Gault & Millau — Guide to restaurants, hotels, wines and chefs
Salon du Chocolat 2026: Dates, Ticket Prices, and Must-See Chefs in Paris
Everything you need to know about the 2026 Paris Chocolate and Pastry Show: dates, hours, ticket prices, the Pastry Show featuring Mercotte, Gault&Millau chefs, and what’s new at this 31st edition.
2026 Chocolate Advent Calendars: Our Selection of Exceptional Artisans
Every morning in December, there’s a piece of chocolate hidden behind one of the doors. Made by artisan chocolatiers, these Advent calendars contain little chocolate treats to help you count down the days until Christmas.
City Guide & Walks
Nice
Niçoise flavors and Riviera grand chefs
Toulouse
From cassoulet to chef's-table cuisine
Strasbourg
From Alsatian institutions to Nordic cuisine
Marseille
Bouillabaisse, Mediterranean and the avant-garde
Paris
Seven palaces, seven ways to be Paris
Lyon
From traditional bouchon to world cuisine
Montpellier
The new Mediterranean scene
Annecy
Between lake, mountains and 4 toques
Bordeaux
Gastronomy in the land of great wine
This three-toque chef offers cooking classes in Nancy
In December 2026, Chef Charles Coulombeau will launch a venue dedicated to small-group cooking classes and a line of grocery products developed in line with his culinary vision.
Hugo Bourny Takes Over as Executive Chef for the LJ Hôtels & Co Group in Béziers
After five years at the helm of Lucas Carton in Paris, Hugo Bourny is joining the LJ Hôtels & Co group in Béziers. He will oversee its restaurants, with his sights set on the opening of the Château de Lignan.
How Bocuse, Robuchon, and Ducasse Saved Squash from Bland Soup
Brought over from the Americas in the 16th century or from Asia, the plumpest of the cucurbits took centuries to gain culinary prominence. Now, and for the next few months, butternut squash, pumpkin, and potimarron—to name a few—will remain in the spotlight.
Rhubarb, yuzu, flour: Jordan Talbot's secret ingredients
The pastry chef at La Réserve Paris shares his favorite spots, from Brittany to Picardy, including the capital. Take note!
Discover the new restaurants featured in the 2027 Grand Est Guide
The Grand Est 2027 guide is available in bookstores and online. In it, Gault&Millau explores the region and uncovers exceptional restaurants and artisans.
In the Oise region, two cousins are reviving their great-grandmother’s liqueur recipes
In a world of spirits that is sometimes divided between rigid traditions and contrived innovations, Maison Bocquet aims to restore the liqueur’s former glory. Behind this young brand from the Oise region are two cousins, Victoire Levassor and Charlotte Ancellin, who drew inspiration from their family history.
What can we expect from the first edition of Champagne Week 2026?
From October 19 to 25, 2026, the capital will host the first edition of Champagne Week. The program includes tastings, food-and-champagne pairings, workshops, and unique experiences at participating restaurants, bars, wine cellars, and hotels.
New restaurants
Open
12
/ 20
Le Fief de Gambert
12
Address
Tain-l'Hermitage
Cooking
French | Mediterranean
Budget
€29.90 to €48.50
Open
12
/ 20
Les Coqs
Address
Milly-la-Forêt
Chef
Émilien Le Normand
Cooking
French | Local
Budget
€48 to €76
Chefs & Talents
Tomorrow's chefs
Gault&Millau Grand Est Tour 2027: The Winners
Gault&Millau Grand Est Tour 2027: The Winners
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Gault&Millau Hauts-de-France Tour 2027: The Winners List
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Gault&Millau Normandy Tour 2027: The Winners List
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Gault&Millau Normandy Tour 2027: The Winners List
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Gault&Millau Paris Île-de-France Tour 2027: The Winners
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Gault&Millau Paris Île-de-France Tour 2027: The Winners
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Gault&Millau Burgundy-Franche-Comté Tour 2027: The Winners
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Gault&Millau Nouvelle-Aquitaine Tour 2026: The Winners List
Chefs' recipes
Flame-seared salmon fillet, with Béarnaise sauce and melt-in-your-mouth potatoes
Chef Florian Barbarot pays homage to the classic steak-french fries-salad-Béarnaise sauce dish by reimagining it with Norwegian salmon, creating a lighter, more balanced version.
Salmon belly fish soup poached blanquette-style, pearl barley with skyr
Chef Florian Barbarot creates a fusion of Norwegian Fiskesuppe and French blanquette featuring Norwegian salmon in a recipe designed to reduce food waste by making full use of the entire fish.
Gravlax salmon with beet juice, crunchy quinoa, and mustard sauce
Chef Florian Barbarot puts a new spin on traditional Norwegian gravlaks: salmon marinated in miso and beet juice, served with crunchy quinoa and a light mustard sauce.
The Best Hotels for a Stay Amid the Vineyards
Gone are the days of simple wine tastings and quick tours of the cellar between vintages. Wineries are transforming into highly desirable getaways, combining fine dining, spas featuring organic grape pomace, and immersive overnight stays amidst the wine cellars.
Here is Cyril Lignac's new project in Paris
Another adventure for Cyril Lignac! The chef has just quietly announced the opening of a new restaurant, which is set to open in November 2026.
Gault&Millau Grand Est Tour 2027: The Winners
Paul Stradner, chef at Villa René Lalique in Wingen-sur-Moder, received the 2027 Gault&Millau d’Or, one of twelve awards presented in Strasbourg on October 19, 2026.
Gault&Millau Grand Est Tour 2027: The Winners
Paul Stradner, chef at Villa René Lalique in Wingen-sur-Moder, received the 2027 Gault&Millau d’Or, one of twelve awards presented in Strasbourg on October 19, 2026.
Christophe Raoux, 2027 Grand Est Technical Excellence Award
The chef of Le Royal in Champillon received the Technical Excellence Award during the Gault&Millau Grand Est Tour on Monday, October 19, 2026, in Strasbourg.
David Degoursy and Jeanne Satori, “Grands de Demain 2027” Grand Est
On Monday, October 19, 2026, in Strasbourg, as part of the Gault&Millau Grand Est Tour, David Degoursy and Jeanne Satori, from the restaurant de:ja, received the Trophée Grand de Demain.
Step into the world of gastronomy
