Gault&Millau

Gault&Millau logo
The Place The Place
News News
Restaurants Restaurants
Wines Wines
Champagnes Champagnes
Spirits Spirits
Wine Estate Wine Estate
Hotels Hotels
Artisans Artisans
Recipies Recipies
People People
Utensils Utensils
E-Shop E-Shop
Gourmet itineraries Gourmet itineraries
Tomorrow's chefs Tomorrow's chefs
Partners Partners
Newsletters Newsletters
FAQ FAQ
Subscribe to our newsletter

CONTACT

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2026 All rights reserved

NEWS News & Events
See More
New tables to book according to Gault&Millau's director of surveys
Every day, the Gault&Millau guide's investigators criss-cross towns and villages to test restaurants. From Rodez to Lyon, via Ensisheim, Langres and Paris, nine convincing addresses to discover without delay.
Read More
New tables to book according to Gault&Millau's director of surveys
NEWS News & Events
See More
New tables to book according to Gault&Millau's director of surveys
News & Events
New tables to book according to Gault&Millau's director of surveys
Every day, the Gault&Millau guide's investigators criss-cross towns and villages to test restaurants. From Rodez to Lyon, via Ensisheim, Langres and Paris, nine convincing addresses to discover without delay.
Read More
NEWS News & Events
See More
Philippe Etchebest launches his street-food ravioli at mini prices!
News & Events
Philippe Etchebest launches his street-food ravioli at mini prices!
Chef
Philippe Etchebest
Restaurant
Maison Nouvelle 33000 BORDEAUX
NEWS News & Events
See More
Philippe Etchebest launches his street-food ravioli at mini prices!
News & Events
Philippe Etchebest launches his street-food ravioli at mini prices!
At the beginning of April 2026, a flamboyantly colored kiosk was set up on the forecourt of Bordeaux railway station... And this ephemeral address was designed by Philippe Etchebest!
Chef
Philippe Etchebest
Restaurant
Maison Nouvelle 33000 BORDEAUX
NEWS News & Events
See More
The power of wood in exceptional spirits
News & Events
The power of wood in exceptional spirits
Between production terroir, distillation, length of aging, choice of cask, cask size and spirit type, the combinations used to produce spirits are multiple and sometimes esoteric. For Alexandre Gabriel, owner of Planteray Rum, olfactory memory and instinct are paramount.
Read More
NEWS News & Events
See More
Omar Dhiab's bistro finally opens for lunch
News & Events
Omar Dhiab's bistro finally opens for lunch
Already getting a lot of attention in the evenings, Elbi, Omar Dhiab's second address in Paris's 10ᵉ arrondissement, now offers an accessible bistronomic lunch.
Chef
Omar Dhiab
Restaurant
Omar Dhiab 75001 PARIS
NEWS Hotels & Bed & Breakfast
See More
At the Ritz Paris, a new festival brings together opera, dance and music
Hotels & Bed & Breakfast
At the Ritz Paris, a new festival brings together opera, dance and music
On June 13, 14 and 15, 2026, the Ritz Paris launches "Les Nuits Étoilées", a unique festival of opera and choreography in the intimate setting of its Grand Jardin.
Read More
NEWS News & Events
See More
This 1-toque bistro offers a full lunch for under €20 in Paris
News & Events
This 1-toque bistro offers a full lunch for under €20 in Paris
In the 11ᵉ arrondissement of Paris, P'tit Deux is expanding its offering by now opening at lunchtime with a regularly renewed, accessible formula, without giving up quality.
Chef
Tiphaine Mollard & Romain Casas
Restaurant
Deux Restaurant 75011 PARIS
NEWS News & Events
See More
Where does Chef Roellinger find his best produce?
News & Events
Where does Chef Roellinger find his best produce?
Hugo Roellinger, Chef of the Year 2022 and head of the Le Coquillage restaurant in Saint-Méloir-des-Ondes, reveals his top tips for artisans and producers in Brittany.
Read More
NEWS News & Events
See More
Taurus Wine Horoscope for 2026
News & Events
Taurus Wine Horoscope for 2026
You're not exactly at the top of your game: your spirits are in the dumps, your energy is at half-mast and there's a general tendency to let things go. Taurus 2026 calls for calm and a refresher course..
Read More
NEWS News & Events
See More
The seventh Bendorf festival takes place in April
News & Events
The seventh Bendorf festival takes place in April
On April 24, 25 and 26, 2026, the Bendorf Festival will take over Strasbourg's Centre Culturel Marcel Marceau, for a colorful seventh edition focusing on brewing, beer and local products.
Read More
NEWS News & Events
See More
Where to eat a good lemon meringue pie?
News & Events
Where to eat a good lemon meringue pie?
Beneath its cloudy crown, the lemon tart is a feat of balance, between the tang of the citrus fruit, the lightness of the meringue and the finesse of the pastry. A classic where every detail counts.
Chef
Julien Allano
Restaurant
Ju - Maison de Cuisine 84480 BONNIEUX
NEWS Hotels & Bed & Breakfast
See More
8 hotels for incredible views
Hotels & Bed & Breakfast
8 hotels for incredible views
Overlooking the ocean, their backs pressed up against the rocks of the Corniche or perched atop a monolith of glass and steel... These hotels all have one thing in common: they place the landscape at the forefront of luxury.
Read More

