Gault&Millau rewards young talent in French gastronomy

On 3 March 2025, three promising chefs were recognised during the Dotation Jeunes Talents (Young Talent Award) ceremony, held at Le Cordon Bleu Paris institute. Since 2014, Gault&Millau has been supporting the chefs of the future through this award, dedicated to assisting young French chefs at a decisive stage in their careers: Opening their first restaurant. Under the patronage of chef Michel Roth, the event showcased ambitious restaurant projects in Paris, Angers, and Bellême.


Three winners for the North-West  region 2025
For this first edition of the year, three young chefs were rewarded after presenting their projects to partners:
•    Jihyun Kim trained at Institut Lyfe and has worked alongside renowned chefs such as Christian Têtedoie, Bertrand Grébaut, and Alain Passard. In 2024, she launched L’Ébène, a Parisian restaurant set to open in summer 2025.
•    Kevin Bougard, a young chef opened Ancestral in Angers, which has already been awarded a Gault&Millau toque (chef’s hat).
•    Sylvain Parisot, who plans to open his own restaurant in the Orne region.


A ceremony with sharing at the fore
Le Cordon Bleu Paris students had the opportunity to take part in an inspiring conference with chefs Michel Roth and Julien Dumas. This valuable experience enabled future professionals to benefit from the advice and experience of esteemed figures in gastronomy.