Gault&Millau

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

NEWS News & Events

The art of uncorking: our selection of corkscrews

The bottle is in front of you, at the ideal temperature. The cru, the vintage, the label - everything points to a wonderful tasting experience. All that remains is to uncork this marvel according to the rules of the art. Every wine lover has his or her own favorite corkscrew, whether a classic, a family heirloom or a sophisticated gadget. A thousand and one ways to open a good bottle.

NEWS News & Events

News & Events

The art of uncorking: our selection of corkscrews

NEWS News & Events

News & Events

8 sakes to get you started

NEWS News & Events

News & Events

8 sakes to get you started

To help you discover the art of sake, Gault&Millau offers a selection of eight bottles, somewhere between modern and traditional: ideal for a first approach... as well as for the more curious!

NEWS News & Events

News & Events

In Lyon, Flavien Guarato creates gastronomic and accessible vegetal and marine cuisine

In Lyon's 6ᵉ arrondissement, chef Flavien Guarato is turning gastronomic paradigms on their head: putting plants at the center of the plate, without denying himself a few marine products, and offering honest, accessible prices.

NEWS News & Events

News & Events

Maltacina, the audacity of an ultra-local gourmet restaurant in Matheysine

In the heart of the Matheysine region, chef Kévin Mangione has taken up a challenge few would have dared to attempt: to open a gourmet restaurant where none existed before. He has opened a special, committed restaurant, where the dishes tell the story of the mountains and the people who cultivate them.

NEWS News & Events

News & Events

Gault&Millau Belgium: Karen Torosyan named Chef of the Year 2026

The 23ᵉ edition of the Gault&Millau Belgium guide crowns Karen Torosyan (Bozar Restaurant, Brussels) Chef of the Year 2026 and salutes a promising generation of talent.

NEWS News & Events

News & Events

Anthony Denon opens his first restaurant in Toulon

After a successful career in Paris, chef Anthony Denon opens his first restaurant in Toulon. A family and gastronomic adventure that promises to redefine luxury and emotion at the table in the Var.

NEWS News & Events

News & Events

Jessica Préalpato opens her "Chouroom" at the San Régis

Pastry chef Jessica Préalpato offers a new concept where cabbage is king at San Régis in Paris. Discover this new offer.

NEWS Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

Near Paris, experience Europe's largest swimming pool

Just a stone's throw from the capital, this Spa unveils an iconic swimming pool, bathed in light and refurbished with refinement, for a timeless experience.

NEWS News & Events

News & Events

Groot la Tourte unveils new pop-up in Paris department store

After conquering Galeries Lafayette Gourmet, Groot la Tourte is taking on another Parisian department store for the winter season. An opportunity to (re)discover their signature pies, a blend of generous French cuisine and street food spirit.

NEWS Craftsmen & Know-How

Craftsmen & Know-How

In Bar-le-Duc, Anne Dutriez perpetuates the royal secret of redcurrant jam

Tucked away in a discreet neighborhood, away from the 240-meter-high upper town, nestles Maison Dutriez, the sole producer of a treasure you must taste at least once in your life: seeded redcurrant jam with quill, nicknamed Bar caviar.

NEWS News & Events

News & Events

The new Petrus has arrived

Antoine Petrus, who spent a large part of his career in Paris, has recently stepped out of the ranks, migrated south and humbly embarked on new missions that link the land to the table.

