Jérôme Banctel, the chef of Le Gabriel at La Réserve in Paris, has been named Cook of the Year 2027 by the Gault & Millau guide.
The announcement was made on Monday, November 9, 2026, during the guide’s annual gala at the Carrousel du Louvre, as reported by Le Monde.fr.
The distinction marks a major milestone for the 54-year-old Breton chef, who spent years running kitchens away from the mainstream spotlight before securing his third Michelin star in March 2024. Le Monde.fr noted that the title narrowly eluded him in November 2023 when he was also among the nominees.
The Gabriel’s Peak Recognition
- Jérôme Banctel secured the Cook of the Year 2027 title on Monday, November 9, 2026, at the Carrousel du Louvre gala in Paris.
- The award follows a string of achievements, including his fifth toque in November 2026 and the Chef of the Year prize at the 2024 Le Chef Trophies.
- Alongside Banctel, the guide recognized several other notable figures, including Paz Levinson as Sommelier of the Year and Nolwenn Corre as Great of Tomorrow.
Speaking to Agence France-Presse after cooking the gala dinner for 600 guests, Banctel admitted he had no prior knowledge of his win. “I didn’t expect that at all,” he said, acknowledging the long-standing support of his dining room staff.
Jérôme Banctel élu "cuisinier de l'année 2027" par le guide Gault et Millau https://t.co/Z7rNwewuYE
Marc Esquerré, director of the Gault & Millau guide, described Banctel as being at the height of his career.
Expanding Horizons for 2030
This international push builds on the guide’s European footprint. Food&Sens noted that Gault & Millau currently operates across 19 European countries, having recently added editions for the Baltic states of Lithuania, Estonia, and Latvia in 2026.
Regional Honors and Category Winners
The 2027 palmarès highlighted regional talent, with Breton chefs and professionals securing multiple accolades. Le Télégramme reported that Nolwenn Corre, chef at L’Hostellerie de la Pointe Saint-Mathieu in Plougonvelin, was named Great of Tomorrow, recognizing her work with local seafood and short supply chains. Noé Viviès of the restaurant Jozy in Rennes was named Young Talent of the Year, according to magazine Le Chef.
| Award Category | Winner | Establishment | Location |
|---|---|---|---|
| Cook of the Year 2027 | Jérôme Banctel | Le Gabriel / La Réserve | Paris |
| Pastry Chef of the Year 2027 | Clément Réauté | Fleur de Loire | Blois |
| Sommelier of the Year 2027 | Paz Levinson | Groupe Pic | Valence |
| No-Low Sommelier of the Year 2027 | Orane Vanheule | Auberge du Vert Mont | Boeschepe |
| Dining Room Director of the Year 2027 | Olivier Bikao | Le Meurice Alain Ducasse | Paris |
| Great of Tomorrow 2027 | Nolwenn Corre | Hostellerie de la Pointe Saint-Mathieu | Plougonvelin |
Other key winners included Paz Levinson, who became Sommelier of the Year representing the Anne-Sophie Pic group, and Orane Vanheule, who collected the inaugural “no-low” sommelier trophy for non-alcoholic and low-alcohol pairings at the Auberge du Vert Mont, as detailed by Le Monde.fr.
Jérôme Banctel, chef du Gabriel – La Réserve Paris (5 toques), a remporté le titre de Cuisinier de l’Année 2027 ce lundi 9 novembre 2026, au Carrousel du Louvre. https://t.co/IBqMKf5NpK
Le lundi 9 novembre, le Carrousel du Louvre a accueilli le gala 2026 de Gault&Millau, placé sous le thème « Food is Art ». Jérôme Banctel y a été sacré Cuisinier de l’Année 2027. Retour sur la cérémonie, trophée après trophée. https://t.co/MVAVctxzaD
