France’s Best New Restaurants Just Got Their MICHELIN Stars — Here’s the Full 2026 List

The MICHELIN Guide France and Monaco 2026 restaurant selection was presented at a ceremony held at the Grimaldi Forum in the Principality of Monaco. The new cohort recognises one new Three Star restaurant, seven new Two Star establishments, 54 new One Star restaurants and 14 establishments distinguished for an ethical approach to gastronomy. In total, the 2026 selection recommends 668 Michelin starred establishments across France and Monaco: 31 Three Star, 84 Two Star and 553 One Star.

The selection reflects sustained vitality across the French and Monegasque gastronomic landscape. Inspectors noted a pronounced spirit of independence among a new generation of chefs opening restaurants of marked personal character throughout France and Monaco. Many are operated by couples, with considered integration between kitchen and front of house, and attentive construction of sweet and savoury sequences. These establishments demonstrate both entrepreneurial commitment and deep regional anchoring. As Gwendal Poullennec, International Director of the MICHELIN Guide, observed: restaurants that engage authentically with local terroir while proposing contemporary and international cuisine affirm that the restaurant, now more than ever, functions as an essential site of openness, connection and exchange.

Three MICHELIN Stars

Les Morainières, Jongieux, Savoie. Established in 2005 by Michaël Arnoult and his wife Ingrid, this restaurant has sustained a consistent standard of gastronomic precision within the Savoie foothills. The setting is rural and elevated; the cuisine is inseparable from its landscape. Ingrid Arnoult oversees front of house with measured composure. The chef’s work is defined by a disciplined engagement with regional product and seasonal rhythm.

Arnoult trained at Montargis Hotel School before developing his craft in France and abroad, with formative experience in England and as Sous Chef to Emmanuel Renaut at Les Flocons de Sel in Megève. That tenure established a clear orientation: a cuisine constructed as a sustained expression of mountain terroir, shaped by the producers who supply it. The guest house, a converted farmhouse in Saint Pierre de Curtille, offers six bedrooms. The MICHELIN Guide France and Monaco now recommends 31 Three Star restaurants in total.

Two MICHELIN Stars — Seven New Additions

Seven restaurants have been awarded a second MICHELIN Star in the 2026 selection. Each demonstrates a strong regional foundation, with local product at the centre of the culinary proposition. Technique is applied with clarity and control.

In Charolles, Frédéric Doucet brings a thorough classical formation, including Bocuse, Pierre Orsi and Troisgros, to a restaurant deeply rooted in Burgundian identity. Having returned to the family establishment in the late 1990s and assumed full direction in 2007, he has transformed the former Hôtel de la Poste into a contemporary gastronomic address with an adjacent regional bistro. Two menus structure his offering: “Exploring Charolais Beef” and “The Burgundian Experience”, both focused on the products and culinary heritage of the region.

Bulle d’Osier in Langres, awarded its first Star in 2025, has advanced to two Stars within a single cycle. Chef Valentin Loison leads a young team whose cuisine is distinguished by precise sourcing, including fish drawn from the Saone River, and contemporary reinterpretations of regional tradition. The kitchen garden and greenhouse function as primary creative references. Sommelier Anaïs Bercegeay composes pairings of notable exactitude, offered both with and without alcohol.

Hakuba, within the Cheval Blanc in Paris, opened in March 2024 and now holds two Stars. The kitchen operates under the direction of three chefs with distinct and complementary competencies. Takuya Watanabe, from Hokkaido, executes nigiris and classical Japanese technique. Arnaud Donckele brings structural precision to sauces and hot preparations. Maxime Frédéric applies equivalent rigour to the pastry programme. The result is a six handed Omakase format that engages Japanese tradition through a contemporary technical lens.

Arbane in Reims, opened in 2024 under Chef Philippe Mille, a Meilleur Ouvrier de France, has attained two Stars in two years. The cuisine is anchored in Champagne heritage and executed with classical discipline. Seafood is handled with particular command. Pastry Chef Arnaud Beck receives the Passion Dessert distinction for work of technical restraint and minimalist construction.

Virtus in Paris, under Chef Frédéric Lorimier, produces contemporary cuisine of consistent refinement. Technical mastery, developed over an extended period working alongside Arnaud Donckele at La Vague d’Or at Cheval Blanc St Tropez, is evident in the precision applied to each preparation. Produce is carefully selected; execution is exacting. Camille Gouyer, recipient of the 2026 MICHELIN Service Award, directs front of house with attentiveness and discipline.

Alliance in Paris holds seven covers. Under Chef Toshitaka Omiya, the kitchen produces modern French cuisine with precise Japanese inflection. Service under Shawn Joyeux meets an equally high standard of execution.

