Michelin Guide 2025: 57 new one-star restaurants across France

From Brittany to Provence, France is dotted with Michelin-starred restaurants –– and following the 2025 selection, every region now boasts at least one newly awarded one-star restaurant, with Provence-Alpes-Côte d’Azur, Auvergne-Rhône-Alpes and Île-de-France leading the pack.  

In the Loire Valley, Pomme d’Or in Sancerre has secured its first star just two years after chef Yann Tournier and maître d’hôtel Justine Heuze took over. On the island of Corsica, two restaurants – Finestra by Italo Bassi (Bonifacio) and Le Charlie (Porticcio) – bring a touch of Michelin prestige, with chef Richard Toix weaving Corsican ingredients into dishes subtly influenced by his travels in Asia. 

Meanwhile, the Grand Est region stands out this year with no fewer than seven new one-starred establishments. Among them is Bulle d’Osier in Langres, the latest gastronomic venture from Laurent Petit, led by chef Valentin Loison. In Rouvre-en-Xaintois, Maye Cissoko refines classic seasonal cuisine at Burnel, a family-run hotel-restaurant that has been welcoming guests since 1919. And at Yozora in Metz, diners are treated to a fusion of Japanese flavours and the finest local ingredients, courtesy of Charles Coulombeau, within the striking setting of the Centre Pompidou-Metz. 

Demonstrating just how closely Michelin inspectors follow the country’s dynamic dining scene, 28 of the 57 newly starred restaurants were discovered only in the past year – many of them brand new openings. Take Freia in Nantes, for instance: at this rooftop restaurant over a parking garage near the train station, Sarah Mainguy crafts poetic, plant-based dishes. In Paris, Aldehyde is an intimate 20-seat dining room where young chef Youssef Marzouk fuses French traditions with Tunisian flavours. Down south in Céret, Fario marks chef Kevin de Porre’s return to his hometown after a stint in Paris at Contraste, bringing his technical prowess to the region’s ingredients. On the shores of Lake Geneva, Sechex-Nous (Margencel) is a discreet but promising new spot opened by chef Lucas Dumélie and maître d’hôtel Manon Moleins-Plassat. 

For those seeking out distinctive dining experiences, there’s much to add to the Michelin-starred itinerary. In Eugénie-les-Bains, L’Orangerie has brought new life to the former dining room of Michel Guérard’s legendary three-star restaurant, serving up some of the Nouvelle Cuisine pioneer’s most iconic vintage dishes alongside exquisite wood-fired grills. In Paris, Vaisseau sees Adrien Cachot, famed for his appearance on Top Chef France, creating bold and unexpected pairings – think black ruff (a deep-sea fish) with tripe and vin jaune. 

In Cannes, chef Jean Imbert has transformed La Palme d’Or into an homage to cinema, with a menu inspired by the silver screen, presented in the format of a film script. And in Normandy, Auberge Sauvage (Servon) combines its new Michelin star with its existing green star, thanks to Thomas Benady’s plant-forward dishes celebrating the bounty of the restaurant’s stunning garden. 

Some well-established chefs are proving their staying power with fresh ventures. In Lyon, Tabata and Ludovic Mey are impressing diners at Ombellule, while in Barbentane, Ineffable is the latest success for Nicolas Thomas. In Marseille, Belle de Mars brings high-end gastronomy at accessible prices, thanks to the duo Michel Marini and Kim-Mai Bui. In Toulouse, Yannick Delpech has launched Acte 2 in a converted sawmill, and in Calvisson, Julien Caligo has turned a barn into Monique, a sanctuary of gastronomic creativity.

Beyond the dazzling cuisine, the 2025 selection also highlights chefs who are carving out their own identities with deeply personal projects. In Plomeur, Jules Rolland, a chef from a family of restaurateurs, has transformed the village’s former pizzeria into Nuance, where his refined yet unfussy creations – like scallops paired with chotten (a type of local pork offal) – are earning him well-deserved acclaim. 

Over in Cabourg, chef Charles-Antoine Jouxtel has returned to his roots after working in some of France’s most prestigious kitchens. Together with maître d’hôtel and sommelier Charlotte Schwab, he has turned a former garage into Symbiose, a restaurant where Normandy’s finest produce shines – especially in the showstopping apple dessert, Éloge de la Pomme (Ode to the Apple). Initially recommended in the 2024 Michelin Guide, Symbiose has evolved beautifully, and this year, has secured its first Michelin Star. 

In total, the Michelin Guide France 2025 lists 542 restaurants with one Michelin star. 

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