The Michelin Guide has unveiled its 2025 ranking, and Aveyron is firmly and discreetly in the spotlight. At KOMET céramique, we celebrate the chefs who make gastronomy shine outside the big cities, in rural, lively settings. Focus on these stars who light up our land.
The Michelin Guide has revealed its 2025 awards list. Like every year, it rewards the finest restaurants in France. But here at KOMET ceramic, it's the stars that shine far from the capital, where gastronomy is written to the rhythm of the landscape.
In Aveyron, cuisine doesn't proclaim itself. It takes root. It is invented in the silence of a village, in the patience of a gesture, in the heritage of a generous terroir.
Confirmed stars
Several emblematic chefs retain their precious distinctions:
- In Laguiole, Sébastien Bras (Restaurant Bras) retains two stars, continuing the family tradition with his poetic cuisine rooted in the Aubrac region.
- In Belcastel, Le Vieux Pont confirms its star with a refined and sincere approach to tradition.
- In Conques, Émilie & Thomas (Moulin de Cambelong) continue their starred adventure with modern cuisine that reflects the seasons.
- In Rodez, Hervé Busset also retains his star, celebrating nature and local produce in a highly personal botanical approach.
One star eclipses, another shines brightly
Le Belvédère in Bozouls loses its star this year. A turning point that its chef, Guillaume Viala, is approaching philosophically, in search of a freer, more serene cuisine.
Meanwhile, in early March, the Michelin Guide awarded a Bib Gourmand to L'Obélias in Naucelle. Run by Léonie Salles and Guilhem Fines, this restaurant offers fresh, contemporary and accessible cuisine. An everyday star that makes your taste buds shine.
A terroir of excellence, far from the spotlight
At KOMET ceramic, we have a deep admiration for these places. Not because they're starred - but because they prove that excellence doesn't depend on hustle and bustle or capital addresses.
It's also born in the depths of a valley, at the turn of a bell tower, in a kitchen transformed into a taste laboratory.
Creating pieces for these chefs, for these establishments rooted as much in the land as in their time, is what drives us.
Because the future of French gastronomy is also being played out here: in the countryside, between two hills, on a hand-crafted plate.