MONACO (17 March 2026) - The Michelin Guide France & Monaco 2026 was officially launched yesterday at the Grimaldi Forum in the heart of the Principality of Monaco. It features one new three-star restaurant, seven new two-star restaurants, 54 new one-star restaurants, and 14 establishments committed to an ethical approach to gastronomy, which have been awarded the Green Star once again. In total, the MICHELIN Guide France & Monaco 2026 recommends 668 Michelin-starred restaurants: 31 three-star, 84 two-star and 553 one-star restaurants spread across the country.

"The new selection highlights the remarkable vitality of the French and Monegasque gastronomic scene. Our inspectors were particularly impressed by the boldness of this new generation of chefs, who are opening highly personal restaurants throughout France and Monaco. Often run by married couples, with sophisticated combinations of sweet and savoury flavours and an excellent interplay between cuisine and service, these personal establishments bear witness to the entrepreneurial dynamism and local roots that characterise gastronomy today. Restaurants that celebrate the local terroir whilst serving contemporary and international cuisine; “This diversity underscores the fact that restaurants are, today more than ever, important places of openness, encounter and togetherness,” says Gwendal Poullennec, International Director of the Michelin Guide.

Three stars

The restaurant Les Morainières in Jongieux (Savoie) is now among the three-star restaurants. Since Michaël Arnoult and his wife Ingrid opened Les Morainières in 2005, their restaurant has steadily established itself as one of the finest dining destinations in the foothills of the Savoy Alps. Set amidst unspoilt nature and high up in the mountains, the restaurant is now home to the couple’s three-star establishment. Ingrid, with the elegance of an experienced hostess, creates a harmonious atmosphere, whilst the chef serves dishes closely linked to the region.

Michael Arnoult, a graduate of the Montargis Hotel School, has built an excellent reputation both in France and internationally, particularly in England and at the restaurant Les Flocons. De Sel in Megève, where he worked as sous-chef to Emmanuel Renaut. This formative experience sparked his appreciation for the mountains and led him to a culinary style that pays homage to the produce and the people who tend to it daily. Influenced by the seasons, his dishes reflect a deep connection to Savoy and its artisan producers.

To enhance the experience, the guesthouse, located in a former farmhouse in Saint-Pierre-de-Curtille, offers six inviting rooms. An ideal place to fully enjoy the atmosphere of the region and the tranquillity of the surrounding mountains.

In total, the Michelin Guide France & Monaco recommends 31 three-star restaurants.

Two stars

This year, seven restaurants have been awarded a second star. Each one reflects a strong connection to the region, with local produce playing a central role in the dishes. They are characterised by a modern approach, using culinary artistry to create a clear and precise cuisine. At Charolles , Frédéric Doucet embodies 21st-century hospitality. The instinctive chef is deeply rooted in his Burgundian homeland. After training at renowned establishments such as Bocuse, Pierre Orsi and Troisgros, he returned to the family-run hotel in the late 1990s and took it over permanently in 2007. He transformed the former Hôtel de la Poste into a welcoming and modern restaurant featuring a gourmet restaurant and an authentic regional bistro directly opposite. To mark his 50th birthday this year, Chef Doucet has created two menus showcasing modern Burgundian cuisine: ‘Discover Charolais Beef’ pays homage to the iconic regional cattle breed, whilst ‘The Burgundian Experience’ is dedicated to the region as a whole.

Following its first star, awarded in 2025, the Bulle d’Osier in Langres has reached a new milestone: the restaurant, led by Valentin Loison and his young team, has already been awarded its second star. Their cuisine is characterised by imagination and deep regional roots: a careful selection of local produce, fish from the Saône and modern interpretations of regional traditions. This distinctive touch is further enhanced by the kitchen garden and greenhouse, which serve as a creative source of inspiration for the team. In the dining room, sommelier Bercegeay offers an exceptional experience with precisely matched wine pairings, both alcoholic and non-alcoholic.

Hakuba , which opened in March 2024 at the Cheval Blanc in Paris, secured its second star this year. The restaurant brings together three chefs with complementary expertise: Takuya Watanabe from Hokkaido masters the art of nigiri and traditional Japanese cooking techniques; Arnaud Donckele brings technical precision to sauces and hot dishes – the hallmark of his cuisine; whilst Maxime Frédéric, Donckele’s loyal collaborator, reflects this rigour in his highly personal desserts. Together, they present a six-course omakase menu that blends Japanese tradition with modern influences.

