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NEWS Craftsmen & Know-How
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5 creations to understand the gourmet world of Benoît Castel
Baker-patissier Benoît Castel reveals himself in five sweet and savory creations to help us better understand his gourmet approach. Enough to make your mouth water!
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5 creations to understand the gourmet world of Benoît Castel
NEWS Craftsmen & Know-How
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5 creations to understand the gourmet world of Benoît Castel
Craftsmen & Know-How
5 creations to understand the gourmet world of Benoît Castel
Baker-patissier Benoît Castel reveals himself in five sweet and savory creations to help us better understand his gourmet approach. Enough to make your mouth water!
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NEWS Tables & Chefs
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Why is the Gabriel Observatory in Bordeaux closing its doors?
Tables & Chefs
Why is the Gabriel Observatory in Bordeaux closing its doors?
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NEWS Tables & Chefs
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Why is the Gabriel Observatory in Bordeaux closing its doors?
Tables & Chefs
Why is the Gabriel Observatory in Bordeaux closing its doors?
L'Observatoire du Gabriel in Bordeaux is about to bow out. The closure marks the end of an ambitious gastronomic adventure led since 2019 by the de Boüard family, owners of Château Angélus.
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City Guide & Walks

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NEWS Craftsmen & Know-How
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Roquefort: the age-old secret of the "king of cheeses" finally revealed?
Craftsmen & Know-How
Roquefort: the age-old secret of the "king of cheeses" finally revealed?
The undisputed star of the Occitanie region, enjoyed the world over, Roquefort cheese often has a place on a platter. Made since the dawn of time, it is the pride of a village made famous by a landslide.
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NEWS News & Events
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Gaillac withstands the climate: can these old grape varieties save the wine?
News & Events
Gaillac withstands the climate: can these old grape varieties save the wine?
In the Tarn valley, Gaillac is etymologically the Gallic rooster, but also the pride of an Occitan vineyard founded in Gallo-Roman times, resisting the invaders with its native grape varieties, which have become the best defense against climatic stress and the globalization of tastes.
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NEWS News & Events
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Florent Ladeyn, Hugo Riboulet... chefs hit the festival circuit this summer
News & Events
Florent Ladeyn, Hugo Riboulet... chefs hit the festival circuit this summer
At the beginning of June, between a few raindrops, the sun seems to be shining. Bringing with them festivals, music and gastronomy.
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NEWS News & Events
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10 alcohol-free herbal and fruit drinks
News & Events
10 alcohol-free herbal and fruit drinks
Sparkling beverages, mocktails, infusions, juices or elixirs: alcohol-free drinks made from plants and fruit are now the stars of the aperitif, and go perfectly with your favorite dishes. Here's our selection.
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NEWS News & Events
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EatFilm: the new festival for gourmet film buffs
News & Events
EatFilm: the new festival for gourmet film buffs
If food is the absolute mirror of our times, then the EatFilm documentary film festival is the new event not to be missed. In June, come and watch, taste and talk about food.
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NEWS News & Events
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Peruvian roots
News & Events
Peruvian roots
From the cacao tree root to the chocolate square, Matéo Cosnefroy, an agricultural engineer by training and now a bean-to-bar chocolatier in Saint-Jeannet, transforms his Peruvian cocoa beans to create chocolates that are the true reflection of a terroir and know-how.
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NEWS News & Events
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Gault&Millau sets up in Saudi Arabia and awards 250 restaurants
News & Events
Gault&Millau sets up in Saudi Arabia and awards 250 restaurants
The famous yellow guide unveils its first Saudi edition. A strategic arrival that accompanies the Kingdom's gastronomic boom and highlights some 250 restaurants.
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NEWS Hotels & Bed & Breakfast
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What's a Palace? Six new establishments earn the distinction
Hotels & Bed & Breakfast
What's a Palace? Six new establishments earn the distinction
The Palace distinction, awarded by Atout France, rewards more than just luxury. Six new addresses are joining this restricted circle... What are the criteria for obtaining this title?
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NEWS News & Events
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Gault&Millau Tour Bretagne 2026: all the Breton winners
News & Events
Gault&Millau Tour Bretagne 2026: all the Breton winners
On Monday June 1, L'Orangerie du Domaine du Liziec hosted the Gault&Millau Tour Bretagne 2026. Here are the chefs and talents who received their trophies.
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New restaurants

