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NEWS News & Events
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Where to eat risotto in France?
Fancy a good risotto? These addresses, from Paris to Nice via Avignon, won't disappoint.
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Where to eat risotto in France?
NEWS News & Events
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Where to eat risotto in France?
News & Events
Where to eat risotto in France?
Fancy a good risotto? These addresses, from Paris to Nice via Avignon, won't disappoint.
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NEWS Wines & Spirits
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15 alcohol-free fruit and herbal drinks
Wines & Spirits
15 alcohol-free fruit and herbal drinks
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NEWS Wines & Spirits
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15 alcohol-free fruit and herbal drinks
Wines & Spirits
15 alcohol-free fruit and herbal drinks
Against a backdrop of declining wine consumption, kombucha, infusions, kefir and other beverages made from plants, fruit and flowers are gaining in popularity. Here's our selection.
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City Guide & Walks

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NEWS News & Events
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If you're a fan of soccer and gastronomy, this charity dinner is for you!
News & Events
If you're a fan of soccer and gastronomy, this charity dinner is for you!
On May 28, 2026, a charity gala dinner - Les Verts de 76 - will bring together renowned chefs and Saint-Étienne club legends at the Geoffroy-Guichard brasserie.
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NEWS Wines & Spirits
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In Savennières, Éric Morgat shapes Chenin away from trends
Wines & Spirits
In Savennières, Éric Morgat shapes Chenin away from trends
Since 1995, Éric Morgat has been exploring the possibilities of Chenin on the schist slopes of Savennières. Between conserving grape varieties, sacrificing yields and questioning the climate, the winegrower pursues a patient approach based on trial and error, humility and time.
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NEWS News & Events
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Where to stay close to the vineyards in Corsica?
News & Events
Where to stay close to the vineyards in Corsica?
From the north to the south of the Isle of Beauty, four hotels nestled in the heart of the vineyards or just a stone's throw away, with, for some addresses, rows of vines grazing the pool or the table on which bottles and glasses from the estate wait for the aperitif.
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NEWS Tables & Chefs
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Sylvestre Wahid opens a new address in the heart of Provence
Tables & Chefs
Sylvestre Wahid opens a new address in the heart of Provence
At the beginning of May 2026, chef Sylvestre Wahid took over Mas de l'Amarine in Saint-Rémy-de-Provence. The guesthouse features two dining areas.
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NEWS The Gault&Millau Endowment
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Three chefs set to shake up South-East gastronomy
The Gault&Millau Endowment
Three chefs set to shake up South-East gastronomy
The Dotation Jeunes Talents Gault&Millau made a stop at Lyon's Institut Lyfe for its Sud-Est 2026 session. Three promising chefs were rewarded for their first restaurant project.
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NEWS News & Events
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Christophe Aribert opens Le Comptoir in Grenoble
News & Events
Christophe Aribert opens Le Comptoir in Grenoble
Christophe Aribert will set up his new address in the heart of Grenoble in late spring 2026. Named Le Comptoir, this hybrid venue will be housed in the former Sainte-Cécile convent.
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NEWS Hotels & Bed & Breakfast
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The perfect weekend just a stone's throw from Paris
Hotels & Bed & Breakfast
The perfect weekend just a stone's throw from Paris
Just 30 minutes from Paris, the Maison du Val reinvents the chic country house: a place in the forest where nature, generous cuisine and discreet kid-friendliness at last offer a real family breather!
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NEWS News & Events
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Nina Métayer opens her first tea room on the island of Ré
News & Events
Nina Métayer opens her first tea room on the island of Ré
In June 2026, Nina Métayer will open a new location on the Ile de Ré. It will be a year-round tea room, combining pastries, seasonal snacks and local roots.
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NEWS News & Events
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Roland-Garros: 10 restaurants just a stone's throw from the stadium
News & Events
Roland-Garros: 10 restaurants just a stone's throw from the stadium
The French Open Grand Slam tournament takes place, as it does every year, from the last week of May to the first week of June. Discover 10 Gault&Millau-referenced restaurants around the stadium where you can dine during the excitement of the competition.
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New restaurants

Open
Hôtel de la Poste
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Hôtel de la Poste
Address 21320 POUILLY-EN-AUXOIS
Chef Benjamin Linard
Cooking French | Traditional
Budget €22 to €46
Open
La Table des Producteurs - Hôtel Golf Château de Chailly
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
La Table des Producteurs - Hôtel Golf Château de Chailly
Address 21320 CHAILLY-SUR-ARMANÇON
Cooking French | Gastronomic
Open
Cave
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Cave
Address 21000 DIJON
Cooking French | Modern
Open
Ô Mets Tissés
Selected
Ô Mets Tissés
Address 90000 BELFORT
Cooking Fusion | Modern
Budget €19.50 to €23
Open
La Teinturerie
Selected
La Teinturerie
Address 90000 BELFORT
Cooking French
Open
Vertfeuille
Chef's Restaurant
13.5
/ 20
Chef's Restaurant
Vertfeuille
Address 25610 ARC-ET-SENANS
Chef Léa Senot
Cooking French | Gastronomic
Budget €29 to €79
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

