Two new Three-Star restaurants in 2025
Saint-Méloir-des-Ondes (35) : Le Coquillage
After receiving two stars in 2019, Hugo Roellinger has pulled off the ultimate coup and secured the supreme distinction. Le Coquillage is a delightful and atypical family-run restaurant – it is that rare gem. The chef elevates ingredients from the sea and produce from his kitchen garden, with utter respect for species and seasons. Dreamy, poetic names (eg “Regarde le Soleil”, “Bois de Cassis”) hint at truly diverse inspirations and concepts that never fail to surprise. His “Chemin des Douaniers” – featuring spider crab, egg yolk cooked in cider vinegar, with a roe sauce, and seasonal herbs – is a dazzling dish that captivated the inspectors. Following in his father’s footsteps, but also as a former merchant navy officer, Hugo takes on the spice route with exceptional expertise. The cuisine of this Saint-Malo native draws on the full range of flavors and intensities with a flawless sense of balance. Always touching but never intimidating, this is a culinary display to rival the spectacular view of Mont Saint Michel enjoyed through the bow windows of this typical 1920s Saint-Malo manor house.
Read more: Confessions of a MICHELIN Inspector: Le Coquillage, Cancale’s jewel of fine dining, takes its third MICHELIN star
© Le Coquillage
La Rochelle (Charente Maritime) : Christopher Coutanceau
La Rochelle-based chef Christopher Coutanceau has once again been awarded three stars in the MICHELIN Guide 2025: this outstanding “chef-fisherman”, who has a love of marine ingredients, has reached the summit of his art. A passion for fishing and the sea has long been passed down the generations of his family – the grandfather, and then Richard, the father, had paved the way before him. Christopher goes one step further, advocating for sustainable fishing and campaigning against waste. His vibrant cuisine is in keeping with his sincerely held convictions – a veritable bouquet of marine scents, it is a powerful ode to the ocean. The chef’s personality is perceptible in every dish, and certainly in his “Pithiviers de Saint-Jacques”, a scallop dish that left an indelible impression on our inspectors. This gourmet odyssey encompasses the remarkable work of pastry chef Benoît Godillon, whose “Caillebotte, praliné, coffee and toast” is one of the best desserts of the year. Last but not least, this success also owes much to the chef’s associate, manager Nicolas Brossard, whose talents as a maître d’ rival those of the greatest navigators.
Read also: Confessions of an Inspector: Restaurant Christopher Coutanceau (La Rochelle), once again crowned with Three MICHELIN Stars
© Christopher Coutanceau
Nine new Two-Star restaurants in 2025Bordeaux (33) : Maison Nouvelle
In his restaurant housed in a pretty stone building on the Place du Marché des Chartrons, Philippe Etchebest greets guests like friends – you will feel right at home in this hushed and cozy setting. His taste for good things is clear off the bat, as is his insistence on using only the finest local ingredients – caviar from Aquitaine, imperial shrimp from the Charente, vegetables from a market-gardener in nearby Léognan – and these are qualities he is able to share with the talented team he has built. His seasonal tasting menu also includes some of his signature dishes, such as mushroom ravioli with pan-fried foie gras, as well as a number of appealing vegetarian dishes. Attentive service. Welcome to “Etxe Beste” (the Basque origin of the chef’s name, meaning “new house” – or “maison nouvelle”)!
© Maison Nouvelle
Bordeaux (33) : L’Observatoire du Gabriel
Located in the central pavilion of the famous Place de la Bourse, opposite the Miroir d’Eau water feature, this establishment is run by the owners of Château Angelus and Logis de la Cadène in Saint-Émilion. The gorgeous 18C salons have been converted into a single open space and are lavishly appointed – oak floors and plush carpets, wood paneling and moldings. Youthful chef Bertrand Noeureuil, who worked with Arnaud Donckele, crafts cuisine inspired by the seasons and the sea: “Chambrelent” thin fillets of mackerel, “Loubésien” hake mimosa with morels and kokotxas (traditional Basque fish stew) with wild leek fondue. He is also a dab hand at more classic meat dishes, with deeper roots in the terroir, eg his “Entre-deux-mers” Médoc lamb and vegetable fricassee with a marine condiment. The staggering wine list counts over 1 000 references.
