Among 4 renowned finalists, Yoann Conte emerged as the undisputed champion. His eponymous restaurant on the shores of Lake Annecy has already been awarded two Michelin stars and five toques at Gault et Millau, a testament to his relentless pursuit of culinary excellence. A magical table to discover on the shores of Lake Annecy, about 1.5 hours from Lyon.
At 49 years old, Chef Yoann Conte is no stranger to fine dining enthusiasts. He recently showcased his expertise by joining the show "Objectif Top Chef" on M6 as a coach, alongside Philippe Etchebest and Juan Arbelaez. But it is in the kitchens of his own restaurant that he unleashes all his gastronomic magic.
An culinary heritage that elevates raw ingredients
A student of the legendary Marc Veyrat, Conte took over L'Auberge de l'Eridan in 2010, a culinary institution previously led by his mentor. His peasant heritage, combined with extreme sensitivity, is reflected in dishes that not only nourish the body, but also the soul.Hey, cooking is all about emotions, a sensory experience that goes beyond simple tasting.
The other winners
Gault et Millau also crowned Naraé Kim, pastry chef at the Pur' restaurant under the direction of Jean-François Rouquette at the Park Hyatt Paris-Vendôme, as Pastry Chef of the Year 2023. The Sommelier of the year award goes to Jean-Baptiste Klein at La Table d'Olivier Nasti (Kaysersberg); the Director of the room award goes to Thierry Pruvot at Pré Catelan (Paris 16th). The Rising Stars are Ludovic Turac (Une Table au Sud in Marseille), Félix Robert (Arborescence in Croix), Antoine Gras (La Table de l'Ours and Les Barmes de l'Ours in Val d'Isère), Clio Modaffari & Anne Legrand (La Flibuste in Villeneuve-Loubet), Tristan Weinling (Utopie in Gueberschwihr) and Mathieu Péro (Le Manoir de la Régate in Nantes).
