The 125th anniversary celebration of the Michelin Guide took place at the Metz Convention Centre on Monday, March 31. The event highlighted an exceptional and particularly ‘abundant’ year: a total of 78 new stars were added to the constellation of French cuisine.
March 31st, at 5 PM, chefs, reporters, and food lovers have convened at the Robert Schuman Congress Centre in Metz, located in the department of Moselle—a area rich with historical significance, high-quality regional ingredients, and culinary traditions; this location has been selected as the host for the event this year.
A ripple of impatience spreads through the crowd. Shortly after, the global director Gwendal Poullennec unveils the 2025 ceremony: ‘
This year, the choices are plentiful.
It’s not due to a shift in our standards—but because talent is ubiquitous. This year, we’ve added seventy-eight new Stars, some of them exceptional venues, often just freshly recognized; almost half of the new one-star accolades have been awarded to eateries that have only recently debuted, highlighting the vigor of the culinary landscape… France continues to be this distinctive patchwork, brimming with energy and assurance.’
Consecrations and emotions
First stars
Throughout France, 57 eateries have been awarded their inaugural Michelin star. Chefs come forth to claim this honor on stage. This moment carries great symbolism—a pristine white coat with crimson trimmings adorns formal wear for these culinary masters. Included among them are Cecilia Spurio and Eugenio Afunso from Amâlia in Paris; Yann Tournier of La Pomme d’Or in Sancerre; Charles Coulombeau who helms Yozora in Metz; alongside Boris Caillol at Ébullition in Montpellier. Notably, his restaurant’s front-of-house manager, Coralie Semery, was honored with the 2025 Michelin Service Award bestowed upon her by San Pellegrino.
Julien Caigo, the chef from Calvisson who named his establishment Monique as a homage to his grandmother, earns his initial Michelin star. Emotionally, he shares, “The joy of eating for me revolves around sharing—this was something I learned from my grandma… she always gathered us around the dinner table.” At the same time, Valentina Gioacobbe, the Lille-based chef at Ginko restaurant, is awarded both her inaugural Michelin star and the Young Talent Award from Métro. Reflecting on this achievement, she states, “Following my heart led me here.”
‘An outstanding statistic is the number of selections for the Green Star award. This year, it will surpass 100 venues for the first time. These 100 restaurants are shaping the future by challenging traditional norms and dedicating themselves daily to genuine culinary change. They form a dedicated community actively involved in this movement, and we aim to provide our support,’ states Gwendal Poullennec.
Second stars
This year, nine new tables have been awarded a double-star rating. The organizers state, ‘Demonstrating an impressive rise in culinary standing, six of these tables received their second accolade only one, two, or three years following their initial star.’
Philippe Etchebest will thus add a second star to the accolade at his restaurant, Maison Nouvelle, located in Bordeaux. “Without my wife, I wouldn’t be where I am today,” he acknowledges, adding emphatically, “nor would this have been possible without my dedicated team.” He shares this achievement with several others: Ekaitza by Guillaume Roget, Rozó co-founded by Diego Delbecq and Camille Pailleau, L’Observatoire du Gabriel under Bertrand Noeurreil’s leadership, Yoshinaga led by Tomoyuki Yoshinaga, Blanc helmed by Shinichi Sato, L’Abyssede Monte Carlo overseen by Yasunari Okazaki, Baumanière 1850 managed by Thomas Prod’honneur, and lastly, L’Auberge de Saint-Remy spearheaded by Fanny Rey and Jonathan Wahid.
Third stars
“There are actually two new restaurants receiving a third star this year,” remarks the international director. In Saint-Méloir-de-Ondes, you’ll find Le Coquillage, where “Hugo Roellinger creates evocative, journey-themed dishes that continue to soar.” Meanwhile, in La Rochelle, Christopher Coutanceau’s namesake establishment presents cuisine characterized by “intense and sophisticated expressions of the sea.”
‘This is precisely what the Guide aims to do: stay current with the gastronomic world to better serve food enthusiasts. In real time,’ concludes Gwendal Poullennec.
