{"id":161415,"date":"2025-03-31T20:30:45","date_gmt":"2025-03-31T20:30:45","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/03\/31\/michelin-stars-2025-we-tell-you-everything\/"},"modified":"2025-03-31T20:31:20","modified_gmt":"2025-03-31T20:31:20","slug":"michelin-stars-2025-we-tell-you-everything","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/03\/31\/michelin-stars-2025-we-tell-you-everything\/","title":{"rendered":"MICHELIN Stars 2025, we tell you everything!"},"content":{"rendered":"\n<p><strong>The MICHELIN Guide 2025 is full of surprises. Two chefs with very different culinary philosophies rise to the top. What do they have in common? A radical vision and meticulous execution.   <\/strong><\/p>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:25%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\">\n<blockquote class=\"instagram-media\" data-instgrm-permalink=\"https:\/\/www.instagram.com\/p\/DH35O_EqYr_\/?utm_source=ig_embed&#038;utm_campaign=loading\" data-instgrm-version=\"14\" style=\"  background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:540px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\"><div style=\"padding:16px;\"> <a href=\"https:\/\/www.instagram.com\/p\/DH35O_EqYr_\/?utm_source=ig_embed&#038;utm_campaign=loading\" style=\"  background:#FFFFFF; line-height:0; padding:0 0; text-align:center; text-decoration:none; width:100%;\" target=\"_blank\"> <div style=\"  display: flex; flex-direction: row; align-items: center;\"> <div style=\"background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;\"><\/div> <div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center;\"> <div style=\"  background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;\"><\/div> <div style=\"  background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;\"><\/div><\/div><\/div><div style=\"padding: 19% 0;\"><\/div> <div style=\"display:block; height:50px; margin:0 auto 12px; width:50px;\"><svg xmlns=\"https:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"https:\/\/www.w3.org\/1999\/xlink\" width=\"50px\" height=\"50px\" viewbox=\"0 0 60 60\" version=\"1.1\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-511.000000, -20.000000)\" fill=\"#000000\"><g><path d=\"M556.869,30.41 C554.814,30.41 553.148,32.076 553.148,34.131 C553.148,36.186 554.814,37.852 556.869,37.852 C558.924,37.852 560.59,36.186 560.59,34.131 C560.59,32.076 558.924,30.41 556.869,30.41 M541,60.657 C535.114,60.657 530.342,55.887 530.342,50 C530.342,44.114 535.114,39.342 541,39.342 C546.887,39.342 551.658,44.114 551.658,50 C551.658,55.887 546.887,60.657 541,60.657 M541,33.886 C532.1,33.886 524.886,41.1 524.886,50 C524.886,58.899 532.1,66.113 541,66.113 C549.9,66.113 557.115,58.899 557.115,50 C557.115,41.1 549.9,33.886 541,33.886 M565.378,62.101 C565.244,65.022 564.756,66.606 564.346,67.663 C563.803,69.06 563.154,70.057 562.106,71.106 C561.058,72.155 560.06,72.803 558.662,73.347 C557.607,73.757 556.021,74.244 553.102,74.378 C549.944,74.521 548.997,74.552 541,74.552 C533.003,74.552 532.056,74.521 528.898,74.378 C525.979,74.244 524.393,73.757 523.338,73.347 C521.94,72.803 520.942,72.155 519.894,71.106 C518.846,70.057 518.197,69.06 517.654,67.663 C517.244,66.606 516.755,65.022 516.623,62.101 C516.479,58.943 516.448,57.996 516.448,50 C516.448,42.003 516.479,41.056 516.623,37.899 C516.755,34.978 517.244,33.391 517.654,32.338 C518.197,30.938 518.846,29.942 519.894,28.894 C520.942,27.846 521.94,27.196 523.338,26.654 C524.393,26.244 525.979,25.756 528.898,25.623 C532.057,25.479 533.004,25.448 541,25.448 C548.997,25.448 549.943,25.479 553.102,25.623 C556.021,25.756 557.607,26.244 558.662,26.654 C560.06,27.196 561.058,27.846 562.106,28.894 C563.154,29.942 563.803,30.938 564.346,32.338 C564.756,33.391 565.244,34.978 565.378,37.899 C565.522,41.056 565.552,42.003 565.552,50 C565.552,57.996 