麻豆传媒映画

The 2025 France edition of the famous Michelin Guide has been revealed, with 78 new coveted stars awarded to restaurants across the country, including two three-star awards.

Notable new stars include:

• A third star to Christopher Coutanceau鈥檚 eponymous restaurant in La Rochelle, which had lost its third star two years ago

• A third star to Le Coquillage restaurant by Hugo Roellinger, in Brittany

• Two stars to the Maison Nouvelle restaurant in Bordeaux, by chef Philippe Etchebest

• A star to Valentina Giacobbe鈥檚 restaurant Ginko in Lille. Chef Giacobbe also won the Michelin Young Chef of the Year 2025

• A star to restaurant Vaisseau, in Paris, from chef Adrien Cachot

• A star to Sarah Mainguy鈥檚 restaurant, in Nantes.

The Michelin Guide remains respected among most chefs, despite some controversy over its awarding methods and some chefs鈥� chequered experience with winning, losing, and experiencing the 鈥楳ichelin star鈥� effect (such as receiving a big influx of new customers with very high expectations).

The was unveiled on Monday, March 31 at the Convention Centre in Metz, north of Nancy. All the starred chefs in France were invited, as well as some who are considered likely to receive stars in the future.

A total of 78 new stars were awarded this year, including 57 new one-stars, nine new two-stars, and two new three-stars.

Both the three-star restaurants won out for 鈥渋nnovative seafood cuisine鈥�, said the guide.

Le Coquillage in Saint-M茅loir-des-Ondes

The guide said it had 鈥減icturesque surroundings鈥�, with dishes that are 鈥渂oth poetic and transportational, and have now reached a new level of quality鈥�. Notable dishes include the 鈥楥hemin des Douaniers鈥�, featuring spider crab with egg yolk prepared in elderberry vinegar, coral sauce, and seasonal herbs. Hugo Roelliner is an 鈥渦nderstated yet enormously talented chef鈥�, it said, with dishes that 鈥渆levate local seafood and garden produce鈥� and show the family鈥檚 鈥渁mbitious passion for spices鈥�.

Christopher Coutanceau in La Rochelle

The guide congratulated the chef for winning back his third star at his eponymous restaurant. It called him a 鈥渃hef-fisherman鈥� who is 鈥渁t the peak of his culinary powers with cooking that's more precise, refined, and direct than ever鈥�. It called the dishes 鈥渋ntense and elegant creations鈥�, which 鈥渟howcase the skills of a master technician鈥�, and particularly praised his 鈥渋conic head to tail sardine鈥�.

Map: New stars near you