Being listed with Gault&Millau is more than just an address in a paper or online guide: it's above all the guarantee of being followed by a label whose reputation is well established. And when you're starting out in the restaurant business, this support is invaluable.
What is the Dotation Jeunes Talents Gault&Millau?
The Dotation Jeunes Talents Gault&Millau acts as a springboard for "setting up your first business".The Guide Jaune surrounds itself with professionals from the gastronomy sector. Together, they are committed to advising and assisting endowed chefs in their life projects, by supporting them with an endowment of products (raw materials and equipment), to enable them to lighten their investments and begin this great adventure more serenely.
Where can I find the Dotation Jeunes Talents application form?
Would you like to open a restaurant and benefit from the Dotation Gault&Millau?Fill in the application form before October 31, 2023.
Which chefs have already been awarded the Dotation Jeunes Talents?
This initiative, set up 14 years ago, has seen the emergence of a number of highly promising, recognized addresses.Chef Alexandre Mazzia was the first to benefit, and remains one of the Yellow Guide's proudest achievements. Discover the complete list of other chefs who have been awarded a Dotation Jeunes Talents Gault&Millau.
- Yoni Saada
- Noémie Honiat & Quentin Bourdy
- Thibaut Gamba
- Hubert Duchenne
- Nicolas Bottero
- Christophe Billau
- Elis Bond
- Mélanie Serre
- Mory Sacko
- Laurent Prat
- Clément Torres
- Louis Festa
Book 109: Le sang neuf de la gastronomie française often refers to addresses resulting from our endowments, such asDeux restaurant by Tiphaine Mollard and Romain Casas, endowed in 2020, who will open their second address at the end of 2022.
Special thanks to our partners: WinterHalter, Rougié, Nespresso, Robur, De Buyer, Bonnet Thirode, Garnier Thiébaut, 14septembre, Elle & Vire, Bewtr, Kaviari, Sysco, Les Trésors de Lizon, Champagne Lallier.
News & Events
Découvrir la Nouvelle-Aquitaine autrement avec le guide régional Gault&Millau 2025
Cannelés, tomme des Pyrénées, jambon de Bayonne et vins de Bordeaux : bienvenue en Nouvelle-Aquitaine ! Découvrez la sélection 2025, repérée par Gault&Millau.
Craftsmen & Know-How
Paris Coffee Show 2025 : le retour du salon des passionnés de café
Le rendez-vous des professionnels et amateurs de café fait son retour à Paris ! Organisé par Collectif Café, le Paris Coffee Show s’associe au Sirha Omnivore pour une nouvelle édition.
Hotels & Bed & Breakfast
Le chef pâtissier du Ritz, François Perret, quittera la place Vendôme après l’été
C’est dans un communiqué commun et sur le compte Instagram du chef que la grande annonce a été faite : François Perret quittera le Ritz fin août 2025.
Hotels & Bed & Breakfast
The Hoxton sort les transats : bienvenue à La Piscine
En plus de ses restaurants et bars, l’hôtel The Hoxton se dote d’une piscine pour un été frais au cœur de Paris.
Craftsmen & Know-How
Cette boutique française mise sur une épice que vous adorez
Les Français sont les troisièmes plus gros consommateurs de cette fameuse épice dans le monde. Et le fondateur de ce nouveau commerce l’a bien compris !
News & Events
Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).
