New selection of the MICHELIN Guide France & Monaco 2026 : Les Morainières in Jongieux (Savoie) bestowed with Three Stars

• Les Morainières rises to the pinnacle and joins the ranks of Three Star restaurants

• The new roster highlights 7 new Two Star eateries

• 54 new One Star establishments testify to a vibrant culinary scene

Michelin proudly presents the restaurant selection in the 2026 MICHELIN Guide France & Monaco. Unveiled in the heart of the Principality of Monaco at a ceremony held at the Grimaldi Forum, the new cohort honors 1 new Three Star restaurant, 7 new Two Star eateries, 54 new One Star establishments and 14 locales championing an ethical approach to gastronomy.

In total, the selection of restaurants in the MICHELIN Guide France & Monaco 2026 recommends 668 Michelin starred establishments: 31 Three Stars, 84 Two Stars and 553 One Star, located all over the country.

The new selection highlights the remarkable vitality of the French and Monegasque gastronomic scene. Our inspectors were particularly surprised by the spirit of audacity of this new generation of chefs, who are opening deeply personal establishments all over France and Monaco. Often helmed by husband-and-wife teams, with refined pairings of sweet and savory flavors, and a great interplay between the kitchen and front-of-house, these personal ventures attest to the entrepreneurial momentum and local rooting that define gastronomy today. Restaurants that celebrate the local terroir while serving contemporary and international cuisine; this diversity underscores how restaurants are, now more than ever, essential hubs of openness, connection and togetherness.

Gwendal Poullennec

MICHELIN Guide international Director

Since 2005, when Michaël Arnoult and his wife Ingrid opened Les Morainières, their restaurant has continually asserted itself as one of the finest gastronomic expressions in the Savoie foothills. Set at the heart of an unspoiled landscape and perched high in the hills, the establishment is now home to the couple’s Three Star locale. Ingrid, with the grace of a seasoned host, ensures a harmonious experience, while the chef serves dishes that are intrinsically linked to the region.

A graduate of Montargis Hotel School, Michaël Arnoult has forged a solid track record both in France and overseas, particularly in England and at Les Flocons de Sel in Megève, where he worked as Sous-Chef to Emmanuel Renaut. This decisive moment cultivated his appreciation of the mountains and guided him towards a culinary expression engineered as an ode to the products and to those who nurture them each day. Determined by the seasons, his dishes bear witness to a deep attachment to Savoie and its artisanal producers.

To elevate the experience, the guest house, set within a former farm house in Saint‑Pierre‑de‑Curtille, boasts six inviting bedrooms. An ideal setting for fully embracing the spirit of the area and the peace and quiet of the surrounding mountains.

In total, the MICHELIN Guide France & Monaco recommends 31 Three Star restaurants.

This year, seven restaurants are honored with a second MICHELIN Star. Each reflect a strong local connection, with regional products taking pride of place in their dishes. They feature a modern approach, where technique is harnessed to produce a cuisine that is both clear and precise.

In Charolles, personifying 21 ^st century hospitality, Frédéric Doucet is an instinctive chef with deep local roots who is deeply bound to his Burgundy homeland. Trained in the most prestigious establishments (Bocuse, Pierre Orsi, Troisgros) he returned to the family-run hotel in the late ‘90s and took over definitively in 2007. He transformed the former Hôtel de la Poste into a warm and contemporary address with a gastronomic restaurant and an authentic regional bistro located just opposite. With his 50 ^th birthday later this year, Chef Doucet crafts modern Burgundian cuisine with his two menus: “Exploring Charolais Beef”, which pays a vibrant tribute to the iconic regional breed, while “The Burgundian Experience” is dedicated to the region as a whole.

After its first Star, awarded in 2025, Bulle d’Osier in Langres reaches a new milestone: the restaurant helmed by Valentin Loison and his young team, has already obtained its second Star. Their cuisine stands out for its imagination and profound regional rooting: a rigorous selection of local products, Saone River-caught fish and contemporary takes on regional traditions. This signature is made even more exceptional thanks to the kitchen garden and greenhouse, which serve as the team’s creative engines. In front-of-house, Sommelier Anaïs Bercegeay offers an outstanding experience with exacting pairings, both with and without alcohol.

