MICHELIN is pleased to present the 2025 restaurant selection of The MICHELIN Guide France, which was unveiled during the annual MICHELIN Guide Ceremony in Metz. This year's Ceremony saw the announcement of a range of awards, including two restaurants presented with our highest honor of Three MICHELIN Stars. Here, we have everything you need to know about The MICHELIN Guide France 2025.
Two New Three-Star Restaurants: Innovative Seafood Cuisine
At Le Coquillage in Saint-Méloir-des-Ondes, set in the picturesque surroundings of a magnificent Breton manor, Hugo Roellinger crafts dishes that are both poetic and transportational, and have now reached a new level of quality. His creations, such as the "Chemin des Douaniers"—featuring spider crab with egg yolk prepared in elderberry vinegar, coral sauce, and seasonal herbs—are inspired, striking, and crafted with rare precision, perfectly reflecting the convictions, journey, and imagination of an understated yet enormously talented chef. These dishes elevate local seafood and garden produce, while subtly echoing the iconic recipes of the Roellinger family and their ambitious passion for spices, which is exemplified by two servings of Breton blue lobster.
Nine New Two-Star Restaurants
Impressively, six of the newly crowned Two-Star restaurants have earned their second Star within three years of receiving their first. In Bordeaux, Philippe Etchebest at Maison Nouvelle continues to refine his generous culinary offering, which is most evident in his renowned mushroom ravioli and his reinterpretation of entrecôte Bordelaise. Also in Bordeaux, Bertrand Noeureuil at L’Observatoire du Gabriel has added a second Star to this iconic venue. An alumnus of Arnaud Donckele, Noeureuil draws inspiration from his mentor's expertise while playing with local traditions, as seen in his elaborately crafted chabrot, inviting diners to enjoy it right in the heart of the kitchen.
In Paris, Japanese chefs Tomoyuki Yoshinaga and Shinichi Sato, despite having vastly different culinary approaches, have both received a second distinction for their respective restaurants, Sushi Yoshinaga and Blanc, only a year after earning their first Stars. Sushi Yoshinaga offers an immersive journey into authentic Japan, while Blanc delivers a particularly ambitious French gastronomic experience.
In the heart of Courchevel, Baumanière 1850 provides a culinary experience that is precise, complex, and uniquely generous. Balancing Mediterranean influences with much more local flavors, Chef Thomas Prod’homme produces delightful and daring gastronomic creations, such as in his “Childhood Memory” dish with house-made farfalle, sweetbread, onion, and tomme de savoie.
Finally, in Saint-Rémy-de-Provence, Fanny Rey and Jonathan Wahid continue their quest for excellence. At their charming establishment, L’Auberge de Saint-Rémy, the duo create riveting dishes like the now-famous “Green Zebra Tomato Childhood Memory.”
57 Restaurants Achieve Their First MICHELIN Star
This year, all 13 mainland French regions boast at least one new Star recipient. Provence-Alpes-Côte d’Azur, Auvergne-Rhône-Alpes, and Île-de-France retain their positions as the leading trio, while the Inspectors also found delightful discoveries in Centre-Val-de-Loire, where Yann Tournier in the kitchen and Justine Heuze in the dining room have led Pomme d’Or (Sancerre) to a Star. Two new Stars shine in Corsica: Finestra by Italo Bassi (Bonifacio) and Le Charlie (Porticcio), where Chef Richard Toix blends local ingredients with influences from his extensive travels across Asia.
In Grand Est, seven spots have earned a Star, including Bulle d’Osier (Langres), an elegant restaurant set up by Laurent Petit, with a menu crafted by Valentin Loison; Burnel (Rouvre-en-Xaintois), where Chef Maye Cissoko confidently develops a classic seasonal repertoire in a family-owned hotel; and Yozora (Metz), within the Pompidou-Metz Center, which highlights Japanese-inspired creations using prime local ingredients, crafted by Chef Charles Coulombeau.
The 2025 selection also highlights some inspiring entrepreneurial stories. In Plomeur, young chef Jules Rolland has earned a Star for his first restaurant, Nuance. He crafts elegant and inspired creations in the village's former pizzeria, such as the surf-and-turf scallops and chotten (pig’s head). In Cabourg, Charles-Antoine Jouxtel and Charlotte Schwab have converted an old garage into their own gourmet restaurant, Symbiose, which highlights the best of the Norman larder, as seen in the “Eloge de la Pomme” dessert.
10 New MICHELIN Green Stars
Among the latest Green Stars is Palégrié Chez l’Henri (Autrans-Méaudre in Vercors), where Chef Guillaume Monjuré and his partner offer cooking that is natural, even primitive, in style, prepared solely over a wood fire. In Sargé-sur-Braye, Valentin Barbera has reinvented a former communal school into his gourmet restaurant, Osma. There, he employs a minimalist approach, from the ingredients used to the décor and tableware (Montmirail knives and ceramic tableware from Orléanais). The eight other establishments recognized with a Green Star are Hiély-Lucullus (Avignon), Les Roseaux Pensants (Cormery), Auberge des Ruines (Jumièges), FIEF (Paris), Restaurant de la Loire (Pouilly-sous-Charlieu), Méson Chalut (Saint-Malo), Likoké (Les Vans), and Huna Le Restaurant (Waldersbach).
Special Award Winners and the Passion Dessert Selection
The MICHELIN Service Award 2025, sponsored by San Pellegrino, is presented to Coralie Semery, from the Starred restaurant Ébullition (Montpellier), and Valentin Cavalade, from the Two-Star Le Jules Verne (Paris). Coralie Semery elegantly and precisely manages her restaurant's dining room, opened with her partner Boris Caillol in 2019. Valentin Cavalade embodies, through his blend of professionalism and warmth, a new vision of the art of service.
The MICHELIN Chef Mentor Award 2025, sponsored by Blancpain, honors Chef Bernard Pacaud, at the helm of L’Ambroisie. An iconic figure in French gastronomy, this understated man knows when to let his cooking do the talking. He is a chef full of emotion, which comes across in the execution of his dishes.
Finally, 10 new establishments join the Passion Dessert selection. Conducted by the MICHELIN Guide Inspectors, and supported by Valrhona, the Passion Dessert award now highlights 67 establishments that elevate the art of the dessert to the highest level. The new Passion Dessert restaurants are: JY'S (Colmar), L'Inattendu - Domaine de Locguénolé (Kervignac), Rozó (Marcq-en-Barœul), Blue Bay Marcel Ravin (Monaco), Auberge du Vieux Puits (Fontjoncouse), Albert 1er (Chamonix-Mont-Blanc), Casadelmar (Porto-Vecchio), Fana (Paris), Christopher Coutanceau (La Rochelle), and Mallory Gabsi (Paris).
The MICHELIN Guide France 2025 at a Glance
Over 3,000 restaurants recommended, including:
- 31 Three-MICHELIN-Star restaurants, 2 new
- 81 Two-MICHELIN-Star restaurants, 9 new
- 542 One-MICHELIN-Star restaurants, 57 new
- 100 MICHELIN Green Star restaurants, 10 new
- 399 Bib Gourmand restaurants, 77 new
Explore the full list of recommendations on The MICHELIN Guide’s website and app. The printed edition will be available in all fine French bookstores starting from April 4, 2025, priced at €29.95.
Hero Image: © Matteo Carassale/L'Abysse Monte-Carlo