In Reims, Arbane has earned its second star in just two years – a meteoric rise for the restaurant, which opened in 2024 under the direction of Philippe Mille. The cuisine on offer is rooted in the traditions of Champagne and draws on the classic techniques that have shaped the career of this Meilleur Ouvrier de France chef. It is characterised by impressive precision and a particular talent for preparing seafood. This year, the restaurant also receives the ‘Passion Dessert’ award for the work of Arnaud Beck, whose creations combine his full technical expertise with a minimalist style.

In Paris, Virtus, under the direction of Frédéric Lorimier, serves exquisite, understated contemporary cuisine. Every dish reveals impeccable technical mastery, acquired in particular during his long-standing collaboration with Arnaud Donckele at La Vague d’Or – Cheval Blanc St-Tropez. The young team presents exceptional ingredients, prepared with the utmost precision. Camille Gouyer, who was awarded the MICHELIN Service Award in 2026, provides attentive and professional service.

The discreet Alliance restaurant in Paris, with just seven tables, continues its successful run under the leadership of Japanese chef Toshitaka Omiya. He creates modern and impeccably prepared dishes that combine French classics with Japanese influences, whilst Shawn Joyeux’s excellent service rounds off the culinary experience.

In Ville-d’Avray, Le Corot puts the ingredients of the Île-de-France region centre stage. Rémi Chambard, who has been at the helm of the restaurant since 2012, presents modern cuisine here. He offers multi-course tasting menus that highlight the diversity of local flavours. This year, the restaurant was also awarded the Passion Dessert Award, thanks to the tireless work of head pastry chef Baptiste Vial, who recently launched ‘Teatime at the Étangs de Corot’ – a tribute to the region’s delicacies.

A total of 84 restaurants are recommended with two stars in the 2026 Michelin Guide France & Monaco.

One star

54 restaurants across France have been awarded their first star, including 30 establishments that were included directly in the selection. The outstanding selection of one-star restaurants in the Michelin Guide is a testament to the extensive groundwork carried out by the team of inspectors, who travel the length and breadth of the country to find restaurants that deserve special attention. Of the 54 newly awarded restaurants, 30 are listed in the Guide with a star for the first time. This trend can be observed throughout France, with certain regions such as Provence-Alpes-Côte d’Azur, Auvergne-Rhône-Alpes, Grand Est and Île-de-France showing particularly strong growth.

These discoveries reveal certain trends: new stories are being written, the appreciation of regional specialities continues to grow in importance, and the revival of traditional restaurants continues to shape the gastronomic landscape in France and Monaco. At Chalet Flachaire in Abondance, head chef Thomas Flachaire guides his guests through a carefully curated culinary journey: Mysterious names such as ‘Blühende Féra’ and ‘Zesty Beef’ characterise the multi-course menu, in which textures, flavours and cooking techniques are in constant dialogue. At Mandibule in the Drôme department, Maxime Szczepaniak creates a surprise menu every day, using ingredients sourced from within a 19-kilometre radius. This creates an almost instinctive harmony between the dishes and the immediate surroundings. In Lyon, at the Circle restaurant, Bastian Ruga cultivates a culinary style that combines North African, Asian and Lyonnais influences in a surprise menu that changes with the seasons.

In Paris, Irwin Durand, head chef and owner of the restaurant Irwin, creates a mystery menu of remarkable clarity, based on rigorous classical techniques. HANADA in Paris’s 7th arrondissement, under the direction of head chef Masayoshi Hanada, offers a flawless omakase experience, where every cut and every seasoning is executed with ceremonial precision.

Metz is every bit as impressive: under the direction of Olivier Parise, Timilìa offers a thematic journey through the world of handmade pasta. He takes guests on a tasting journey that unfolds as a progressive discovery of shapes and textures. At the heart of all these restaurants lies the skilful balance of the element of surprise: through their narrative approach and highly personal cuisine, the chefs offer a glimpse into a common thread. In this new group of restaurants awarded a star, the respective region becomes a true culinary backdrop, influencing both the pace of the menu and the accompaniments. In this selection, the restaurants are characterised by seasonal cuisine in which regional produce takes centre stage and a sense of local connection sets the tone.

At Garrigue in Ansouis, head chef Nicolas Seibold draws inspiration from the abundance of the Provençal countryside (vegetables, flowers, oil and meat from the region), creating a menu whose structure naturally follows the seasons. At L’Oursin in Le Lavandou, at the Hotel Les Roches, head chef Antoine Gras cultivates a distinct coastal identity, skilfully showcasing coastal fish, citrus fruits and Mediterranean herbs.

