Category: Culinary chronicles

The 2025 edition of the Michelin Guide Stars Ceremony was held last night, 31st March 2025 in Metz, unveiling the new Stars. It is with immense pride that some Teritoria chefs have been crowned with Michelin Stars. Their dedication, creativity, and passion for excellence have been rewarded with this prestigious honor.

A First Michelin Star That Celebrates Exceptional Work

This year, Yann Tournier, at the helm of the restaurant La Pomme d’Or located in Sancerre, in the Cher department, in Centre-Val de Loire, received his first Michelin Star. This accolade celebrates their concept of “Intuitive Gastronomy”. Housed in a former post office transformed by Teritoria chef Yann Tournier and his wife Justine Heuzé—both originally from Brittany—the restaurant showcases a cuisine based on Berrichon vegetables and seafood straight from Brittany.

We are also honored to see Loïc Pétri and his restaurant Étude join the list of starred restaurants. Located in Aix-en-Provence in the Bouches-du-Rhône region, this venue offers a cuisine that has won over the Michelin Guide inspectors. Trained in prestigious Parisian restaurants, the Teritoria chef moved to the south to open an intimate enclave nestled in the heart of Aix’s historic center.

In this space of contemporary elegance, the chef and his team unleash their creativity through a constantly evolving menu. An instinctive and liberated cuisine, it elevates the best seasonal and seafood products (sea bass, lobster, veal sweetbreads, etc.) through bold pairings and a subtle use of oils, spices, and chili.

“Stars—you can live without them, but life is much better with them” – Alain Ducasse: Michelin Stars renewed for accomplished, talented chefs.

The Teritoria Restaurant Auberge de Clochemerle, located in Vaux-en-Beaujolais, in Rhône, Auvergne-Rhône-Alpes, has been awarded a new Star in the Michelin Guide 2025! Teritoria’s chef Romain Barthe, along with his wife Delphine and his team, perpetuate the passion for a colorful, familial cuisine that mirrors the beauty of the surrounding region at the heart of the Beaujolais vineyards.

The hospitality of restaurateurs was widely celebrated this year. Teritoria’s chef Maxime Lesobre and his brigade at Château de Courban & SPA Nuxe, in Courban, Bourgogne-Franche-Comté, were also honored last night. This intimate venue, set in a luminous orangery overlooking the Italian gardens of the château, has been renewed with a Michelin Star.

To conclude this rundown, destination Port de la Lune: the chef of the restaurant Observatoire Gabriel, in Bordeaux, Gironde, has also been recognized. Chef Bertrand Noeureuil has enriched his iconic table with a second Star. Following in the footsteps of his mentor, the chef and his team play with the flavors of the terroir in a refined reinterpretation of the chabrot—a dish to be discovered in the kitchen.

These recognitions confirm the commitment of all teams, the constant pursuit of excellence, and the passion for the products we uphold every day.

The Icing on the Cake with the Passion Dessert title

Since 2019, the Michelin Guide and Maison Valrhona have celebrated the pastry chefs of France’s most sought-after restaurants, recognizing their mastery in the art of dessert, as well as their strong ethical and environmental values within exceptional domains. During the Michelin Guide Stars Ceremony 2025 in Metz on Monday, 31 March, restaurants represented by their pastry chefs received the Passion Dessert Title. Among them, Teritoria talents have joined the prestigious list.

Axel Goujon, pastry chef at Auberge du Vieux Puits in Fontjoncouse, in Aude, and son of Teritoria chef Gilles Goujon—awarded 3 Stars in the Michelin Guide—was honored with the Michelin Guide 2025 Passion Dessert Title. This award highlights the talents that make pastry shine as a standalone art form—a recognition of the precision, emotion, creativity, and exacting standards that the young pastry chef expresses in every dish.

This recognition also honors the work of the entire team and confirms our commitment to pushing the boundaries of gastronomy, from savory to sweet.

A Recognition That Drives Us to Go Further

These distinctions confirm the excellence and expertise that animate our restaurants. At Teritoria, every Star earned reflects a collective commitment, rigorous work, and a passion shared among our chefs, our values, and our common drive. Congratulations to our talents for this magnificent recognition! We look forward to continuing to surprise and delight our guests with unique gastronomic experiences.

To discover our starred restaurants, visit our Teritoria website and embark on your next culinary adventure. For the latest news from the most prestigious restaurants, subscribe to our newsletter. If you’re already convinced, book your next starred dinner through our loyalty program.

An article written by Emilie Fallot Nguyen; translation by Virginia Giglio

By Laurence Gounel

Gilles Leininger is 41 and has been cooking since he was 14. His recipe notebooks, which are an integral part of his culinary journey, form a kind of professional diary. For a chef who considers transmission as one of his core values, sharing these collections of recipes ensures consistency and allows him to share much more than just quantities, cooking times, or procedures.

“Unlike notes typed on a computer, these notebooks are filled with sketches, tips, and personal reflections, and some recipes developed for competitions have been left unfinished or deserve to be explored further, which means that all these collections are also tools in the making. I sometimes pick the best bits from certain recipes and reinterpret them using my own methods and vision. It’s an endless source of inspiration that doesn’t compromise my desire to offer cuisine rooted in identity” says the chef, who strives for technical precision in his cooking and baking.