In Paris, Hakuba, which opened in March 2024 within the Cheval Blanc, has clinched a second MICHELIN Star this year. The restaurant brings together three chefs with complementary expertise: Takuya Watanabe, hailing from Hokkaido, masters the art of nigiris and traditional Japanese techniques; Arnaud Donckele lends his technical precision to sauces and hot dishes - the signature of his cuisine, while Maxime Frédéric, Chef Arnaud Donckele’s faithful collaborator, mirrors this rigor in his deeply personal sweet score. Together, they present a six-handed Omakase collaboration that combines Japanese tradition with contemporary inflections.

In Reims, Arbane earns its second MICHELIN Star in just two years; a meteoric rise for this locale that opened in 2024 headed by Philippe Mille. The cuisine proposed is rooted in the heritage of the Champagne region and draws on the classical techniques that have defined the career of this Meilleur Ouvrier de France Chef. It showcases formidable precision and a particular gift for elevating seafood. This year, the restaurant also receives the Passion Dessert distinction for the work of Arnaud Beck, whose creations express all of his technical command, coupled with a minimalist style.

In Paris, Virtus, helmed by Frédéric Lorimier, serves sublimely delicate contemporary cuisine, where each dish reveals impeccable technical mastery acquired in particular during the many years he spent working alongside Arnaud Donckele at La Vague d’Or - Cheval Blanc St-Tropez. The young team showcases exceptional produce that is crafted with razor-sharp precision. Camille Gouyer, who received the MICHELIN Service Award accolade in 2026, provides attentive and polished service.

Alliance in Paris, a discreet Parisian locale with only seven tables, continues its vertical trajectory under the leadership of Japanese Chef Toshitaka Omiya, who crafts modern and flawlessly executed cuisine combining French classics with Japanese touches, while Shawn Joyeux’s exemplary service rounds off the experience.

In Ville-d’Avray, Le Corot shines a light on ingredients from the Île-de-France region through the modern cuisine of Rémi Chambard, who has been at the helm since 2012. He proposes set tasting menus, served in several courses, which place an onus on the diversity of local flavors. This year, the restaurant was also presented with the Passion Dessert Award, thanks to the tireless work of Pastry Chef Baptiste Vial, who recently launched Teatime at the Étangs de Corot, an ode to the region’s treasures.

In total, 84 restaurants are recommended with Two MICHELIN Stars in the 2026 selection of the MICHELIN Guide France & Monaco.

The stellar selection of One Star restaurants in the MICHELIN Guide attests to the extensive groundwork carried out by the team of inspectors, who travel the length and breadth of the country looking for restaurants deserving of particular attention. Of the 54 newly distinguished eateries, 30 are entering the Guide for the first time with an inaugural MICHELIN Star. This vibrancy can be seen France-wide, although some regions are witnessing particular dynamism, such as Provence‑Alpes‑Côte d’Azur, Auvergne‑Rhône‑Alpes, the Grand Est and Île‑de‑France.

Through these discoveries, certain patterns are taking shape: new stories are being written, a focus on celebrating local regions is growing even stronger and the rebirth of iconic restaurants continues to shape the gastronomic landscape in both France and Monaco.

At Chalet Flachaire, in Abondance, Chef Thomas Flachaire guides diners through an intentional narrative progression: purposefully enigmatic dish titles including, “Blossoming Féra” and “Zesty Beef” punctuate the multi-course voyage, in which textures, flavors and technique are in constant dialogue.

At Mandibule, in the Drôme Department, each day Maxime Szczepaniak composes a mystery menu which is determined by ultra‑local sourcing within a 12-mile radius, ensuring each meal has an almost visceral coherence with its immediate natural environment. In Lyon, Bastian Ruga, who helms Circle, embraces a culinary style where North African, Asian and Lyonnaise influences blend in a surprise menu which evolves with the seasons.

In Paris, Irwin Durand, the chef-owner of Irwin, crafts a mystery menu with remarkable clarity, based on rigorous classical techniques, while HANADA, in Paris’ 7 ^th district, presents a flawless Omakase experience guided by Chef Masayoshi Hanada, in which every cut and seasoning are governed with ceremonial precision.

