It’s that time again! The KACHEN team attended the Gault&Millau 2025 ceremony to experience this great celebration of Luxembourg gastronomy up close. Join us behind the scenes of the event at the Parc Alvisse Hotel and discover the talents and restaurants of the year 2025.
The Alvisse Parc Hotel in Luxembourg provided an exciting backdrop where the top names in local gastronomy gathered, eagerly awaiting the announcement of the culinary stars of the year.
Chef of the year
The title of ‘Chef of the Year 2025’ went to François Jagut from Restaurant Les Roses in Mondorf-les-Bains. ‘I’m delighted to win this award, of course. I’m in the spotlight tonight but it’s really the work of a whole team! ‘
The icing on the cake is that the restaurant’s score has also risen to 15.5, earning it 3 Gault&Millaut Toques!
François Jagut has been at the helm of Restaurant Les Roses, the gastronomic restaurant at Casino 2000 in Mondorf-les-Bains, for almost 20 years now. In 2020, he became ‘Chef exécutif’ and took the opportunity to give the restaurant a new look. In keeping with his cuisine, the decor is now more modern and elegant, simply in tune with the times. The Breton chef is passionate about constantly reinterpreting his dishes. Each one, lovingly perfected, tells its own story. It impresses both visually and in terms of flavour, often with iodine and umami aromas. Well-deserved recognition for this likeable but rather reserved chef.
Young Chef of the Year
Young Chef of the Year Anne Knepper was named ‘Young Chef of the Year’ for her restaurant Public House at Casino Luxembourg. She states: “It’s a great recognition for the Public House and all the hard work and energy that has gone into this project. I never expected to receive such a big award so quickly. Now I’ll be taking a week off for vacation, and then I’ll dive straight back in with a new menu! I’m excited to welcome new guests, but of course, also our loyal regulars!”
At the age of just 26, Anne Knepper from Luxembourg opened the ‘Public House’ as a pop-up in the casino in the Upper Town – and her concept was a resounding success. She still runs the restaurant today with the same passion as on the first day. Her cuisine? Seasonal, regional and of the highest standard. Knepper not only impresses with her skills, but also with her personality and idealism. She has more than earned this award.
Read more in her portrait here.
Other award winners
The prize for Discovery of the Year went to the Kore restaurant and its chef Daniele Giannuzzi. ‘I am extremely pleased with this award, which is the culmination of our work over the last few months, which we do with passion. It’s also a reward for our team, and for our already loyal customers.’
It didn’t take long for connoisseurs of Italian cuisine to recognise this brand new address. In the heart of Steinfort, Kore delights with solid and authentic bistronomic cuisine. Chef Daniele Gianuzzi also offers a 7-course menu that takes you on a journey through the entire food culture of the boot. The modern ambience and the impeccable, always friendly service, led by the owner, Chiara Putrino, make this family-run restaurant a real insider tip in Steinfort.
Eduardo Ramos from the Podenco restaurant in Strassen was honoured as ‘Mediterranean Chef of the Year‘ for his Mediterranean cuisine. ‘It’s a huge surprise, I wasn’t expecting it at all! I came to do the aperitif and I’m leaving with this great prize in my hands! We moved from Clausen to Bertrange to offer a better kitchen (the facilities are bigger editor’s note) with a different decor and 2 years later, we’re delighted to receive this award.’
Podenco Bodega excels in authentic Mediterranean cuisine, offering a variety of Spanish tapas, paellas and Iberian specialities. Headed by chef Eduardo Ramos, the restaurant combines fresh flavours with a modern atmosphere, making it a popular destination in Luxembourg. As well as the must-try dishes, Podenco changes its tapas and paella suggestions every week to make for some great culinary discoveries.
The Bao8 restaurant was awarded the title ‘H!p of the Year‘.
Ricky Guzman, the head chef at Bao8 has a big grin on his face: in just nine months, the restaurant opened by Seng Zhan has already won over the valuable guide. And what about the plans? ‘We are really very happy to have received this award. At the moment, it’s still too early to plan new projects, but the street is becoming more and more lively. In the next few days, one of my business partners will be opening a café, Bubble tea, next to Bao8.’ The bet on Rue Junck seems to be paying off. The previously rather disreputable street is coming back to life thanks to the impetus of numerous new restaurateurs. A second victory!
