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37-39 rue Boissière
75016 Paris
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Phone : 01 41 40 99 80

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NEWS Tables & Chefs

Stéphane Jégo's Top Picks

Cheese, deli meats, spices, vegetables, and wines: Stéphane Jégo, chef at L'Ami Jean, reveals his top picks for sourcing ingredients from trusted artisans and producers.

NEWS Tables & Chefs

Tables & Chefs

Stéphane Jégo's Top Picks

Cheese, deli meats, spices, vegetables, and wines: Stéphane Jégo, chef at L'Ami Jean, reveals his top picks for sourcing ingredients from trusted artisans and producers.

NEWS News & Events

News & Events

Where can you get a good sausage and mashed potatoes? Our recommendations

NEWS News & Events

News & Events

Where can you get a good sausage and mashed potatoes? Our recommendations

A homemade sausage, a generous helping of mashed potatoes, and a rich sauce… Discover our top picks in France for enjoying a delicious sausage and mashed potatoes.

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

NEWS Wines & Spirits

Wines & Spirits

The Virgo Wine Horoscope for 2026

Don't let a moment of doubt make you lose sight of your strengths. The stars are encouraging you to regain your confidence: great rewards await you if you dare to take action.

NEWS

Mortar and Pestle: How to Choose the Right One for Your Kitchen

Wood, granite, marble, or stainless steel: Since prehistoric times, mortars and pestles have been used to grind spices and herbs without ever altering their aromas. How do you choose the right one?

NEWS Craftsmen & Know-How

Craftsmen & Know-How

Where can you find the best vegan pastries in Paris?

Coffee shops offering a selection of vegan pastries, concept stores, and bakeries have been steadily gaining ground and popping up on the streets of the capital. Here’s a selection of eight vegan pastries you absolutely must try.

NEWS Tables & Chefs

Tables & Chefs

Where can you get a good crème brûlée?

A timeless classic of French brasseries, crème brûlée requires precise cooking. From renowned restaurants to pastry shops, here’s an overview of the most sought-after versions right now.

NEWS News & Events

News & Events

How a Couple Built One of the Most Beautiful Coffee Houses

After stumbling upon the coffee business by chance, Vincent and Barbara Ballot built a thriving family business in their hometown in Haute-Saône, specializing in coffee, tea, and herbal teas. For 30 years, they have remained true to a philosophy centered on taste and quality.

NEWS News & Events

News & Events

The 5 Favorite Desserts of the Pastry Chef at Paul Bocuse Restaurant

As pastry chef at Restaurant Paul Bocuse, Benoît Charvet carries on Monsieur Paul’s legacy while adding his own personal touch. He looks back on five desserts that tell the story of his career.

NEWS News & Events

News & Events

IPA, stout, NEIPA… The Ultimate Guide to Finally Understanding Beers

The major beer styles and their sensory profiles, for beginners and the curious. An overview of the most representative beer families, to help you better understand what’s in your glass.

NEWS News & Events

News & Events

Choosing the Right Olive Oil

Good olive oil is enjoyed just like a good wine: each variety, each blend, and each harvest reveals a different flavor profile. But you still need to know which one to choose from the shelves at specialty food stores and supermarkets.

NEWS News & Events

News & Events

The finest Cassis vintages you absolutely must try this summer

Six wines from Cassis to discover: two rosés and four whites that bring the Mediterranean to the table.

New restaurants

Open

12.5

/ 20

Gourmet Restaurant

La Toile de Lin

Address 76560 DOUDEVILLE

Chef Benoît Chicot

Cooking French | Gastronomic

Budget €35 to €62

Open

/ 20

Gourmet Restaurant

L'Assiette Normande

Address 14600 HONFLEUR

Cooking French

Budget €29 to €48

Open

11.5

/ 20

Gourmet Restaurant

Rhiza

Address 14340 LE PRÉ-D'AUGE

Chef Tom Blain

Cooking French | Local

Budget €23 to €35

Open

/ 20

Gourmet Restaurant

Bistrot Parnell

Address 14340 CAMBREMER

Cooking French | Local

Open

/ 20

Gourmet Restaurant

Pavillon Henri IV

Address 78100 SAINT-GERMAIN-EN-LAYE

Chef Rodolphe Lewandowski

Cooking French

Open

Selected

Artaban

Address 75005 PARIS

Cooking French | Traditional

Gastronomy people

Tomorrow's chefs

Gault&Millau Tour Auvergne-Rhône-Alpes 2026

Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2026

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

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.

Discover

Main dish

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.

Discover

Main dish

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.

Discover

Starter

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.

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 News & Events

News & Events

9 sauvignons tested and approved by Gault&Millau

NEWS News & Events

News & Events

9 sauvignons tested and approved by Gault&Millau

In the 1980s, Touraine began to recognize its different terroirs, notably those of Chenonceaux, Amboise and Oisly. In the latter, Sauvignon has reigned supreme for decades, and the Touraine Oisly appellation is proud to be the only one in Touraine to produce only Sauvignon Blanc wines.

NEWS News & Events

News & Events

He left everything behind to create a Breton whiskey that’s already winning over chefs

In a region already renowned for its whiskey, Bertrand Jestin crafts a line of organic spirits that are entirely sourced from Finistère. From corn grown in Loctudy to barley from northern Finistère, Bale Bro embodies a new generation of spirits deeply rooted in their terroir.

NEWS Tables & Chefs

Tables & Chefs

Where does Guy Savoy shop? His top picks

Oysters, rare vegetables, and exceptional peppers: Guy Savoy reveals five must-visit spots to source ingredients from the best artisans and producers.

NEWS News & Events

News & Events

Beer isn't just about hops!

Behind every sip of beer lies a series of chemical and biological reactions in which enzymes, sugars, and microorganisms transform simple grains into complex beverages. Pop the cap off your bottle or open your can, sit back, and follow along.

NEWS News & Events

News & Events

Who are the “wild boars” shaping the Mont d’Or?

Without the work of this little-known woodworker, Mont d’Or would not have the same flavor. Summer and winter alike, he cuts thin strips of soft wood from the spruce trees of the Jura Mountains, which are then used to wrap the cheeses before they are placed in their molds.

NEWS Tables & Chefs

Tables & Chefs

Guy Krenzer Announces His Retirement: A Look Back at His Remarkable Career

After more than twenty years as head of culinary creation at Maison Lenôtre, Guy Krenzer announced his retirement in an emotional post on Instagram.

NEWS News & Events

News & Events

Why Olive Oil Might Soon Become a Scarce Commodity

A few drops on a slice of garlic-rubbed toast, a splash to thicken a pistou or perfect a tapenade, a splash to season a Greek salad… olive oil promises an explosion of flavors—but for how long?

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