New restaurants

Open

13.5

/ 20

Chef's Restaurant

Aumì

Address 16400 PUYMOYEN

Chef Mickaël Clautour

Cooking French | Gastronomic

Budget 65 € to 90 €

Open

/ 20

Chef's Restaurant

Épisodes

Address 75017 PARIS

Chef Guillaume Goupil

Cooking French | Gastronomic

Budget 145 €

Open

/ 20

Remarkable Restaurant

HANADA

Address 75007 PARIS

Chef Masayoshi Hanada

Cooking Gastronomic | Japanese

Budget 350 €

Open

/ 20

Remarkable Restaurant

Acolytes

Address 67600 SÉLESTAT

Chef Lucas Engel

Cooking French | Gastronomic

Budget 45 € to 88 €

Open

/ 20

Gourmet Restaurant

Restaurant Bartholdi

Address 68000 COLMAR

Cooking French | Traditional

Budget 29 €

Open

14.5

/ 20

Chef's Restaurant

Père et fils Raingeard

Address 06390 CONTES

Chef Patrick Raingeard

Cooking French | Local

Budget 50 €

Gastronomy people

Tomorrow's chefs

Gault&Millau Tour Grand Est 2025

Gault&Millau Tour Hauts-de-France 2025

Gault&Millau Tour Normandie 2025

Gault&Millau Tour Paris Île-de-France 2025

Gault&Millau Tour Bourgogne-Franche-Comté 2025

Gault&Millau Tour Nouvelle-Aquitaine 2025

Gault&Millau Tour Bretagne 2025

Gault&Millau Tour Occitanie-Andorre 2025

Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2025

Chefs' recipes

Chestnut tart with blackcurrant confit and whipped cream

Frédéric Simonin has imagined a tart with autumnal flavors, between the comfort of chestnut fruit prepared as mousse, and the acidity of blackcurrants prepared as confit. A dessert to be prepared all season long!

Discover

Chestnut tart with blackcurrant confit and whipped cream

Truffled scallops, vanilla parsnips and vermouth sauce

Impress your guests with a recipe that's as refined visually as it is in taste! Maison Médard's chef sublimates scallops in a delicate recipe that can be enjoyed from October to mid-May.

Discover

Seafood

Truffled scallops, vanilla parsnips and vermouth sauce

Impress your guests with a recipe that's as refined visually as it is in taste! Maison Médard's chef sublimates scallops in a delicate recipe that can be enjoyed from October to mid-May.

Clementine and chestnut pavlova mont-blanc style

Chef Christophe Pulizzi shares his recipe for Clementine and Chestnut Pavlova, Mont Blanc style. A dessert to enjoy when temperatures cool, to sublimate these autumnal products.

Discover

Clementine and chestnut pavlova mont-blanc style

Chef Christophe Pulizzi shares his recipe for Clementine and Chestnut Pavlova, Mont Blanc style. A dessert to enjoy when temperatures cool, to sublimate these autumnal products.

CHAMPAGNES Our selection

Our selection Champagnes

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WINES Our selection

Our selection Wines

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SPIRITS Our selection

Our selection Spirits

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NEWS Tables & Chefs

Tables & Chefs

Xavier Thuizat & Thierry Wasser, two noses for a unique menu

Head sommelier

Xavier Thuizat

Restaurant

L'Écrin - Hôtel de Crillon 75008 PARIS

NEWS Tables & Chefs

Tables & Chefs

Xavier Thuizat & Thierry Wasser, two noses for a unique menu

Gault&Millau met with Xavier Thuizat, Executive Head Sommelier at the Hôtel de Crillon, and Thierry Wasser, Guerlain's Nez, for a unique menu based around the senses, and in particular the sense of smell.

Head sommelier

Xavier Thuizat

Restaurant

L'Écrin - Hôtel de Crillon 75008 PARIS

NEWS News & Events

News & Events

Adrien Petitgenêt crowned Grand Prix Pâtiss'Art winner

Pastry chef at the Cures Marines Hôtel & Spa, Trouville-sur-Mer, Adrien Petitgenêt won the prestigious Pâtiss'Art Grand Prix at the second edition of the show in Deauville.

NEWS Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

10 hotels perfect for a business trip

Need to get away for a few days on business soon? Here are our 10 hotels across France to help you unwind after an intense day of work and meetings.

NEWS Craftsmen & Know-How

Craftsmen & Know-How

15 out-of-the-ordinary Advent calendars for 2025

There's nothing like an Advent calendar that turns every day into an event. Each opening promises a moment of indulgence, from breakfast to aperitif, to share... or not!

NEWS

Gault&Millau Tour Grand Est 2025

On the occasion of the presentation of its latest guide dedicated to the Grand Est region, Gault&Millau honored the chefs and culinary professionals of these territories on Monday, October 27, 2025.the event took place at the Hilton Hotel in Strasbourg. The day before, winners and Gault&Millau partners attended a dinner at the restaurant La Winstub Du Chambard, hosted by Olivier Nasti.

NEWS News & Events

News & Events

This pastis from Lorraine has nothing to envy from the south of France

Familiar with cognacs, rums, armagnacs and calvados, France is now home to a number of new spirits. Among them, a pastis that comes straight from... eastern France!

NEWS Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

Molitor Paris unveils its Jardin d'Hiver: a bright, green brasserie for autumn 2025

Molitor is inspired by the new season to change its identity. With its Jardin d'Hiver, the hotel welcomes guests to a warm, leafy space, so they won't miss the warmer weather...

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