565.522,58.943 565.378,62.101 M570.82,37.631 C570.674,34.438 570.167,32.258 569.425,30.349 C568.659,28.377 567.633,26.702 565.965,25.035 C564.297,23.368 562.623,22.342 560.652,21.575 C558.743,20.834 556.562,20.326 553.369,20.18 C550.169,20.033 549.148,20 541,20 C532.853,20 531.831,20.033 528.631,20.18 C525.438,20.326 523.257,20.834 521.349,21.575 C519.376,22.342 517.703,23.368 516.035,25.035 C514.368,26.702 513.342,28.377 512.574,30.349 C511.834,32.258 511.326,34.438 511.181,37.631 C511.035,40.831 511,41.851 511,50 C511,58.147 511.035,59.17 511.181,62.369 C511.326,65.562 511.834,67.743 512.574,69.651 C513.342,71.625 514.368,73.296 516.035,74.965 C517.703,76.634 519.376,77.658 521.349,78.425 C523.257,79.167 525.438,79.673 528.631,79.82 C531.831,79.965 532.853,80.001 541,80.001 C549.148,80.001 550.169,79.965 553.369,79.82 C556.562,79.673 558.743,79.167 560.652,78.425 C562.623,77.658 564.297,76.634 565.965,74.965 C567.633,73.296 568.659,71.625 569.425,69.651 C570.167,67.743 570.674,65.562 570.82,62.369 C570.966,59.17 571,58.147 571,50 C571,41.851 570.966,40.831 570.82,37.631\"><\/path><\/g><\/g><\/g><\/svg><\/div><div style=\"padding-top: 8px;\"> <div style=\"  color:#3897f0; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;\">See this post on Instagram<\/div><\/div><div style=\"padding: 12.5% 0;\"><\/div> <div style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\"><div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"><\/div> <div style=\"background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"><\/div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"><\/div><\/div><div style=\"margin-left: 8px;\"> <div style=\"  background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"><\/div> <div style=\"  width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"><\/div><\/div><div style=\"margin-left: auto;\"> <div style=\"  width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"><\/div> <div style=\"  background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"><\/div> <div style=\"  width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"><\/div><\/div><\/div> <div style=\"display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;\"> <div style=\"  background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;\"><\/div> <div style=\"  background-color: #F4F4F4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;\"><\/div><\/div><\/a><p style=\"  color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\"><a href=\"https:\/\/www.instagram.com\/p\/DH35O_EqYr_\/?utm_source=ig_embed&#038;utm_campaign=loading\" style=\"  color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;\" target=\"_blank\">A publication shared by MICHELIN Guide (official) (@michelinguide)<\/a><\/p><\/div><\/blockquote>\n<script async=\"\" src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:25%\"><\/div>\n<\/div>\n\n<h2 class=\"wp-block-heading has-text-align-center\">Hugo Roellinger: when Brittany poeticizes haute cuisine<\/h2>\n\n<h3 class=\"wp-block-heading\">Le Coquillage (Saint-M\u00e9loir-des-Ondes)<\/h3>\n\n<p>In his family&#8217;s manor house overlooking the bay of Mont-Saint-Michel, Hugo Roellinger imposes a <strong>seafood cuisine of rare density<\/strong>. His atypical background &#8211; as a former merchant navy officer &#8211; infuses each dish with raw intensity. The emblematic &#8221; <strong>Chemin des douaniers&#8221; (Customs Officers&#8217; Way<\/strong>) is daring: <strong>spider crab, egg yolk with cider vinegar, coral sauce and wild herbs<\/strong>. Nothing is left to chance, not even the evocative titles: <em>Regarde le soleil<\/em>, <em>Bois de cassis<\/em>&#8230; An imagination nourished by sea spray, spices and paternal memory.   <\/p>\n\n<p>Le Coquillage is not just a restaurant, it&#8217;s a narrative. Each plate reflects an <strong>uncompromising respect for seasonality<\/strong>, a precise aesthetic without rigidity. The cuisine is emotional but never elitist. Far from Breton folklore, Hugo Roellinger offers a <strong>vibrant sensory voyage<\/strong>, a dialogue between the sea and the vegetable garden.     <\/p>\n\n<p>His three stars? Hugo Roellinger dedicated them to his parents.   <\/p>\n\n<h2 class=\"wp-block-heading has-text-align-center\">Christopher Coutanceau: the only horizon is the sea<\/h2>\n\n<h3 class=\"wp-block-heading\">Christopher Coutanceau (La Rochelle)<\/h3>\n\n<p>He&#8217;s back again! Three stars reward <strong>a life&#8217;s work focused on the ocean<\/strong>. Born into a culinary dynasty from La Rochelle, Christopher Coutanceau defends sustainable fishing and <strong>campaigns against marine waste<\/strong>. This committed chef is not only an outstanding technician, he is also the <strong>guardian of an<\/strong> endangered <strong>marine heritage<\/strong>.   <\/p>\n\n<p>His cuisine reaches the sublime when it becomes militant: <strong>From Pithiviers de Saint-Jacques to Beno\u00eet Godillon&#8217;s marine desserts<\/strong>, everything here tells a different story about the sea. The restaurant doesn&#8217;t just taste good: it <strong>questions our relationship with living things<\/strong>, with a rare intelligence. The service orchestrated by Nicolas Brossard, his faithful accomplice, completes the experience.  <\/p>\n\n<h2 class=\"wp-block-heading has-text-align-center\">A strong trend: emotion before demonstration<\/h2>\n\n<p>These two 3-star establishments have little in common in terms of form. And yet, their rise to prominence testifies to a <strong>silent mutation in the MICHELIN Guide&#8217;s criteria<\/strong>: less grandiloquence, more sincerity. Gone are the technically rigid plates. Make way for an <strong>embodied cuisine<\/strong>, rooted in the region, but also daring to go off the rails.   <\/p>\n\n<h2 class=\"wp-block-heading has-text-align-center\">Less &#8220;Instagram&#8221;, more lived-in plates<\/h2>\n\n<p>The rise of a sober, almost anti-spectacular aesthetic is not insignificant. Neither Roellinger nor Coutanceau give in to fashion. Their <strong>personal, committed vision<\/strong> marks a break with the previous generation, more focused on demonstrating know-how. Here, <strong>identity takes precedence over the &#8220;wow&#8221; factor.<\/strong>   <\/p>\n\n<h2 class=\"wp-block-heading has-text-align-center\">And Paris?<\/h2>\n\n<p>The capital is not absent from the list: two new restaurants have been awarded <strong>two stars<\/strong>, including <strong>Sushi Yoshinaga<\/strong> (2nd arrondissement), a true Japanese jewel where sushi becomes goldsmith&#8217;s art, and <strong>Blanc<\/strong> (16th arrondissement), chef Shinichi Sato&#8217;s refined showcase. But <strong>none of the Parisian restaurants has been awarded a third star this year<\/strong>, a strong signal. <\/p>\n\n<p>This reflects a trend that has already been underway for some years: <strong>the heart of French haute gastronomy now beats outside Paris too<\/strong>, in territories where chefs can deploy their creativity far from the constraints of an overly coded or hurried public.<\/p>\n\n<h2 class=\"wp-block-heading has-text-align-center\">Towards a freer French gastronomy connected to the living world?<\/h2>\n\n<p>The MICHELIN Guide 2025 marks an <strong>essential turning point in French haute cuisine<\/strong>: a return to emotion, territory and a form of culinary truth. Neither Roellinger nor Coutanceau seek to please the masses. Instead, they offer <strong>a cuisine d&#8217;auteur, sincere and sometimes disconcerting<\/strong>, that shakes up expectations and renews the genre.  <\/p>\n\n<p>If you&#8217;re a fan of great food and powerful storytelling, now&#8217;s the time to book. But beware: these two addresses are already fully booked for several weeks. Further proof that the <strong>quest for culinary emotion has never been more topical<\/strong>.  <\/p>\n\n<h2 class=\"wp-block-heading has-text-align-center\">They&#8217;ve earned their first star<\/h2>\n\n<p>Aix-en-Provence (13): \u00c9tude<br\/>Autrans-M\u00e9audre en Vercors (38): Pal\u00e9gri\u00e9 Chez l&#8217;Henri<br\/>Barbentane (13) : Ineffable<br\/>Biarritz (64) : La Table d&#8217;Aur\u00e9lien Largeau<br\/>Bidarray (64): Lore Ttipia &#8211; Auberge Ostape<br\/>Bonifacio (2A): Finestra by Italo Bassi<br\/>Bonnieux (84) : JU &#8211; Maison de Cuisine<br\/>Bordeaux (33) : Amicis<\/p>\n\n<p><br\/>Cabourg (14): Symbiose<br\/>Calvisson (30) : Monique<br\/>Cannes (06) : La Palme d&#8217;Or<br\/>C\u00e9ret (66) : Fario<br\/>Charols (26) : Lavandin &#8211; Ch\u00e2teau Les Oliviers de Salettes<br\/>Colroy-la-Roche (67) : La Cheneaudi\u00e8re &#8211; Le Feuillage<br\/>Corren\u00e7on-en-Vercors (38) : Asterales<br\/>Courban (21) : Ch\u00e2teau de Courban<br\/>Courcelles-sur-Vesle (02) : La Table de Courcelles &#8211; Ch\u00e2teau de Courcelles<\/p>\n\n<p>Eug\u00e9nie-les-Bains (40): L&#8217;Orangerie<br\/>Flassans-sur-Issole (83) : Chez Jeannette<br\/>Porticcio (2A) : Le Charlie<br\/>Issy-les-Moulineaux (92) : Maison Avoise<br\/>Kervignac (56) : L&#8217;Inattendu &#8211; Domaine de Locgu\u00e9nol\u00e9<br\/>Langres (52): Bulle d&#8217;Osier<br\/>Lille (59) : Ginko<br\/>Lyon (69) : Ombellule<\/p>\n\n<p>Margencel (74): Sechex-Nous<br\/>Marseille (13): Belle de Mars<br\/>Massignac (16): Dyades au Domaine des Etangs<br\/>Meg\u00e8ve (74) : Vous<br\/>Metz (57) : Yozora<br\/>Montpellier (34) : \u00c9bullition<br\/>Nantes (44) : Freia<br\/>Nantes (44) : Omija<\/p>\n\n<p>Paris 1st: Hakuba<br\/>Paris 4th: Aldehyde<br\/>Paris 8th: Origines Restaurant<br\/>Paris 11th: Am\u00e2lia<br\/>Paris 11th: Vaisseau<br\/>Paris 17th: Agap\u00e9<br\/>Paris 18th: Sushi Shunei<\/p>\n\n<p>Plomeur (29) : Nuance<br\/>Puylausic (32): La Maison Despou\u00e8s<br\/>Reims (51) : Arbane<br\/>Reims (51) : Le Mill\u00e9naire<br\/>Roubion (06) : Auberge Quintessence<br\/>Rouvres-en-Xaintois (88) : Burnel<\/p>\n\n<p>Saint-Jean-de-Blaignac (33): L&#8217;Auberge Saint Jean<br\/>Saint-Tropez (83) : Arnaud Donckele &amp; Maxime Fr\u00e9d\u00e9ric at Louis Vuitton<br\/>Sancerre (18): La Pomme d&#8217;Or<br\/>Servon (50): Auberge Sauvage<br\/>Seytroux (74) : Kern<br\/>Steige (67) : Auberge Chez Guth<br\/>Th\u00e9oule-sur-Mer (06) : Mareluna<br\/>Toulouse (31) : Acte 2 Yannick Delpech<br\/>Vaux-en-Beaujolais (69) : Auberge de Clochemerle<br\/>Veyras (07): La B\u00f2ria<br\/>Monaco : Elsa<\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Discover the MICHELIN Guide Selection 2025 for France\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/7J9fZE9AjFg?start=6&#038;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<p>Also read: <a href=\"https:\/\/www.parisselectbook.com\/2025\/03\/31\/congres-maillot-lauthentique-brasserie-parisienne-ou-lart-de-vivre-se-savoure-encore\/\">Congr\u00e8s Maillot: the authentic Parisian brasserie where the art of living is still savoured<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The MICHELIN Guide 2025 is full of surprises. Two chefs with very different culinary philosophies rise to the top. What do they have in common?&#8230;<\/p>\n","protected":false},"author":3,"featured_media":161411,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2685,119],"tags":[],"quartier":[],"class_list":["post-161415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-du-luxe-en","category-restaurant"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>MICHELIN Stars 2025, we tell you everything!<\/title>\n<meta name=\"description\" content=\"The MICHELIN Guide 2025 is full of surprises. 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