France continues to shine in the world of fine dining with another two restaurants joining the ranks of those with Three Stars in the 2025 MICHELIN Guide – Hugo Roellinger‘s Le Coquillage in Cancale and Christopher Coutanceau’s eponymous restaurant in La Rochelle.
Both offerings demonstrate the chefs’ deep connections with the ocean. Roellinger, once an officer in the merchant navy, is inspired by his maritime background and his focus on sustainable fishing practices and showcasing lesser-known fish aligns with his philosophy of using every part of the catch.
Meanwhile, Coutanceau, a self-proclaimed “chef-fisherman,” is a passionate advocate for sustainable fishing, crafting each dish to be an “ode to the ocean” while minimising waste and respecting the marine environment.
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This year’s guide also shines a spotlight on the Mediterranean region, with a number of restaurants earning new stars. In Saint-Rémy-de-Provence, L’Auberge de Saint-Rémy – Fanny Rey & Jonathan Wahid has earned Two Stars, showcasing the sun-kissed flavours of the region. Further south in Aix-en-Provence, Loïc Pétri’s Étude and Nicolas Thomas’s Ineffable in Barbentane each secured a Star.
Across the country, several other new stars have emerged. In Bordeaux, Philippe Etchebest’s Maison Nouvelle is taking French culinary traditions to new heights. Meanwhile, in the Basque Country, Guillaume Roget’s Ekaitza has secured its second MICHELIN Star, and La Table d’Aurélien Largeau in Biarritz has earned a Star, further cementing the area’s reputation as a gastronomic powerhouse. Other standout Basque restaurants include Petit Grill Basque and Marius, both of which bring a fresh perspective to the region’s culinary traditions.
France’s countryside continues to be a source of culinary inspiration, with new MICHELIN-Starred restaurants emerging in unexpected corners of the country. Notable new additions include Bulle d’Osier in Langres, Burnel in Rouvres-en-Xaintois, and La Mangeoire in Nonsard-Lamarche, proving that some of the best dining experiences can be found in rural settings. The 2025 Guide highlights a growing appreciation for pastoral dining, where locally sourced ingredients and regional specialties take centre stage.
The 2025 Guide has also seen a rise in new establishments quickly earning their first stars. Young chefs such as Julien Caligo (Monique), Youssef Marzouk (Aldéhyde), and Eugenio Anfuso and Cecilia Spurio (Amâlia) represent a new wave of talent, having already honed their skills in prestigious kitchens before venturing out on their own. These chefs are reshaping the French culinary scene, with their innovative approaches and dedication to excellence.
Despite rumours of its decline, Paris continues to be a leading force in the culinary world, according to the 2025 MICHELIN Guide. It showcases a resurgence in the city’s dining scene, with new stars and big-name chefs pushing the boundaries of Parisian cuisine.
Read the full list of French restaurants honoured in the MICHELIN Guide 2025 here.
