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Gault & Millau — Guide to restaurants, hotels, wines and chefs

NEWS Tables & Chefs
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Philippe Etchebest's address book is full of hidden gems
Chef Philippe Etchebest, who is known for his focus on local cuisine and close ties to producers and artisans in his region, shares five great places to buy soy sauce or good bread.
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Philippe Etchebest's address book is full of hidden gems
NEWS Tables & Chefs
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Philippe Etchebest's address book is full of hidden gems
Tables & Chefs
Philippe Etchebest's address book is full of hidden gems
Chef Philippe Etchebest, who is known for his focus on local cuisine and close ties to producers and artisans in his region, shares five great places to buy soy sauce or good bread.
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NEWS News & Events
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The Best Artisanal Ice Cream Shops in Paris in 2026
News & Events
The Best Artisanal Ice Cream Shops in Paris in 2026
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NEWS News & Events
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The Best Artisanal Ice Cream Shops in Paris in 2026
News & Events
The Best Artisanal Ice Cream Shops in Paris in 2026
Italian gelato, plant-based ice cream, flavors from around the world: our selection of the ten best artisanal ice cream shops in Paris that you won't want to miss this summer.
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City Guide & Walks

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NEWS Wines & Spirits
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6 Non-Alcoholic Tea-Based Drinks We Love
Wines & Spirits
6 Non-Alcoholic Tea-Based Drinks We Love
Let yourself be tempted by this alcohol-free alternative. Made with tea, these “alcohol-free” drinks can be enjoyed on their own or paired with food. From kombucha to sparkling drinks, discover our perfect selection to quench your thirst…
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NEWS Hotels & Bed & Breakfast
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10 Spa Hotels for a Romantic Weekend in France
Hotels & Bed & Breakfast
10 Spa Hotels for a Romantic Weekend in France
Whether for Valentine’s Day or simply to treat yourselves to a getaway for two, France is brimming with destinations where romance goes hand in hand with wellness. From a luxury hotel nestled among the vineyards of Champagne to a treehouse in Touraine, here are ten spa hotels designed for couples seeking privacy and relaxation.
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NEWS Tables & Chefs
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Tom Meyer will design the menu for the future restaurant at the Madame Rêve hotel
Tables & Chefs
Tom Meyer will design the menu for the future restaurant at the Madame Rêve hotel
The Madame Rêve Hotel, located in Paris’s 1st arrondissement, has entrusted Chef Tom Meyer with creating the menu for its new restaurant, which is scheduled to open in early September 2026.
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NEWS News & Events
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Where can you get bingsu? This Korean dessert is all the rage in Paris
News & Events
Where can you get bingsu? This Korean dessert is all the rage in Paris
With its light, airy texture, bingsu is the perfect dessert to cool you off this summer. And while the original recipe may be unconventional, its wide variety of toppings will delight even the most discerning palates.
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NEWS News & Events
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It's summer—pick up issue No. 14 of Gault&Millau magazine at newsstands
News & Events
It's summer—pick up issue No. 14 of Gault&Millau magazine at newsstands
Issue No. 14 has been on newsstands since June 18, 2026. Head to the Mediterranean: seasonal produce, olive oil, Andalusian gazpacho, and getaways… The perfect mix for a wonderful summer!
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NEWS Our partners
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Terre & Mer by Sysco: 30 Years of Excellence for Chefs
Our partners
Terre & Mer by Sysco: 30 Years of Excellence for Chefs
For more than three decades, the Terre & Mer® brand by Sysco has embodied excellence in sourcing raw ingredients for chefs. With a selection of nearly 100 products highly regarded by 8,000 restaurant owners, it upholds a unique promise: to combine the product’s inherent quality with absolute technical precision.
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NEWS Tables & Chefs
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The New Hidden Gems of Nouvelle-Aquitaine
Tables & Chefs
The New Hidden Gems of Nouvelle-Aquitaine
The 2026 Nouvelle-Aquitaine Region Guide is available in bookstores and online. From Poitiers to Bordeaux, explore the region by trying out its restaurants, hotels, and food shops.
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NEWS Hotels & Bed & Breakfast
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These hotels offer customized wellness programs
Hotels & Bed & Breakfast
These hotels offer customized wellness programs
Tired of run-of-the-mill Swedish massages? The French hospitality industry is embracing the era of preventive medicine and cellular longevity. Forget about a simple change of scenery—make way for cutting-edge biological assessments and bespoke retreats designed to reset the body.
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NEWS Tables & Chefs
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What You Don't Know About Glenn Viel's Cuisine at Baumanière
Tables & Chefs
What You Don't Know About Glenn Viel's Cuisine at Baumanière
At the Oustau de Baumanière in Les Baux-de-Provence, Glenn Viel creates a cuisine that eschews showmanship to better capture what truly matters: flavor and emotion.
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New restaurants

Open
La Cabane
Selected
La Cabane
Address 21190 CHASSAGNE-MONTRACHET
Cooking French | Traditional
Budget €22 to €28
Open
Roche
Selected
Roche
Address 75017 PARIS
Cooking French | Tapas
Open
L'Endroit
Selected
L'Endroit
Address 75017 PARIS
Cooking French | Traditional
Open
La Pinède
Selected
La Pinède
Address 83980 LE LAVANDOU
Cooking Mediterranean
Open
Jean Jacques
Gourmet Restaurant
11.5
/ 20
Gourmet Restaurant
Jean Jacques
Address 75017 PARIS
Cooking French | Traditional
Budget €24 to €30
Open
Les Paresseux
Selected
Les Paresseux
Address 75017 PARIS
Cooking Tapas
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

