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75016 Paris
France

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In Christophe Hay's citrus greenhouse at Fleur de Loire
At the Fleur de Loire restaurant in Blois, Christophe Hay cultivates some forty varieties of citrus fruit in his greenhouse, a veritable Loire orangery. From caviar lemons to yuzu, they infuse all his cooking and become the guiding light of his universe.
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In Christophe Hay's citrus greenhouse at Fleur de Loire
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In Christophe Hay's citrus greenhouse at Fleur de Loire
News & Events
In Christophe Hay's citrus greenhouse at Fleur de Loire
At the Fleur de Loire restaurant in Blois, Christophe Hay cultivates some forty varieties of citrus fruit in his greenhouse, a veritable Loire orangery. From caviar lemons to yuzu, they infuse all his cooking and become the guiding light of his universe.
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This Haute-Garonne town will attempt to beat the record for a speciality... from Aveyron
Craftsmen & Know-How
This Haute-Garonne town will attempt to beat the record for a speciality... from Aveyron
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This Haute-Garonne town will attempt to beat the record for a speciality... from Aveyron
Craftsmen & Know-How
This Haute-Garonne town will attempt to beat the record for a speciality... from Aveyron
On the menu for Aligofest, to be held November 14-16 in Toulouse: sporting events, conviviality and, above all, an attempt to beat the world record for aligot.
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Cédric et la Chocolaterie: Cédric Grolet's new gourmet universe
Craftsmen & Know-How
Cédric et la Chocolaterie: Cédric Grolet's new gourmet universe
Having left his mark on the world of patisserie with his trompe-l'œil creations, Cédric Grolet now ventures into the world of chocolate. An immersive place where childhood dreams meet artisan know-how.
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Hauts-de-France in the spotlight: the Gault&Millau 2026 regional guide is now available
News & Events
Hauts-de-France in the spotlight: the Gault&Millau 2026 regional guide is now available
The Hauts-de-France region reveals itself in all its glory. From the cliffs of the Opal Coast to the medieval cities of Arras and Lille, Gault&Millau spotlights the passionate chefs and craftsmen and the exceptional hotels that make the region's heart beat faster.
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Pierre Hermé celebrates the 20th anniversary of its "Infiniment Vanille" creation with a limited collection
Craftsmen & Know-How
Pierre Hermé celebrates the 20th anniversary of its "Infiniment Vanille" creation with a limited collection
For twenty years, Pierre Hermé's "Infiniment Vanille" has enchanted lovers of this spice the world over. But behind this cult creation lies a passionate quest for the absolute taste of vanilla.
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Scallops, the queen of shells
Craftsmen & Know-How
Scallops, the queen of shells
Chance: the scallop is both a gourmet delicacy and a preserved resource in France's main shellfish beds. From October to mid-May, you'll have no hesitation in feasting on this melting, pearly muscle, which lends itself to the simplest as well as the most sophisticated preparations.
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Gault&Millau Switzerland unveils its Chef of the Year 2026
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Gault&Millau Switzerland unveils its Chef of the Year 2026
In Switzerland, the Gault&Millau Chef of the Year 2026 has already been announced. Let's delve into gastronomy on the other side of the Jura to discover the chef honored with the most prestigious award in the Swiss Yellow Guide.
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Florent Pietravalle leaves La Mirande, and then what?
News & Events
Florent Pietravalle leaves La Mirande, and then what?
After leading the kitchens at La Mirande in Avignon for ten years, Florent Pietravalle has announced his departure on 1ᵉʳ January 2026. What's next for the chef?
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The secret under the soil: why Flanders is so proud of its chicory
The secret under the soil: why Flanders is so proud of its chicory
Endive de terre grows in the dark, underground, and is harvested by hand by a small group of Flemish growers still faithful to this traditional method. Rare, seasonal and protected at European level, it seduces chefs and gourmets with its unique flavor and authentic character.
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Why are amphoras so popular?
News & Events
Why are amphoras so popular?
8,000 years old, terracotta containers have conquered the cellars of French wineries. Why such success?
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Nominees in the Room Manager of the Year 2026 category
News & Events
Nominees in the Room Manager of the Year 2026 category
They embody the elegance of gesture, the discretion of look and the art of connection: discover the four nominees for the title of Restaurant Manager of the Year 2026 by Gault&Millau.
