{"id":135047,"date":"2025-04-01T17:26:50","date_gmt":"2025-04-01T15:26:50","guid":{"rendered":"https:\/\/www.teritoria.com\/chefs-teritoria-etoile-michelin-2025\/"},"modified":"2025-04-03T14:18:06","modified_gmt":"2025-04-03T12:18:06","slug":"chefs-teritoria-michelin-star-2025","status":"publish","type":"post","link":"https:\/\/www.teritoria.com\/en\/chefs-teritoria-michelin-star-2025\/","title":{"rendered":"Michelin Stars 2025: Our Teritoria Chefs Awarded!"},"content":{"rendered":"\n

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

A First Michelin Star That Celebrates Exceptional Work<\/h2>\n\n\n\n

This year, Yann Tournier<\/strong>, at the helm of the restaurant La Pomme d\u2019Or<\/a> located in Sancerre<\/strong>, in the Cher <\/strong>department, in Centre-Val de Loire<\/strong>, 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 Heuz\u00e9\u2014both originally from Brittany\u2014the restaurant showcases a cuisine based on Berrichon vegetables and seafood straight from Brittany.<\/p>\n\n\n

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Yann Tournier & Justine Heuz\u00e9<\/figcaption><\/figure>\n<\/div>\n\n\n

We are also honored to see Lo\u00efc P\u00e9tri<\/strong> and his restaurant \u00c9tude<\/a> join the list of starred restaurants. Located in Aix-en-Provence in the Bouches-du-Rh\u00f4ne<\/strong> 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\u2019s historic center. <\/p>\n\n\n

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Lo\u00efc P\u00e9tri<\/figcaption><\/figure>\n<\/div>\n\n\n

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.<\/p>\n\n\n\n

“Stars\u2014you can live without them, but life is much better with them”<\/em> \u2013 Alain Ducasse: Michelin Stars renewed for accomplished, talented chefs.<\/h2>\n\n\n\n

The Teritoria Restaurant Auberge de Clochemerle<\/a>, located in Vaux-en-Beaujolais<\/strong>, in Rh\u00f4ne, Auvergne-Rh\u00f4ne-Alpes<\/strong>, has been awarded a new Star in the Michelin Guide 2025! Teritoria’s chef Romain Barthe<\/strong>, 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.<\/p>\n\n\n

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Delphine et Romain Barthe<\/figcaption><\/figure>\n<\/div>\n\n\n

The hospitality of restaurateurs was widely celebrated this year. Teritoria’s chef Maxime Lesobre<\/strong> and his brigade at Ch\u00e2teau de Courban & SPA Nuxe<\/a>, in Courban, Bourgogne-Franche-Comt\u00e9, were also honored last night. This intimate venue, set in a luminous orangery overlooking the Italian gardens of the ch\u00e2teau, has been renewed with a Michelin Star.<\/p>\n\n\n

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Maxime Lesobre<\/figcaption><\/figure>\n<\/div>\n\n\n

To conclude this rundown, destination Port de la Lune: the chef of the restaurant Observatoire Gabriel<\/a>, in Bordeaux<\/strong>, Gironde, has also been recognized. Chef Bertrand Noeureuil<\/strong> has enriched his iconic table with a second Star<\/strong>. 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\u2014a dish to be discovered in the kitchen.<\/p>\n\n\n

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Bertrand Noeureuil<\/figcaption><\/figure>\n<\/div>\n\n\n

These recognitions confirm the commitment of all teams, the constant pursuit of excellence, and the passion for the products we uphold every day.<\/p>\n\n\n\n

The Icing on the Cake with the Passion Dessert title<\/h2>\n\n\n\n

Since 2019, the Michelin Guide and Maison Valrhona have celebrated the pastry chefs of France\u2019s 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<\/a>. Among them, Teritoria talents have joined the prestigious list.<\/p>\n\n\n\n

Axel Goujon<\/strong>, pastry chef at Auberge du Vieux Puits<\/a> in Fontjoncouse, in Aude, and son of Teritoria chef Gilles Goujon<\/strong>\u2014awarded 3 Stars in the Michelin Guide\u2014was honored with the Michelin Guide 2025 Passion Dessert Title.<\/strong> This award highlights the talents that make pastry shine as a standalone art form\u2014a recognition of the precision, emotion, creativity, and exacting standards that the young pastry chef expresses in every dish.<\/p>\n\n\n\n

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gilles goujon<\/figcaption><\/figure>\n\n\n\n
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axel goujon<\/figcaption><\/figure>\n<\/div>\n\n\n\n

This recognition also honors the work of the entire team and confirms our commitment to pushing the boundaries of gastronomy, from savory to sweet.<\/p>\n\n\n\n

A Recognition That Drives Us to Go Further<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

<\/p>\n\n\n\n

To discover our starred restaurants, visit our Teritoria website<\/strong> and embark on your next culinary adventure. For the latest news from the most prestigious restaurants, subscribe to our newsletter<\/a>. If you\u2019re already convinced, book your next starred dinner through our loyalty program<\/a>.<\/p>\n\n\n\n

<\/p>\n\n\n\n

An article written by Emilie Fallot Nguyen; translation by Virginia Giglio<\/pre>\n\n\n\n
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