Gault&Millau

News Tables & Chefs

Tables & Chefs

Emmanuel Kouri's good addresses

Emmanuel Kouri, chef at Les Jardins de Kerstéphanie in Sarzeau, gives us his top tips for buying quality bread, wine and vegetables.

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News Tables & Chefs

Tables & Chefs

Emmanuel Kouri's good addresses

Emmanuel Kouri, chef at Les Jardins de Kerstéphanie in Sarzeau, gives us his top tips for buying quality bread, wine and vegetables.

News Food & Health

Food & Health

Chandeleur: 10 chefs' spreads to try out

With Chandeleur just around the corner, chefs are invading the world of spreads with unique creations in a variety of flavors. Discover a gourmet selection to enhance your crêpes.

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News Food & Health

Food & Health

Chandeleur: 10 chefs' spreads to try out

With Chandeleur just around the corner, chefs are invading the world of spreads with unique creations in a variety of flavors. Discover a gourmet selection to enhance your crêpes.

News News & Events

News & Events

Sirha Lyon 2025: Gault&Millau present at the world's leading gastronomic event

From January 23 to 27, 2025, Sirha Lyon celebrates the world of gastronomy. A flagship event, professionals and enthusiasts discover trends, innovations and culinary demonstrations, with the presence of Gault&Millau."

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News News & Events

News & Events

The Centre national de la gastronomie française to open soon in Lyon

On Wednesday January 15, 2025, the official agreement to launch the Centre national de la gastronomie française was signed, in the Auvergne-Rhône-Alpes region.

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News News & Events

News & Events

Bocuse d'Or 2025: all eyes on Lyon

Lyon is preparing to host the world final of the Bocuse d'Or in January 2025. This international culinary event will bring together the best young chefs from all over the world to compete for the supreme title.

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News News & Events

News & Events

Mondial du Rhum 2025: Paris at the heart of the rum ecosystem

From February 12 to 14, 2025, the Palais Brongniart will be the place to be for rum professionals. Discover an exceptional program with the participation of Gault&Millau.

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News News & Events

News & Events

Quentin Pellestor-Veyrier: first restaurant in the former Amphitryon building

Quentin Pellestor-Veyrier, who has worked in a number of top establishments including those of Gilles Goujon, is about to open his first restaurant not far from Toulouse.

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News News & Events

News & Events

Guillaume Pape: towards a new gastronomic chapter in Concarneau

The chef behind L'Embrun restaurant in Brest is planning to move his kitchen to Concarneau, in the superb Stang-al-Lin manor house. The venue will also house a number of high-end suites.

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News Food & Health

Food & Health

Do you know this technique for harvesting truffles?

The black truffle season began in November and will last until February. It's the perfect time to try your hand at harvesting this prized mushroom.

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News News & Events

News & Events

Cheese or volcano? LAVA's gourmet dilemma

Wilfried Romain, chef at LAVA in Paris, is organizing two dinners that are sure to attract the attention of cheese and travel enthusiasts alike. Here are all the details.

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News Food & Health

Food & Health

10 Gault&Millau addresses for Italian food

January 17 is Italian Cuisine Day. To mark the occasion, Gault&Millau has compiled a list of the 10 best addresses in the Yellow Guide.

