Les Grandes Tables Du Monde – 2021 Prizes

4 new winners
to celebrate gastronomic excellence

On Monday, November 22nd 2021, the association Les Grandes Tables Du Monde unveiled the list of 2021 winners for its excellence awards. This year, 4 winners received prizes during the ceremony held in the auditorium of the Musée du Quai Branly-Jacques Chirac.

For its annual General Assembly, the association decided to meet with optimism and passion in Paris to celebrate its reunion after almost two years of pandemic.

Sustainable development, respectful management, media influence, inclusion, training, transmission, etc. were some of the many topics discussed between peers to reiterate how much hospitality and excellence remain at the core of the association’s and its members’ mission, and highlight their forward-looking, audacious and modern spirit!

As illustrated by these 4 talented winners [1] :

Mauviel 1830 Prize for Best Dining Room Manage
Les Grandes Tables du Monde
Jenny Yun, Manresa, Los Gatos, United States

 Prize for Best Restaurant Pastry Chef
Les Grandes Tables du Monde
Giuseppe Amato, La Pergola, Rome, Italy

M.Chapoutier Prize for Best Sommelier
Les Grandes Tables du Monde
Sergio Calderon, Le Suquet, Laguiole, France

Bernardaud Prize for Best Restaurateur
Les Grandes Tables du Monde
Daniel Boulud, Daniel, New York, United States

These prizes, some of which have now been given for six years, support the demanding vision of fine dining promoted by the association. For David Sinapian, President of Les Grandes Tables du Monde, “if fine dining is, and always will be, a matter of heritage and tradition, modern high-end gastronomy has no intention of resting on its laurels.”

The four recipients of the 2021 awards are living proofs of this intent. As career women and men, they embody the unfailing bond between tradition and innovation in the fine dining experience. In addition to the handiwork and know-how they promote, they share a boundless curiosity and the constant quest for accuracy, relevance and modernity.

The Prize for Best Restaurant Pastry Chef Les Grandes Tables du Monde

The Prize for Best Restaurant Pastry Chef Les Grandes Tables du Monde is awarded to Mr Giuseppe Amato from Chef Heinz Beck’s restaurant La Pergola, Rome, Italy

Giuseppe Amato developed a passion for pastry-making from an early age. A passion that would become a profession and led him to leave his native Sicily. He first moved to Rome, then London, and finally came back to Rome in 2004 for what was supposed to be a six-month internship at Heinz Beck’s restaurant La Pergola. 17 years later, he’s still part of the team, contributing with his desserts to the three-Michelin-star restaurant’s stellar reputation. Never idle and always looking to improve his craft, Giuseppe Amato is a teacher, co-wrote a book and is one of the administrators of the prestigious AMPI, the Italian Master Pastry Chefs Academy.

The M. Chapoutier Prize for Best Sommelier Les Grandes Tables du Monde

The Bernardaud Prize for Best Restaurateur Les Grandes Tables du Monde

The Bernardaud Prize for Best Restaurateur Les Grandes Tables du Monde 2021 is awarded to Mr Daniel Boulud, Restaurant Daniel, New York, United States

One can’t even begin to list all of his prizes, awards, books and other honours. There are simply too many. For Daniel Boulud, who arrived in New York in 1982, is in fact the sole embodiment of French gastronomy – and even gastronomy itself – for many North Americans.

Over the years, the chef has become a wise and meticulous businessman, developing new concepts and setting up hotels beyond American borders, in Canada, Singapore and Dubai. He has opened many establishments, closed others, always overcoming obstacles and getting back on his feet with ever-greater insight into his trade and commitment towards his teams.

“Verbatim record Bernardaud”
Michel Bernardaud

[1] The winners were selected among a pre-selection made by the Board of Directors: David Sinapian – the President, Sylvie Buhagiar, Hélène Clément, Maryse Trama, Mauro Colagreco, Sang-Hoon Degeimbre, Heiner Finkbeiner, Laurent Gardinier, Marc Haeberlin, Antonio Santini, André Terrail).

6 new members in 2021

In 2021, we are proud and happy to welcome 6 new members to our association Les Grandes Tables du Monde:

6 exceptional tables that combine with talent gastronomy, excellence, conviviality and friendship.

We hope to meet them very soon!

A new Board of Directors

2019 Prizes

Recognizing gastronomic excellence
Les Grandes Tables du Monde Association announces its 2019 winners in Saint-Jean-Cap-Ferrat

The association, which was also celebrating its 65th anniversary, chose to place its annual congress under the aegis of Jean Cocteau and under the glamorous auspices of the Riviera. The first, who often stayed in Saint-Jean-Cap-Ferrat and to whom the association owes its emblem, is a reminder of the audacity and open-mindedness of the recipients. The second – full of history and splendour – confirms the missions of hospitality and excellence for which the association and its members are renowned.

La preuve en 4 lauréats[1] :

Birgit Reitbauer, Steirereck, Vienne, Autriche,
Best Restaurateur of Les Grandes Tables du Monde Prize

Aldo Sohm, Le Bernardin, New York, États-Unis,
M. CHAPOUTIER prize for the Best Sommelier of Les Grandes Tables du Monde

François Perret, La Table de L’Espadon au Ritz Paris, France,
Valrhona prize for Best Restaurant Pastry Chef of Les Grandes Tables du Monde

Cristiana Romito, Ristorante Reale, Castel di Sangro, Italie,
Mauviel 1830 prize for Best Dining Room Director of Les Grandes Tables du Monde

These prizes, some of which have now been awarded for five years, support the demanding vision of the great restaurant defended by the association. For David Sinapian, its president “ if there is, and always will be, a question of heritage and tradition, the great table of the 21st century does not intend to rely solely on its past.”

 The four recipients of the 2019 awards are living proofs of that. Career women and men, they embody the unfailing bond that unites tradition and innovation in the gastronomic experience. In addition to the sum of gestures and know-how they promote, there is an unlimited curiosity and a constant search for accuracy, relevance and modernity

[1] The winners were selected from a pre-selection (made by the Board of Directors : David Sinapian, Jean-François Piège, Serge Schaal, Sylvie Buhagiar, Laurent Gardinier, Yannick Alléno, Marc Haeberlin, Maryse Trama, Heiner Finkbeiner, Antonio Santini) by a panel of 50 international voters (27 French voters / 23 foreign voters).