Gault & Millau 2025: stars in the eyes and bewitching flavours.

The Gault & Millau 2025 awards have just been unveiled, and once again gastronomy is proving that it is a living art form, a breeding ground for boldness and reinvention. This guide, synonymous with culinary excellence, not only assesses restaurants; it tells a story of passionate chefs, craftsmen of taste and places where each and every detail matters. This year, among the hundreds of establishments honoured, three stand out for their originality and level of perfection. To be discovered!

Podenco Bodega: immerse yourself in the Mediterranean

It’s not just a restaurant: it’s an invitation to embark on a journey, a sunny escape to explore southern flavours. Combining Spanish, Provençal and Italian influences, this restaurant, voted ‘Mediterranean Restaurant of the Year’, perfectly embodies this spirit where every bite tells a story of sun, sea and culinary tradition. Chef Eduardo Ramos elevates each ingredient to showcase its authenticity and depth of flavour. His creations, while rooted in tradition, are reinvented and given a subtle modern twist. For example, the sea anemone fritters, crispy on the outside and tender on the inside, evoke the distinctive aroma of Spanish coves. Paella and fideuà, on the other hand, are not simple dishes: they are ceremonies, served in their traditional pan, in which the socarrat (crispy crust that forms on the bottom) is a long-awaited reward. The menu also offers daring creations such as flambéed chistorra, whose intense flavours are the perfect match for the conviviality of show cooking. All this is accompanied by a carefully selected wine list, featuring Mediterranean terroirs ranging from Spanish vineyards to the hills of Provence.

Flûte Alors!: the elegance of bubbles and plant-based creativity

This establishment redefines the art of dining by offering a rare and sophisticated combination of champagne and plant-based cuisine. Both innovative and respectful of tradition, it is a temple dedicated to lovers of refinement.

Managed by the duo Amaury Brunstein Laplace and Olivier Chocq, recently crowned ‘Sommeliers of the Year 2025’, Flûte Alors! offers a unique gastronomic experience. Their innovative approach goes beyond simple food and wine pairing to create a true symbiosis between the delicate bubbles of champagne and inventive cuisine. Chef Yassin Khaldoune, a real prodigy of plant-based gastronomy, surprises diners with dishes that are both technical and imbued with emotion. Among the star creations, the grilled aubergine, served with a hazelnut praline, soy sauce reduction and blood orange gel, is a genuine work of art. This daring composition creates the perfect balance between sweetness, acidity and umami, resulting in a sublime harmony with the fruity and mineral notes of a vintage champagne.

Flûte Alors! extends beyond the plate. Its commitment to sustainable, environmentally-friendly cuisine makes it a pioneering address. It’s a place where plant-based gastronomy reaches new heights of creativity, demonstrating that it can be both gourmet and refined.

Skybar: an elevated gastronomic experience

Perched high above the city, this restaurant doesn’t just offer panoramic views: it elevates gastronomy to an art form. The establishment, run by chef Renaud Nols, offers a cuisine that pushes the boundaries of innovation and technicality. Each dish is an invitation to explore the senses. The Black Aberdeen Angus Tartare, delicately seasoned with smoked whisky and accompanied by chanterelles, is one of the must-try dishes, and illustrates the balance between the powerful and delicate. Meanwhile, the seared squid head, served with an intense pepper sauce, demonstrates the chef’s mastery of elevating seafood.

But the real jewel in the Skybar crown is its pastry chef, Florian Chauvière, recently crowned ‘Pastry Chef of the Year 2025’. His desserts are absolute masterpieces, combining creativity, technical skill and emotion. The cherry and Kriek clafoutis, with pistachio and basil ganache, is surprisingly light and well-balanced. As for the Bloody Mary revisited, combining strawberries and tomatoes in an unexpected symphony, it is a dazzling demonstration of the chef’s boldness.

Skybar is much more than a restaurant: it’s a destination

Gault & Millau 2025 has once again captured the essence of contemporary gastronomy.

These three addresses, each with their own unique universe, perfectly embody the diversity and richness of today’s culinary scene. Whether savouring the Mediterranean generosity of Podenco Bodega, discovering the perfect alchemy of champagne and plant-based creativity at Flûte Alors! or being swept away by the technical virtuosity and panoramic views of Skybar, these establishments offer much more than a meal: they serve up lasting memories.

So treat yourself with Edenred Meal and enjoy these unforgettable culinary experiences.