Explore the Newly Starred Restaurants in The MICHELIN Guide France 2025

Two New Three-Star Restaurants for 2025

Saint-Méloir-des-Ondes (35): Le Coquillage

La Rochelle (Charente Maritime): Christopher Coutanceau

La Rochelle-based chef Christopher Coutanceau has once again been awarded Three Stars in The MICHELIN Guide 2025. This outstanding "chef-fisherman," who has a love of seafood produce, is working at the peak of his powers. A passion for fishing and the sea has long been passed down the generations of his family, with both his father and grandfather having worked as fishermen. This Coutanceau goes one step further, advocating for sustainable fishing and campaigning against waste. His vibrant cuisine is in keeping with his sincerely held convictions: a veritable bouquet of marine scents, it is a powerful ode to the ocean. The chef's personality is perceptible in every dish, and certainly in his "Scallop Pithivier" dish which left an indelible impression on our Inspectors. This gourmet odyssey encompasses the remarkable work of Pastry Chef Benoît Godillon, whose "Caillebotte, praliné, coffee and toast" is one of the best desserts of the year. Last but not least, the restaurant's success also owes much to the chef's associate, manager Nicolas Brossard, whose talents as a maître d' rival those of the very best.

Related read: A MICHELIN Guide Inspector's first-hand account of dining at Restaurant Christopher Coutanceau

Nine New Two-Star Restaurants for 2025

Bordeaux (33): Maison Nouvelle

In his restaurant housed in a pretty stone building on the Place du Marché des Chartrons, Philippe Etchebest greets guests like friends, ensuring you will feel right at home in this hushed and cozy setting. His good taste is clear from the off, as is his insistence on using only the finest local ingredients, such as caviar from Aquitaine, imperial shrimp from the Charente, and vegetables from a market-gardener in nearby Léognan. These laudable qualities are shared with the talented team Etchebest has built around him. His seasonal tasting menu also includes some of his signature dishes, such as mushroom ravioli with pan-fried foie gras, as well as a number of appealing vegetarian dishes. The attentive service is the icing on the cake.

Bordeaux (33): L'Observatoire du Gabriel

Located in the central pavilion of the famous Place de la Bourse, opposite the Miroir d'Eau water feature, this establishment is run by the owners of Château Angelus and Logis de la Cadène in Saint-Émilion. The gorgeous 18th-century salons have been converted into a single open space and are lavishly appointed: oak floors and plush carpets, wood paneling and moldings. Youthful chef Bertrand Noeureuil, who worked with Arnaud Donckele, crafts cuisine inspired by the seasons and the sea: "Chambrelent" thin fillets of mackerel, "Loubésien" hake mimosa with morels, and kokotxas (traditional Basque fish stew) with wild leek fondue. He is also a dab hand at traditional meat dishes with deeper roots in the terroir, like his "Entre-deux-mers" Médoc lamb and vegetable fricassee with a marine-inspired condiment. The staggering wine list offers over 1,000 choices.

Ciboure (64): Ekaitza

For a restaurant whose name is Basque for "storm," Ekaitza's location on the docks of Ciboure overlooking the port seems rather fitting. The interior, meanwhile, is well-lit and vibrant, with attractive artisanal tables, from which you can steal glances into the kitchen at the far end of the room. Guillaume Roget elevates the best of the Basque region's produce, particularly fish from the Saint-Jean-de-Luz market opposite. Creative, expertly balanced dishes showcase delicate marriages of the sweet, acidic, or vegetal notes drawn out of the premium ingredients. The sauces are concentrated and full-bodied, with shining examples including the langoustine shell jus with foie gras and the fish fumet with verbena and chestnut honey. In addition, the complex flavors are pulled off with a pleasing lightness of touch. Ekaitza has now become something of a culinary landmark on the Basque coast.

Courchevel (73): Baumanière 1850

Marcq-en-Barœul (59): Rozó

Chef Diego Delbecq and his Pastry Chef partner Camille Pailleau have channeled all of their energy and talent into this former printing works, turning it into a loft-style restaurant, with tables set out beneath the vast glass roof and its metal beams. Lovely hardwood floors, light-colored walls, and large kitchens separated by glass panes from the elegant dining area, which has a mezzanine on which hors-d'oeuvres are served with the aperitif during the evening service. The chef cooks up creative, inspired, and delicate cuisine that shows a penchant for sauces, tangy and bitter notes, condiments, and peppers—plus the obligatory nods to the cuisine of this northern French region of France (endive, tarte au sucre). And he does so with a striking sense of balance. For example, Cobrieux asparagus with fresh mint and lime, or roast chicken with peas and meadowsweet sabayon. Regulars can rest assured that the two signature dishes are present and correct: the "terre & mer végétal" starter (a plant-based surf 'n' turf) and the heather honey dessert.

Paris 2nd arrondissement: Sushi Yoshinaga

Paris 16th arrondissement: Blanc

Saint-Rémy-de-Provence (13): L'Auberge de Saint-Rémy - Fanny Rey & Jonathan Wahid

Monaco: L'Abysse Monte-Carlo

57 New MICHELIN Guide France One-Star Restaurants for 2025