Four chefs, four projects, one shared ambition: showcasing French gastronomy. On the occasion of the 40th Le Chef Trophies ceremony, servair unveils the winners of the first edition of the servair Talents competition. Created in partnership with Le Chef magazine, this unique programme rewards two restaurant opening projects and two projects aimed at upgrading existing establishments. Much more than a competition, the servair Talents programme provides chefs with a genuine springboard through an interest-free loan and comprehensive, personalised support.
Announced last February, the creation of the servair Talents programme was driven by a strong conviction: to help talented chefs open or develop their restaurants.
The servair Talents programme enables the winners to benefit from an interest-free loan of between €100,000 and €150,000 over seven years, as well as personalised support drawing on the expertise of servair and its network: culinary coaching provided by the servair Culinary Studio, advice on management, communications, human resources, legal matters, accounting, nutrition, hygiene and food safety.
The names of the winners were officially unveiled on 21 September, during the Le Chef magazine Trophies ceremony.
The four winners of the 2026 Talents servair
“Restaurant Opening” Category

Louis Jalinier
“Jean des Sables”, Hossegor
Matthias Marc
“Maison des Cimes” à Malbuisson

“Upgrading” Category

François Pelletier
“Le Saint-Loup”, Saint-Loup-de-Varennes
Maëllie Poynard et Alexandre Laboureur
“Origine”, Gouy en Artois

With this first edition, servair is reaffirming its longstanding commitment to French gastronomy. True to its mission of passing on knowledge and fostering innovation, the company aims to contribute to the emergence of a new generation of entrepreneurial chefs by giving them the means to turn their ambitions into reality.
Guy Zacklad, CEO of servair
A jury worthy of the competition
On 8 July, the finalists gathered at servair’s headquarters to present their projects to an exceptional 11-member jury made up of leading figures from the worlds of gastronomy, media and business:
- Régis Marcon, Bocuse d’Or winner and three-Michelin-starred chef;
- Michel Roth, Meilleur Ouvrier de France, Bocuse d’Or winner and Michelin-starred chef;
- Guy Martin, consulting chef and founding member of the servair Culinary Studio;
- François Adamski, Meilleur Ouvrier de France, Bocuse d’Or winner and Corporate Chef at servair;
- Anne Luzin, Publishing Director of Le Chef magazine;
- Adeline Glibota, Editor-in-Chief of Le Chef magazine;
- Guy Zacklad, CEO of servair;
- Boris Eloy, Deputy Managing Director, Culinary, Marketing & Communications, servair;
- Alice Aroulanda, Communications and Projects Manager at the servair Culinary Studio;
- Wanda Schpoliansky, strategy and project development consultant and creator of the podcast Avec Wanda;
- Constance Lasserre, food writer and content creator @hungryconsti.



