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NEWS The Gault&Millau Endowment
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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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Three chefs set to shake up South-East gastronomy
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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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
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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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City Guide & Walks

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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 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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NEWS News & Events
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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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New restaurants

Open
Bandiat
Chef's Restaurant
14
/ 20
Chef's Restaurant
Bandiat
Address 24300 ABJAT-SUR-BANDIAT
Chef Grégoire Rousseau
Cooking French | Local
Budget €29 to €74
Open
Une Table à Coureilles
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Une Table à Coureilles
Address 17000 LA ROCHELLE
Cooking French
Open
Maison Madlin
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Maison Madlin
Address 17137 NIEUL-SUR-MER
Cooking French | Fusion
Open
Arco
Gourmet Restaurant
12.5
/ 20
Gourmet Restaurant
Arco
Address 17000 LA ROCHELLE
Cooking Modern | Vegetarian
Budget €30 to €72
Open
Eutopia
Gourmet Restaurant
12.5
/ 20
Gourmet Restaurant
Eutopia
Address 86000 POITIERS
Cooking French | Local
Budget €26 to €67
Open
La Table de Florent
Chef's Restaurant
13
/ 20
Chef's Restaurant
La Table de Florent
Address 87600 ROCHECHOUART
Cooking French | Modern
Budget €27 to €82
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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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SPIRITS Our selection
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Selection of spirits
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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 News & Events
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Why the rest of France has abandoned salted butter
News & Events
Why the rest of France has abandoned salted butter
Team sweet butter or team salted butter? Today, the boundaries are pretty blurred, but there's an unusual story that explains the differences between sweet and salted butter consumption in different regions.
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NEWS News & Events
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These restaurants offer a special Mother's Day menu
News & Events
These restaurants offer a special Mother's Day menu
Looking for something special to celebrate Mother's Day 2026? Here are eight restaurants offering exclusive menus for May 31.
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NEWS Tables & Chefs
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Nicolas Paciello reveals the desserts that changed his career
Tables & Chefs
Nicolas Paciello reveals the desserts that changed his career
Nicolas Paciello reveals himself! Discover his sweet journey through five signature pastries, which will tell you more about the chef's gourmet universe.
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NEWS News & Events
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Karin Nebot: "We need to desacralize caviar consumption"
News & Events
Karin Nebot: "We need to desacralize caviar consumption"
Co-director of Kaviari, the company founded by her father, Karin Nebot imports, refines and supplies caviar to chefs. At the same time, she is working to extend consumption of the precious sturgeon eggs to the general public in her Kaviari Delikatessen grocery stores.
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NEWS News & Events
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Rosés du Roussillon: vintages that will make you forget Provence
News & Events
Rosés du Roussillon: vintages that will make you forget Provence
Powerful, saline and gastronomic, Roussillon rosés are changing their image. Discover the best 2025 vintages from Collioure and Côtes-du-Roussillon to taste this summer.
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NEWS Tables & Chefs
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Top Chef, putting (tele)reality to the test
Tables & Chefs
Top Chef, putting (tele)reality to the test
Labeled a reality show when it was launched, the culinary competition broadcast on M6 has become, over the seasons, a veritable breeding ground for chefs who are appreciated and recognized by the profession, but the recipe for success isn't always what you'd think.
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