Chef
Paul Averty
- Discipline
- Chef
- Based in
- Châteauneuf-de-Gadagne, France
i. Biography
Paul Averty is chef of La Maison de Celou in Châteauneuf-de-Gadagne, France, where his cooking has drawn Michelin’s attention in back-to-back years. The restaurant was awarded a Michelin Bib Gourmand in 2024 and again in 2025, a rare kind of continuity that speaks less to a passing moment than to a kitchen maintaining its composure, discipline, and identity over time. Under Averty’s name, La Maison de Celou stands as a restaurant with modern cuisine at its centre and a clear enough point of view to be noticed twice.
The Honours
The most visible marker of Averty’s work is the Michelin Bib Gourmand awarded to La Maison de Celou in 2024. For a restaurant in Châteauneuf-de-Gadagne, that recognition gives the address a distinct place on the Michelin map: not overstated, not embellished, simply confirmed. It is the kind of honour that suggests a kitchen doing its work with steadiness and confidence, allowing quality to speak in its own measured voice. That same distinction returned in 2025, which matters almost as much as the first award itself. A second Bib Gourmand turns recognition into rhythm. It suggests that what Michelin found in 2024 was not a one-off flourish, but a standard capable of being sustained. In that sense, the consecutive awards frame La Maison de Celou as a restaurant whose consistency is part of its character.
The Craft
Averty’s cooking is identified as modern cuisine, a description that is intentionally spare and all the stronger for it. Rather than leaning on ornament or inherited labels, it points toward a contemporary kitchen defined by clarity. At La Maison de Celou, the emphasis appears to rest on precision of expression, with the restaurant’s identity built through the plate rather than through rhetoric. That craft, as the honours suggest, is place and repetition. A modern kitchen in Châteauneuf-de-Gadagne earning Michelin Bib Gourmand recognition in 2024 and 2025 implies work that is both considered and consistent, a restaurant reading as complete enough to be recognised more than once. The achievement belongs to the whole setting: the chef, the room, and the cooking presented there.
The Career
Before his role at La Maison de Celou, Averty was chef exécutif at Maison Prévôt in Cavaillon, France, in 2022. That earlier post places him within Provence before the Michelin-recognized chapter that followed, marking a step in a career already moving through a serious professional landscape. He is now the chef of La Maison de Celou, the central address attached to his name. It is here that his modern cuisine has been identified, judged, and honoured by Michelin in both 2024 and 2025. The continuity matters: it gives his career a sense of progression rooted not in noise, but in sustained performance.
Signature
Paul's signature dishes include Le Soufflé Chocolat « Abinao ».
Profile updated August 2026
FAQ
Asked of Paul
What is Paul Averty's current role?
As of 2026, Paul Averty is Chef.
What is Paul Averty known for?
Modern cuisine.
What recognition has Paul Averty received?
Michelin Bib Gourmand (2024).
