The 2025 Michelin Guide was unveiled on March 31 in Metz, showcasing a vibrant landscape of culinary excellence across France. This year's ceremony celebrated the achievements of chefs and restaurants, with a total of 78 new stars awarded, reflecting the richness and diversity of French gastronomy. Notably, two restaurants achieved the coveted three-star status, including Christopher Coutanceau in La Rochelle, who regained his third star after losing it in 2023.
Christopher Coutanceau, a chef known for his commitment to sustainable fishing and seasonal cuisine, expressed his gratitude during the event, stating, "Without our wives, we wouldn’t be here!" alongside his restaurant manager Nicolas Brossard. Coutanceau's return to the three-star club highlights his resilience and dedication to excellence.
In Nouvelle-Aquitaine, three restaurants were awarded two stars: Maison Nouvelle by Philippe Etchebest, L'Observatoire de Gabriel by Bertrand Noeureuil in Bordeaux, and Ekaitza by Guillaume Roger in Ciboure. This marks a significant achievement for the region, which also saw six restaurants earning their first star this year.
The newly starred establishments include Auberge Ostape (John Argaud, Bidarray), La table d'Aurélien Largeau (Biarritz), L'Orangerie (Hugo Souchet, Eugénie-les-Bains), Dyades (Matthieu Pasgrimaud, Massignac), L'Auberge Saint Jean (Thomas L'Hérisson, Saint-Jean-de-Blaignac), and Amicis (Alexandre Baumard, Bordeaux). Each of these restaurants showcases the culinary talent and innovation present in Nouvelle-Aquitaine.
However, not all news was positive. The Michelin Guide also revealed a list of downgraded restaurants, with three establishments in Nouvelle-Aquitaine losing their stars. Les Clés d'Argent in Mont-de-Marsan, which had held a star since 2009, lost its distinction. Chef Christophe Dupouy emphasized that the essence of his work lies not in the star itself but in the joy his dishes bring to diners, stating, "What matters is the sparkle in your eyes with every dish served," as reported by Ici Gascogne.
La Villa Navarre in Pau also saw a downgrade from one star to a recommendation, while Claude Darroze in Langon shifted towards a more casual bistro-style dining, resulting in the loss of its star.
The Michelin Guide, established 125 years ago, continues to evolve, reflecting changing culinary trends and consumer expectations. Gwendal Poullennec, the guide's international director, noted that the selection process remains rigorous, stating, "The selection is generous, not because our criteria have changed, but because talent is everywhere." This year, the guide awarded over 100 green stars, a record, highlighting restaurants committed to sustainable practices.
In a move to foster goodwill, Poullennec addressed recent controversies surrounding the guide, particularly regarding its partnership with the television show Top Chef, which includes a potential star for the season's winner. He reassured the audience that the integrity of the Michelin star would not be compromised, emphasizing that inspectors would maintain their high standards of judgment.
Among the highlights of the ceremony was the recognition of Valentina Giacobbe from Ginko in Lille, who received the Young Chef Award alongside her first star. Additionally, the Service Award went to the Jules Verne in Paris and Ébullition in Montpellier, while the Best Sommelier award was presented to Maéva Rougeoreille from l'Auberge du Père Bise and Jean Dumontet from restaurant Frédéric Doucet in Charolles.
The event also marked a historic moment as the Centre Pompidou-Metz became the first museum in France to host a starred restaurant, Yozora, directed by Charles Coulombeau. This achievement signifies a new chapter in the intersection of art and gastronomy.
The Michelin Guide's 2025 edition underscores the dynamic and ever-evolving nature of French cuisine, with chefs pushing boundaries and redefining culinary excellence. As the guide continues to celebrate both established and emerging talents, it remains a beacon for food enthusiasts and a benchmark for culinary standards.
As the dust settles on this year's awards, the culinary landscape in France is set to shift, with both triumphs and challenges shaping the future of gastronomy. The Michelin Guide serves not only as a recognition of excellence but also as a reminder of the hard work and passion that goes into creating unforgettable dining experiences.
