True to its calling as an explorer of talent and territories, the Gault&Millau continues its gastronomic tour of France. During the Provence-Alpes-Côte d’Azur and Monaco stage, which took place this week in Negresco In Nice, the yellow guide has unveiled its 2026 awards, celebrating those who make the regional culinary scene shine.
Our chefs and talents from the Region have received a trophy. Among the major distinctions, the Gault&Millau d'Or goes to Dominique Lory (Hôtel de Paris, Monaco), Trained at the Alain Ducasse school, joining his teams in 2002, the chef has built his career between Paris, Saint-Tropez and Monaco. An immersion in the heart of the greatest establishments that forged, over the years, unfailing rigour and a constant quest for perfection. Alongside him, Anthony Denon (Shangri-La, Toulon) is designated «Future Grand», embodying the promising new generation. Also Damian Sanchez Perez for its welcome (La Passagère - Antibes) or even Jean-Michel Llorca, best pastry chef (Alain Llorca-La Colle-sur-Loup).
Other awards complement this list of honours, recognising established chefs, sommeliers, and even restaurant managers, in a spirit faithful to the guide's DNA: highlighting all professions within gastronomy.
Created in the 1970s, Gault&Millau has established itself as an independent benchmark for culinary criticism, celebrated for its «toque» rating system and its ability to identify future great names in French cuisine ahead of time.
It is in this spirit that the Gault&Millau Tour was launched: a series of regional events travelling across France to meet local players, promote regional products and unite an entire profession, from chefs to producers, including young people in training.
As the Gault&Millau Tour progresses through its stages, one thing becomes clear: more than just a list of winners, a whole geography of taste is emerging, where today's talents are already sketching the outlines of tomorrow's gastronomy.
Text and Photos : Laurence Gremy-Flamand