Le Corot in Ville d’Avray, under Rémi Chambard since 2012, draws its culinary framework from the Île de France region. Set tasting menus progress through multiple courses structured around local diversity. Pastry Chef Baptiste Vial, whose work also underpins a Teatime programme at the Étangs de Corot, receives the Passion Dessert Award for the quality and focus of his dessert work.

The 2026 selection of the MICHELIN Guide France and Monaco recommends 84 Two Star restaurants in total.

One MICHELIN Star — 54 New Additions

Fifty four restaurants have been awarded a first MICHELIN Star in the 2026 selection, 30 of which enter the Guide simultaneously with their inaugural distinction. The breadth of the selection reflects sustained inspector activity across the whole of France. Regions showing particular concentration include Provence Alpes Côte d’Azur, Auvergne Rhône Alpes, the Grand Est and Île de France.

Across the new entries, several defining tendencies are apparent: a strengthened commitment to regional identity, a disciplined approach to seasonal sourcing, and the continued renewal of established gastronomic addresses.

At Chalet Flachaire in Abondance, Chef Thomas Flachaire structures his multi course menu around deliberately understated dish titles. Textures, flavours and technique are developed progressively across the sequence.

At Mandibule in the Drôme Department, Chef Maxime Szczepaniak composes a daily menu drawn exclusively from sourcing within a twelve mile radius. Proximity of supply produces a direct and coherent relationship between place and plate. In Lyon, Chef Bastian Ruga at Circle proposes a seasonal surprise menu that integrates North African, Asian and Lyonnaise references with internal consistency.

In Paris, Chef Irwin Durand at Irwin constructs a mystery menu founded on rigorous classical technique. HANADA, in the 7th district, presents an Omakase format under Chef Masayoshi Hanada, in which each gesture, cut and seasoning is executed with ceremonial precision.

At Timilìa in Metz, Chef Olivier Parise develops a tasting menu built around artisanal pasta, structured as a progressive study of form and texture.

In each of these establishments, the element of surprise is deployed with control. A guiding principle is communicated without full disclosure; the menu proceeds with internal logic.

At Garrigue in Ansouis, Chef Nicolas Seibold composes his menu from Provençal vegetables, flowers, oil and local meat, with seasonal cadence as the structural foundation. At L’Oursin within Hotel Les Roches in Le Lavandou, Chef Antoine Gras works with coastal fish, citrus and Mediterranean herbs in a programme with clear maritime identity.

In Marseille, Chef Coline Faulquier at Auffo sources directly from fishermen at Vallon des Auffes. The cuisine balances the immediacy of the daily catch with botanical counterpoint. At Épicentre in Nice, Chef Selim M’Nasri, formed over eight years under Marcel Ravin, advancing from Commis to Sous Chef, develops a cuisine centred on local plants and seafood. Spice is used with structural intent, supporting rather than obscuring the primary ingredient.

In the Dauphiné, Maltacina, co founded by Kevin Mangione, Lunis Chaïb and Théo Doumecq, presents a menu grounded in mountain identity: vegetables, cheeses and plants sourced from the surrounding area, composed into a modern framework. At Maison Pellestor Veyrier in Colomiers, Chef Quentin Pellestor Veyrier, also recipient of the 2026 MICHELIN Young Chef Award, draws on the breadth of Occitan product and culinary heritage, with sourcing that is methodical and geographically specific.

In Toulouse, Chef Arnaud Darbas at Agapes, opened in 2023 with partner Virginie Béziaud in front of house, proposes a cuisine of directness and generosity, market driven and regionally composed. At La Table du Grapiot in the Jura, Chef Vivien Sonzogni, with Noémie Paris in front of house, presents a menu that references the wines, cheeses and vegetables of the plains with consistency and sincerity.

Among the new One Star entries, several represent the renewal of established addresses. In Dijon, La Maison des Cariatides, a 17th century building in the Antiques district, was taken over in 2024 by Vincent and Marie Cécile Gomis. The establishment now presents a four handed menu of technical composure and considered flavour construction.

In Lyon, Les Loges has reopened within the Hotel La Cour des Loges following thirty months of renovation. Chef Anthony Bonnet, in residence for more than two decades, offers a single multi course menu with botanical inflections, served in a Florentine courtyard beneath a glass canopy.

In Paris, Maison Ruggieri Palais Royal, directed by Martino Ruggieri, reestablishes the former Palais Royal Restaurant with technically precise cuisine. Sauce work is a defining element. In Toulouse, L’Écorce under Bertrand Millar brings renewed discipline to a former bistro through pared back seasonal menus. In Monaco, Robuchon Monaco honours the legacy of the late chef within redesigned surroundings.

The MICHELIN Guide France and Monaco recommends 553 One Star establishments in total.

