Gault&Millau

News Craftsmen & Know-How

Craftsmen & Know-How

The Nantes cake, its history and our good addresses

The Nantais cake, a delicious Nantes speciality, combines the sweetness of almonds with the fragrance of rum. Discover its history and the best places to enjoy this authentic delicacy.

Read

News Craftsmen & Know-How

Craftsmen & Know-How

The Nantes cake, its history and our good addresses

The Nantais cake, a delicious Nantes speciality, combines the sweetness of almonds with the fragrance of rum. Discover its history and the best places to enjoy this authentic delicacy.

News Tables & Chefs

Tables & Chefs

Samuel Gaspar, chef at Château d'Audrieu and Jean Petrich, head of Vergers de Ducy

Chefs and producers have always worked hand in hand. Samuel Gaspar, head chef at Château d'Audrieu, and Jean Petrich, manager of Domaine de la Flaguerie in Ducy-Sainte-Marguerite, are just two examples of the kind of partnership that has developed in the heart of Normandy's terroir.

Read

News Tables & Chefs

Tables & Chefs

Samuel Gaspar, chef at Château d'Audrieu and Jean Petrich, head of Vergers de Ducy

News News & Events

News & Events

Who won the Stuffed Cabbage World Championship? Verdict

The first edition of the Stuffed Cabbage World Championship was held this Monday, November 18, 2024. Who won the title? The answer.

Read

News News & Events

News & Events

Guide France 2025: the new edition of the Yellow Guide arrives in bookshops

The 2025 edition of the Guide France Gault&Millau was unveiled at the awards ceremony on Monday November 18. Take a look at the new Guide Jaune.

Read

News News & Events

News & Events

Pâtissier de l'Année 2025: Sébastien Nabaile honored by Gault&Millau

Chef Sébastien Nabaile was crowned Pâtissier of the Year 2025 by the Gault&Millau guide at its annual ceremony held at the Trianon in Paris.

Read

News News & Events

News & Events

Sommelier of the Year 2025: Bastien Debono named by the Gault&Millau guide

The sommelier at La Table de Yoann Conte was named Sommelier of the Year 2025 by Gault&Millau on Monday November 18, 2024.

Read

News News & Events

News & Events

Restaurant Director of the Year 2025: Nicolas Brossard nominated by Gault&Millau

Nicolas Brossard, of Christopher Coutanceau restaurant in La Rochelle, is the Guide Jaune's Restaurant Manager of the Year 2025.

Read

News News & Events

News & Events

Grand de Demain de l'Année 2025: Clément Guillemot crowned by Gault&Millau

The race for the title of Grand de Demain is over! Gault&Millau has just named Clément Guillemot, of the restaurant Choko Ona, Grand de Demain de l'Année 2025.

Read

News News & Events

News & Events

Young Talent of the Year 2025: Brice Goeuriot and Margaux Le Baillif crowned by Gault&Millau

Brice Goeuriot and Margaux Le Baillif, from the Nuance restaurant in Bayonne, were awarded the first Jeune Talent de l'Année title by Gault&Millau on Monday November 18, 2024

Read

News News & Events

News & Events

Académiciens Gault&Millau: three new members join the ranks

The Gault&Millau Academicians are an assembly of chefs selected by the gastronomic guide for their excellence and contribution to French gastronomy. Three new members will join in 2024.

Read

News Tables & Chefs

Tables & Chefs

How do chefs serve children in restaurants?

Whether it's a ready-made menu or a personalized offer, our chefs go to great lengths to serve their future customers: children.

