In the north-east of Cher, in Boulleret, a small gourmet restaurant caused a lot of talk during the last Gault & Millau Tour Centre-Val de Loire – Pays de la Loire. Already crowned with a star in the Michelin Guide since 2021, the Michelin-starred chef of Cher Julien Médard has seen his name increasingly circulated among enthusiasts of local produce and sustainable cuisine. And that Monday in February, a very special trophy came to confirm this trajectory.
The yellow guide awarded Julien Médard, at the head of Maison Médard since 2014, the Terroir d’exception 2026 prize from Gault & Millau, a distinction which highlights chefs embodying the culinary identity of their region and ultra-short circuits. , explained Julien Médard to France 3 Centre-Val de Loire.
Julien Médard, a Cher terroir highlighted by Gault & Millau
Awarded on February 9, 2026 during the regional Gault & Millau Tour, the Exceptional Terroir trophy recognizes the anchoring of Maison Médard on the village square of Boulleret, facing the hills and vineyards of Grand Sancerre. Born in 1984 in Beaugency, in Loiret, passed through Alsace before returning to Centre-Val de Loire, the chef built step by step a house which bears his name and that of his territory.
“I cook instinctively, here, it’s nature that decides, we make sure to have produced the most natural, shortest and best possible product. When the basic product is already very good, there is nothing more to do, it’s the producer who takes care of most of the work! The main thing, then, is good cooking, good seasoning and a certain harmony of the plate, that also plays a role.”
Ultra-local, seasonal and eco-responsible cuisine at Maison Médard
On a daily basis, this vision translates into sustainable cuisine that is very strict on seasonality. For the meat, the chef accepts the gaps in the calendar rather than forcing nature:
On the plates, the terroir of Berry and Sancerre translates into ultra-short circuits and full valorization of each ingredient. Assistant chef Stéphane Vavon details this “zero waste” approach:
Maison Médard, an address that defends the territory of Sancerre
This consistency doesn’t stop in the kitchen. Waste reduction, composting, water savings are part of the daily operation of Maison Médard, located at 19 place des Tilleuls. In the dining room, under the leadership of Delphine Médard, recycled objects, fabrics made in France and the priority use of local artisans extend the same guideline.
Gault & Millau had already welcomed this requirement by awarding the establishment the hospitality prize in 2025, in addition to the 14.5/20 “Chef’s Table” rating. The Terroir d’exception 2026 prize confirms Boulleret’s place on the gastronomic map of the Centre-Val de Loire, with an address where excellence is based on local products and those who grow them.
Who is chef Julien Médard?
Julien Médard is a chef born in 1984 in Beaugency, trained in particular in Alsace, who opened Maison Médard in Boulleret in 2014 and obtained a Michelin star in 2021.
What is the Gault & Millau Terroir d’exception award?
Each year, this prize recognizes chefs who embody the culinary identity of their region, work in ultra-short circuits and promote local producers.
Where is the Maison Médard restaurant?
Maison Médard is located at 19 place des Tilleuls, in Boulleret in Cher, facing the Grand Sancerrois vineyards.
What is Maison Médard’s eco-responsible approach?
The restaurant focuses on ultra-local products, full recovery of ingredients, waste reduction, composting and a room fitted out with recycled materials made in France.
