Philippe Etchebest, a prominent figure in French gastronomy, has reached a remarkable milestone by earning a second Michelin star for his restaurant, Maison Nouvelle, located in Bordeaux. This prestigious accolade was announced during the Michelin Guide France 2025 ceremony held on March 31, 2025, marking a significant achievement just three years after he received his first star.
Etchebest, who is also known for his role as a judge on the popular cooking show "Top Chef" and as the host of "Cauchemar en cuisine," opened Maison Nouvelle in late 2021. The restaurant quickly garnered attention, receiving its first Michelin star just months after its debut. This rapid success underscores Etchebest's culinary prowess and dedication to his craft.
Reflecting on his journey, Etchebest shared his emotions leading up to the award ceremony. "For months, I thought about this moment, but on the day itself, I was not in a good state of mind. I imagined all the scenarios, and I was worried about disappointing my team if we didn't win the star," he recounted. When his restaurant's name was announced, he felt a rush of joy and disbelief. "I was in a bubble, struggling to realize that we had achieved our goal. It was profound, like winning a tough match," he said.
Etchebest emphasized the importance of sharing this moment with his wife, Dominique, and his dedicated team. "This recognition is a collective achievement. Dominique has been by my side for over thirty years, managing our home while I pursue my culinary ambitions. If I am here today, it is because of her support," he stated. Following the ceremony, he immediately reached out to his team, who were gathered at a local bar to watch the event live. Their ecstatic reaction was a testament to the hard work and commitment of the entire staff.
Maison Nouvelle's culinary offerings have been described as generous and innovative, with the Michelin Guide praising Etchebest's renowned mushroom ravioli and his reinterpretation of entrecôte Bordelaise. The restaurant is noted for its focus on local ingredients sourced from Nouvelle Aquitaine, showcasing the region's rich culinary heritage.
In the three years since receiving his first star, Etchebest has seen significant changes within his team. While 70% of the staff have remained since the beginning, there have been notable departures and promotions. Camille Durand, who started as sous-chef, has taken over as head chef, while Camille Maury has moved up from chef de partie to sous-chef. Additionally, Jonathan Duval has stepped into the role of pastry chef after Guillaume Verdier's departure.
Etchebest expressed pride in nurturing young talent within his kitchen. "It is gratifying to see them grow and take on new responsibilities. I have a duty to transmit my knowledge as a Meilleur Ouvrier de France," he said. He believes that the success of Maison Nouvelle is not just about the accolades but also about the collaborative spirit and commitment of his team.
Looking ahead, Etchebest is aware of the heightened expectations that come with the second star. "We need to channel this joy into our work and strive to meet the standards that come with this recognition. We must continue to improve and evolve," he remarked. While he acknowledges the possibility of pursuing a third star, he emphasized the importance of savoring the current achievement first. "It has been twelve years since I last held two stars, and I want to enjoy this moment with my team and our loyal customers," he noted.
Etchebest's journey in the culinary world has been shaped by his early experiences working for others, where he first earned two stars at l’Hostellerie de Plaisance in Saint-Émilion. After leaving that establishment in 2013, he became his own boss, opening Maison Nouvelle with a vision to reclaim the two stars he once held. "This second star has a special flavor for me because I have invested my heart and soul into this restaurant. It is a dream come true," he said.
As he celebrates this achievement, Etchebest remains committed to his roots in Bordeaux and the culinary potential of the Nouvelle Aquitaine region. "Our region has immense gastronomic talent, and I am proud to be part of this vibrant culinary landscape. We need to showcase our local producers and the incredible ingredients they provide," he stated.
With the Michelin Guide awarding a total of 78 new stars this year, including two three-star establishments, Etchebest's Maison Nouvelle stands out as one of only nine restaurants to receive the two-star distinction this year. This remarkable recognition not only highlights Etchebest's culinary skills but also reinforces Bordeaux's status as a gastronomic destination.
As he continues to navigate the challenges and triumphs of the culinary world, Etchebest's passion for cooking and dedication to his team remain unwavering. "I am here to help others become better cooks and to share the joy of cooking with everyone. This journey is about collaboration and growth," he concluded, looking forward to what the future holds for Maison Nouvelle and its talented team.
