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
These 5 dishes that Olivier Nasti can no longer remove from his menu
Chef at Le Chambard in Kaysersberg, Olivier Nasti defends a cuisine that is deeply rooted in its region, committed, clear and sincere. Through five emblematic dishes, he tells the story of a career built on convictions, embraced traditions and mastered modernity.
Chef
Olivier Nasti
Restaurant
La Table d'Olivier Nasti 68240 KAYSERSBERG-VIGNOBLE
These 5 dishes that Olivier Nasti can no longer remove from his menu
NEWS News & Events
See More
These 5 dishes that Olivier Nasti can no longer remove from his menu
News & Events
These 5 dishes that Olivier Nasti can no longer remove from his menu
Chef at Le Chambard in Kaysersberg, Olivier Nasti defends a cuisine that is deeply rooted in its region, committed, clear and sincere. Through five emblematic dishes, he tells the story of a career built on convictions, embraced traditions and mastered modernity.
Chef
Olivier Nasti
Restaurant
La Table d'Olivier Nasti 68240 KAYSERSBERG-VIGNOBLE
NEWS News & Events
See More
Chefs & Pêche: an exceptional weekend of gastronomy and nature in Anjou
News & Events
Chefs & Pêche: an exceptional weekend of gastronomy and nature in Anjou
Chef
Christophe Hay
Restaurant
Christophe Hay - Fleur de Loire 41000 BLOIS
NEWS News & Events
See More
Chefs & Pêche: an exceptional weekend of gastronomy and nature in Anjou
News & Events
Chefs & Pêche: an exceptional weekend of gastronomy and nature in Anjou
From April 10 to 12, 2026, a confidential event will bring together chefs, top establishments and enlightened amateurs for a rare immersion experience combining cuisine, the great outdoors and the art of living.
Chef
Christophe Hay
Restaurant
Christophe Hay - Fleur de Loire 41000 BLOIS
NEWS News & Events
See More
This forgotten Beaujolais cru could well become a world model
News & Events
This forgotten Beaujolais cru could well become a world model
Total grassing, 240 trees planted per hectare in the heart of the vines, pulling out vines to make room for them... At Château de Javernand in the Chiroubles appellation, Pierre Prost and Arthur Fourneau are rethinking everything to revive their soil and make vibrant, fresh, silky wines.
Read More
NEWS News & Events
See More
Easter 2026: the best chocolates from artisans all over France
News & Events
Easter 2026: the best chocolates from artisans all over France
At Easter, our French craftsmen redouble their imagination to offer chocolate creations for young and old alike, each more surprising, regressive and comforting than the last.
Read More
NEWS News & Events
See More
The Festival International des Poivres 2026 returns for a 4th edition
News & Events
The Festival International des Poivres 2026 returns for a 4th edition
On June 27 and 28, 2026, Rochecorbon will host the 4ᵉ edition of the Festival International des Poivres. A free event open to all, dedicated to the discovery of spices and their cultures around the world.
Read More
NEWS News & Events
See More
Songes et Cacao, cocoa know-how
News & Events
Songes et Cacao, cocoa know-how
If you're hoping to savor the bars of chocolatier Yann Maritaud, based in Lamastre, Ardèche, you first have to find him. Wedged between a yoga room and a cookie factory, his workshop is well hidden. However, enlightened chocolate lovers know their way around the doors of Songes et Cacao to satisfy their bean-to-bar chocolate cravings.
Read More
NEWS News & Events
See More
These restaurants bake their own bread, and that makes all the difference!
News & Events
These restaurants bake their own bread, and that makes all the difference!
Buckwheat bread, beet bread, gluten-free bread or even charcoal-smoked bread... Far from being trivial, these creations tell a real story, and are offered in different restaurants as a genuine extension of the kitchen.
Read More
NEWS News & Events
See More
Who won the 2026 French Dessert Championship?
News & Events
Who won the 2026 French Dessert Championship?
The national final of the Championnat de France du Dessert 2026 was held this Thursday, March 19, in the Vosges. Between technical demands and creativity, the country's best sweet talents competed in this 52ᵉ edition.
