Gault&Millau Academy
Chefs who have written history. A culinary heritage that keeps evolving.
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Founded in 2019, the Gault&Millau Academy pays tribute to the chefs who have profoundly shaped French gastronomy through their talent, their creativity and their contribution to its international influence.
Joining the Academy recognises an exceptional level of culinary excellence, sustained over time. To be eligible, a chef must have held four or five toques for more than 25 years, proof not only of outstanding talent but also of remarkable consistency, longevity and commitment.
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The Academy was created with ten of the most iconic chefs of the French gastronomic scene: Georges Blanc, Alain Ducasse, Pierre Gagnaire, Michel Guérard, Marc Haeberlin, Régis Marcon, Alain Passard, Guy Savoy, Marc Veyrat and Michel Trama. Gilles Tournadre, Bernard Pacaud and Patrick Henriroux have joined them over the years.
Through their cuisine, their vision and their unique culinary world, each of these chefs has contributed to the influence of French gastronomic heritage, in France and beyond its borders. Having reached the pinnacle of their craft, they have become ambassadors of a culinary culture and a source of inspiration for the generations of chefs who followed them.
To honour their entire career and their contribution to the evolution of gastronomy, Gault&Millau has awarded them the exceptional and personal distinction of 5 gold toques. As members of the Academy, the restaurants they run directly are no longer rated by Gault&Millau. This exceptional status celebrates a career and a body of work whose influence reaches far beyond a single restaurant or distinction.
From France to the world
While the Academy was created to honour the great figures of French gastronomy, Gault&Millau is now writing a new chapter on the international stage.
Present in many countries, Gault&Millau celebrates the diversity of culinary cultures and the chefs who shape them. From 2026, the Academy welcomes chefs whose outstanding careers and contribution to gastronomy have made their mark beyond France’s borders.
The first international member of the Academy is Swiss chef Philippe Chevrier. At Domaine de Châteauvieux, in Satigny, his restaurant has been rated 19/20 by Gault&Millau since 1998, a sign of remarkable consistency and of a career entirely devoted to culinary excellence.
His arrival marks an important new step for the Academy. Having celebrated the great names of French gastronomy, it now opens its doors to chefs from around the world who embody excellence, creativity, high standards and the passing on of their culinary heritage.
Philippe Chevrier – Domaine de Châteauvieux, Satigny (Switzerland) (opens in a new tab)
A living culinary heritage
The Gault&Millau Academy is more than a circle of exceptional chefs. It is the living expression of gastronomy seen as an ever-evolving heritage, shaped by those who create, pass on and inspire.
The Academy keeps growing, bringing together the chefs who shape gastronomy all over the world.