The year 2026 crowns a chef who embodies both tradition and boldness. By winning the title of Chef of the Year awarded by Gault&Millau, César Troisgros becomes part of a family that has shaped French gastronomy. “Proud to belong to this wonderful family,” he shares, reminding us that this honor is as much personal as it is collective. For the Troisgros family, excellence isn't just a trendy term: it’s a way of life passed down through generations.
A chef shaped by travel and curiosity
César Troisgros's cooking carries the mark of a world traveled, absorbed, and embraced. As a child, he grew up among the pots and pans of his father, but even more so in the heart of a vibrant cultural broth: Mediterranean touches, his grandmother’s Italy, Japanese influences brought in by his father and grandfather… A palette that
forges a unique style, unmistakable among thousands. Its creations never shy away from the Troisgros heritage — from the iconic salmon with sorrel to the spirit of Ouches — but instead extend it with freshness, respect, and intuition.See this post on Instagram
The Gault&Millau 2026, an Ode to Renewal
This award is part of a guide firmly focused on the future. Gault&Millau unveils a podium this year that celebrates both established talents and the new voices of gastronomy.<The 2026 edition, true to the visionary spirit of its founders, continues to describe, discover, and disrupt, pushing the French culinary scene to constantly reinvent itself. With César Troisgros at the helm, this renewal is colored by a sense of transmission and boldness.