Father's Day: our Grands de Demain tables for the whole family to discover

This year, why not celebrate Father's Day with exceptional cuisine? Gault&Millau honors the Grands de Demain 2024: chefs who create cuisine that is committed, precise and personal. at their tables, the products are rightly valued, the wine lists well thought out and the experiences always singular. Here is our selection.

L'Observatoire du Gabriel by Bertrand Noeureuil

Located on the Place de la Bourse in Bordeaux, L'Observatoire du Gabriel (3 toques) combines elegance and refinement in a luminous, neutral-toned room punctuated with greenery. Bertrand Noeureuil's dishes follow the rhythms of the seasons: grills and marinades in summer, simmered or braised dishes in winter. Very attached to his terroir, the chef makes the most of Aquitaine produce - land, sea and vineyards - and pays particular attention to sauces. Examples include steamed hake mimosa, morel mushrooms and razor clams with baragane fondue, or Harlequin-style rhubarb with rosemary honey. there's also a cheese cellar and a wine cellar with over 1,200 references.

Lueurs by Romain Zarazaga

in Bouchemaine, the Lueurs restaurant (3 toques) invites you to a sensory experience where you simply choose the number of steps (from 3 to 8), and the chef takes care of the rest. Romain Zarazaga's cuisine is "poetic and happy", inspired by wild herbs, local produce and proximity to the Loire. A table where each meal is unique, shaped by the moment and nature.

Arbore & sens by Clément Dumont

In his Loches-based restaurant, Clément Dumont promotes sustainable, local gastronomy. Deeply attached to the region in which he lives, he works with seasonal produce from the market, neighboring producers or his own kitchen garden, in a zero-waste approach. Two menus are available: "Voyage Initiatique" in 6 or 7 courses (from 85 euros), and "L'Odyssée" in 8 or 9 courses (from 120 euros). Dishes from these menus are also available à la carte. These include white asparagus, mackerel and sake, or artichoke, braised lobster, peas and vanilla. For a first approach, a "First Step" menu is also available at 55 euros. A special mention goes to the cellar, full of fine discoveries, with vintages selected by the chef and his partner.

Symbiose by Charles-Antoine Jouxtel

in Cabourg, Symbiose (2 toques) offers creative dishes in a hushed, contemporary setting. Charles-Antoine Jouxtel draws as much inspiration from his native Normandy as from the Mediterranean, where he worked at the Hôtel du Castelet. On the menu: cuttlefish tagliatelle, scallops from the Baie de Seine, or creamed chicken with Normandy vegetables. Traditional French cuisine, punctuated by a touch of originality, with a focus on new arrivals and local producers. there's also a tasting bar where you can share plates in a more relaxed atmosphere.

Château Eza by Justin Schmitt

in Saint-Jean-Cap-Ferrat, Château Eza (3 toques) offers a gastronomic interlude overlooking the sea. Justin Schmitt, who has worked in a number of prestigious establishments, offers refined French cuisine with Mediterranean accents. Roasted octopus with satay, cod with mother-of-pearl in nori seaweed or sea suckling pig with wild garlic leaf... Dishes that can be found on both the à la carte à la carte as well as in the various menus - from the 3 or 4-course "Menu du Château" to the 8 or 9-course "Embruns de Méditerranée" tasting menu. Enjoy an exclusive dining experience on the private balconies, in the Salon Royal or in the wine cellar.

Emmanuel Kouri's Kerstéphanie gardens

On the Rhuys peninsula in Sarzeau, Emmanuel Kouri's contemporary style is rooted in the area. In this stone building, with a terrace shaded by pine trees, he gives pride of place to seafood and seasonal produce. Three menus are available: Petite mer (4 courses for 52 euros), Contre-courant (6 courses for 68 euros) and À la dérive (8 courses for 88 euros). The cuisine is fresh and respectful of the environment, with a mix of Ponzu-marinated deep-sea mullet and roasted langoustines with grapefruit butter.

