Clovis Degrave has been crowned Luxembourg’s chef of the year by gastronomy guidebook Gault&Millau, just months after being awarded a Michelin star.
The French chef runs the kitchens of Maison B in Bridel, Hostellerie du Grünewald and Chef’s Table, both in Dommeldange.
His work at the latter earned him a Michelin star in April and now one of the most prestigious titles on the country’s gastronomic scene: chef of the year. The award was presented on Monday during the launch of Luxembourg’s new Gault&Millau guide for 2026, which ranks the best talents and catering venues in the Grand Duchy. A total of 15 new establishments have been added to the Luxembourg guide this year.
The judges, who visit and rate the candidates anonymously, emphasised the chef’s creativity, perseverance and entrepreneurship.
At H!P of the Year, which celebrates the coolest restaurant in the country, the winner was João Russo’s First Floor. It’s not a Portuguese restaurant, but the owner and the chefs are Portuguese – and have developed a space of constant creativity on the first floor of Scott’s Bar, in the Grund.
In the bar of the year, there was a surprising winner: Perle Noire. The bar, which occupies the first floor of the Brasserie Loraine on Place d’Armes, opened less than two months ago.
François Jagut from Les Roses is the 2025 Luxembourg Chef of the Year
For pastry chef – or pâtissier of the year – the title went to Victoria Scharff, who works at the Restaurant Léa Linster. The sommelier of the year was Rodolphe Chevalier, from Vinoteca and Bellamy.
Hugo Vaugenot from Fields was named host of the year, while the award for discovery of the year went to Le Lys restaurant. Both restaurants made their debut in the guide this year, as did the winner of the young chef of the year award: Archibald De Prince, who opened his own restaurant in Echternach.
The Mediterranean restaurant of the year award went to Nostos, a Greek restaurant in Bonnevoie.
Le Q dans le beurre, also in Bonnevoie, won the restaurant de terroir prize, which recognises the use of locally produced or grown ingredients and was awarded in collaboration with the Sou Schmaacht Lëtzebuerg producers’ association.
Gault&Millau rankings explained
Alongside the Michelin Guide, Gault&Millau is the best-known restaurant and gastronomy guide in the world. The restaurants listed are rated according to the French school grading system, with up to 20 points possible. In addition, chef’s hats – also known as toques – are awarded: for 11 to 12.5 points, the guide awards one, for 13 to 14.5 points two, for 15 to 16.5 three, for 17 to 18.5 points four and from 19 points five chef’s hats.
Further information on Gault&Millau and all rated restaurants as well as addresses for gastronomy fans can be found at www.gaultmillau.lu, where food lovers can also reserve a table at their favourite restaurant.
(This article was originally published by Contacto. Machine translated, with editing and adaptation by John Monaghan, and additional reporting by Sebastian Weisbrodt)