Read

New restaurants

Open

13.5/20
Chef's Restaurant

Maison Brut

Address 75009 PARIS

Chef Bastien Djait

Cooking French | Gastronomic

Budget 38€ à 95€

Open

Gault&Millau Academy's member

Marc Veyrat, cuisine haute définition

Address 74120 MEGÈVE

Chef Marc Veyrat

Cooking Gastronomic | Local

Budget 395€

Open

14.5/20
Chef's Restaurant

L'Oursin - L'Hôtel Bleu

Address 13620 CARRY-LE-ROUET

Chef Ilane Tinchant

Cooking Gastronomic | Mediterranean

Budget 145€ à 185€

Open

14/20
Chef's Restaurant

Freia

Address 44000 NANTES

Chef Sarah Mainguy

Cooking French | Gastronomic

Budget 50€ à 120€

Open

11/20
Gourmet Restaurant

I Fratelli

Address 20246 RAPALE

Cooking Corsican | Local

Open

11/20
Gourmet Restaurant

La Marinuccia

Address 20217 SAINT-FLORENT

Cooking Corsican | Local

Gastronomy people

Tomorrow's chefs

Gault&Millau Tour Grand Est 2024

Gault&Millau Tour Normandie 2024

Endowment Jeunes Talents Nord-Est 2024

Gault&Millau Tour Bourgogne-Franche-Comté 2024

Gault&Millau Tour Nouvelle- Aquitaine 2024

Gault&Millau Tour Bretagne 2024

Gault&Millau Tour Occitanie-Andorre 2024

Jeunes Talents Sud-Est 2024 grant

Chefs' recipes

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read

Intermediate

Langoustine, zucchini flower and basil

In this recipe from Okto chef Brice Legrand, langoustines are accompanied by stuffed zucchini flowers, sabayon and basil cream.

Read

Easy

Artichoke à la barigoule & poached egg

Chef Naomi Ogaki of 703, a Parisian restaurant, gives her tips on how to succeed with the Provençal recipe for artichoke barigoule.

Read

Easy

Zucchini from flower to stem by Omar Dhiab

Omar Dhiab, his restaurant's eponymous chef, shows how to cook zucchini in its entirety and in a variety of ways.

Read

Easy

Colorful tomatoes, iodized-glazed aigo broth

David Mijoba, chef at Marseille restaurant Mijoba, reveals a colorful tomato recipe perfect for summer meals.

Read

Our selection

Champagnes

Discover

Our selection

Wines

Discover

News Tables & Chefs

Tables & Chefs

1 dish, 5 addresses: where to eat a croque-monsieur?

Bread, ham and cheese: the croque-monsieur is a timeless classic that everyone loves. Here are five places to try it in Paris, Marseille and Bordeaux.

Read

News Tables & Chefs

Tables & Chefs

1 dish, 5 addresses: where to eat a croque-monsieur?

Bread, ham and cheese: the croque-monsieur is a timeless classic that everyone loves. Here are five places to try it in Paris, Marseille and Bordeaux.

News News & Events

News & Events

Sommelier of the Year 2025: Bastien Debono named by the Gault&Millau guide

The sommelier at La Table de Yoann Conte was named Sommelier of the Year 2025 by Gault&Millau on Monday November 18, 2024.

Read

News News & Events

News & Events

Restaurant Director of the Year 2025: Nicolas Brossard nominated by Gault&Millau

Nicolas Brossard, of Christopher Coutanceau restaurant in La Rochelle, is the Guide Jaune's Restaurant Manager of the Year 2025.

Read

News News & Events

News & Events

Grand de Demain de l'Année 2025: Clément Guillemot crowned by Gault&Millau

The race for the title of Grand de Demain is over! Gault&Millau has just named Clément Guillemot, of the restaurant Choko Ona, Grand de Demain de l'Année 2025.

Read

News News & Events

News & Events

Young Talent of the Year 2025: Brice Goeuriot and Margaux Le Baillif crowned by Gault&Millau

Brice Goeuriot and Margaux Le Baillif, from the Nuance restaurant in Bayonne, were awarded the first Jeune Talent de l'Année title by Gault&Millau on Monday November 18, 2024

Read

News News & Events

News & Events

Académiciens Gault&Millau: three new members join the ranks

The Gault&Millau Academicians are an assembly of chefs selected by the gastronomic guide for their excellence and contribution to French gastronomy. Three new members will join in 2024.

Read