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Gault&Millau launches Yellow Guide, names Bettioui Chef of the Year
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Monday, 10 August, 2026, 13 : 00 PM [IST]
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Morocco
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Gault&Millau Morocco has named Fayçal Bettioui, executive chef at Table 3 in Casablanca, Chef of the Year during its inaugural 2026 Gala, held at the Waldorf Astoria Rabat-Salé in the Mohammed VI Tower. The evening also marked the official launch of the first Gault&Millau Morocco Yellow Guide, celebrating the country's rapidly evolving culinary scene and recognising the chefs and hospitality professionals shaping its future.
The gala brought together leading chefs, restaurateurs, hoteliers, producers and industry partners to mark a significant milestone in its international expansion. Following the introduction in Morocco in 2025, the 2026 Guide establishes Morocco as the latest destination to join the renowned international guide, which operates in more than 20 countries.
The inaugural 2026 Guide is the result of several months of anonymous, independent inspections carried out across the Kingdom. More than 220 restaurants were evaluated, with 135 selected for inclusion, highlighting the diversity, creativity and quality of Morocco’s contemporary gastronomic landscape.
Bettioui’s award recognises his distinctive culinary approach at Table 3, where he combines Moroccan ingredients with contemporary fine dining techniques. His restaurant is among the standout establishments featured in this first edition of the guide. Hanane Bouriqui received the Young Talent of the Year award, alongside Imad Yazidi, who was named Sommelier of the Year, and Mehdi Tobrouk, who was awarded Pastry Chef of the Year. The evening also featured internationally renowned Michelin-starred chefs Frédéric Anton and Arnaud Viel, who presented awards throughout the ceremony and created an exclusive signature dish especially for the gala, underlining the event's international ambition and prestige.
Patrick Hayoun, president of Gault&Millau International, said, "The publication of the first Gault&Millau Morocco Guide represents another important milestone in our international development. Morocco possesses an extraordinary culinary heritage alongside a new generation of talented chefs who are redefining the country's gastronomic identity. Through our independent evaluation methodology, we are proud to celebrate their work while helping showcase Morocco as an increasingly important destination on the global culinary map."
Steve Berdah, president of Gault&Millau Morocco, said, "The launch of the first Gault&Millau Morocco guide reflects the richness, diversity and ambition of Moroccan gastronomy. Our objective is to recognise excellence while supporting the professionals who are contributing to the continued evolution of the country's hospitality sector. We are proud to see Morocco joining the international Gault&Millau family and look forward to continuing to promote its exceptional culinary talent."
Bettioui said, “I am deeply honoured to receive this recognition from Gault&Millau.This award is a tribute to the passion and dedication of my entire team. Moroccan gastronomy is experiencing an exciting moment, and I am proud to contribute to showcasing its richness and creativity on the international stage.”
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