Gault&Millau: vintage 2025
Young Marco Campanella has been named “Chef of the Year” in the Yellow Guide’s brand-new 2025 awards list, with 19 points, thus joining the exclusive 19/20 club. Alongside Tanja Grandits, Peter Knogl, Franck Giovannini, Andreas Caminada, Philippe Chevrier and Heiko Nieder, the chef of the La Brezza restaurant at the Hotel Eden Roc in Ascona won over the inspectors with his “modern cuisine and incredible sauces”. In the “Promoters of the Year” category, chefs Romain Paillereau at Les Trois Tours, Dominik Hartmann at Rickenbach and the duo Dominik Sato and Fabio Toffolon at Chedi Andermatt scored 18 points. Chef Mitja Birlo is back with his restaurant “The Counter”, also scoring 18. With 17 points, Le Gault&Millau rewards chef Lucrèce Lacchio at Berceau des Sens at the École Hôtelière de Lausanne and Fabrizio Zanetti at Suvretta House in Saint-Moritz.
Nicolas Darnauguilhem: green chef
Like the Michelin Guide’s green star, Gault&Millau is launching “The Green Chef” of the year, a testament to sustainability and respect for producers. This year, the title goes to Chef Nicolas Darnauguilhem at La Pinte des Mossettes, a well-deserved distinction for this talented chef, who also picked up 17 points. In the “Discoveries of the Year” category, the inspectors rewarded the cuisine of Quentin Philippe at the Arakel restaurant in Geneva, who received 15 points for an exceptional first year behind the stove in Eaux-Vives. As for André Kneubühler, who for years assisted Tanja Grandits in Basel, he now stands out with 16 points at “The Omnia” hotel in Zermatt.
Despite Gault&Millau’s unfortunate initiative to dine at Anne-Sophie Pic’s new restaurant even before its official opening, the guide awarded the world’s most Michelin-starred chef a score of 17. Back to Geneva, where Olivier Jean and his team also received 17 points at Atelier Joël Robuchon, before heading off to Savièse, where Gilles Varone received the same score. In Geneva, a number of establishments finally make their comeback in the new Yellow Guide selection. Let’s congratulate the restaurants Anouch, Coin Coin, F.P. Journe, Côté Square de l’Hôtel Bristol, Inda-Bar, Suahoy, Le Floris, Le Dix Vins and Sabi. While Inès Triebenbacher won the title of “Host of the Year” at Zurich’s Igniv restaurant, Fabien Mennel was voted “Sommelier of the Year” at Taverne Zum Schäfli. On the sweet side, the title of “Pastry Chef of the Year” went to Titouan Claudet for his creations at the five-star hotel, “The Woodward”.
With 880 addresses listed in this new edition, Gault&Millau promotes 96 new restaurants. 103 establishments gain one point, while 42 chefs lose one point in this 2025 vintage. Beyond the scores and rankings, our congratulations go out to the men and women who work in the wonderful world of fine dining, and who do us the honor of sharing their talent and knowledge with us.