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New restaurants

Open

12/20
Gourmet Restaurant

Le Refuge de Solaise

Address 73150 VAL-D'ISÈRE

Cooking French

Open

11.5/20
Gourmet Restaurant

Le Brigitte

Address 73150 VAL-D'ISÈRE

Cooking French

Open

11/20
Gourmet Restaurant

La Table de Lans

Address 73000 CHAMBÉRY

Cooking French | Traditional

Open

12.5/20
Gourmet Restaurant

Brasserie Roseaux

Address 69006 LYON 6

Chef Tabata Mey

Open

13.5/20
Chef's Restaurant

ANTO

Address 74000 ANNECY

Chef Anthony Bisquerra

Cooking French | Gastronomic

Open

11/20
Gourmet Restaurant

Bouillon Clermont

Address 63000 CLERMONT-FERRAND

Cooking French | Traditional

Gastronomy people

Tomorrow's chefs

Gault&Millau Tour Grand Est 2024

Gault&Millau Tour Normandie 2024

Endowment Jeunes Talents Nord-Est 2024

Gault&Millau Tour Bourgogne-Franche-Comté 2024

Gault&Millau Tour Nouvelle- Aquitaine 2024

Gault&Millau Tour Bretagne 2024

Gault&Millau Tour Occitanie-Andorre 2024

Jeunes Talents Sud-Est 2024 grant

Chefs' recipes

Intermediate

Tangerine and tonka bean crepes by Nina Métayer

For Chandeleur, or any other occasion, discover Nina Métayer's original recipe for pancakes with mandarin and tonka beans

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Easy

Tatin of celery and white pepper refreshed with yogurt

Nicolas & Cécilia Gautier opened a twelve-seat table d'hôte in their Picardy home in response to their desire to do something more sincere and get closer to their guests. This recipe for celery tatin reflects that spirit.

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Easy

Orange beet

For her appearance in 109, Le Sang Neuf de la gastronomie française, chef Cécile Lévy (La Baignoire, Paris 2e) entrusted us with a simple but effective recipe for beet salad with orange.

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Easy

Foie gras with saikyo miso, dashi-melted daikon

Opening his own restaurant has long been a dream for Japanese chef Kenichi Yamamoto, and now he's making it come true in the French capital. Although he uses Japanese products, he applies the techniques of French cuisine.

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Easy

Pollack with celery and chervil beurre blanc

Arnaud Darbas, Jeune Talent at the Gault&Millau Tour Occitanie 2024, based in the Pink City, gave us his recipe for white fish and celeriac (salad, roast, purée...).

More information

Chef Arnaud DARBAS

Restaurant Agapes
31000 TOULOUSE

Easy

Roast chicken by Thibaut Spiwack

Discover chef Thibaut Spiwack's tips for perfectly cooked roast chicken.

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Our selection

Champagnes

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Our selection

Wines

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News Tables & Chefs

Tables & Chefs

1 dish, 5 addresses: where to eat a croque-monsieur?

Bread, ham and cheese: the croque-monsieur is a timeless classic that everyone loves. Here are five places to try it in Paris, Marseille and Bordeaux.

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News Tables & Chefs

Tables & Chefs

1 dish, 5 addresses: where to eat a croque-monsieur?

Bread, ham and cheese: the croque-monsieur is a timeless classic that everyone loves. Here are five places to try it in Paris, Marseille and Bordeaux.

News Craftsmen & Know-How

Craftsmen & Know-How

Solar salt workers

For nearly a decade, Matthieu Le Chantoux has been producing and harvesting salt in the Mès basin, in the picturesque setting of the Guérande salt marshes. An independent salt worker and producer-harvester, he launched L'Atelier du Sel in 2013 with his uncle, then continued the business with Hughes Martineau, his cousin. In keeping with the tradition of salt workers, ancestral gestures and know-how are perpetuated, as is the pride of offering a natural product harvested by hand, using artisanal methods.

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News Wines & Spirits

Wines & Spirits

Is altitude an Eldorado for wines?

In the face of global warming, climbing to higher altitudes to lose a few degrees and preserve the freshness of wines seems an attractive solution. But what does mountain viticulture really entail?

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News Craftsmen & Know-How

Craftsmen & Know-How

Why do we eat oysters at Christmas?

Do you know why we eat oysters at Christmas? Find out here, along with a list of the best places to buy them!

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News Food & Health

Food & Health

Sho, the broth, hot!

A start-up has just unveiled a new range of concentrated broths and culinary bases formulated from natural, exclusively plant-based, fermented ingredients, designed by chefs for chefs.

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News Food & Health

Food & Health

Why do we eat turkey at Christmas?

Do you know where the tradition of the Christmas turkey comes from? The answer may not be what you expect! An anthropologist tells you.

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News Tables & Chefs

Tables & Chefs

relais & Châteaux celebrates its 70th anniversary in 2024

In 2024, Relais & Châteaux celebrated 70 years of excellence and passion. A look back at seven decades dedicated to the art of entertaining, the preservation of our culinary heritage and a commitment to sustainability.

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