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75016 Paris
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NEWS News & Events
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Polish cuisine: a sensitive journey to the heart of traditions and flavors
Woven from ancient gestures, seasons and multiple influences, Polish cuisine offers a vibrant universe where each dish reveals a living heritage and a unique gourmet poetry.
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Polish cuisine: a sensitive journey to the heart of traditions and flavors
NEWS News & Events
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Polish cuisine: a sensitive journey to the heart of traditions and flavors
News & Events
Polish cuisine: a sensitive journey to the heart of traditions and flavors
Woven from ancient gestures, seasons and multiple influences, Polish cuisine offers a vibrant universe where each dish reveals a living heritage and a unique gourmet poetry.
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NEWS News & Events
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Twelve sparkling wines from outside Champagne
News & Events
Twelve sparkling wines from outside Champagne
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NEWS News & Events
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Twelve sparkling wines from outside Champagne
News & Events
Twelve sparkling wines from outside Champagne
It's not just in Champagne that bubbles sparkle in glasses. All over France, bubbles splash their talent on our moments of conviviality.
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NEWS Hotels & Bed & Breakfast
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8 hotels for a gastronomic weekend
Hotels & Bed & Breakfast
8 hotels for a gastronomic weekend
There's nothing like a weekend away to combine the pleasures of the table with the beauty of France's most enticing regions. From the Alpilles to Burgundy, from Savoie to the Loire Valley, these five-star addresses - often Relais & Châteaux members - promise much more than a great meal: a total experience where gastronomy, nature, culture and well-being make up an exceptional stay.
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NEWS News & Events
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With At Home, Yazid Ichemrahen invents a new model of pastry salon
News & Events
With At Home, Yazid Ichemrahen invents a new model of pastry salon
In the heart of the 1st arrondissement, pastry chef Yazid Ichemrahen inaugurates At Home, a hybrid between boutique, salon and private apartment. An immersive experience where excellent patisserie and refined design come together.
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NEWS Hotels & Bed & Breakfast
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Where to spend an exceptional New Year's Eve?
Hotels & Bed & Breakfast
Where to spend an exceptional New Year's Eve?
In the four corners of France, hotels are dressing up in light and magic to welcome the New Year in style. Illuminated castles, iconic hotels and magical settings: ten places to celebrate the arrival of the new year in style.
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NEWS Craftsmen & Know-How
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"From public service to the service of taste": the story of a former railway worker turned pastry chef
Craftsmen & Know-How
"From public service to the service of taste": the story of a former railway worker turned pastry chef
In his book "Des trains au vacherin", Pascal Guglielmi shares the story of his conversion. Leaving the rails behind, he now runs La Pâtisserie des Marseillais, a must-visit address in the Old Port.
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NEWS News & Events
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Agroforestry to reenchant the Château de Javernand
News & Events
Agroforestry to reenchant the Château de Javernand
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 produce fresh, silky wines.
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NEWS Craftsmen & Know-How
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Flanders' green gold
Craftsmen & Know-How
Flanders' green gold
In French Flanders, just a stone's throw from Mont des Cats, Mont Noir and Mont Kokereel, strange plantations catch the eye of those unaccustomed to vertical vines that seem to reach for the sky. Welcome to another hop-growing region.
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NEWS Craftsmen & Know-How
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In Sausset-les-Pins, this restaurant organizes the first French Bouillabaisse Championship
Craftsmen & Know-How
In Sausset-les-Pins, this restaurant organizes the first French Bouillabaisse Championship
The event, organized by La Calanque Bleue, will take place on Sunday, December 7, at the restaurant. Six chefs will compete for the title of "France's Best Bouillabaisse".
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NEWS News & Events
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Marcel Ravin awarded the Ordre du Mérite agricole
News & Events
Marcel Ravin awarded the Ordre du Mérite agricole
Monegasque chef Marcel Ravin was honored for his commitment to agriculture and respect for producers, at a ceremony presided over by the French ambassador to Monaco and Prince Albert II.
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NEWS News & Events
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Softness, between resistance and extinction
News & Events
Softness, between resistance and extinction
With three main production areas: the South-West, Anjou and Alsace, some thirty appellations, and volumes that vary from vintage to vintage, the market for sweet and syrupy wines is experiencing varying fortunes in the face of changing consumer trends.
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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

Leeks, camelina, spinach and hazelnut filling, black tea caramel
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
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!
Discover
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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CHAMPAGNES Our selection
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WINES Our selection
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SPIRITS Our selection
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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 Craftsmen & Know-How
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France's Thibault Gonzales crowned world pie champion
Craftsmen & Know-How
France's Thibault Gonzales crowned world pie champion
An emblematic dish of our gastronomic heritage, as technical as it is refined, pâté-croûte has had its own World Championship since 2009. On Monday December 1st, the sixteenth final was held in Lyon, open to professionals from the culinary and catering trades.
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NEWS News & Events
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École Ducasse launches its first 100% online professional pastry program
News & Events
École Ducasse launches its first 100% online professional pastry program
The culinary institution founded by Alain Ducasse is opening early registration for a professionalizing certificate designed for future pastry chefs and enthusiasts alike.
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NEWS News & Events
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Where to celebrate Christmas in a restaurant? Gault&Millau addresses open on December 24 and 25
News & Events
Where to celebrate Christmas in a restaurant? Gault&Millau addresses open on December 24 and 25
Discover the selection of Gault&Millau-referenced restaurants that will welcome you to celebrate Christmas in a gourmet setting, on December 24th, December 25th... or both.
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NEWS Craftsmen & Know-How
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The most beautiful Christmas logs 2025 under €60 signed by pastry chefs
Craftsmen & Know-How
The most beautiful Christmas logs 2025 under €60 signed by pastry chefs
From chocolate logs to fruity creations, our pastry chefs prove that a controlled budget can go hand in hand with refinement and indulgence for a sweet end to a meal.
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NEWS News & Events
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Petit Bouilleur will become great
News & Events
Petit Bouilleur will become great
In a peaceful corner of the Jura, nestles Le Petit Bouilleur, a distillery like no other. No gleaming industrial machines or automated processes here, but one man, Baptiste Dayet, who has chosen to revive tradition while infusing it with his boundless creativity.
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NEWS Hotels & Bed & Breakfast
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10 hotels in France to enjoy a 3-day weekend
Hotels & Bed & Breakfast
10 hotels in France to enjoy a 3-day weekend
As autumn sets in and the days grow shorter, these three-day getaways become precious interludes. Discover ten addresses in France where you can get some fresh air, warm up or take a cultural break.
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