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The pastry chef of the year 2025 has just been elected, and he is in Saint-Emilion!

undefined undefined 4 décembre 2024 undefined 12h00

The Editor

Another reason to show that Gironde is an example in the culinary world. Sébastien Nabaile, the pastry chef at La Table de Pavie in Saint-Emilion, has been honored by Gault & Millau as Pastry Chef of the Year 2025. His sweet creations have made the restaurant famous and delight the taste buds.

Saint-Emilion: In the Kingdom of Wine and Pastry

In the charming medieval village, a UNESCO World Heritage site known for its wine, pastry can also be a Grand Cru. This was highlighted in the latest rankings from the Gault & Millau culinary guide, whose 2025 ceremony took place at the Trianon in Paris on Monday, November 18, 2024. On this occasion, chef Sébastien Nabaile was crowned Pastry Chef of the Year 2025.  


10 years of career with the biggest names in gastronomy 

The ultimate dream for this 35-year-old chef from Saint-Etienne, who has built his career through crucial encounters. "Trained in pastry and cooking, he started his career with Marc Meneau before joining Philippe Etchebest in 2012 in Saint-Emilion". Arriving at La Table de Pavie in 2012 - a restaurant awarded 2 stars in the Michelin Guide - he first worked as a sous-chef alongside Philippe Etchebest when the gastronomic restaurant was still called l'Hostellerie de Plaisance, then with Cédric Béchade and now with Yannick Alléno who approves each of his creations. 


Sébastien Nabaile, the pastry chef who embodies culinary excellence 

Today, a master of pastry, who creates the entire dessert menu, Sébastien Nabaile works with seasonal ingredients, exclusively using products from short supply chains or from the garden table, cultivated on nearby vineyard plots that provide fruit trees, vegetables, and herbs. 


His signature? Pastries that deeply explore the herbaceous, fruity, and vegetal notes. "Our secret is being ahead of the upcoming season to use the best ingredients and keep surprising our customers," the chef shares with us. Among his star pastries, he mentions the "chocolate tart made with some leftover bread, cacao beans, wine glaze, and Tahitian vanilla ice cream", the "Granny Smith apple with Bordeaux Moon Harbour gin, quince jelly, herbs, lemon leaf oil, and sugar-free meringue", and the "pear in Saint-Emilion macaron crust with its Sauternes pear sorbet." The pastries are included in the menus (starting at €160 for lunch). 


Humility, Loyalty, and Respect: The Recipe for Success

Meanwhile, Sébastien Nabaile creates the menus for two bistros and a shop in Saint-Emilion, Le Bistrot du Clocher, l’Envers du Décor, and the Glacier des Vignobles. He found out about his prestigious award as Pastry Chef of the Year 2025 on the very evening of the Gault & Millau gala, after being informed of his nomination alongside 3 other nominees back in June.


"I was super surprised; I really didn’t see myself winning. I owe this victory to the owners of La Table de Pavie, the Perse family, who are present every day, with whom we interact daily, who have always supported me and involved me in their various openings, and who have helped me grow" shares the chef, who shines with his loyalty, dedication, and unwavering passion for this establishment.

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