Metz is not to be outdone with Timilìa, which offers a thematic voyage showcasing artisanal pasta, led by Olivier Parise. He whisks diners away on a tasting itinerary that unfolds as a progressive discovery of shapes and textures.

At the heart of each of these restaurants, the sense of surprise is expertly balanced: the chefs offer a glimpse of a guiding thread through a storytelling approach and highly personal cuisine.

In this new cohort honored with One Star, the local region becomes a true culinary framework, influencing both the tempo of the culinary offering and its pairings. Throughout the selection, these establishments champion a cuisine that is seasonally-driven, where products take price of place and where local roots set the tone.

At Garrigue in Ansouis, Chef Nicolas Seibold draws inspiration from the abundance of the Provençal landscape (vegetables, flowers, oil and local meat) to compose a menu with a structure naturally defined by the seasons. In Le Lavandou, L’Oursin, within Hotel Les Roches, nurtures a strong coastal identity under the aegis of Chef Antoine Gras, who elevates coastal fish, citrus fruits and Mediterranean herbs.

In Marseille, Auffo places the sea at the heart of its culinary expression. Chef Coline Faulquier works directly with Vallon des Auffes fishermen, crafting a cuisine where the freshness of the daily catch rubs shoulders with subtle botanical notes. After eight years spent working alongside his mentor, Marcel Ravin, with whom he went from Commis to Sous-Chef, Chef Selim M’Nasri is working at Épicentre in Nice to develop a cuisine that brings local plants and seafood to the fore. Spices take center stage: lending momentum to the dishes while never masking the central ingredient.

Further north in the Dauphiné area, Maltacina, co‑founded by Kevin Mangione, Lunis Chaïb and Théo Doumecq, champions a well-defined mountain identity; serving vegetables, cheeses and plants from the surrounding area to create a modern menu that reflects the local landscape. In Colomiers, Maison Pellestor Veyrier, helmed by Chef Quentin Pellestor-Veyrier, who was also honored this year with the MICHELIN Young Chef Award, expresses his appreciation of the Occitan region, highlighting local culinary specialties and the great diversity of exceptional products meticulously sourced throughout the region.

In Toulouse, Agapes proposes the fresh and expressive cuisine of Chef Arnaud Darbas, with his partner Virginie Béziaud in front-of-house. Inspired each day by local produce and regional markets, Agapes, which opened in 2023 and which is the couple’s first venture, is already asserting a clear and generous identity.

Finally in the Jura, La Table du Grapiot, led by Chef Vivien Sonzogni and with Noémie Paris in front-of-house, offers numerous homages to its local region (wines, cheeses and vegetables from the plains) in a menu brimming with sincerity.

This year again, the French culinary landscape is witnessing a series of revivals, where storied establishments are enjoying a renewed lease of life and a new identity, spearheaded by committed chefs.

In Dijon’s Antiques district, La Maison des Cariatides, set within a 17 ^th century edifice, is experiencing a rebirth. Taken over in 2024 by Vincent and Marie‑Cécile Gomis, the establishment now presents a four-handed menu that is elegant, modern and defined by skillful flavor pairings.

In Lyon, Les Loges has reopened within the Hotel La Cour des Loges after thirty months of renovation works. Chef Anthony Bonnet, a mainstay for over two decades, offers a unique, multi-course menu. Gourmets will enjoy delectable cuisine with botanical notes that showcases regional produce in a spectacular Florentine courtyard beneath a glass canopy.

In Paris, Maison Ruggieri Palais Royal, led by Martino Ruggieri, is revitalizing the former Palais Royal Restaurant with masterfully executed cuisine. Expertly crafted sauces offer pairings that will surprise diners and offer a moment of sheer enjoyment. In Toulouse, L’Écorce with Bertrand Millar, has breathed fresh life into a former bistro with pared-back seasonal menus, while in Monaco, Robuchon Monaco honors the Master’s memory in redesigned surroundings.

Together, these establishments point to the same desire to preserve a venue’s heritage without trapping it in time, rekindling locales that are deeply rooted in the French gastronomic legacy.

In total, the MICHELIN Guide France & Monaco recommends 553 One Star establishments.