© L’Observatoire du Gabriel
Ciboure (64) : Ekaitza
The location, on the docks of Ciboure overlooking the port, is eminently suited to a restaurant whose name is Basque for “storm”. The interior, meanwhile, is well-lit and vibrant, with attractive artisanal tables, from which you can steal glances into the kitchen at the far end of the space. Guillaume Roget elevates the best of the Basque terroir – in particular, fish from the Saint-Jean-de-Luz fish market opposite. Creative, expertly balanced dishes showcase delicate marriages of the sweet, acidic or vegetable notes to be drawn out of premium ingredients. The sauces are concentrated and full-bodied – shining examples are the langoustine shell jus with foie gras, and the fish fumet with verbena and chestnut honey. In addition, the complex flavors are pulled off with a pleasing lightness of touch. Something of a culinary landmark on the Basque coast.
Courchevel (73) : Baumanière 1850
At exclusive ski resort Courchevel, the quintessence of Alpine luxury since 1947, nothing is too grand or too posh! In this plush, stylish chalet, talented chef Thomas Prod’homme, who trained at L’Oustau de Baumanière in Les Baux-de-Provence, elegantly slaloms between local ingredients, wintry fare, and Provençal inspirations. Guided by his memories and personal tastes, he produces high-precision cuisine and does not shy away from presenting bold flavors or comforting, indulgent food. You also get the feeling that the chef likes to have fun with his cooking, enjoys creating an element of surprise and provoking a reaction with playful dishes… But first and foremost they hit the mark – and that goes for the impressive desserts, too. Creativity, ambition, risk-taking: the results speak for themselves.
© Baumaniere 1850
Marcq-en-Barœul (59) : Rozó
Chef Diego Delbecq and his pastry chef partner Camille Pailleau have channelled all of their energy and talent into this former printing works, turning it into a loft-style restaurant, with tables set out beneath the vast glass roof and its metal beams. Lovely hardwood floors, light-coloured walls and large kitchens separated by glass panes from the elegant dining area, which has a mezzanine on which hors-d’oeuvres are served with the aperitif during the evening service. The chef cooks up creative, inspired, and delicate cuisine that shows a penchant for sauces, tangy, and bitter notes, condiments, and peppers – plus the obligatory nods to the cuisine of this northern region of France (eg endive, tarte au sucre). And he does so with a striking sense of balance. For example, Cobrieux asparagus with fresh mint and lime condiment, or roast chicken with peas and meadowsweet sabayon. Regulars can rest assured that the two signature dishes are present and correct: the “terre & mer végétal” starter (a plant-based surf ‘n’ turf) and the heather honey dessert. Friendly service.
© Rozo
Paris 2nd arrondissement: Sushi Yoshinaga
This exceptional restaurant has left nothing to chance: ceramics designed by a Japanese artist, rosewood chopsticks set out on a small cedar tray, maple wood paneling and soft lighting. Sushi master Tomoyuki Yoshinaga works with outstanding fish, including different varieties of fatty tuna, which he cuts and seasons with a sure hand – all for the benefit of just 10 diners at a time. This absolute precision covers textures, maturations, serving temperatures, and a vast array of flavors depending on the omakase menu of the moment. We also noticed more personal recipes and techniques, particularly the house marinades and soy sauces and the selection of subtle warm dishes served at the start of the meal. The final cherry on the cake is the seamless tandem formed by the chef and his maitre d’, characterized by their complicity and shared sense of humor.
Paris 16th arrondissement: BlancShinichi Sato had already made a name for himself at Passage 53. Here, in this minimalist cocoon with a circular plan and a cluster of wooden rings interwoven to create a vaulted ceiling, he continues to work his culinary magic. The starting point is first-rate ingredients, enhanced by technical prowess, a keen attention to detail, and zero compromise: stracciatella of sea urchins from Finistère and kombu jelly; ginger and artichoke monkfish; onions with Bellota chorizo. Burgundies feature prominently on the remarkable wine list and there is a fine selection of whiskies that can be sampled at the bar.