New restaurants

Open
Chardon
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Chardon
Address 49000 ANGERS
Cooking French | Vegan
Budget €19 to €24
Open
Les Lapins de la Butte
Gourmet Restaurant
11.5
/ 20
Gourmet Restaurant
Les Lapins de la Butte
Address 44100 NANTES
Cooking French | Traditional
Open
Le Machin Chouette
Selected
Le Machin Chouette
Address 31000 TOULOUSE
Cooking French | Local
Budget €22 to €35
Open
Legris
Selected
Legris
Address 29880 LILIA
Cooking Local | Seafood
Budget €36
Open
Paupiette
Selected
Paupiette
Address 13006 MARSEILLE
Cooking French | Traditional
Open
Bouillant
Gourmet Restaurant
11.5
/ 20
Gourmet Restaurant
Bouillant
Address 13002 MARSEILLE
Cooking Local | Mediterranean
See more

Gastronomy people

Tomorrow's chefs

See more

Chefs' recipes

In the shade of fruit trees, citrus fruits soak up the sun
Remarkable Restaurant
15
/ 20
Remarkable Restaurant
In the shade of fruit trees, citrus fruits soak up the sun
To bring out the best in winter citrus fruits, from oranges and pink grapefruit to clementines, chef Julien Allano imagines fruit impregnated with olive oil, accompanied by a generous ganache of winter spices and a muscat-vanilla jelly.
Chef
Julien Allano
Restaurant
Ju - Maison de Cuisine 84480 BONNIEUX
In the shade of fruit trees, citrus fruits soak up the sun
Dessert
In the shade of fruit trees, citrus fruits soak up the sun
To bring out the best in winter citrus fruits, from oranges and pink grapefruit to clementines, chef Julien Allano imagines fruit impregnated with olive oil, accompanied by a generous ganache of winter spices and a muscat-vanilla jelly.
Chef
Julien Allano
Restaurant
Ju - Maison de Cuisine 84480 BONNIEUX
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
Exceptional Restaurant
19
/ 20
Exceptional Restaurant
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
To impress your guests this holiday season, this foie gras recipe from chef Olivier Nasti is perfect! Combined with surprising flavors, between the sweetness of the chouchous and the tomme emulsion, foie gras is revealed in a whole new light.
Chef
Olivier Nasti
Restaurant
La Table d'Olivier Nasti 68240 KAYSERSBERG-VIGNOBLE
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
Starter
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
To impress your guests this holiday season, this foie gras recipe from chef Olivier Nasti is perfect! Combined with surprising flavors, between the sweetness of the chouchous and the tomme emulsion, foie gras is revealed in a whole new light.
Chef
Olivier Nasti
Restaurant
La Table d'Olivier Nasti 68240 KAYSERSBERG-VIGNOBLE
Leeks, camelina, spinach and hazelnut filling, black tea caramel
Chef's Restaurant
13
/ 20
Chef's Restaurant
Leeks, camelina, spinach and hazelnut filling, black tea caramel
For a comforting recipe to prepare all winter long, chef Thibaut Spiwack was inspired by leeks. This seasonal vegetable, combined with black tea caramel and spinach-hazelnut filling, offers a contrast between bitterness and sweetness.
Chef
Thibaut Spiwack
Restaurant
Anona 75017 PARIS
Leeks, camelina, spinach and hazelnut filling, black tea caramel
Easy
Leeks, camelina, spinach and hazelnut filling, black tea caramel
For a comforting recipe to prepare all winter long, chef Thibaut Spiwack was inspired by leeks. This seasonal vegetable, combined with black tea caramel and spinach-hazelnut filling, offers a contrast between bitterness and sweetness.
Chef
Thibaut Spiwack
Restaurant
Anona 75017 PARIS
See more
CHAMPAGNES Our selection
See More
Selection of champagnes
Our selection Champagnes
Discover
WINES Our selection
See More
Selection of wines
Our selection Wines
Discover
SPIRITS Our selection
See More
Selection of spirits
Our selection Spirits
Discover
NEWS News & Events
See More
9 sauvignons tested and approved by Gault&Millau
News & Events
9 sauvignons tested and approved by Gault&Millau
Read More
NEWS News & Events
See More
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.
