MICHELIN Stars 2025, we tell you everything!
The MICHELIN Guide 2025 is full of surprises. Two chefs with very different culinary philosophies rise to the top. What do they have in common? A radical vision and meticulous execution.
Hugo Roellinger: when Brittany poeticizes haute cuisine
Le Coquillage (Saint-Méloir-des-Ondes)
In his family’s manor house overlooking the bay of Mont-Saint-Michel, Hugo Roellinger imposes a seafood cuisine of rare density. His atypical background – as a former merchant navy officer – infuses each dish with raw intensity. The emblematic ” Chemin des douaniers” (Customs Officers’ Way) is daring: spider crab, egg yolk with cider vinegar, coral sauce and wild herbs. Nothing is left to chance, not even the evocative titles: Regarde le soleil, Bois de cassis… An imagination nourished by sea spray, spices and paternal memory.
Le Coquillage is not just a restaurant, it’s a narrative. Each plate reflects an uncompromising respect for seasonality, a precise aesthetic without rigidity. The cuisine is emotional but never elitist. Far from Breton folklore, Hugo Roellinger offers a vibrant sensory voyage, a dialogue between the sea and the vegetable garden.
His three stars? Hugo Roellinger dedicated them to his parents.
Christopher Coutanceau: the only horizon is the sea
Christopher Coutanceau (La Rochelle)
He’s back again! Three stars reward a life’s work focused on the ocean. Born into a culinary dynasty from La Rochelle, Christopher Coutanceau defends sustainable fishing and campaigns against marine waste. This committed chef is not only an outstanding technician, he is also the guardian of an endangered marine heritage.
His cuisine reaches the sublime when it becomes militant: From Pithiviers de Saint-Jacques to Benoît Godillon’s marine desserts, everything here tells a different story about the sea. The restaurant doesn’t just taste good: it questions our relationship with living things, with a rare intelligence. The service orchestrated by Nicolas Brossard, his faithful accomplice, completes the experience.
A strong trend: emotion before demonstration
These two 3-star establishments have little in common in terms of form. And yet, their rise to prominence testifies to a silent mutation in the MICHELIN Guide’s criteria: less grandiloquence, more sincerity. Gone are the technically rigid plates. Make way for an embodied cuisine, rooted in the region, but also daring to go off the rails.
Less “Instagram”, more lived-in plates
The rise of a sober, almost anti-spectacular aesthetic is not insignificant. Neither Roellinger nor Coutanceau give in to fashion. Their personal, committed vision marks a break with the previous generation, more focused on demonstrating know-how. Here, identity takes precedence over the “wow” factor.
And Paris?
The capital is not absent from the list: two new restaurants have been awarded two stars, including Sushi Yoshinaga (2nd arrondissement), a true Japanese jewel where sushi becomes goldsmith’s art, and Blanc (16th arrondissement), chef Shinichi Sato’s refined showcase. But none of the Parisian restaurants has been awarded a third star this year, a strong signal.
This reflects a trend that has already been underway for some years: the heart of French haute gastronomy now beats outside Paris too, in territories where chefs can deploy their creativity far from the constraints of an overly coded or hurried public.
Towards a freer French gastronomy connected to the living world?
The MICHELIN Guide 2025 marks an essential turning point in French haute cuisine: a return to emotion, territory and a form of culinary truth. Neither Roellinger nor Coutanceau seek to please the masses. Instead, they offer a cuisine d’auteur, sincere and sometimes disconcerting, that shakes up expectations and renews the genre.
If you’re a fan of great food and powerful storytelling, now’s the time to book. But beware: these two addresses are already fully booked for several weeks. Further proof that the quest for culinary emotion has never been more topical.
They’ve earned their first star
Aix-en-Provence (13): Étude
Autrans-Méaudre en Vercors (38): Palégrié Chez l’Henri
Barbentane (13) : Ineffable
Biarritz (64) : La Table d’Aurélien Largeau
Bidarray (64): Lore Ttipia – Auberge Ostape
Bonifacio (2A): Finestra by Italo Bassi
Bonnieux (84) : JU – Maison de Cuisine
Bordeaux (33) : Amicis
Cabourg (14): Symbiose
Calvisson (30) : Monique
Cannes (06) : La Palme d’Or
Céret (66) : Fario
Charols (26) : Lavandin – Château Les Oliviers de Salettes
Colroy-la-Roche (67) : La Cheneaudière – Le Feuillage
Corrençon-en-Vercors (38) : Asterales
Courban (21) : Château de Courban
Courcelles-sur-Vesle (02) : La Table de Courcelles – Château de Courcelles
Eugénie-les-Bains (40): L’Orangerie
Flassans-sur-Issole (83) : Chez Jeannette
Porticcio (2A) : Le Charlie
Issy-les-Moulineaux (92) : Maison Avoise
Kervignac (56) : L’Inattendu – Domaine de Locguénolé
Langres (52): Bulle d’Osier
Lille (59) : Ginko
Lyon (69) : Ombellule
Margencel (74): Sechex-Nous
Marseille (13): Belle de Mars
Massignac (16): Dyades au Domaine des Etangs
Megève (74) : Vous
Metz (57) : Yozora
Montpellier (34) : Ébullition
Nantes (44) : Freia
Nantes (44) : Omija
Paris 1st: Hakuba
Paris 4th: Aldehyde
Paris 8th: Origines Restaurant
Paris 11th: Amâlia
Paris 11th: Vaisseau
Paris 17th: Agapé
Paris 18th: Sushi Shunei
Plomeur (29) : Nuance
Puylausic (32): La Maison Despouès
Reims (51) : Arbane
Reims (51) : Le Millénaire
Roubion (06) : Auberge Quintessence
Rouvres-en-Xaintois (88) : Burnel
Saint-Jean-de-Blaignac (33): L’Auberge Saint Jean
Saint-Tropez (83) : Arnaud Donckele & Maxime Frédéric at Louis Vuitton
Sancerre (18): La Pomme d’Or
Servon (50): Auberge Sauvage
Seytroux (74) : Kern
Steige (67) : Auberge Chez Guth
Théoule-sur-Mer (06) : Mareluna
Toulouse (31) : Acte 2 Yannick Delpech
Vaux-en-Beaujolais (69) : Auberge de Clochemerle
Veyras (07): La Bòria
Monaco : Elsa
Also read: Congrès Maillot: the authentic Parisian brasserie where the art of living is still savoured
