Gault & Millau reveals its top picks for 2024

Foodie adventurers looking for their next great meal in France will want to get their mitts on the latest Gault & Millau guide, which has just been released. At a glittering in ceremony in Paris, the famous yellow gastronomic guide named its six Greats of Tomorrow. Here they are and here’s what Gault & Millau had to say about them…  

1. Une Table, au Sud

Marseille-based Ludovic Turac, who took over from Lionel Lévy at Une Table, au Sud, is “a young chef with a teenage smile who wants to tell the story of bouillabaisse in his own way. The 35-year-old trained at Le Bristol under Éric Frechon and then with Guy Savoy.

2. Arborescence

Félix Robert runs Arborescence with his wife, Nidta, in Croix, near Roubaix in the Nord department. Having trained with Alexandre Gauthier, he already has a string of accolades under his belt. “You have to go to its Arborescence to understand it: finesse, mastery, imagination at the service of a cuisine all in naturalness and accuracy, carried out as a couple and in perfect harmony,” says Gault & Millau

3. La Table de l’Ours

Not yet 30, Antoine Gras is chef at La Table de l’Ours, the prestigious Relais & Châteaux address in the Alpine resort of Val d’Isère. He wins praise for “the love of the product, the demand for precision, in cooking as well as in sauces, these primary qualities are already arrows in his quiver, which he unleashes by adding that pinch of generosity that makes great cuisine.” 

4. Le Flibuste

It is suggested that Clio Modaffari and Anne Legrand might be the “dream team”. With a proven track record at La Belle Étoile in Niort and L’Innocence in Paris, the two women impressed Gault & Millau with their “ability to adapt to this new terroir, and with their almost innate sense of natural beauty” at Le Flibuste in Villeneuve-Loubet in the Alpes-Maritimes.

5. Utopie

Tristan Weinling, heads up Utopie in Gueberschwihr in the Haut-Rhin department. Having previously worked for Éric Briffard and Pierre Gagnaire, uses “the best from here and elsewhere, in a very personal inspiration where distant spices and herbs from the garden, seasonal vegetables and reworked old recipes are mixed”. 

6. Le Manoir de la Régate

Mathieu Pérou has been trained by the Ibarboure brothers and Thierry Drapeau amongst others and at Le Manoir de la Régate in Nantes, he “makes the beautiful house on the banks of the Erdre shine again with a committed, locavore and modern cuisine”. 

For more from Gault & Millau, visit 

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