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75016 Paris
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NEWS News & Events
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The Mondial du Rhum 2026: a journey to the heart of Terres & Territoires
From February 11 to 13, 2026, the Carreau du Temple in Paris will host the 3ᵉ edition of the Mondial du Rhum. Placed under the theme of "Lands and Territories of Rum", the event will highlight the cultural and human wealth of the producing countries.
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The Mondial du Rhum 2026: a journey to the heart of Terres & Territoires
NEWS News & Events
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The Mondial du Rhum 2026: a journey to the heart of Terres & Territoires
News & Events
The Mondial du Rhum 2026: a journey to the heart of Terres & Territoires
From February 11 to 13, 2026, the Carreau du Temple in Paris will host the 3ᵉ edition of the Mondial du Rhum. Placed under the theme of "Lands and Territories of Rum", the event will highlight the cultural and human wealth of the producing countries.
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NEWS Craftsmen & Know-How
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Chicory: the comeback of a forgotten root
Craftsmen & Know-How
Chicory: the comeback of a forgotten root
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NEWS Craftsmen & Know-How
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Chicory: the comeback of a forgotten root
Craftsmen & Know-How
Chicory: the comeback of a forgotten root
Neglected for several decades, associated with the image of a "war drink", chicory is now back on our plates and in our cups. Discover a root that has nothing to envy to coffee.
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NEWS Craftsmen & Know-How
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Christophe Louie joins forces with Petrossian for an exceptional pre-holiday brunch
Craftsmen & Know-How
Christophe Louie joins forces with Petrossian for an exceptional pre-holiday brunch
Specializing in panettones, chef Christophe Louie joins Maison Petrossian for a unique weekend brunch featuring caviar and Italian brioche.
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NEWS Hotels & Bed & Breakfast
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Our top 10 designer hotels in France
Hotels & Bed & Breakfast
Our top 10 designer hotels in France
Nestled in the heart of Paris, Arles or the Provencal countryside, each of these hotels bears the signature of a great designer. The result? Places that resemble true works of art, without ever abandoning the spirit of hospitality.
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NEWS News & Events
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Salive: gourmet walks that reinvent the way to discover Paris
News & Events
Salive: gourmet walks that reinvent the way to discover Paris
In Paris, Salive offers a new way to discover the city. Instead of a guided food tour, it's a self-guided stroll to stroll and taste, following an itinerary suggested on a beautifully drawn map.
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Wine labels: what's the difference?
News & Events
Wine labels: what's the difference?
Organic, biodynamic, Vin Méthode Nature: what do the labels on wine bottles really mean? Here's how.
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NEWS News & Events
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Julien Gatillon inaugurates Au Bon Lait with an original creation
News & Events
Julien Gatillon inaugurates Au Bon Lait with an original creation
Julien Gatillon unveils his new Au Bon Lait house with an original creation, born of a secret recipe and the Haute-Savoie region. A first step in a gourmet adventure dedicated to Megève milk.
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Sylvain Huet, the sake dancer
News & Events
Sylvain Huet, the sake dancer
Between dance, aikido and sake tastings, Sylvain Huet transforms each experience into a path of excellence and sharing, becoming a veritable living bridge between France and Japan, between body and culture.
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With white, red goes out the window
News & Events
With white, red goes out the window
Buoyed by French consumers' new expectations for fresh, light wines, white wines are experiencing an unprecedented craze. By 2023, white wines will have overtaken reds in terms of volume, and are reshaping part of the French winegrowing landscape.
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Michel Roth and Danny Khezzar sign the new TGV Lyria map
News & Events
Michel Roth and Danny Khezzar sign the new TGV Lyria map
TGV Lyria, the line dedicated to journeys between France and Switzerland, has unveiled its new autumn-winter menu. The menu is the work of two chefs: Michel Roth and Danny Khezzar. Together, they have created a menu that is a far cry from the classic meals usually found on trains.
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NEWS Hotels & Bed & Breakfast
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8 legendary hotels to stay in France
Hotels & Bed & Breakfast
8 legendary hotels to stay in France
They have played host to politicians, aristocrats and film icons, inspired novels, films and pictorial masterpieces... These 5-star hotels, each in their own way, tell a part of the story of luxury à la française. Behind their monumental doors, the charm still works: tassel chandeliers, gilded woodwork, mosaic pools and breathtaking views perpetuate the magic of these places.
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New restaurants

Open
Aumì
13.5
/ 20
Chef's Restaurant
Aumì
Address 16400 PUYMOYEN
Chef Mickaël Clautour
Cooking French | Gastronomic
Budget 65 € to 90 €
Open
Épisodes
14
/ 20
Chef's Restaurant
Épisodes
Address 75017 PARIS
Chef Guillaume Goupil
Cooking French | Gastronomic
Budget 145 €
Open
HANADA
16
/ 20
Remarkable Restaurant
HANADA
Address 75007 PARIS
Chef Masayoshi Hanada
Cooking Gastronomic | Japanese
Budget 350 €
Open
Acolytes
15
/ 20
Remarkable Restaurant
Acolytes
Address 67600 SÉLESTAT
Chef Lucas Engel
Cooking French | Gastronomic
Budget 45 € to 88 €
Open
Restaurant Bartholdi
12
/ 20
Gourmet Restaurant
Restaurant Bartholdi
Address 68000 COLMAR
Cooking French | Traditional
Budget 29 €
Open
Père et fils Raingeard
14.5
/ 20
Chef's Restaurant
Père et fils Raingeard
Address 06390 CONTES
Chef Patrick Raingeard
Cooking French | Local
Budget 50 €
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

Belle Hélène pear
Belle Hélène pear
In 1864, the success of the opera bouffe "La Belle Hélène" inspired Parisian chefs. Since then, the Poire Belle Hélène has become an emblem of French gastronomy. It continues to be reinterpreted, as this modern recipe by Alexandre Lauret shows.