Maison Dubois by Arthur Dubois

In an intimate setting just a stone's throw from Saint-Lazare, Arthur Dubois offers refined, audacious French cuisine in his 3-toque establishment. Fresh produce, bold combinations and technical precision are the hallmarks of his dishes, which are available in two tasting menus or à la carte. Veal sweetbreads, beet syrup and orange jus court, pistachio sole and caper leaves fish-and-chips style or rhubarb with red shiso: inventive dishes, served in a friendly atmosphere.

Ekume by Edgar Bosquez

just a stone's throw from Marseille's Old Port, Ekume (3 toques) blends Mediterranean energy with the sensibility of a Panamanian chef. In a cosy dining room with brown banquettes, Edgar Bosquez blends simplicity with creativity, guided by seasonal produce and regional treasures. From reinterpreted bouillabaisse to morels stuffed with moray eel, the dishes tell a different Marseille story. Menu in 3 to 6 courses, from 60 to 125 euros, as well as a lunch option at 39 euros.

Anto by Anthony Bisquerra

At Anto (2 toques), chef Anthony Bisquerra composes a personal and authentic cuisine, at the crossroads of his influences. Based in Annecy, the chef makes the most of local produce, while letting his past experiences between the mountains and the ocean shine through. Lunch menu in 2, 3 or 4 courses at 33 euros and up to 6 courses in the evening. A sincere table, at fair prices, in a natural and peaceful setting, with a fine selection of wines that puts Savoie and its past in the spotlight.

Bacôve by Camille Delcroix

in Saint-Omer, Bacôve is a soothing place, all light wood and plant tones, designed to reconnect with the essentials. camille Delcroix's cuisine is guided by the seasons and local produce: fruit and vegetables from neighboring market gardeners, fish from the Audomarois marshes or the Opal Coast... The menu evolves according to new arrivals, with 3-, 4- or 5-course menus. Plates include sweetbread tartlet, Dombes duckling with marsh endive and kimchi, and desserts that pay homage to the North, such as tatin and yoghurt ice cream.

Château de Courban Maxime Lesobre

at the helm of the kitchens at Château de Courban (2 toques), Maxime Lesobre revisits tradition in a chic country setting. Under the beams of an old XIXᵉ barn, you'll discover 3-, 5- or 7-course menus, between carefully crafted French products and classic plates with contemporary touches. Optional, generous cheese cart to accompany the experience.

La Table des Chefs - Jean-Paul Acker's La Cheneaudière

Nestled in the heart of the Vosges, in Colroy-la-Roche, Le Feuillage (2 toques) is set in the refined surroundings of La Cheneaudière, a Relais & Châteaux hotel renowned for its 2,500 m² spa. Jean-Paul Acker's contemporary French cuisine is precise and open to all, with the possibility of adapting menus to certain diets (gluten-free and lactose-free). Two 7-step menus are available: a Tasting menu and a Potager menu, 100% plant-based, featuring, for example, artichoke with black garlic, lemon pulp and olive oil velouté, or a quenelle with faisselle, peas with sage and beurre monté with pod juice.

Céna by Clément Briand-Seurat

Housed in a former vaulted dye works in Montpellier, Céna (3 toques) offers sincere, committed gastronomy. Clément Briand-Seurat works closely with local producers to promote products from the Occitan region, while cultivating an approach that's accessible and uncomplicated. Lunch menus in 2, 3 or 4 courses (from 47 to 69 euros) and an evening tasting menu at 89 euros.

Benjamin Breton's Auberge de Lucinges

a few kilometers from Geneva, the Auberge de Lucinges (3 toques) is housed in an elegant 19th-century building. The dining room is elegantly decorated with clean lines and wooden furniture. In the kitchen, Benjamin Breton proposes a unique 8- or 10-course menu that evolves with the seasons. A personal, expressive cuisine, where each dish echoes a memory, an encounter. The plates are carefully constructed, playing on the tastes and textures of local produce. An intimate address, ideal for a special occasion.