Read More
NEWS News & Events
See More
Héléna Philippart wins award for her creative patisserie in Occitanie
News & Events
Héléna Philippart wins award for her creative patisserie in Occitanie
Héléna Philippart, pastry chef at the Marcelle in Domaine de Verchant, was awarded the Trophée Pâtissière at the Gault&Millau Tour Occitanie-Andorre. A prize rewarding her work on sweet dishes at the doubly toasted table.
Pastry Chef
Héléna Philippart
Restaurant
Marcelle - Domaine de Verchant 34170 CASTELNAU-LE-LEZ
NEWS News & Events
See More
From hypokhâgne to award-winning sommelier: Stéphanie Hug's incredible career path
News & Events
From hypokhâgne to award-winning sommelier: Stéphanie Hug's incredible career path
From sociology to oenology, Stéphanie Hug excels at everything. A jack-of-all-trades, she has now been awarded the Sommelier Trophy as part of the Gault&Millau Tour Occitanie-Andorre 2026.
Sommelier
Stéphanie Hug
Restaurant
La Bartavelle 66700 ARGELÈS-SUR-MER
NEWS News & Events
See More
Their duo makes a difference... and wins a Gault&Millau award in Occitanie
News & Events
Their duo makes a difference... and wins a Gault&Millau award in Occitanie
Charline Mage and Bastien Salvatge, who run Cuq en Terrasses in Cuq-Toulza, receive the Trophée Accueil 2026 for the Occitanie-Andorre region.
Chef
Bastien Salvatge
Restaurant
Cuq-en-Terrasses 81470 CUQ-TOULZA
NEWS News & Events
See More
He hated to eat... today, this chef wins a Techniques d'Excellence trophy
News & Events
He hated to eat... today, this chef wins a Techniques d'Excellence trophy
During the Gault&Millau Tour Occitanie-Andorre, the chef of the Méditerranéo - Château Capitoul restaurant was awarded the Trophée Techniques d'Excellence. A distinction rewarding an accomplished career marked by refinement and precision.
Chef
Valère Diochet
Restaurant
Méditerranéo - Château Capitoul 11430 GRUISSAN
NEWS News & Events
See More
Hervé Busset, chef-gatherer in Rodez, Gault&Millau d'Or 2026
News & Events
Hervé Busset, chef-gatherer in Rodez, Gault&Millau d'Or 2026
Winner of the Gault&Millau d'Or at the Tour Occitanie-Andorre 2026, Hervé Busset is finally rewarded for his pioneering, plant-based, instinctive cuisine, shaped by over thirty years of passion.
Chef
Hervé Busset
Restaurant
Hervé Busset 12000 RODEZ
NEWS News & Events
See More
In Limogne, this young culinary talent shines in the Gault&Millau awards
News & Events
In Limogne, this young culinary talent shines in the Gault&Millau awards
Lucie Fuan, from La Table de Charrou (2 toques) in Limogne-en-Quercy, receives the Jeune Talent en Salle 2026 trophy for the Occitanie-Andorre region.
Chef de service
Lucie Fuan
Restaurant
La Table de Charrou 46260 LIMOGNE-EN-QUERCY
See more news ...
Step into the world of gastronomy
Austria
Austria
https://www.gaultmillau.at
Belgium
Belgium
https://www.gaultmillau.be
Croatia
Croatia
https://hr.gaultmillau.com
Czech Republic
Czech Republic
https://www.gault-millau.cz/
France
France
https://fr.gaultmillau.com
Georgia
Georgia
https://ge.gaultmillau.com
Germany
Germany
https://www.gaultmillau.de/
Hungary
Hungary
https://www.gault-millau.hu
Italy
Italy
https://www.gaultmillau.it
Japan
Japan
https://jp.gaultmillau.com
Luxembourg
Luxembourg
https://www.gaultmillau.lu
Morocco
Morocco
https://www.gaultmillau.ma
Netherlands
Netherlands
https://www.gault-millau.nl
Poland
Poland
https://gaultmillau.com.pl/
Saudi Arabia
Saudi Arabia
https://sa.gaultmillau.com
Serbia
Serbia
https://rs.gaultmillau.com
Slovakia
Slovakia
https://www.gault-millau.sk
Slovenia
Slovenia
https://si.gaultmillau.com
Switzerland
Switzerland
https://www.gaultmillau.ch/fr
Turkey
Turkey
https://www.gault-millau.com.tr/
United Arab Emirates
United Arab Emirates
https://gaultmillauae.com
PARTNERS
See More
Partners Find the complete list of partners who trust Gault & Millau All our partners
PARTNERS
See More
Partners Find the complete list of partners who trust Gault & Millau All our partners
Become Partners
Learn more