The 2025 France edition of the famous Michelin Guide has been revealed, with 78 new coveted stars awarded to restaurants across the country, including two three-star awards.
Notable new stars include:
A third star to Christopher Coutanceau’s eponymous restaurant in La Rochelle, which had lost its third star two years ago
A third star to Le Coquillage restaurant by Hugo Roellinger, in Brittany
Two stars to the Maison Nouvelle restaurant in Bordeaux, by chef Philippe Etchebest
A star to Valentina Giacobbe’s restaurant Ginko in Lille. Chef Giacobbe also won the Michelin Young Chef of the Year 2025
A star to restaurant Vaisseau, in Paris, from chef Adrien Cachot
A star to Sarah Mainguy’s restaurant, in Nantes.
The Michelin Guide remains respected among most chefs, despite some controversy over its awarding methods and some chefs’ chequered experience with winning, losing, and experiencing the ‘Michelin star’ effect (such as receiving a big influx of new customers with very high expectations).
The new France guide was unveiled on Monday, March 31 at the Convention Centre in Metz, north of Nancy. All the starred chefs in France were invited, as well as some who are considered likely to receive stars in the future.
A total of 78 new stars were awarded this year, including 57 new one-stars, nine new two-stars, and two new three-stars.
Both the three-star restaurants won out for “innovative seafood cuisine”, said the guide.
The guide said it had “picturesque surroundings”, with dishes that are “both poetic and transportational, and have now reached a new level of quality”. Notable dishes include the ‘Chemin des Douaniers’, featuring spider crab with egg yolk prepared in elderberry vinegar, coral sauce, and seasonal herbs. Hugo Roelliner is an “understated yet enormously talented chef”, it said, with dishes that “elevate local seafood and garden produce” and show the family’s “ambitious passion for spices”.
The guide congratulated the chef for winning back his third star at his eponymous restaurant. It called him a “chef-fisherman” who is “at the peak of his culinary powers with cooking that's more precise, refined, and direct than ever”. It called the dishes “intense and elegant creations”, which “showcase the skills of a master technician”, and particularly praised his “iconic head to tail sardine”.