In Marseille, Auffo places the sea at the heart of its culinary creations. Head chef Coline Faulquier works closely with the fishermen of the Vallon des Auffes, creating a cuisine where the freshness of the day’s catch blends with subtle herbal notes. After eight years working alongside his mentor Marcel Ravin, during which he rose from commis to sous-chef, head chef Selim M’Nasri now works at Épicentre in Nice, developing a cuisine that highlights regional produce and seafood. Spices play a central role: they lend the dishes character without overpowering the main ingredient.

Further north, in the Dauphiné, the restaurant Maltacina , co-founded by Kevin Mangione, Lunis Chaïb and Théo Doumecq, champions a distinct mountain culture. It serves vegetables, cheese and plants from the surrounding area, creating a modern menu that reflects the local landscape. In Colomiers, Maison Pellestor Veyrier, led by head chef Quentin Pellestor-Veyrier – who was also awarded the MICHELIN Young Chef Award this year – expresses its appreciation for the Occitan region, highlighting local culinary specialities and the wide variety of exceptional produce carefully selected from across the region.

In Toulouse, Agapes offers the fresh and expressive cuisine of head chef Arnaud Darbas, supported by his partner Virginie Béziaud in the front of house. Inspired by local produce and regional markets, Agapes – which opened in 2023 and is the couple’s first joint venture – is already establishing itself with a clear and generous identity. Finally, in the Jura, La Table du Grapiot, led by head chef Vivien Sonzogni and with Noémie Paris on service, offers numerous tributes to the region (wines, cheeses and vegetables from the plain) in a menu brimming with authenticity.

This year, too, the French gastronomic scene is witnessing a series of revivals, with traditional establishments being brought back to life and reinventing themselves thanks to dedicated chefs. In Dijon’s antique district, La Maison des Cariatides, housed in a 17th-century building, is enjoying a renaissance. Since its takeover by Vincent and Marie-Cécile Gomis in 2024, the restaurant now presents an elegant, modern menu featuring skilful flavour combinations. In Lyon, Les Loges has reopened at the Hotel La Cour des Loges following thirty months of renovation work. Head chef Anthony Bonnet, a fixture for over two decades, offers a unique, multi-course menu. Gourmets can enjoy delicious dishes with botanical notes that showcase regional produce in a spectacular Florentine courtyard beneath a glass roof.

In Paris, Maison Ruggieri Palais Royal, under the direction of Martino Ruggieri, is breathing new life into the former Palais Royal restaurant with masterfully prepared cuisine. Exquisite sauces offer surprising and delightful combinations. In Toulouse, L’Écorce, with Bertrand Millar, has breathed new life into a former bistro with pared-back, seasonal menus, whilst Robuchon Monaco in Monaco honours the master’s legacy in newly redesigned premises.

All these restaurants demonstrate a commitment to preserving a venue’s heritage without freezing it in time, and to breathing new life into places deeply rooted in the French gastronomic tradition. In total, the MICHELIN Guide France & Monaco recommends 553 one-star restaurants.

Green Star

Fourteen new restaurants are shaping a new gastronomic culture. Through their conscious choice of ingredients, their focus on seasonal produce and their collaboration with producers, these restaurants offer insights into a different way of cooking and dining. Together, they embody a constantly evolving gastronomy: authentic and offering alternative models for the industry. Over 100 establishments have already been recognised for these responsible practices.

• Mandibule – Alixan – Drôme
• La Table by Christophe Hay and Loïs Bée – Ardon – Loiret
• Ressources – Bordeaux – Gironde
• NYD – 48° Nord – Breitenbach – Bas-Rhin
• Origines – Le Broc – Puy-de-Dôme
• CIBO - Dijon - Côte-d'Or
• Chez Jeannette - Flassans-sur-Issole - Var
• Le Jour du Poisson - Île d'Oléron / Saint-Denis-d'Oléron - Charente-Maritime
• Bulle d'Osier - Langres - Haute-Marne
• Datil - Paris 3rd arrondissement - Paris
• La Borie - Paris 15th arrondissement - Paris
• Rolland - Plourhan - Côtes-d'Armor
• GAIA - Manoir de la Mortière - Les Sables d’Olonne – Vendée
• Maltacina – Saint-Théoffrey – Isère