Breaking: Côte-d’Or’s Gastronomic Talent Shines in 2025 Guide Gault & Millau
Published on Jul 6 2025 at 6:00 am
Côte-d’Or: A Culinary Powerhouse Recognized by Guide Gault & Millau
The heart of Burgundy, Côte-d’Or, has once again proven its culinary prowess with the 2025 Le Cru Guide awarded by Gault & Millau Bourgogne-Franche-Comté. The region’s gastronomic talents were celebrated as several professionals received recognition, cementing Côte-d’Or’s status as a hub of culinary excellence.
Chefs and Sommeliers Take Center Stage
Among the honorees were distinguished chefs and sommeliers from Dijon. Laurent Peugeot, now heading the restaurant at Hotel La Cloche in Dijon, was lauded for his “Techniques of Excellence.” After leaving his former starred establishment, Charlemagne, Peugeot sees this new accolade as a confirmation of his continued excellence in his new setting.
Antoine Garret, a notable sommelier at CIBO restaurants and Cave Rue Jeannin in Dijon, was also recognized for his exceptional work on food-wine pairings. Usually, the list centers on chefs, but Garret’s recognition underscores the importance of expert wine pairing.
Talent from Across the Region
Tatenda Mhende, a young Zimbabwean talent based in Beaune, was rewarded for “Young Talent Service Endless Service,” highlighting the region’s commitment to nurturing emerging culinary stars.
Rémi Genot in Pommard made it into the guide, classified as “young talent.” His partner handles the front-of-house service, focusing on letting the cuisine speak for itself after three years of working together without seeking spotlight.
Ed.Em Restaurant Shines in Chassagne-Montrachet
Edouard Mignot, the chef at Ed.em restaurant in Chassagne-Montrachet, received the “Exceptional Terroir” distinction. Recognized previously as a future star, Mignot views this accolade as a validation of his commitment to local terroir and dining.
evergreen Context:itude & Millau’s Impact on Burgundy’s Culinary Scene
Guide Gault & Millau has played a pivotal role in shaping Burgundy’s culinary landscape. Founded in the 1970s by Henri Gault and Christian Millau, the guide revolutionized gastronomic criticism by focusing on the culinary experience and the chef’s personality rather than the restaurants’ opulence. It has long been an essential tool for both chefs and attendees, pushing them to consistently aim higher.
Each year, the recognition from Gault & Millau fuels innovation and competition in Burgundy’s culinary circles. It’s not just about the glory; it’s about pushing the boundaries of what is possible in the kitchen and beyond. For new chefs and sommeliers, it serves as an aspiration, driving them to strive for excellence.
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