This is especially true of his signature dish, L’artichaut classique et moderne (in english: the classic and modern artichoke), which combines different textures on a single plate and earned him 4^th place in the 2019 Bocuse d’Or competition. 

“I’ve always taken notes, but this competition has only reinforced my writing ritual. I even have a whole folder dedicated to the Bocuse d’Or.”

In addition to this folder, the chef has numerous notebooks containing recipes that he has carefully thought out, sketched and refined down to the smallest detail for the 2018 Taittinger Prize (3rd place) and the 2022 Meilleur Ouvrier de France competition (where he was a semi-finalist).

A4 school notebooks, loose sheets, notepads, a personal jumble that he admits being the only one that can navigate them, forcing him to take a step back and reflect on the journey he has taken. “ And I love these pages that smell like cooking! Some are scribbled over, others are stained, and bear the mark of a coffee cup… It’s an indispensable and living memory. ”   

Restaurant Le Jardin Secret 

32 rue de la Gare, 67610 La Wantzenau 

Tel : 03 88 96 63 44 

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What is an eco-conscious restaurant?

Eco-conscious does not necessarily mean vegan: to be cooking in a way that is good for both the planet and our health does not necessarily mean that it has to be vegetarian or vegan, but it is a cooking style that offers seasonal and local vegetables on the menu. A restaurant with the eco-conscious label therefore represents a menu offer made from fresh, local products.

Different levels of commitment

There are different levels of commitment for a restaurant to adopt an eco-conscious approach: favouring short circuits, using organic products (organic food and cleaning products), limiting waste and the use of single-use plastics, reducing food waste, and so on. All with the aim of reducing our carbon footprint and our impact on the environment.

Actions to promote eco-conscious gastronomy are being taken all over the world. In Italy, for example, the birth of the Slow Food concept by an Italian culinary journalist, Carlo Petrini, in the 1980s, which is still relevant today, advocates ‘good, clean and fair’ food. In other words, food that is tasty and nutritious, clean and respectful of the environment, and fair for the producer, who is guaranteed a return commensurate with the quality of his produce. The movement was born in opposition to the development of fast food.

Eco-conscious restaurant labels

Restaurants defined as eco-conscious have been awarded a number of labels as part of their sustainable development approach. Obtaining these labels is more than just an affiliation, it represents a genuine commitment by these chefs of French gastronomy.

But is it more expensive to eat well?

When we’re talking about the price of sustainable gastronomy, we assume that the bill will definitely end up being very costly. In reality, we pay no more than we would in any other establishment, since the price depends on the quality of the products used and the dishes prepared. With sustainable gastronomy, we eat better and we protect the environment.

A selection of eco-conscious restaurants

Many restaurateurs are concerned about and respect the environment. Increasingly, they favour short circuits and make room for local and/or organic farming. Teritoria invites you to explore the French regions and discover three of them.

An eco-conscious , locavore restaurant in the Grand-East of France

In Haut-Rhin, chef Jérôme Jaegle welcomes you to his restaurant, L’Alchémille, in Kaysersberg-Vignoble. A true culinary enthusiast with a family heritage in butchery, he brings fruits and vegetables from his own garden to the table, along with local products from the terroir and nearby producers. At his restaurant, you’ll discover an evolving and inventive cuisine that changes daily with the harvest, bringing fresh, seasonal ingredients from the garden straight to your plate.

Seasonal cuisine in an eco-conscious restaurant in Auvergne-Rhône-Alpes

In Grignan, in the Drôme, chefs Benjamin Reilhes and Glenn Viel await you at Le Clair de la Plume restaurant. Together, they offer a seasonal menu featuring both gourmet and bistro-style dishes. They are constantly on the lookout for local ingredients to elevate and delight your palate. Their cooking is passionate, creative, and rooted in a commitment to generosity and flavor.

Eating eco-friendly in an eco-conscious restaurant in Occitanie

Cyril Attrazic, chef of Restaurant Cyril Attrazic Chez Camillou in Aumont-Aubrac, welcomes you to the heart of the Lozère region. His cuisine is deeply inspired by the surrounding landscape, as he’s a native of the Lozèez region, closely rooted with the local life. His creations take you on a journey between tradition and modernity, featuring seasonal vegetables and fresh, local ingredients. His passion has been driving him since 1998, when he took on the role of chef in this family-run establishment, now carried forward through four generations before him.

Conclusion

In conclusion, adopting a responsible approach to our culinary choices is more than a trend—it’s a commitment to our planet. Eco-conscious restaurants, through their sustainable practices and support for local producers, play a crucial role in promoting food that respects both the environment and our health. Teritoria is a valued ally for those seeking to combine gastronomic pleasure with eco-responsibility. By highlighting a selection of dedicated, human-scale establishments across Europe, Teritoria embodies a sustainable approach to hospitality.

One of Teritoria’s strongest commitments, underscoring its role as a pioneer in promoting responsible tourism, is the requirement for all member establishments to calculate their carbon footprint with Clorofil. Choosing a restaurant within the Teritoria community means opting for a culinary experience that celebrates local, seasonal ingredients and sustainable practices, while contributing to a more circular economy that respects local ecosystems.

By subscribing to the Teritoria newsletter and exploring our gift shop, you’re taking another step towards conscious consumption, while delighting your taste buds with authentic, responsible flavours.