Guide Michelin 2025: Two new restaurants join the elite of French gastronomy
The 2025 Michelin Guide honors two exceptional new establishments with its highest distinction—three stars. France now boasts 31 restaurants at the pinnacle of global culinary excellence.
Le Coquillage: The wild elegance of Hugo Roellinger
In Saint-Méloir-des-Ondes, overlooking the sea and the shimmering silhouette of Mont-Saint-Michel, Le Coquillage embodies a unique and inspired vision of haute cuisine. Heir to a renowned culinary lineage, Hugo Roellinger brings his own bold and poetic touch to the family legacy.
A former officer of the merchant navy, the chef navigates the world of spices with rare finesse, blending intensity, balance, and emotion. Each plate reads like a captain’s log, notably the exquisite Chemin des douaniers—a creation built around spider crab, cider vinegar egg yolk, and coral sauce infused with fresh herbs.
Set in a 1920s Breton manor, this family-run table marries authenticity and refinement. With sweeping sea views and a cuisine rooted in seasonal respect and sustainable sourcing, the restaurant reaches impressive heights of sensitivity without any trace of ostentation.
Christopher Coutanceau: Setting a course for excellence
In La Rochelle, Christopher Coutanceau reaffirms his status with a seafood-inspired cuisine of rare evocative power. Coming from a lineage deeply connected to the ocean, this committed “chef-fisherman” champions a sustainable culinary approach far from fleeting trends.
Each dish tells a heartfelt story of the sea. The Pithiviers de Saint-Jacques, praised by Michelin inspectors, stands out as one of the restaurant’s most remarkable creations. Beyond technical mastery, Coutanceau’s plates reflect a deep philosophy: that of a living, ethical, and expressive cuisine.
The journey continues with pastry chef Benoît Godillon’s standout dessert—a creative composition of caillebotte, praline, coffee, and toasted bread—celebrated as one of the year’s most memorable sweets. Alongside them, Nicolas Brossard, the chef’s associate, orchestrates a service marked by rare elegance.
The 31 three-star restaurants in France in 2025
- Alléno Paris au Pavillon Ledoyen (Paris)
- AM par Alexandre Mazzia (Marseille)
- Arpège (Paris)
- Assiette Champenoise (Tinqueux)
- Auberge du Vieux Puits (Fontjoncouse)
- Christopher Coutanceau (La Rochelle) – nouveau
- Épicure (Paris)
- Flocons de Sel (Megève)
- Kei (Paris)
- L’Ambroisie (Paris)
- L’Oustau de Baumanière (Les Baux-de-Provence)
- La Marine (L’Herbaudière)
- La Table du Castellet (Le Castellet)
- La Vague d’Or – Cheval Blanc (Saint-Tropez)
- La Villa Madie (Cassis)
- Le 1947 à Cheval Blanc (Courchevel)
- Le Cinq – Four Seasons George V (Paris)
- Le Clos des Sens (Annecy)
- Le Coquillage (Saint-Méloir-des-Ondes) – nouveau
- Le Gabriel – La Réserve Paris (Paris)
- Le Louis XV – Alain Ducasse à l’Hôtel de Paris (Monaco)
- Le Petit Nice (Marseille)
- Le Pré Catelan (Paris)
- Les Prés d’Eugénie – Michel Guérard (Eugénie-les-Bains)
- Maison Lameloise (Chagny)
- Mirazur (Menton)
- Pic (Valence)
- Pierre Gagnaire (Paris)
- Plénitude – Cheval Blanc Paris (Paris)
- Restaurant Marcon (Saint-Bonnet-le-Froid)
- Troisgros – Le Bois sans Feuilles (Ouches)
With these two new entries in the 2025 Michelin Guide, the French culinary scene continues to evolve and shine. Le Coquillage and Christopher Coutanceau now join a prestigious roster that reflects the talent of chefs, the richness of terroirs, and the unwavering passion that fuels French gastronomy.
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