(22 November 2025) - Gault&Millau has named César Troisgros, chef of the restaurant Le Bois sans feuilles - Maison Troisgros in Ouches (4 Gault&Millau toques), Chef of the Year 2026.

With this award, Gault&Millau wants to honour chefs who combine technical excellence, creativity, consistency, leadership in the kitchen and the ability to create an unforgettable culinary experience. The following chefs were also nominated in the category: Emmanuel Pilon from the restaurant Le Louis XV in Monaco, Mathieu Guibert from the restaurant Anne de Bretagne in La Plaine-sur-Mer and Stéphanie Le Quellec from the restaurant La Scène in Paris. "In no other discipline have grandfather, father and son won the same prize. Pierre Troisgros won the trophy in 1987, Michel Troisgros in 2003, and today César Troisgros is the winner of the Gault&Millau "Chef of the Year 2026" award," explained Marc Esquerré, Editor-in-Chief of Gault&Millau.

César Troisgros was visibly moved and said: "I am very proud because, as Marc said, my grandfather and my father did this work every day. When Marc told me about my nomination, I immediately thought of my family. They pass on their vision of excellence, daring and freedom to me, just like my partner Floriane and our two children. They are a rock, a point of reference; they remind me how important family life is." He thanked his customers, suppliers, producers, sommeliers, winemakers and everyone who made this honour possible. His father Michel said: "I am very proud of him and his achievements."

César Troisgros is the fourth generation of the family to be deeply involved in French gastronomy. He completed his training at the Institut Paul Bocuse and refined his style at Michel Rostang's Parisian restaurant, El Celler de Can Roca in Catalonia and Thomas Keller's French Laundry. There he explored methodology and international creativity before working for Claude Troisgros in Rio de Janeiro, Brazil. On his return to France, he worked in the family business and was involved in the restaurant's move from Rouen to Ouches. Since opening his restaurant in 2017 and now at the helm of Le Bois sans feuilles, César's cuisine has been synonymous with sustainability. Here, technique, inventiveness and respect for the produce come together to create surprising and inspiring dishes. Between balanced flavours and precise aesthetics, he underlines his uniqueness and makes each plate a tribute to nature, the seasons and the spirit of the Troisgros family, which he combines with a resolutely contemporary vision, explains the Gautl&Millau.

The other awards

• Patissière of the year 2026: Anne Coruble from L'Oiseau Blanc - The Peninsula (3 toques d'or), Paris
• Sommelier of the year 2026: Marion Cirino - from the restaurant L'Ambroisie (5 toques d'Or) in Paris
• Hostess of the year 2026: Fanny Perrot from Alléno Paris - Pavillon Ledoyen (5 toques) in Paris
• Grand de Demain 2026: Loïs Bée from the restaurant La Table - Christophe Hay et Loïs Bée (3 toques) in Ardon
• Young Talent of the Year 2026: Romain Zarazaga from the restaurant Lueurs (2 toques) in Bouchemaine.