Gastronomy with the Lebey Guide

Bought in 2011 by Gérald de Roquemaurel and Pierre-Yves Chupin, Le guide Lebey tests everything and gives its informed opinion. Fortunately, because there are around 15,000 restaurants in Paris, and you had to try everything for you.

Urban guide that aims to defend novelties as sure values, to federate all styles of gastronomy or cuisine. To highlight the creativity and vitality of restaurants in Paris.
Created in 1987 by Claude Lebey, the Lebey Guide has been listing the best restaurants and bistros in Paris and its suburbs for more than 30 years.

In 2019, the guide joined forces with the Bettane & Desseauve guides, and prepared as many sumptuous food and wine pairings by creating the "Gastronomic Excellence" Label. This annual meeting brings together the actors of French gastronomy in a joyful competition for an extraordinary tasting.
We also love the members-only World Egg Mayo Championship.

The Association for the Safeguarding of Egg Mayonnaise (ASOM), created by Claude Lebey and relaunched since 2018 by four experienced gourmets, organizes the world egg mayonnaise championship every year. The championship is open only to cooks from France and Navarre who offer the recipe à la carte at their establishment. The thirteen representatives of the 2022 edition were selected at the discretion of the ASOM Executive Board which, in all objectivity, wanted to bring together both bistros and restaurants, most of which have been awarded by the best gastronomic guides.

Everything to promote French gastronomy.
The Grand Bistro de Noël invites itself for a week to the best Parisian addresses with a theme that honors the season. In a respectful approach to heritage and its culinary bases, we invite you to taste the creations of the 16 best Lebey bistros.
Gastronomic Excellence begins with the awarding of the Lebey Prize for the Best Culinary Creations of the Year and continues with an amazing chefs dinner.

More details on www.lebey.com