New: MICHELIN Guide France 2025: Paris’s new starred restaurantsSaint-Rémy-de-Provence (13) : L’Auberge de Saint-Rémy – Fanny Rey & Jonathan WahidChef Fanny Rey is at the helm in the kitchen of this grand old Auberge located on the beltway and the old ramparts of this pretty town. In a snazzy designer decor (a curved white ceiling, exposed stone walls, artwork by Francis Guerrier), she skilfully cooks up lyrical market-fresh cuisine, wholeheartedly elevating the ingredients of the Alpilles in set menus packed with seafood and plants. Her partner Jonathan Wahid, an accomplished pastry chef and former French dessert champion, knows exactly how to showcase the delicious sun-drenched produce of the South of France, such as figs and strawberries.
Monaco : L’Abysse Monte-CarloChef Yannick Alléno has implemented the magic formula of his sushi counter – which has already proved to be a hit – in this palace hotel. In what was once the restaurant area of Le Vistamar, the completely modernized dining room (20 covers) and the light wood counter (10 seats) are wholly done out in a palette of whites, with pale pink seats adding pops of colour. The sushi master prepares to order delicate compositions and superb sushi, and Yannick Alléno’s personal touch makes itself felt in the original creations of elegant sauces and jus. A high-calibre culinary offering inspired by a deep dive into the Mediterranean sea.
© L’Abysse Monte Carlo
The 57 new MICHELIN Guide France One-Star restaurants in 2025, in alphabetical order of their town or city
Aix-en-Provence (13) : Étude
Autrans-Méaudre en Vercors (38) : Palégrié Chez l’Henri
Barbentane (13) : Ineffable
Biarritz (64) : La Table d’Aurélien Largeau
Bidarray (64): Lore Ttipia – Auberge Ostape
Bonifacio (2A): Finestra by Italo Bassi
Bonnieux (84) : JU – Maison de Cuisine
Bordeaux (33) : Amicis
Cabourg (14) : Symbiose
Calvisson (30) : Monique
Cannes (06) : La Palme d’Or
Céret (66) : Fario
Charols (26) : Lavandin – Château Les Oliviers de Salettes
Colroy-la-Roche (67) : La Cheneaudière – Le Feuillage
Corrençon-en-Vercors (38) : Asterales
Courban (21) : Château de Courban
Courcelles-sur-Vesle (02) : La Table de Courcelles – Château de Courcelles
Eugénie-les-Bains (40) : L’Orangerie
Flassans-sur-Issole (83) : Chez Jeannette
Porticcio (2A) : Le Charlie
Issy-les-Moulineaux (92) : Maison Avoise
Kervignac (56) : L’Inattendu – Domaine de Locguénolé
Langres (52) : Bulle d’Osier
Lille (59) : Ginko
Lyon (69) : Ombellule
Margencel (74) : Sechex-Nous
Marseille (13) : Belle de Mars
Massignac (16) : Dyades au Domaine des Etangs
Megève (74) : Vous
Metz (57) : Yozora
Montpellier (34) : Ébullition
Nantes (44) : Freia
Nantes (44) : Omija
Paris 1st arrondissement: Hakuba
Paris 4th arrondissement: Aldehyde
Paris 8th arrondissement: Origines Restaurant
Paris 11th arrondissement: Amâlia
Paris 11th arrondissement: Vaisseau
Paris 17th arrondissement: Agapé
Paris 18th arrondissement: Sushi Shunei
Plomeur (29) : Nuance
Puylausic (32) : La Maison Despouès
Reims (51) : Arbane
Reims (51) : Le Millénaire
Roubion (06) : Auberge Quintessence
Rouvres-en-Xaintois (88) : Burnel
Saint-Jean-de-Blaignac (33) : L’Auberge Saint Jean
Saint-Tropez (83) : Arnaud Donckele & Maxime Frédéric at Louis Vuitton
Sancerre (18) : La Pomme d’Or
Servon (50) : Auberge Sauvage
Seytroux (74) : Kern
Steige (67) : Auberge Chez Guth
Théoule-sur-Mer (06) : Mareluna
Toulouse (31) : Acte 2 Yannick Delpech
Vaux-en-Beaujolais (69) : Auberge de Clochemerle
Veyras (07) : La Bòria
Monaco : Elsa
Written by
The MICHELIN Guide