The famous Gault&Millau gastronomic guide presented its 2026 edition during a ceremony organized in Nice. Several professionals from the Alpes-Maritimes are on the list, while a ranking of Nice restaurants confirms the diversity of the local offerings.
Gault&Millau chose Nice to unveil its 2026 regional list. The ceremony took place on Monday, March 30, in the salons of the Hôtel Negresco, on the Promenade des Anglais. This stage of the Gault&Millau Tour is part of a national tour dedicated to gastronomy professions.
Eleven professionals were rewarded during this edition presented by Marc Esquerré, editor-in-chief of the guide, alongside Côme de Chérisey. Several distinctions directly concern the Alpes-Maritimes. The ceremony gathers chefs, pastry chefs, and service teams every year. The event highlights different skills and fosters exchanges between professionals.
The 2026 guide provides a comprehensive overview of the region. 432 restaurants, 237 chefs and artisans, and 132 hotels are listed. The edition includes 149 cities. Nearly 90 restaurants are referenced in Nice. These figures illustrate the foothold of gastronomy in the area and the variety of offerings.
The top 10 Nice restaurants
Gault&Millau offers a ranking of the tables in Nice. This selection highlights establishments with different approaches, ranging from cuisine rooted in the region to contemporary offerings.
Here is the top 10 Nice restaurants:
- Flaveur: 17/20
- Le Chantecler: 16.5/20
- Racines Bruno Cirino: 15.5/20
- L’Aromate: 15/20
- Jan Restaurant: 15/20
- Pure et V by Maison Joia: 15/20
- Épicentre: 14.5/20
- Les Agitateurs: 14/20
- Onice: 14/20
- Epiro: 13.5/20
This ranking reflects a culinary scene structured by various styles.
Distinguished Azurean professionals
The 2026 list highlights several actors based in the Alpes-Maritimes. Among the major distinctions, the Gault&Millau d’Or awards Nicolas Rondelli for his work at the Les Pêcheurs restaurant at Cap d’Antibes. This award emphasizes a cuisine focused on products and a recognized technical approach.
In the pastry category, Jean-Michel Llorca of the Alain Llorca restaurant in La Colle-sur-Loup receives a trophy. This prize highlights specific skills within the gastronomic experience.
Service in the dining room is also valued. The Accueil trophy distinguishes Aurélien Martin from the Le Panier restaurant in Nice, as well as Damian Sanchez Perez from La Passagère restaurant in Antibes. These awards highlight the central role of hospitality in dining.
The Tradition of Today trophy is awarded to Clément Michel-Mainot of the Cap Estel hotel in Èze. This distinction highlights an approach based on culinary heritage while integrating contemporary elements.
A gastronomic scene rooted in the territory
The hosting of this ceremony in Nice confirms the place of the Alpes-Maritimes in the guide’s map. The area is characterized by a diversity of profiles and establishments. Between the coast and the hinterland, the offered cuisines rely on varied products.
The Gault&Millau Tour is more than just an award ceremony. It aims to connect different professions. Producers, cooks, and service teams are part of the same dynamic. The Nice stage illustrates this organization.
The presence of several local winners enhances the visibility of the Côte d’Azur. The distinctions cover several areas, including cuisine, pastry, and hospitality. This distribution reflects the structuring of the sector.
Thus, Azurean gastronomy continues its evolution. Establishments are engaged in a logic of transmission and adaptation. The 2026 selection of Gault&Millau offers an interpretation of this dynamic on a local scale.
