Pâtissier de l'Année 2025: Sébastien Nabaile honored by Gault&Millau
Chef Sébastien Nabaile was crowned Pâtissier of the Year 2025 by the Gault&Millau guide at its annual ceremony held at the Trianon in Paris.
To become Pâtissier de l'Année, "that's something of an annual feat", says Marc Esquerré, Director of Surveys at Gault&Millau. "It's someone to whom the investigators have already been two or three times and conclude on each visit that the most amazing thing about this table is the pastry."After Narae Kim, Sébastien Nabaile, chef at La Table de Pavie - Hôtel de Pavie in Saint-Émilion, was awarded the title of Pâtissier de l'Année 2025 at the Gala 2025 held at the Trianon in Paris on Monday, November 18, 2024.
Sébastien Nabaile, a taste of home
Sébastien Nabaile, chef at Château de Pavie in Saint-Émilion, has built his career on a series of decisive encounters. Trained in pastry and cuisine, he began his career with Marc Meneau before joining Philippe Etchebest in 2012 at Hostellerie de Plaisance. There, he met a number of top chefs, including Cédric Béchade, Ronan Kervarrec and Yannick Alléno. at 35, he embodies culinary excellence with an unwavering loyalty and passion for this house and its owners.
- See Gault&Millau's review of La Table de Pavie - Hôtel de Pavie
- See Sebastien Nabaile's Instagram account
Nominees in the Pastry Chef of the Year 2025 category
Gault&Millau had unveiled the four pastry chefs vying for the title of Pâtissier de l'Année at the announcement evening this Monday, October 7, 2024 at the Atelier du Goût in Paris. Here are the pastry chefs in the running.
Michael Bartocetti, from the restaurant du Cinq - Four Seasons Hôtel George V in Paris
Michael Bartocetti, originally from Lorraine, began his career with training in pastry-making, before turning to haute gastronomy after competitions and encounters such as that with Akrame Benallal. His ambition led him to the Plaza Athénée, where he became demi-chef de partie before working under renowned chefs. In 2019, he joins the George V as Executive Chef, overseeing production in all three restaurants. He favors a benevolent management style, while striving for culinary excellence.
- See Gault&Millau's review of Le Cinq - Four Seasons Hôtel George V
- See Michael Bartocetti's Instagram account
Pierre-Jean Quinonero, of Le Cap restaurant - Grand-Hôtel du Cap-Ferrat
Pierre-Jean Quinonero, originally from the Auvergne region of France, dreams of Paris, and quickly achieves it after a BTS and a mention complémentaire. He started at the Four Seasons George V before working at the Château de Ferrières and returning to the George V, where he became sous-chef alongside Michael Bartocetti. Pastry chef at the Burgundy, then at the Grand Hôtel in Saint-Jean-Cap-Ferrat, he expresses his talent for refined and diversified desserts, creating a relationship of trust with chef Yoric Tièche.
- See the Gault&Millau review of Le Cap - Grand-Hôtel du Cap-Ferrat
- See Pierre-Jean Quinonero's Instagram account
Patrice Ibarboure, of La Table des Frères Ibarboure in Bidart
Patrice Ibarboure, who trained as a pastry chef at Fauchon and in prestigious establishments such as Pierre Gagnaire, Le Crillon and Daniel Boulud in New York, returned to the family inn in 2013. Alongside his brother Xabi, he revitalized the establishment, which gradually gained recognition, going from 2 to 4 toques in 2022. Together, they manage La Table des Frères Ibarboure, combining their respective skills to offer high-quality cuisine in a spirit of trust and collaboration.
- See the Gault&Millau review of La Table des Frères Ibarboure
- See Patrice Ibarboure's Instagram account
"I can tell you a little confidence: all four [nominees], the survey reports say that the pastry is exceptional." had assured Marc Esquerré when announcing the nominees on October 7, 2024 at the Atelier du Goût.
Many thanks to our partners Champagne Laurent-Perrier, Château Sainte-Marguerite-en-Provence, De Buyer, Elle & Vire Professionnel, Enodis, Kaviari and MAISON ATABLE for their support.
These news might interest you
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