Red mullet fillets, anise-flavored marinade, and a full-bodied sauce
Red mullet fillets, anise-flavored marinade, and a full-bodied sauce
Lionel Giraud, chef at Maison Saint-Crescent in Narbonne, unveils his red mullet dish: red mullet fillets from the Gulf of Lion marinated in an anise-infused mixture of pastis and star anise, arranged in a rosette shape, topped with a rich sauce made from red mullet bones and livers seasoned with saffron, and served with a saffron-candied potato flower.
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Red mullet fillets, anise-flavored marinade, and a full-bodied sauce
Easy
Red mullet fillets, anise-flavored marinade, and a full-bodied sauce
Lionel Giraud, chef at Maison Saint-Crescent in Narbonne, unveils his red mullet dish: red mullet fillets from the Gulf of Lion marinated in an anise-infused mixture of pastis and star anise, arranged in a rosette shape, topped with a rich sauce made from red mullet bones and livers seasoned with saffron, and served with a saffron-candied potato flower.
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Tagliatelle with Mediterranean herb sauce and caramelized fennel
Tagliatelle with Mediterranean herb sauce and caramelized fennel
Marco Vigano, chef at Piero TT, serves up homemade tagliatelle made with 30 egg yolks, arranged on a bed of tomato sauce, accompanied by finely diced fennel caramelized in honey and deglazed with white balsamic vinegar, all bound together in a quick emulsion of butter and chives.
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Tagliatelle with Mediterranean herb sauce and caramelized fennel
Easy
Tagliatelle with Mediterranean herb sauce and caramelized fennel
Marco Vigano, chef at Piero TT, serves up homemade tagliatelle made with 30 egg yolks, arranged on a bed of tomato sauce, accompanied by finely diced fennel caramelized in honey and deglazed with white balsamic vinegar, all bound together in a quick emulsion of butter and chives.
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Asparagus Dog
Asparagus Dog
Yann Leclercq and Jessica Montange, chefs at Le Lynn restaurant in Rumilly, revisit the hot dog with Landes white asparagus, onion confit with balsamic vinegar, onion pickles with Sichuan pepper, mustard seed pickles, homemade mayonnaise and jellied asparagus cream.
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Asparagus Dog
Easy
Asparagus Dog
Yann Leclercq and Jessica Montange, chefs at Le Lynn restaurant in Rumilly, revisit the hot dog with Landes white asparagus, onion confit with balsamic vinegar, onion pickles with Sichuan pepper, mustard seed pickles, homemade mayonnaise and jellied asparagus cream.
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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
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SPIRITS Our selection
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Selection of spirits
Our selection Spirits
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NEWS News & Events
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9 sauvignons tested and approved by Gault&Millau
News & Events
9 sauvignons tested and approved by Gault&Millau
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NEWS News & Events
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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.
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NEWS Craftsmen & Know-How
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We thought rice pudding was old-fashioned… but these 3 creations prove otherwise
Craftsmen & Know-How
We thought rice pudding was old-fashioned… but these 3 creations prove otherwise
With its creamy texture, comforting flavor, affordability, and simplicity, rice pudding has won back the hearts of those with a sweet tooth. But while the original version remains a favorite, rice pudding is also inspiring chefs. Whether as artisanal ice cream, flan, or île flottante, this childhood classic is being reinvented in unexpected ways.
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NEWS Craftsmen & Know-How
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Where can you buy the best flan pâtissier in Paris and the nearby suburbs?
Craftsmen & Know-How
Where can you buy the best flan pâtissier in Paris and the nearby suburbs?
Long confined to bakery display cases, the flan pâtissier is now experiencing a true renaissance. From neighborhood spots to temples of contemporary pastry, here’s a roundup of the most sought-after flans in the Île-de-France region right now.
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NEWS Hotels & Bed & Breakfast
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Where can you find the best rooftop bars in Paris?
Hotels & Bed & Breakfast
Where can you find the best rooftop bars in Paris?
As summer approaches, rooftops are popping up atop Parisian hotels and restaurants. Perfect for escaping the hustle and bustle of the city, these rooftop spaces let you travel without moving an inch…
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NEWS News & Events
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The first French Quenelle Championship will be held at the end of the year
News & Events
The first French Quenelle Championship will be held at the end of the year
It's official: Royans is launching the first edition of the French Quenelle Championship. Here are the criteria for participating.
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NEWS News & Events
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Thomas Dura is attempting to set the record for the largest praline tart
News & Events
Thomas Dura is attempting to set the record for the largest praline tart
On Saturday, July 4, 2026, in Lyon, Thomas Dura, the 2025 world champion in the praline tart category, will attempt to make the world’s largest praline tart during the Poussineau Festival.
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NEWS Craftsmen & Know-How
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The Return of the Popsicle: A New Playground for Ice Cream Makers and Pastry Chefs
Craftsmen & Know-How
The Return of the Popsicle: A New Playground for Ice Cream Makers and Pastry Chefs
Long associated with trips to the movies, vacation memories, and beach vendors, the popsicle—once commonly known as an “Eskimo”—seemed to belong to another era. However, in recent years, this frozen treat has seen a real resurgence in popularity and is carving out a place for itself on the menus of ice cream shops and pastry shops.
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