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Belle Hélène pear
Belle Hélène pear
In 1864, the success of the opera bouffe "La Belle Hélène" inspired Parisian chefs. Since then, the Poire Belle Hélène has become an emblem of French gastronomy. It continues to be reinterpreted, as this modern recipe by Alexandre Lauret shows.
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Chestnut tart with blackcurrant confit and whipped cream
Chestnut tart with blackcurrant confit and whipped cream
Frédéric Simonin has imagined a tart with autumnal flavors, between the comfort of chestnut fruit prepared as mousse, and the acidity of blackcurrants prepared as confit. A dessert to be prepared all season long!
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Chestnut tart with blackcurrant confit and whipped cream
Chestnut tart with blackcurrant confit and whipped cream
Frédéric Simonin has imagined a tart with autumnal flavors, between the comfort of chestnut fruit prepared as mousse, and the acidity of blackcurrants prepared as confit. A dessert to be prepared all season long!
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Truffled scallops, vanilla parsnips and vermouth sauce
Truffled scallops, vanilla parsnips and vermouth sauce
Impress your guests with a recipe that's as refined visually as it is in taste! Maison Médard's chef sublimates scallops in a delicate recipe that can be enjoyed from October to mid-May.
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Truffled scallops, vanilla parsnips and vermouth sauce
Seafood
Truffled scallops, vanilla parsnips and vermouth sauce
Impress your guests with a recipe that's as refined visually as it is in taste! Maison Médard's chef sublimates scallops in a delicate recipe that can be enjoyed from October to mid-May.
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CHAMPAGNES Our selection
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Selection of champagnes
Our selection Champagnes
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WINES Our selection
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Selection of wines
Our selection Wines
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SPIRITS Our selection
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Selection of spirits
Our selection Spirits
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NEWS Tables & Chefs
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Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Tables & Chefs
Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Head sommelier
Xavier Thuizat
Restaurant
L'Écrin - Hôtel de Crillon 75008 PARIS
NEWS Tables & Chefs
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Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Tables & Chefs
Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Gault&Millau met with Xavier Thuizat, Executive Head Sommelier at the Hôtel de Crillon, and Thierry Wasser, Guerlain's Nez, for a unique menu based around the senses, and in particular the sense of smell.
Head sommelier
Xavier Thuizat
Restaurant
L'Écrin - Hôtel de Crillon 75008 PARIS
NEWS News & Events
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Gala Gault&Millau 2025: the complete list of Trophées 2026 winners
News & Events
Gala Gault&Millau 2025: the complete list of Trophées 2026 winners
Discover the full list of winners at the Trophées Gault&Millau 2026, with the chefs, pastry chefs, sommeliers and young talents honored at the gala at Maison de la Mutualité.
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NEWS Hotels & Bed & Breakfast
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The hotels of the Gault&Millau 2026 winners
Hotels & Bed & Breakfast
The hotels of the Gault&Millau 2026 winners
From the Roanne countryside to the rooftops of Paris, by way of the banks of the Maine, some of France's most beautiful hotels are home to the tables of the winners of the Gault&Millau 2026 Trophées.
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The restaurants of the Gault&Millau 2026 winners
News & Events
The restaurants of the Gault&Millau 2026 winners
The winners of the Trophées Gault&Millau 2026 have been announced. Discover the names of the restaurants where you can discover their cuisine, pastries and wine list.
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NEWS News & Events
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What are the new 4-toque tables in the Gault&Millau guide in 2026?
News & Events
What are the new 4-toque tables in the Gault&Millau guide in 2026?
Seven restaurants have outdone themselves this year, earning four-toque status. They are rewarded for their work, their rigor and the prestigious moments they offer.
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NEWS News & Events
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Sommelier of the Year 2026: Marion Cirino crowned by Gault&Millau
News & Events
Sommelier of the Year 2026: Marion Cirino crowned by Gault&Millau
Marion Cirino, sommelier at L'Ambroisie (member of the Gault&Millau Academy) in Paris, is the winner of the Sommelier of the Year 2026 trophy, which she took home on Monday November 17, 2025.
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NEWS News & Events
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Restaurant Director of the Year 2026: Fanny Perrot crowned by Gault&Millau
News & Events
Restaurant Director of the Year 2026: Fanny Perrot crowned by Gault&Millau
Fanny Perrot, Restaurant Director at Alléno Paris - Pavillon Ledoyen (5 toques) in the 8ᵉ arrondissement of Paris, is the winner of the Restaurant Director of the Year 2026 trophy, which she took home this Monday, November 17, 2025.
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