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. The gathering includes chefs, journalists, and food lovers at the Robert Schuman Congress Centre in Metz, located in the historically rich region of Moselle known for its local products and culinary traditions, which is also hosting this year’s event.
A ripple of restlessness spreads through the room. Several moments afterward, the global director Gwendal Poullennec presents 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 introduces seventy-eight fresh stars, exceptional venues, often just launched; almost half of the new one-star accolades have been awarded to eateries that have only recently debuted, highlighting the dynamic nature of the culinary landscape... France persists as this distinctive patchwork, brimming with energy and assurance.
Consecrations and emotions
First stars
Throughout France, 57 eateries have been bestowed with their inaugural Michelin star. Chefs move ahead to claim center stage. This moment carries great symbolism—a pristine white coat adorned with red trimmings complements formal wear. Included among these distinguished individuals 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... along with Boris Caillol at Ébullition in Montpellier. It’s worth noting that his front-of-house manager, Coralie Semery, was honored with the prestigious 2025 Michelin Service Award during this ceremony hosted by San Pellegrino.
Julien Caigo, the chef from Calvisson named after his grandmother Monique, earns his first star as well. He shares emotionally, "The joy of eating for me revolves around sharing—this was something I learned from my grandma... she always made sure our family gathered at the table." On another front, Valentina Gioacobbe, who runs Restaurant Ginko based in Lille, concurrently receives both the Michelin Young Talent Award sponsored by Métro and her inaugural star. Reflecting on this achievement, she states simply, “Following my passion led me here.”
'Another remarkable statistic is the Green Star selection. This year, for the first time, it will surpass 100 venues. These 100 eateries are shaping the future of cuisine by challenging traditional norms and dedicating themselves daily to genuine culinary change. They form a strong collective that is truly committed. We aim to provide our support to this group,' states Gwendal Poullennec.
Second stars
This year, nine new tables have earned a double-star rating. ‘Illustrating a meteoric culinary progression, six tables receive a second distinction just one, two or three years after earning their first star,’ the organisers say.
Philippe Etchebest will therefore add a second star to the plaque of his restaurant, Maison Nouvelle, in Bordeaux. ‘I wouldn’t be here without my wife. Nor, of course, without my team,’ he admits. Joining him in earning two stars are Ekaitza by Guillaume Roget, Rozó by Diego Delbecq and Camille Pailleau, L’Observatoire du Gabriel by Bertrand Noeureuil, Yoshinaga by Tomoyuki Yoshinaga, Blanc by Shinichi Sato, L’Abysse Monte-Carlo by Yasunari Okazaki, Baumanière 1850 by Thomas Prod’homme, and finally, L’Auberge de Saint-Rémy by Fanny Rey and Jonathan Wahid.
Third stars
There are actually two new establishments receiving a third star this year," notes the international director. At Le Coquillage in Saint-Méloir-de-Ondes, "Hugo Roellinger creates evocative culinary journeys that continue to soar." Meanwhile, at Christopher Coutanceau in La Rochelle, the chef and his namesake eatery present offerings marked by "intense yet refined expressions of the sea.
'That’s precisely what the Guide aims to do: stay current with the dining scene to better serve food enthusiasts. In real-time,' concludes Gwendal Poullennec.
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