Read More
NEWS Hotels & Bed & Breakfast
See More
These hotels use second-hand designer furniture without sacrificing prestige
Hotels & Bed & Breakfast
These hotels use second-hand designer furniture without sacrificing prestige
Reuse is making its mark in luxury hotels: second-hand designer furniture, vintage and bio-sourced materials are redefining prestige. Discover our 4 and 5 star hotels in France, combining sustainability and elegance.
Read More
NEWS News & Events
See More
Olivier Samson's good addresses
News & Events
Olivier Samson's good addresses
Olivier Samson admits he'd be nothing without his local producers. Here are five that the chef from Domaine du Liziec in Vannes recommends to Gault&Millau readers.
Chef
Olivier Samson
Restaurant
La Table du Liziec 56000 VANNES
NEWS News & Events
See More
Le Jour du Macaron returns for a 21ᵉ edition
News & Events
Le Jour du Macaron returns for a 21ᵉ edition
On March 20, 2026, Maison Pierre Hermé Paris will once again be celebrating Macaron Day, a gourmet event in aid of the Princesse Margot association. A solidarity race will also be organized.
Read More

New restaurants

Open
PapeluXo
Selected
PapeluXo
Address 66690 SAINT-ANDRÉ
Cooking French | Local
Open
Harmonie
Chef's Restaurant
14
/ 20
Chef's Restaurant
Harmonie
Address 59491 VILLENEUVE-D'ASCQ
Chef Mathieu Boutroy
Cooking French | Gastronomic
Budget €40 to €100
Open
Le Petit Bistro
Gourmet Restaurant
11.5
/ 20
Gourmet Restaurant
Le Petit Bistro
Address 38610 VENON
Cooking French | Traditional
Open
Balthazar
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Balthazar
Address 44000 NANTES
Cooking French | Traditional
Budget €17.50 to €21
Open
Ypseli
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Ypseli
Address 75002 PARIS
Cooking Greek | Vegan
Open
Bistrot Umami
Selected
Bistrot Umami
Address 34000 MONTPELLIER
Cooking Tapas
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
Gault&Millau, le magazine: issue 13 now available on newsstands
News & Events
Gault&Millau, le magazine: issue 13 now available on newsstands
As spring approaches, the 13ᵉ issue, on newsstands this Thursday, March 19, 2026, features Top Chef, seasonal produce, French soy sauce and fermented beverages, among trends, encounters and culinary inspiration.
Read More
NEWS News & Events
See More
Hotels that have served as backdrops for cult films and TV series
News & Events
Hotels that have served as backdrops for cult films and TV series
Forget popcorn, go to the other side of the lens. From the Riviera to the palaces of Paris, these addresses take center stage. Here's a selection of five-star versions of your favorite scenes, minus the credits.
Read More
NEWS News & Events
See More
Sweet chenin, a Loire tradition
News & Events
Sweet chenin, a Loire tradition
A white grape variety prized by wine professionals, Chenin's versatility enables winemakers to produce bubbly, dry and sweet wines in a wide variety of styles. Today, many Loire appellations are world-renowned for their moelleux wines, which have great ageing potential and can be enjoyed from aperitif to dessert.
Read More
NEWS News & Events
See More
Bocuse d'Or Europe 2026: Denmark wins, France comes 5th
News & Events
Bocuse d'Or Europe 2026: Denmark wins, France comes 5th
On March 16, 2026 in Marseille, Denmark won the Bocuse d'Or Europe 2026. A clear victory ahead of Norway and Italy, while France finished just outside the top 5.
Read More
NEWS Hotels & Bed & Breakfast
See More
Hôtel Les Hayes in Sologne: a 4-star estate between Chambord and Cheverny
Hotels & Bed & Breakfast
Hôtel Les Hayes in Sologne: a 4-star estate between Chambord and Cheverny
Situated between the Châteaux of Chambord and Cheverny, both of which can be reached by bike from the hotel, the 180-hectare Domaine des Hayes (classified as a Natura 2000 site) is the perfect place for a sylvan interlude.
Read More
NEWS News & Events
See More
These great chefs, who had a completely different job before
News & Events
These great chefs, who had a completely different job before
Merchant navy officer, basketball player, cellist... Before making cooking their profession, these chefs had a first professional life far from the stove.
Read More
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