Mother's Day: Gault&Millau Young Talent tables to try out

This year, why not mark Mother's Day with a lunch or dinner at one of the most promising restaurants on the French culinary scene? Awarded the title of Jeune Talent by Gault&Millau, these chefs embody a new generation who cook with inventiveness and commitment. Here's a selection of addresses where you'll want to sit down with your family - and come back often.

Solea by Valentine Lorcher and Adrien Antelme

In a luminous setting of green and natural tones, Solea offers cheerful, "no-holds-barred" gastronomy designed for sharing. An appetizer to be shared (or not), a meat or fish dish, or an all-vegetable one - like the roasted cauliflower with pimentons, smoked purée, preserved lemon and pine nuts - followed by a cheese and a salad. followed by cheese and a refined dessert, like Autour du pamplemousse, combining sorbet, olive oil cookie and yoghurt emulsion. A colorful cuisine with Provencal influences. Led by the duo of chef Valentine Lorcher and pastry chef Adrien Antelme. Opened less than a year ago, the restaurant has already won its first toque and is winning over customers with its conviviality and affordable prices.

Dandelion by Antoine Villard

On a quiet little square in the 20th arrondissement, Dandelion has established itself as one of Paris's most promising young restaurants. The restaurant's cuisine is modern, inventive and masterful. Internationally trained, Antoine Villard offers dishes with varied influences, sometimes tinged with Asia, always dictated by the seasons and market produce. And here, there's no menu, just a menu from which to pick and choose according to the day's mood. In just one year, the restaurant has won two "toques" (French Michelin-starred restaurants) and a great deal of word-of-mouth, particularly for its signature "chou à la tropézienne" (tropezian cabbage).

Matéo Ravel's Table des Matrus

at the age of 22, Matéo Ravel produces generous, character-filled cuisine in his restaurant, opened when he was just 19, right in the center of Saint-Étienne. The atmosphere is warm, the kitchen open, the decor purposeful and convivial. Every month, the menu changes, with recipes inspired by his childhood memories and local produce. This spring, for example, you'll find a pâté en croute with langoustine and free-range chicken, boneless quail with apricot and pumpkin seed charcuterie, and creamy rice pudding with blond chocolate coulis and chestnut honey. The cellar, too, is well worth a visit: some 100 selected wines from all over France.

Ciel à Table by Adrien Cresci

a few kilometers from Toulouse, Ciel à Table offers a refined interlude in a modern, light-filled setting, with glass ceilings and large wooden tables. Adrien Cresci's cuisine blends French tradition with inspiration from elsewhere, skilfully blending textures and flavours. On the menu: marinated red mullet and butternut vegetable sausage, cod tournedos and curry mousseline, or lamb shoulder stuffed with wild garlic. An inventive menu with carefully-crafted desserts - such as trompe-l'oeil lime or saffron crème brûlée. lunch prices start at 30 euros, and evening menus go up to 78 euros. An ideal address for a special occasion.

Orbys d'Adam Blondeau

In a warm, stone-walled dining room with light wood furnishings, Orbys offers inventive, precise seasonal cuisine. Firmly rooted in the plant and the "but" product, the dishes can even go as far as working with a single product.at lunchtime, a three-step discovery menu (38 euros) offers an initial introduction, while in the evening, the six-step Orbys menu (68 euros) includes two starters, a starch, a vegetable dish, a meat dish and a dessert. A modern, committed and accessible address.

Choral d'Alban Chanteloup

In a sober dining room with raw walls and wooden furniture, Choral offers uncluttered, product-focused cuisine. Alban Chanteloup transforms simple market ingredients into plates full of taste and originality. at lunchtime, a 36-euro formula introduces diners to the restaurant, while in the evening, the 4- or 6-course menus offer a genuine gastronomic experience at an affordable price. A discreet but promising table, in a well-kept bistro decor.

Agapes d'Arnaud Darbas

just a stone's throw from the center of Toulouse, Agapes offers a bistronomic experience as fine as it is relaxed. Opened less than 2 years ago, Arnaud Darbas' restaurant has already established itself as one of the young tables to watch. In an intimate, uncluttered setting, you'll discover meticulously-crafted market cuisine, inspired by the terroir and supported by the finest juices and seasonings. In the evening, a 4-course tasting menu showcases seasonal produce and precise cooking. A warm table, perfect for sharing a good time with the family.

Caterine de Marie Dijon

A friendly atmosphere and southern sunshine are the order of the day at Caterine, a Mediterranean cantine in Marseille, a stone's throw from the Old Port. at lunchtime, daily specials, focaccia, arancini and octopus kebabs set the scene for simple, cheerful, well-crafted cuisine. In the evening, the bistro spirit takes hold, with colorful plates to share and fine dishes to savor. The menu changes regularly, always inspired by the Mediterranean basin. For those who appreciate warm, no-fuss dining on the terrace or in the dining room.

Alexandre Juton's inspirations

in Vannes, Alexandre Juton's restaurant lives up to its name. Inspired by the seasons and the market, the chef creates a cuisine that's precise, cozy and convivial, featuring both seafood and fine vegetables. Sardine, feta, pistachio and olive; cuttlefish, wild garlic and morel mushrooms; rabbit, langoustine, sorrel and carrot... the combinations are masterful. Three menus: 3-courses at 40 euros, 5-courses at 60 euros, or 7-courses à l'aveugle, for the more curious (75 euros). Already doubly toasted, this promising table ticks all the boxes for a moment as gourmand as it is refined.

Nuance by Brice Goeuriot

in Bayonne, Brice Goeuriot imagines a free and sensitive cuisine, shaped by the seasons and the resources of the moment. In a sober, soothing dining room, with its wood tones and natural materials, you'll be surprised by a 4 or 6-course menu that changes from week to week. An instinctive and committed approach, where fresh herbs, plants and local produce make up fine, plant-based and thoughtful dishes. An opportunity to discover a gastronomy as contemporary as it is eco-friendly.

Pulpe by Clémence Taillandier and Philippe Platel

just a stone's throw from Lille's famous market, Pulpe revisits the bistro spirit with seasonal cuisine that's both fine and modern. Chefs Clémence Taillandier and Philippe Platel revive certain classics, slipping in unexpected influences such as a soya soft-boiled egg with creamy miso, or teriaki-lacquered monkfish with citrus-braised fennel. a well-stocked cellar completes the experience. A lively neo-bistro address, to be discovered for its creativity and wine pairings.

Roze by Clémence Goupil and Alex Néel

In the Normandy village of Mathieu, just a few kilometers from the sea, Roze offers seasonal, local and refined cuisine. Combining Norman tradition with new ideas, the small but meticulous menu (four starters, four main courses, four desserts) showcases the produce of committed artisans and producers. Veal knuckle in iodized tartar; pork tenderloin and cocoa beans with chestnut slivers: the plates are clean and balanced, served in a refined, luminous decor.

Paul Iacono's Violon d'Ingres

in Strasbourg, this fine address pays tribute to the classics of French cuisine, with a distinctly Alsatian touch. Bouchée à la reine, agneau de lait, kougelhopf revisited: dishes rooted in tradition are prepared with modern savoir-faire. In a hushed dining room, you'll enjoy generous cuisine, ideal for an elegant family occasion.