Michelin Guide 2026 Recognizes Top Pastry Chefs

Michelin Guide France & Monaco 2026 launched in splendor at The Grimaldi Forum, Monaco, in the presence of HSH Prince Albert II and HSH Princess Charlene plus about 1,200 guests. The prestigious event, held in the Principality for the first time, hosted chefs, gastronomic experts, and global media. The night before the ceremony featured the traditional gala dinner hosted by Alain Ducasse at the ***Louis XV restaurant, gathering France’s top chefs. “Our strength lies in fieldwork: Michelin inspectors visit restaurants anonymously and are full-time employees of the Guide, paying their own expenses,” said Gwendal Poullennec, international director of the Michelin Guide. 

 

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Published on March 16th, the Red Guide highlights 668 restaurants including 31 3-star addresses, 84 2-star establishments, and 553 1-star restaurants. (Monaco celebrated a local success: Robuchon Monaco, led by chef Jonathan Larrieu, received its first Michelin star.) Pastry chefs who showcase a strong commitment to ethical, seasonal, and environmental values have celebratory status via “The Passion Dessert Award.” Launched in 2019, this special distinction, created in collaboration with Maison Valrhona, highlights “the best restaurant-based pastry chefs. It acts as a guide for diners seeking exceptional sweet experiences alongside Michelin-starred dining… In a gastronomic experience, dessert is never just the end – it’s what lingers”- to quote Michelin.

Dessert brings balance after savory courses, carrying the final emotion of the meal. From kitchen to pastry, it reflects a shared vision, where chefs and pastry chefs work closely together to create a seamless journey from beginning to end. Through the lens of the Michelin Guide, dessert becomes a moment of expression, precision and harmony. For 2026 there are 10 additional restaurants in the “Passion Dessert” selection, highlighting the diverse range of pastry talent across the country – four from the Paris – Ile-de-France region.

Now sit back with a flute of champagne or glass of wine. Paris winners are:

Tessa Ponzo (Irwin, 8th) 

Trained at The Anne-Sophie Pic Hotel school, Toulon, Tessa honed her skills under celebrity chefs such as Éric Verbauwhede at Maison Pic, Arnaud Donckele at La Vague d’Or, and Hélène Darroze at Marsan. Following experience at Maison Lasserre, cheffe now continues her vanilla and miso culinary journey alongside Irwin Durand. 

Coline Doussin, (*Bellefeuille, Saint James, 16th) 

“I acquired my knowledge of herbs and spices through my experiences, notably chez Thoumieux and also Anne-Sophie Pic. For this dessert, a small producer picks the pine needles in the Vosges and sends them to me. I use them to make a sorbet, but also to smoke the chocolate!”  

David Boudinet (Rostang, 17th) 

Trained at Hotel School, Metz, Boudinet worked in prestigious three-Michelin-starred restaurants (Le Louis XV – Alain Ducasse, Le 1947 at Cheval Blanc, Restaurant Marcon) before joining Maison Rostang. He has created an elegant and technically accomplished dessert, built around citrus fruits. 

Baptiste Vial (Les Etangs de Corot, Ville d’Avray, 92) 

He worked at several prestigious establishments, such as the Plaza Athénée, where he rose through the ranks to become chef de partie. In 2023, he became sous-chef pâtissier at Le Bristol Paris, working alongside Yu Tanaka. In June, he launched Les Étangs de Corot afternoon tea: to showcase the region, also to present some of his signature creations – such as the Bourdaloue iced pear and lemon balm with almond, Linden honey Madeleines, and Almond and Burnet Paris-Brest. 

Bravo!

Michelin Guide price €29-€39 (may vary) from bookshop. Find the full list of starred restaurants here.