Green Star — 14 New Establishments

Fourteen restaurants have been added to the Green Star selection, which recognises establishments demonstrating a rigorous and coherent approach to sustainable gastronomy: product sourcing, respect for seasonality, and direct engagement with producers. The selection now exceeds 100 establishments.

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 3rd district. La Borie, Paris 15th district. Rolland, Plourhan, Côtes d’Armor. GAIA Manoir de la Mortière, Les Sables d’Olonne, Vendée. Maltacina, Saint Théoffrey, Isère.

Special Awards and Passion Dessert

The Sommelier Award 2026, presented by Nude Glass, was conferred upon two recipients.

Anne Humbrecht, head Sommelier at La Table du Gourmet in Riquewihr, comes from an Alsatian wine growing family and trained within the region’s principal terroirs. Her wine list organises vintages by soil type. She offers wines by the glass in sequenced service to preserve optimal tasting temperature. The depth of her technical knowledge was noted by inspectors.

Edmond Gasser has held the position of Sommelier at restaurant Pic in Valence since 2021, following tenures at Le Beau Rivage Palace in Lausanne and George V in Paris. At Pic, his list is built around classified Burgundy crus alongside selections from lesser known producers. His alcohol free pairing programme, constructed from botanical infusions and clarified extracts of fruit, vegetable and herb, received particular commendation from inspectors for its sensory coherence and alignment with the kitchen’s approach.

The Service Award 2026, presented by San Pellegrino, was awarded to Camille Gouyer of Virtus in Paris. Gouyer joined the restaurant in 2021 alongside Chef Frédéric Lorimier, following shared experience at La Vague d’Or at Cheval Blanc St Tropez under Chef Arnaud Donckele. Her direction of the dining room is characterised by composure, precision and economy of gesture. Her conduct of service gives appropriate prominence to the work of the kitchen. Inspectors noted her restraint and consistency.

Marco Tognon, Manager of Les Ambassadeurs by Christophe Cussac at the Hotel Metropole Monte Carlo, is also recognised by the Guide. His career spans tenures in Paris, London and Rome. His approach to service is meticulous, refined and attentive to the individual.

The Young Chef Award 2026, presented by METRO, was awarded to Quentin Pellestor Veyrier of Maison Pellestor Veyrier in Colomiers. Trained in establishments of recognised standing, Pellestor Veyrier has developed a culinary identity rooted in the products and traditions of Occitanie. His progression from formal training to independent restaurant ownership reflects deliberate professional development. At 32, he demonstrates both technical maturity and a coherent regional perspective.

The Mentor Chef Award 2026, presented by Président Professionnel, was conferred upon Pierre Gagnaire. Now in his 76th year, Gagnaire first received Three Stars in 1993 and has directed restaurants in Paris, Shanghai, London and Dubai. His cuisine is characterised by unconventional flavour association, structural complexity and sustained originality. His contribution to the transmission of culinary knowledge is equally significant. He has consistently encouraged independent thinking, technical discipline and creative rigour in those who have trained under him. A considerable number of recognised chefs have worked in his kitchens.

Ten establishments have been added to the Passion Dessert selection, supported by Valrhona since 2019. The selection identifies restaurants in which the dessert programme is executed at a level consistent with the highest standards of the meal as a whole.

At Bellefeuille at Saint James Paris, Pastry Chef Coline Doussin composes a dessert menu of formal precision. A preparation centred on Comice pear, with cascara cream, pain perdu brioche and pear sorbet, was singled out by inspectors for its balance and clarity.

At Irwin in Paris, Pastry Chef Tessa Ponzo draws on experience at Pic, La Vague d’Or at Cheval Blanc St Tropez and Marsan. A preparation combining vanilla and miso illustrates her capacity for considered contrast between classical and contemporary reference.

At La Table de Pavie in Saint Émilion, Pastry Chef Tom Berger presents strawberry in two preparations: fresh, and slow cooked in Pineau des Charentes, accompanied by a red wine granita. The construction is precise and restrained.

At Arbane in Reims, Pastry Chef Arnaud Beck, in post since the restaurant’s opening in 2024, works within a register of formal classicism and considered restraint. His preparation Les Fraises de Vertus presents Breton shortbread with strawberry confit enclosing a slowly confit strawberry tartare. Inspectors noted the precision of construction and intensity of flavour.

The six further additions to the Passion Dessert selection are: Maison Pellestor Veyrier, Colomiers; William Frachot, Dijon; La Chabotterie, Montréverd; Maison Rostang, Paris 17th; Maison Decoret, Vichy; and Le Corot, Ville d’Avray.

The New Stars in the 2026 MICHELIN Guide France & Monaco

★★★Three MICHELIN Stars1 new addition

★★Two MICHELIN Stars7 new additions

★One MICHELIN Star54 new additions