Fourteen new restaurants are helping to define a new approach to gastronomy.

Through their choices – selection of products, respect for seasonality and partnerships with producers – these restaurants are providing a glimpse into a different way of cooking and approaching dining. Together, they personify an ever-changing gastronomy: authentic and offering alternative models for the industry.

Over 100 establishments are now commended for these responsible practices.

• Mandibule - Alixan - Drôme

• La Table de Christophe Hay et Loïs Bée - Ardon - Loiret

• Ressources - Bordeaux - Gironde

• NYD - 48° Nord - Breitenbach - Bas-Rhin

• Origines - Le Broc - Puy-de-Dôme

• CIBO - Dijon - Côte-d’Or

• Chez Jeannette - Flassans-sur-Issole - Var

• Le Jour du Poisson - Île d’Oléron / Saint-Denis-d’Oléron - Charente-Maritime

• Bulle d’Osier - Langres - Haute-Marne

• Datil - Paris 3 ^rd district - Paris

• La Borie - Paris 15 ^th district - Paris

• Rolland - Plourhan - Côtes-d’Armor

• GAIA - Manoir de la Mortière - Les Sables d’Olonne - Vendée

• Maltacina - Saint-Théoffrey - Isère

The MICHELIN Sommelier and Service Awards pay tribute to talented individuals who refine dining experiences that remain etched in the memory. The MICHELIN Young Chef and Mentor Chef Awards meanwhile, celebrate the blossoming of new talents while honoring those who are passing on their expertise.

The MICHELIN Sommelier Award 2026, presented by Nude Glass, distinguished two Sommeliers with a remarkable track record. Hailing from an Alsatian wine-growing family, Anne Humbrecht, the head Sommelier at La Table du Gourmet in Riquewihr, trained at the heart of the region’s most prized terroir. In a departure from the norm, on her wine list, vintages are categorized based on soil type. Her in-depth knowledge and technical mastery were praised by our inspectors. Anne Humbrecht also offers an outstanding choice of wines by the glass, served in several sequences to ensure an ideal tasting temperature – a testament to the focus she places on the finer details.

Edmond Gasser, Sommelier at restaurant Pic in Valence since 2021, honed his craft at iconic establishments such as Le Beau-Rivage Palace in Lausanne and George V in Paris. At Pic, he builds his menu around timeless classics such as Burgundy crus, while proposing hidden gems from lesser-known producers. Moreover, he has created alcohol-free food and wine pairings that particularly impressed our inspectors, showcasing botanical infusions and clarified extracts (fruits, vegetables and herbs), creating a veritable sensory and flavor-driven experience that is perfectly aligned with the chef’s cuisine.

The MICHELIN Service Prize 2026 was presented by San Pellegrino to Camille Gouyer, who manages the Michelin starred restaurant Virtus in Paris. Camille embodies warm and refined hospitality which defines the identity of this secluded address. Prior to joining Virtus in 2021 with her partner, Chef Frédéric Lorimier, Camille honed her eye for detail at exceptional establishments including La Vague d’Or - Cheval Blanc St-Tropez, where the duo worked alongside Chef Arnaud Donckele – a pivotal experience for their shared vision of service. In this retro‑chic setting, Camille manages her team with grace and sincerity, offering considerate service imbued with authenticity. She skillfully showcases her partner’s cuisine. Her elegance and understated manner particularly appealed to our inspectors.

The MICHELIN Guide shines a light on Marco Tognon, Manager of the restaurant Les Ambassadeurs by Christophe Cussac within the Hotel Metropole Monte‑Carlo. Marco personifies meticulous, elegant and deeply human service. With an international career shaped by tenures in prestigious establishments in Paris, London and Rome, Marco Tognon has made a name for himself as a professional shaped by rigorous standards and a keen eye for detail.

The MICHELIN Young Chef Award was presented by METRO to Quentin Pellestor-Veyrier (Maison Pellestor Veyrier in Colomiers), who perfectly embodies the new generation of chefs who combine technical skill, a commitment to local roots and an entrepreneurial outlook. Having honed his craft in iconic establishments, Quentin built an uninhibited culinary identity that is deeply rooted in the heritage of Occitanie. From his auspicious beginnings to opening his own restaurant, his career exemplifies deliberate progression, guided by transmission, respect for local produce and a constant quest for emotion in every dish. Aged 32, he is solidifying his own style and is bridging the gap between regional heritage and contemporary gastronomy.

