The famous yellow guide to gastronomy, Gault&Millau, has recently unveiled the 22nd edition of its Belux Guide. Among the laureates for the 2025 guide, numerous Walloon chefs have been honored.
November is always a highly anticipated time for chefs of Wallonia’s fine dining restaurants, as they await the results of Gault&Millau, the renowned yellow gastronomic guide. In 2024, the guide's inspectors anonymously reviewed the best restaurants in Belgium and Luxembourg to compile a guide featuring over 1,400 addresses, including 135 new entries and 163 notable advancements.
Among the chefs and restaurants that stood out, several Walloon establishments were recognized.
To start, the title of "Young Chef of the Year for Wallonia" was awarded to François-Xavier Simon, chef of the restaurant Bistrot Blaise in Marche-en-Famenne, Luxembourg province. "François-Xavier Simon stands out with an exceptional career, forged in prestigious establishments, from the Namur Hotel School to the kitchens of the George V in Paris, before perfecting his craft alongside his mentor Pierre Gagnaire. This culinary heritage, enriched by years of practice and exploration, is now expressed in a cuisine that is both technical and creative, with each dish being the result of meticulous thought. Guided by values of respect for the product and a strong family heritage, he infuses his cuisine with a rare emotional dimension. His ability to elevate flavors while maintaining a convivial approach makes him a chef of undeniable talent. This is why he is our Young Chef of the Year 2025 for Wallonia," wrote Gault&Millau.
Additionally, another regional award, the Remarkable Newcomer of the Year, was granted to the restaurant Le Beau Rivage by Curtis in Namur. "This award represents immense emotion and joy for me. It rewards the work accomplished with my team over the past six months, as well as my personal journey. I am very proud to be part of this prestigious guide," said Curtis Maquet, chef of Le Beau Rivage by Curtis. "At just 24 years old, Curtis Maquet demonstrates his ability to elevate exceptional products, presenting refined dishes with great clarity and rich flavors," the guide noted.
The Pleasure Award was presented to the restaurant Pluriel in Libin, while the Discovery of the Year award for Wallonia went to Maison-Lieu de Partage in Jodoigne.
The Hip of the Year Award, recognizing trendy and chic restaurants that emphasize concept and ambiance while adhering to Gault&Millau’s standards for food and drink quality, was given to the restaurant Cagette in Namur.
List of Awards for Walloon Laureates
Many awards were distributed across various categories, with Wallonia taking the spotlight in several.
- The title of "Asian Restaurant of the Year" was awarded to Maïnoï in Braine-l’Alleud.
- The Brasserie of the Year award went to La Table de Tribeca in Gerpinnes, Hainaut.
- The Sommelier of the Year title was earned by Nicolas Campus from Les Gribaumonts in Mons.
- The Dessert of the Year award went to Marie Trignon from La Roseraie in Modave.
- The Vegetable Menu of the Year prize was awarded to Cécila By Mélanie Englebin in Ottignies.
- The Wine List of Year award went to Le Grand Verre in Durbuy.
- The Cheese Experience of the Year award was given to Attablez-vous in Namur.
Lastly, two Walloon restaurants saw significant progress in the rankings:
- La Table de Maxime by chef Maxime Renard in Paliseul achieved a score of 17.5/20.
- Arden, located in the Château de Vignée in Rochefort, received a score of 16/20.
