Paris, France -Alexandre Gauthier, known for his inventive use of local products, was named "chef of the year" by one of France's most famous restaurant guides, it was announced. 

Gauthier, head chef at La Grenouillere in the northern village of Madelaine-sous-Montreuil, is feted in the latest edition of the Gault and Millau guide, second only to the Michelin guide, to be released on Thursday.

The Gault and Millau guide awarded the 36-year-old chef's restaurant its top rating in last year's guide for the first time.

He took over the kitchens of La Grenouillere, owned by his father, in 2003, and is known for his creative but unpretentious use of simple and locally-produced ingredients.

"We chose this chef because he embodies two values: creativity and sincerity," said Come de Cherisey, editor of the Gault and Millau guide.

"He represents the new generation of French chefs that don't cheat, with a strong connection to the local area and its produce."

Typical Gauthier dishes include ordinary beetroots being transformed into a top-class ravioli, oysters grilled like meat, or garden herbs being turned into a crispy, icy dessert known as a "bulle du marais", or "bubble of the marsh".

"This prize is enchanting for me because it rewards 12 years of work, a personal engagement in a very singular vision of a place, a region, as well as the work of a whole team," said Gauthier.

The last two winners, Yannick Alleno from the Pavillon Ledoyen in Paris, and Arnaud Lallement at L'Assiette Champenoise in Reims, have both gone on to earn three Michelin stars. 

La Grenouillere, currently has one star in the Michelin guide, charges 48 euros ($55) for its lunch menu, as well as larger menus that go up to 125 euros.

The Gault and Millau guide is the second most-famous in France after the Michelin guide, printing 40,000 copies per year, and covering some 3,800 restaurants in the new edition.