The MICHELIN Mentor Chef Award presented by Président Professionnel, paid tribute to Chef Pierre Gagnaire for his illustrious career characterized by audacity, exacting standards and a resolutely personal vision of gastronomy. Now approaching his 76 ^th year, (April 8, 2026), Pierre Gagnaire is still a visionary and a model of generosity and open-mindedness for a number of chefs. His hallmark is flavor pairings that are sometimes unconventional but always carefully considered. His “satellite” dishes turn each meal into a celebration.

First distinguished with Three Stars in 1993, he has helmed iconic restaurants worldwide from Paris to Shanghai, London and Dubai. His poetic and emotional cuisine transcends cultural and culinary borders.

But Pierre Gagnaire is also a visionary mentor, teaching a generation of chefs to think beyond convention. For him, cuisine is a living art, where learning and transmission are essential. He imparts technical mastery while allowing students room for expression, showing them the importance of being able to feel, interpret and reimagine. He teaches them to transform failure into a creation in their own likeness, with a focus on product integrity, innovation and audacity. A prolific number of renowned chefs have passed through his kitchens.

This year, ten new establishments joined the Passion Dessert selection, supported by Valrhona since 2019. Composed by the MICHELIN Guide inspectors, this selection shines a light on establishments that place desserts at the heart of the gastronomic experience, recalling their key role in producing a memorable meal.

In Paris, Coline Doussin, Pastry Chef at Bellefeuille - Saint James Paris, proposes a deeply elegant dessert menu, combining finesse and precision. Of her signature creations, the Comice pear stands out in particular, elevated with a cascara cream, pain perdu brioche and pear sorbet; a combination that immediately won the inspectors over.

In a different vein, Tessa Ponzo, Pastry Chef at Irwin, unfolds a unique sensibility, forged through her experience in prestigious establishments such as Pic, La Vague d’Or - Cheval Blanc St-Tropez and Marsan. In particular, her subtle play on vanilla and miso attests to her capacity to blend tradition with boldness.

At La Table de Pavie in Saint-Émilion, Tom Berger pays tribute to strawberries. He presents the emblematic fruit in a variation that combines fresh strawberries with a version cooked in Pineau des Charentes, served with a red wine granita, offering an experience as fresh as it is flavorful.

Finally in Reims, Arnaud Beck, present since the opening of Arbane in 2024, fuses classicism and mystery in his creations. His dessert, Les Fraises de Vertus, featuring a Breton shortbread with strawberry confit, conceals beneath its surface a slowly confit strawberry tartare, offering a flavor explosion to captivate and delight the palate.

The 6 other new Passion Dessert establishments are:

Maison Pellestor Veyrier (Colomiers), William Frachot (Dijon), La Chabotterie (Montréverd), Maison Rostang (Paris 17), Maison Decoret (Vichy) and Le Corot (Ville-d’Avray).

Practical information:

All of the recommendations in the MICHELIN Guide France & Monaco are available now on the MICHELIN Guide website and mobile app. The print edition will be available in all good French bookstores from March 20, priced at €35.

More than 3,000 restaurants recommended, including

• 31 Three MICHELIN Star restaurants, of which 1 new addition;

• 84 Two MICHELIN Star restaurants, of which 7 new additions;

• 553 One MICHELIN Star restaurants, of which 54 new additions;

• 430 Bib Gourmand restaurants, of which 75 new additions.

Find all of the ceremony photos by clicking here.

About Michelin

Michelin is building a world-leading manufacturer of life-changing composites and experiences. Pioneering engineered materials for more than 130 years, Michelin is uniquely positioned to make decisive contributions to human progress and to a more sustainable world.

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The care placed in its products and deep customer knowledge inspire Michelin to offer the finest experiences. This spans from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by the MICHELIN Guide.

Headquartered in Clermont-Ferrand, France, Michelin is present in 175 countries and employs 129,800 people.