Gastronomy. three gault & millau: This article explores the topic in depth.
Moreover,
Gastronomy. Furthermore, three gault & millau:
Five Côte-d’Oriens also honored
Édouard Mignot, head of ed. Consequently, EM in Chassagne-Montrachet. However, exceptional terroir category (2 toques) – Gastronomy. three gault & millau
“We had already had the chance to be in the guide in the“ Grand de Tomorrow ”section, this new category makes us so happy. Moreover, It rewards our efforts and our commitment around eating well and local circuits. Moreover, We have our own vegetable garden to power the vegetable restaurant. Meanwhile, »»
Rémi Genot. For example, chief of the Pommard bell tower, young talent category (2 toques) – Gastronomy. three gault & millau
“We enter the guide with 14 in notation and 2 toques, it’s good news that we did not expect. With my indoor partner, we did not spot the inspectors. We do not gallop after the distinctions, we let our work speak for three years. It’s complicated to know what made the difference, all I can say gastronomy. three gault & millau is that our rigor comes from our journey. »»
Antoine Garret. CIBO director and cellar in Dijon, Sommelier category (3 toques)
“I did not expect to be distinguished by the guide, usually it is rather Angelo Ferrigno that we reward (laughs). We have been friends for over ten years, we trust each other. This 2025 edition rewards five years of work on the CIBO card and the new cellar card. This confirms that we have made the right choices and proposed the fair and wine agreements. »»
Tatenda Mhende, room service around Beaune, category young talent in the room (1 toque)
“It was a real surprise for me!” With the team (including Natasha Watson and Marc Marchetti). All three speak with a single voice. faithful to the team spirit and sharing that animates their table: “We are happy and honored to be part of the guide. Even if our engine is the gastronomy. three gault & millau customer. that we do not run after the distinctions, it is necessarily a plus. »»
Laurent Peugeot, chef at the Dijon bell, techniques of excellence techniques (2 toques)
“The first time I was much younger!” I am very honored to receive this award. I see that even being in another establishment, I have not lost my paw. I sold my Michelin the Charlemagne star almost two years ago, I was thinking of stopping gastronomy, but Mr. Jacquier’s request seduced me. »»
Further reading: A fashion show in Seoul for the last season of “Squid Game” – “It’s not a taboo subject”, Nikos Aliagas evokes his death and shares his last wishes with those around him – Dunhill: disobedient grace in a Milanese garden – “Oh my God, what a foot!” »: Brad Pitt has fun like never before … driving a real F1 – Laurent Ournac reacts to the departure of Juliette Chêne de Camping Paradis.
