment in Durtol, 15.5/20 and 3 toques).
Welcome : Patrick Quard (Le Café de l’Ardèche in Montélimar, 13/20 and 2 toques).
Eloquence: Ugo returns (Le Saint-Nicolas in Megève, 14/20 and 2 toques).
Young pastry hopeful title: Tess Evans-Mialet (La Table de l’Alpaga in Megève, 13/20 and 2 toques).