Florian Chauvière from the Skybar was awarded the title ‘Patissier of the Year‘. ‘I’m delighted to receive the title for my efforts. I’m going to keep working to always offer beautiful desserts!’
Since 2022, Florian Chauvière has been delighting Skybar guests with his exceptional sweet creations, which often combine fruit and vegetables. As a member of the prestigious ‘Les Sucrés du Lux’ club of chefs patissiers, he has played a key role in shaping the innovation of Luxembourg’s dessert cuisine.
The Beim Schlass restaurant was honoured with the title ‘Restaurant de Terroir‘ for its commitment to regional cuisine.
It was not until November 2023 that Killian Crowley took over the management of the hotel restaurant ‘Beim Schlass’ in Wiltz. The Belgo-Irish chef is committed to dedicated and sustainable cuisine. This is also reflected in his voluntary work at the food bank: he wants to prevent food loss and waste. His passion for high-quality products and the quality in all his endeavours have earned the Beim Schlass restaurant a Gault&Millau award, which recognises his philosophy and commitment.
Two sommeliers were honoured as ‘Sommelier of the Year 2025‘: Olivier Chocq and Amaury Brunsteil Laplace from the restaurant Flûte Alors! ‘It’s incredible! There are some people who are so skilled at sommelier work that I never thought I’d be standing in front of them! I’m very honoured to receive this distinction’ – Olivier Chocq.
At Flûte Alors!, everything revolves around champagne – and with over 200 different varieties, the restaurant has a considerable selection to offer. No wonder, because behind this address are Agnès and Sébastien Rouillaux, the duo from Craft & Compagnie, a company specialising in the distribution of champagne in Luxembourg. The modern restaurant with its pink accents offers guests a cosy and colourful atmosphere in which to enjoy their glass of champagne under the expert guidance of in-house sommeliers Olivier Chocq and Malory Brunstein Laplace.
The title of ‘Hostess of the Year‘ went to Simonetta Mosconi. ‘I do my job from the heart’, she confessed in a video shown at the ceremony.
‘Behind every great man is a woman”: this hackneyed saying applies perfectly to the Mosconi couple. Ilario in the kitchen, Simonetta at reception. With her radiant smile and sparkle, she is the heart and soul of the Michelin-starred restaurant. Thanks to her, you almost feel at home here. A wonderful honour for the woman who has been in charge of the dining room at Mosconi-Tische for over thirty-eight years.
The bar of the year is Bonne Nouvelle. ‘We’re all really happy and it’s all a team effort! We’re going to keep coming up with new things, we’ve got a new chef coming in soon and we’ve got lots of great projects coming up,’ they told us after receiving their award.
The still young history of Bonne Nouvelle began in 2022 as a ‘pop-up’ in the former ‘Charly’s Gare’ bus stop. Thanks to its great success, the short-term project became a permanent establishment. Lovers of natural wines and craft beers appreciate this gem and come here for the unique atmosphere created by the three friends(also behind the Public House restaurant). Here you can enjoy fine wines accompanied by an original and seasonal menu that is deliberately minimalist. Top international chefs regularly come to Bonne Nouvelle to offer exclusive dinners during chef residency’s week.
New culinary entrances in the guide
Last but not least, the ceremony was also an opportunity to highlight a number of new establishments, promising great culinary discoveries for the coming year, including Artis in Hespérange, Le Petit Bistro in Luxemboug and Beim Bertchen in Wahlhausen, to name but a few.
New this year: all new entrants (with a score of 12 or above) will be awarded a toque!
2 toques:
Le Skybar also gets a 14 this year, as does Maison Lefevre in Esch, and Equilibrium moves up to 13.5.
3 toques:
Apdikt scores 15, as does Chef’s Table in Grunewald.
4 toques:
Restaurant Léa Linster and its chef Louis Linster also scored a fine 17.5, making it a member of the closed circle of 17+ alongside Ma Langue Sourit, Fani, Mosconi and La Distillerie.
This annual celebration, orchestrated by Gault&Millau, confirms that Luxembourg is a melting pot of culinary talent, combining tradition, innovation and passion. Cheers to plenty of culinary adventures ahead of us!