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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
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 €
Open
Garrigue
13
/ 20
Chef's Restaurant
Garrigue
Address 84240 ANSOUIS
Chef Nicolas Seibold
Cooking French | Gastronomic
Budget 48 € to 85 €
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

Scallops and beets
Scallops and beets
Thomas Parnaud sublimates two key autumn products: scallops and beet. Working with fermentation and textures, the chef explores all their subtleties to create a surprising and colorful blend of iodized flavor and vegetable delicacy.
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Scallops and beets
Starter
Scallops and beets
Thomas Parnaud sublimates two key autumn products: scallops and beet. Working with fermentation and textures, the chef explores all their subtleties to create a surprising and colorful blend of iodized flavor and vegetable delicacy.
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Scampi tartare, fine jelly and crispy head
17
/ 20
Prestige Restaurant
Scampi tartare, fine jelly and crispy head
To sublimate this summer seafood, chef Christopher Coutanceau imagines it in three textures. The langoustine is presented as a tartare, a herb jelly, or in shells for a crispy result.
Chef
Christopher Coutanceau
Restaurant
Restaurant Christopher Coutanceau 17000 LA ROCHELLE
Scampi tartare, fine jelly and crispy head
Starter
Scampi tartare, fine jelly and crispy head
To sublimate this summer seafood, chef Christopher Coutanceau imagines it in three textures. The langoustine is presented as a tartare, a herb jelly, or in shells for a crispy result.
Chef
Christopher Coutanceau
Restaurant
Restaurant Christopher Coutanceau 17000 LA ROCHELLE
Valencian paella
Valencian paella
Originally from the province of Cuenca, Alberto Herraiz is one of the undisputed masters of paella. He has long prepared several interpretations of the famous traditional Spanish dish in his former Parisian restaurant Fogón. Now owner of Fogón Ultramarinos in the 7ᵉ arrondissement of Paris, the chef offers delicious takeaway dishes, including paella.
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Valencian paella
Main dish
Valencian paella
Originally from the province of Cuenca, Alberto Herraiz is one of the undisputed masters of paella. He has long prepared several interpretations of the famous traditional Spanish dish in his former Parisian restaurant Fogón. Now owner of Fogón Ultramarinos in the 7ᵉ arrondissement of Paris, the chef offers delicious takeaway dishes, including paella.
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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
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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
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Nominees in the Cook of the Year 2026 category
News & Events
Nominees in the Cook of the Year 2026 category
A much-anticipated category every year, the Chef of the Year 2026 award is presented to a chef who is shaping the culinary landscape of today and tomorrow. Discover the nominees without further ado.
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Nominees in the Pâtissier de l'Année 2026 category
News & Events
Nominees in the Pâtissier de l'Année 2026 category
Five pastry chefs from four establishments are in the running for the title of Gault&Millau Pastry Chef of the Year 2026. This prestigious award recognizes the meticulous, innovative and creative work of these chefs.
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Guillaume Goupil signs chef's meals for two Transat Jacques Vabre skippers
News & Events
Guillaume Goupil signs chef's meals for two Transat Jacques Vabre skippers
For the next Transat Jacques Vabre Café L'OR, skippers Matthieu Perraut and Jean-Baptiste Gellée will be enjoying a new culinary experience: meals signed by chef Guillaume Goupil, specially designed to tackle the Atlantic.
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Nina Métayer unveils the 100% chocolate "Destination" corner at La Samaritaine
Craftsmen & Know-How
Nina Métayer unveils the 100% chocolate "Destination" corner at La Samaritaine
A gourmet stopover anywhere in France: that's the new mission set by pastry chef Nina Métayer. With her new Destination chocolaterie, you'll be able to indulge in her products in Paris... and all over the country!
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Panic in the kitchen? This chef launches a hotline to help you!
News & Events
Panic in the kitchen? This chef launches a hotline to help you!
When the pot boils over or the sauce turns to drama, a new hero emerges: Jean Covillault. The former Top Chef contestant transforms himself into a no-holds-barred culinary hotline to rescue cooks in distress.
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Gault&Millau Tour Normandie 2025
Gault&Millau Tour Normandie 2025
On the occasion of the presentation of the latest guide dedicated to the Normandy region, Gault&Millau honored the chefs and players in these territories on Monday, September 29, 2025.the event took place at Docks Océane in Le Havre. The day before, winners and Gault&Millau partners attended a dinner at the Jean-Luc Tartarin restaurant, hosted by chef Valentin Vabre.
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