On Monday, March 31, 2025, the annual Michelin Guide ceremony took place, unveiling the prestigious awards for the year's best restaurants. The 2025 edition of the Michelin Guide recognized two new three-star restaurants, nine new two-star establishments, and a remarkable 57 new one-star restaurants, bringing the total number of starred establishments to 654.
Among the celebrated chefs was David Gallienne, a 36-year-old restaurateur from Normandy, who heads Le Jardin des Plumes in Giverny. Gallienne successfully retained his Michelin star, a testament to his culinary skills and dedication. "A thousand thanks to the Michelin Guide for the renewed trust. Our motto is always to do better... Thanks to our producers, artisans, and my teams who make our establishments what they are today. This star is yours, it’s ours, Marie Gallienne. So we continue and we don’t give up," he expressed during the ceremony.
Le Jardin des Plumes has held a Michelin star since 2015, and its journey is intertwined with that of its former head chef, Éric Guérin. The two chefs first met in Japan in 2014 during a culinary trip focused on Japanese gastronomy. Their relationship blossomed into a professional partnership when Guérin offered Gallienne the position of chef in 2016, a proposal Gallienne initially declined. However, in December 2017, he accepted the role, eventually becoming the restaurant's owner on January 21, 2020.
Guérin praised Gallienne's swift adaptation and innovation at Le Jardin des Plumes, stating, "Normand, brilliant, David quickly found his footing in Giverny and breathed new life into the house. That is why I decided to give him the keys so it could fully belong to him today." Over the years, Gallienne has established himself as an ambassador of Normandy's culinary scene, focusing on local products and inventive dishes.
The Michelin Guide describes Gallienne’s cuisine as one of "great finesse," highlighting the restaurant's creative flavor pairings and textures. Located just a short walk from Claude Monet's house, the establishment is characterized by its charming Anglo-Norman architecture and a delightful garden setting. The guide notes, "A splendid neo-Art Deco cozy nest with light-colored original tiles, peacock blue walls, white leather chairs, and glass and rosewood tables..."
In addition to Gallienne, another notable chef, Christophe Poirier, also retained his Michelin star at La Licorne Royale in Lyons-la-Forêt, further showcasing the culinary talent in the Eure region.
Meanwhile, the Château de Courban & Spa Nuxe, transformed into a charming hotel in the late 1990s by the Vandendriessche family, is making waves in the culinary world as well. Built in 1820 on the remnants of a castle destroyed during the French Revolution, the domain combines heritage with contemporary hospitality, featuring 24 elegantly decorated rooms, a 300 m² spa, and an outdoor swimming pool.
The restaurant at Château de Courban, located in a former barn converted into a sunlit orangerie, embodies the intersection of gastronomic excellence and a picturesque setting. Chef Maxime Lesobre has been at the helm since February 2024, and his culinary prowess has recently earned him his first Michelin star in March 2025, less than a year after his arrival.
Lesobre, who trained under culinary giants like Alain Passard and Yannick Alléno, has made a name for himself with his technical precision, particularly in sauce preparation and cooking techniques. His recognition as a "Grand de demain" by Gault&Millau for the Bourgogne-Franche-Comté region underscores his rising star in the culinary landscape.
In a statement celebrating their restaurant's return to Michelin stardom, Mylène and Frédéric Vandendriessche expressed their pride, saying, "We are happy and proud to announce that the Restaurant du Château de Courban regains its star in the Michelin Guide 2025. This award acknowledges a collective adventure, a way of life, and a commitment at every moment."
Lesobre’s culinary signature features a delicate balance between humble ingredients and refined execution. His onion tart inspired by carbonara—a bold homage to Cévennes onions—showcases his creativity: salt-crusted onions, gratin compote with Beaufort cheese, cecina beef, black truffle, and carbonara emulsion create a virtuosic composition that is both rooted in tradition and open to innovation.
This pursuit of coherence extends across his entire menu, where garden-fresh produce, organic vegetables, and line-caught fish are paired with prestigious ingredients like caviar and truffles to deliver a seasonal, expressive cuisine that remains accessible.
As the Michelin Guide shines a spotlight on the Château de Courban, it marks not just a return to gastronomic visibility, but a fresh breath of life for the establishment, driven by a cuisine of conviction and a long-term vision. In a culinary landscape where the Michelin star poses both a challenge and a signal, Maxime Lesobre emerges as a name to watch—an ambitious chef committed to authenticity over fleeting trends.
