Gastronomy: Gault & Millau awards its annual trophies to four Hérault chefs

Quentin Pellestor-Veyrier (L’Alter Native, in Béziers), Clément Briand-Seurat (Le Pic Saint-Loup, in Matelles), Boris Caillol (Ébullition, in Montpellier) and Grégory Doucey (In-Fine, in Frontignan) were distinguished

Eleven trophies for thirteen departments. And no less than four Hérault restaurateurs in the spotlight, on May 23, in Montpellier.

Chefs Quentin Pellestor-Veyrier (L’Alter Native, at Beziers), Clément Briand-Seurat (Le Pic Saint-Loup, Mattress), Boris Caillol (Boiling, at Montpellier) and Grégory Doucey (In-Fine, at Frontignan) were honored by Gault & Millau, which organized the annual Occitanie Talent Trophies at the Verchant estate.

Two former apprentices of Gilles Goujon

The first two were apprentices of the three-starred chef Gilles Goujon. Quentin Pellestor-Veyrier won the prestigious trophy of Grand de Demain, the antechamber of very high marks.

At 28, Clément Briand-Seurat was awarded the Young Talent trophy. “He is a leader that we will follow”assures Francis Esquerré, the editor-in-chief of the gastronomic guide.

As for Boris Caillol and Grégory Doucey, they respectively received the “Cuisine de la mer, des lacs et des rivières” trophy for the presentation of fish and shellfish on their plates and the Terroir d’exception for the taste of local products. .

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