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Gault & Millau — Guide to restaurants, hotels, wines and chefs

NEWS News & Events
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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.
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The 5 Favorite Desserts of the Pastry Chef at Paul Bocuse Restaurant
NEWS News & Events
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The 5 Favorite Desserts of the Pastry Chef at Paul Bocuse Restaurant
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.
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NEWS News & Events
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Who are the “wild boars” shaping the Mont d’Or?
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Who are the “wild boars” shaping the Mont d’Or?
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Who are the “wild boars” shaping the Mont d’Or?
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.
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City Guide & Walks

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NEWS News & Events
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IPA, stout, NEIPA… The Ultimate Guide to Finally Understanding Beers
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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.
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Choosing the Right Olive Oil
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.
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The finest Cassis vintages you absolutely must try this summer
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.
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He left everything behind to create a Breton whiskey that’s already winning over chefs
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.
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NEWS Tables & Chefs
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Where does Guy Savoy shop? His top picks
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.
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Beer isn't just about hops!
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.
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NEWS Tables & Chefs
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Guy Krenzer Announces His Retirement: A Look Back at His Remarkable Career
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.
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NEWS News & Events
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Why Olive Oil Might Soon Become a Scarce Commodity
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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The Best Craft Beers in France, Region by Region
News & Events
The Best Craft Beers in France, Region by Region
About a hundred beers lined up at the starting line for our jury’s tasting, with forty favorites at the finish: a drop of beer in an ocean of craft breweries that are bouncing back after two sluggish years.
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New restaurants

Open
L'Assiette Normande
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
L'Assiette Normande
Address 14600 HONFLEUR
Cooking French
Budget €29 to €48
Open
Rhiza
Gourmet Restaurant
11.5
/ 20
Gourmet Restaurant
Rhiza
Address 14340 LE PRÉ-D'AUGE
Chef Tom Blain
Cooking French | Local
Budget €23 to €35
Open
Bistrot Parnell
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Bistrot Parnell
Address 14340 CAMBREMER
Cooking French | Local
Open
Pavillon Henri IV
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Pavillon Henri IV
Address 78100 SAINT-GERMAIN-EN-LAYE
Chef Rodolphe Lewandowski
Cooking French
Open
Artaban
Selected
Artaban
Address 75005 PARIS
Cooking French | Traditional
Open
Café Sarah - Maison Sarah Lavoine
Selected
Café Sarah - Maison Sarah Lavoine
Address 75002 PARIS
Cooking French
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

"Étang des Dombes" crayfish, pickle broth, and dill oil
"Étang des Dombes" crayfish, pickle broth, and dill oil
Jean-Michel Carrette, chef at the restaurant Aux Terrasses in Tournus, serves crayfish from the Étang des Dombes—boiled, shelled, and served warm—along with cubes of celery marinated in calamansi vinegar, daikon radish balls, a beetroot-and-onion pickle broth, roasted buckwheat seeds, and dill oil.
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"Étang des Dombes" crayfish, pickle broth, and dill oil
Easy
"Étang des Dombes" crayfish, pickle broth, and dill oil
Jean-Michel Carrette, chef at the restaurant Aux Terrasses in Tournus, serves crayfish from the Étang des Dombes—boiled, shelled, and served warm—along with cubes of celery marinated in calamansi vinegar, daikon radish balls, a beetroot-and-onion pickle broth, roasted buckwheat seeds, and dill oil.
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Red mullet fillets, anise-flavored marinade, and a full-bodied sauce
Red mullet fillets, anise-flavored marinade, and a full-bodied sauce
Lionel Giraud, chef at Maison Saint-Crescent in Narbonne, unveils his red mullet dish: red mullet fillets from the Gulf of Lion marinated in an anise-infused mixture of pastis and star anise, arranged in a rosette shape, topped with a rich sauce made from red mullet bones and livers seasoned with saffron, and served with a saffron-candied potato flower.
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Red mullet fillets, anise-flavored marinade, and a full-bodied sauce
Easy
Red mullet fillets, anise-flavored marinade, and a full-bodied sauce
Lionel Giraud, chef at Maison Saint-Crescent in Narbonne, unveils his red mullet dish: red mullet fillets from the Gulf of Lion marinated in an anise-infused mixture of pastis and star anise, arranged in a rosette shape, topped with a rich sauce made from red mullet bones and livers seasoned with saffron, and served with a saffron-candied potato flower.
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Tagliatelle with Mediterranean herb sauce and caramelized fennel
Tagliatelle with Mediterranean herb sauce and caramelized fennel
Marco Vigano, chef at Piero TT, serves up homemade tagliatelle made with 30 egg yolks, arranged on a bed of tomato sauce, accompanied by finely diced fennel caramelized in honey and deglazed with white balsamic vinegar, all bound together in a quick emulsion of butter and chives.
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Tagliatelle with Mediterranean herb sauce and caramelized fennel
Easy
Tagliatelle with Mediterranean herb sauce and caramelized fennel
Marco Vigano, chef at Piero TT, serves up homemade tagliatelle made with 30 egg yolks, arranged on a bed of tomato sauce, accompanied by finely diced fennel caramelized in honey and deglazed with white balsamic vinegar, all bound together in a quick emulsion of butter and chives.
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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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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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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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The Best Restaurants to Discover in Provence
Tables & Chefs
The Best Restaurants to Discover in Provence
Looking for a great place to eat in Provence? Here are ten restaurants where you can sit down and discover the finest local flavors.
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What These 5 Dishes Reveal About Philippe Etchebest
Tables & Chefs
What These 5 Dishes Reveal About Philippe Etchebest
As the head chef of the restaurants Le Quatrième Mur and Maison Nouvelle in Bordeaux, Philippe Etchebest tells us more about his culinary world through five dishes that perfectly represent the breadth of his gastronomic repertoire.
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He dared to make balsamic vinegar in Charente: the result has chefs amazed
News & Events
He dared to make balsamic vinegar in Charente: the result has chefs amazed
The Modena region in Italy does not have a monopoly on its famous balsamic vinegar. Proof of this is this gem from the Bourgoin family—a delicately fruity vinegar named Balsam. A delicious discovery showcasing another form of craftsmanship, right in the heart of the Cognac barrels.
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NEWS Wines & Spirits
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Maranges: These understated white wines are every bit as good as their famous neighbors
Wines & Spirits
Maranges: These understated white wines are every bit as good as their famous neighbors
Six white wines from Maranges that prove you can enjoy excellent wines from the Côte de Beaune without breaking the bank. White fruit, citrus, and freshness: our top picks.
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NEWS Tables & Chefs
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Where can I get a good croque-monsieur?
Tables & Chefs
Where can I get a good croque-monsieur?
A Parisian brasserie classic, the croque-monsieur is the ultimate comforting hot sandwich. From counter-service spots to bistronomic restaurants, here’s a tour of France showcasing the most delicious variations.
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NEWS News & Events
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How a Prominent Wine Family Turned Its Fortunes Around Thanks to Asparagus
News & Events
How a Prominent Wine Family Turned Its Fortunes Around Thanks to Asparagus
Less well-known than their château in Fargues, the Uza farm in the sandy plains of the Landes region is to white asparagus what a grand cru is to Sauternes: a must-have on gourmet tables. It also marks a new chapter in a family saga that has spanned 500 years.
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