Rack of lamb roasted in pre-salted greens
Rack of lamb roasted in pre-salted greens
Joseph Viola, chef at the Daniel et Denise restaurant in Lyon, creates an oven-roasted rack of salt-meadow lamb, crusted with butter parsley and curly parsley, accompanied by a lamb jus with white wine and lamb stock.
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Rack of lamb roasted in pre-salted greens
Rack of lamb roasted in pre-salted greens
Joseph Viola, chef at the Daniel et Denise restaurant in Lyon, creates an oven-roasted rack of salt-meadow lamb, crusted with butter parsley and curly parsley, accompanied by a lamb jus with white wine and lamb stock.
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Spring lamb navarin with rosemary
Spring lamb navarin with rosemary
Xavier Mathieu, chef at La Table de Xavier Mathieu in Joucas, has created a springtime lamb navarin with rosemary, accompanied by thyme-glazed carrots and crunchy peas, for a colorful, flavorful dish that celebrates spring.
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Spring lamb navarin with rosemary
Easy
Spring lamb navarin with rosemary
Xavier Mathieu, chef at La Table de Xavier Mathieu in Joucas, has created a springtime lamb navarin with rosemary, accompanied by thyme-glazed carrots and crunchy peas, for a colorful, flavorful dish that celebrates spring.
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Figs and cloves, burrata, fig leaf snow and fig tart
Figs and cloves, burrata, fig leaf snow and fig tart
Sandro Micheli, chef at the Louis XV - Alain Ducasse at the Hôtel de Paris in Monaco, has created an exceptional starter based around figs: a flaky tart topped with almond cream and marmalade, a burrata condiment with two marmalades, an iced snow with fig leaf wine and a fig sauce flavored with cloves.
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Figs and cloves, burrata, fig leaf snow and fig tart
Intermediate
Figs and cloves, burrata, fig leaf snow and fig tart
Sandro Micheli, chef at the Louis XV - Alain Ducasse at the Hôtel de Paris in Monaco, has created an exceptional starter based around figs: a flaky tart topped with almond cream and marmalade, a burrata condiment with two marmalades, an iced snow with fig leaf wine and a fig sauce flavored with cloves.
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CHAMPAGNES Our selection
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WINES Our selection
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NEWS News & Events
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9 sauvignons tested and approved by Gault&Millau
News & Events
9 sauvignons tested and approved by Gault&Millau
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NEWS News & Events
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9 sauvignons tested and approved by Gault&Millau
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.
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NEWS Tables & Chefs
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Éric Pras reveals his favorite Burgundy producers
Tables & Chefs
Éric Pras reveals his favorite Burgundy producers
Market gardeners, butchers, chocolatiers, wine merchants... Éric Pras, chef at Maison Lameloise in Chagny, shares five addresses of the artisans and producers who make Burgundy so rich.
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NEWS Wines & Spirits
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Why wines from southern Corsica remain so secret
Wines & Spirits
Why wines from southern Corsica remain so secret
In Corsica, viticulture is a historic economic pillar. Just under 6,000 hectares of vines (half of them PDO) are cultivated all along its coasts. In the department of Corse-du-Sud, Figari and Porto-Vecchio, two geographical denominations within the regional Corsican PDO, are located in the extreme southeast of the island. These small-scale appellations reflect the island's identity, thanks to traditional grape varieties and passionate winemakers.
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NEWS News & Events
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Where can you eat delicious far breton in Brittany?
News & Events
Where can you eat delicious far breton in Brittany?
Emblematic of Brittany, far is one of the timeless desserts of French cuisine. From bakeries to the finest tables, here's a tour of the most gourmet variations across the Armorican peninsula.
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NEWS Craftsmen & Know-How
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He leaves everything for cheese and is a hit in Marseille
Craftsmen & Know-How
He leaves everything for cheese and is a hit in Marseille
Rue Breteuil, Corniche Kennedy, Endoume or République: in Marseille, it's impossible to miss the lemon-yellow facades that have become La Meulerie's signature.
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NEWS News & Events
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They did Top Chef 12 years apart, here's what's changed
News & Events
They did Top Chef 12 years apart, here's what's changed
An emblematic candidate, Pierre Augé took part in Top Chef for the first time in 2010. At the same time, Thibaut Spiwack was still an apprentice at Lucas Carton in Paris. It would be twelve years before he would actually experience Top Chef. In the meantime, the cult program has become a benchmark in the profession. Conversation between the boss* and his committed younger brother.
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This man from Lille bet on kombucha before anyone else did
News & Events
This man from Lille bet on kombucha before anyone else did
A stone's throw from Lille, a brewery unlike any other in the land of beer. Charles Dumeignil and Guillaume Limousin brew modern, creative kombuchas that are tasteful, organic and natural under the Loven brand, a contraction of love and levend, which in Flemish means "living"
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