{"id":20704,"date":"2022-11-07T11:39:21","date_gmt":"2022-11-07T10:39:21","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/gaultmillau-crowns-benoit-carcenat\/"},"modified":"2022-11-07T11:39:21","modified_gmt":"2022-11-07T10:39:21","slug":"gaultmillau-crowns-benoit-carcenat","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/gaultmillau-crowns-benoit-carcenat\/","title":{"rendered":"GaultMillau crowns Beno\u00eet Carcenat"},"content":{"rendered":"
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Is November becoming the month of gastronomic guides? After the Michelin Guide ceremony at the \u00c9cole H\u00f4teli\u00e8re de Lausanne on Monday October 17, it’s now GaultMillau’s turn to reward the finest in Swiss gastronomy. At the helm of the French-language version of the yellow gastronomic bible for over twenty years, Knut Schwander continues to travel the Swiss roads in search of the latest up-and-coming gourmet nuggets (37 in the Lake Geneva region alone). It’s an exercise that continues to fascinate this gastronomic journalist. “Our country’s cuisine remains as fantastic as ever. Despite the fact that it is still being battered by numerous post-sanitary crisis problems, the world of catering is as fascinating as ever. The pleasure remains intact.” <\/span><\/p>\n<\/div>\n

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GaultMillau<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

Modernity and signature<\/h2>\n

Alongside a score of agents, all anonymous, this discreet, elegant character has the onerous task of promoting the quality addresses of our beautiful country or, if necessary, downgrading them. Even if the exercise imposes an element of subjectivity, ratings have been part of the GaultMillau DNA since its inception. “The essential thing is to do things with discernment, deontology and benevolence, but without complacency. It’s exciting to introduce new products to a public eager for recommendations, and to raise awareness of places that deserve it. We’re always on the lookout for modern, evolving, signature gastronomy,” says Knut Schwander. <\/p>\n

The ceremony’s big winner was chef Beno\u00eet Carcenat at the Valrose<\/a> Hotel, who became Cook of the Year, scoring 18 out of 20. A richly deserved accolade that takes him back to within a step of the very closed club of 19 out of 20. Soon, soon! “The Meilleur Ouvrier de France never ceases to surprise us. La Table du Valrose is a world-class restaurant,” says the head of the French-language guide, before continuing: “He and his team offer extraordinarily accomplished cuisine, with exceptional know-how acquired with other great chefs such as Beno\u00eet Violier at the H\u00f4tel de Ville in Crissier. Let’s be clear: the Valrose is not a number 2 Crissier.” <\/p>\n

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Yoann Calou\u00e9<\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n

A radiant Geneva<\/h2>\n

Another talent, another destination. Chef Philippe Deslarzes, head chef of the Nordic-inspired Nj\u00f8rden<\/a> restaurant in Aubonne, takes home the title of Promu romand de l’ann\u00e9e with a score of 16 out of 20. Let’s head for the Valais with Gilles Varone, who receives the title of D\u00e9couverte romande de l’ann\u00e9e (French-speaking discovery of the year) for his exciting cuisine in the former grocery store in the village of Savi\u00e8se. Let’s take a step up to the Alps with the title of Pastry Chef of the Year awarded to Othmane Khoris of the Hotel Alpina<\/a> in Gstaad. <\/p>\n

Geneva continues to expand its gastronomic offering, with a number of new additions. The Carouge-based restaurant Yeast<\/g> enters this new selection with the remarkable cuisine of chef Freddy Garanjoud and the wine treasures of owner Bertrand Lutaud. Also in the Sardinian city, Le Flacon<\/a> retains its 15 rating under the new era of chef Lucr\u00e8ce Lacchio. Not far away, the restaurant l’Agape<\/a>, by the duo Damien Lopez and Cl\u00e9ment Thellier, makes its appearance in this new edition with a score of 14. Taken over by Yoann Calou\u00e9, Caf\u00e9 des Banques <\/g>is back in the limelight with a score of 15. An Italian wind blows through the guide with the new arrival of Ciro and his Trattoria Gourmet<\/a> (and gourmet), which charms with its bold transalpine cuisine. Let’s continue to follow this young peril with the arrival in the yellow guide of chef Jacopo Romagnoli from Caf\u00e9 de la Plage<\/a>. In the wake of the star awarded at the last Michelin Guide ceremony, Andr\u00e9s Arocena, chef at La Micheline<\/a>, also rises to the top with a score of 15. <\/p>\n

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Thank you!<\/div>\n
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In awarding the title of Cook of the Year to Chef Beno\u00eet Carcenat of the Hotel Valrose in Rougemont, GaultMillau honors hard work, outstanding cuisine and a brilliant, innovative team. Here’s the story of a shower of toques… <\/p>\n","protected":false},"author":4,"featured_media":18856,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"GaultMillau crowns Beno\u00eet Carcenat | Restaurant | Edouard Amoiel","description":"In awarding the title of Cook of the Year to Chef Beno\u00eet Carcenat of the Hotel Valrose in Rougemont, GaultMillau honors hard work, outstanding cuisine and a bri"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[356],"tags":[536,538,415,432,379,537,380,378],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-20704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","tag-arnaud-donckele","tag-bad-ragaz","tag-chef","tag-ehl","tag-gastronomy","tag-memories","tag-michelin","tag-restaurant"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/20704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=20704"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/20704\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/18856"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=20704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=20704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=20704"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=20704"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=20704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}