Open
La Caravelle
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
La Caravelle
Address 20169 BONIFACIO
Chef Anthony Bourguignon
Cooking Corsican | Mediterranean
Open
Le Petit Restaurant
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Le Petit Restaurant
Address 20000 AJACCIO
Chef Vincent Boucher
Cooking Corsican | Local
Budget €35 to €100
Open
Le Bistrot des Prés Verts
Selected
Le Bistrot des Prés Verts
Address 21320 CHÂTEAUNEUF
Cooking French
Open
Hôtel de la Poste
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Hôtel de la Poste
Address 21320 POUILLY-EN-AUXOIS
Chef Benjamin Linard
Cooking French | Traditional
Budget €22 to €46
Open
La Table des Producteurs - Hôtel Golf Château de Chailly
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
La Table des Producteurs - Hôtel Golf Château de Chailly
Address 21320 CHAILLY-SUR-ARMANÇON
Cooking French | Gastronomic
Open
Cave
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Cave
Address 21000 DIJON
Cooking French | Modern
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

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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Pierogi recipe by Maxime Szczepaniak
Pierogi recipe by Maxime Szczepaniak
Maxime Szczepaniak, chef at the Mandibule restaurant in Alixan, offers homemade pierogi: a dough kneaded the day before, filled with garlic and savory potatoes, fermented cabbage, button mushrooms and fromage blanc, poached then browned in butter.
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Pierogi recipe by Maxime Szczepaniak
Easy
Pierogi recipe by Maxime Szczepaniak
Maxime Szczepaniak, chef at the Mandibule restaurant in Alixan, offers homemade pierogi: a dough kneaded the day before, filled with garlic and savory potatoes, fermented cabbage, button mushrooms and fromage blanc, poached then browned in butter.
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Modern bouillabaisse
Modern bouillabaisse
Ilane Tinchant, chef at L'Oursin - L'Hôtel Bleu in Carry-le-Rouet, revisits the bouillabaisse in a modern form: a fine stuffing of gurnard enveloping a heart of frozen rock soup, set between two slices of Nordic bread colored with a blowtorch.
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Modern bouillabaisse
Easy
Modern bouillabaisse
Ilane Tinchant, chef at L'Oursin - L'Hôtel Bleu in Carry-le-Rouet, revisits the bouillabaisse in a modern form: a fine stuffing of gurnard enveloping a heart of frozen rock soup, set between two slices of Nordic bread colored with a blowtorch.
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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
Our selection 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 News & Events
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France's most beautiful villages: 8 unmissable restaurants
News & Events
France's most beautiful villages: 8 unmissable restaurants
Planning a vacation in a pretty French village? Here are a few ideas for places to eat between visits.
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NEWS News & Events
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In six months, he won two toques... today, Gault&Millau is still rewarding him
News & Events
In six months, he won two toques... today, Gault&Millau is still rewarding him
Named Young Talent of the Year in 2024, Quentin Durand shines this year by winning the Cuisine de la Mer, des Lacs et des Rivières Trophy at the Gault&Millau Tour Bretagne 2026, held this Monday 1ᵉʳ June at Domaine du Liziec.
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NEWS News & Events
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Nolwenn Corre: Grande de Demain Bretagne, 10 years after the Trophée Jeune Talent
News & Events
Nolwenn Corre: Grande de Demain Bretagne, 10 years after the Trophée Jeune Talent
Honored as a Jeune Talent 10 years ago to the day, Nolwenn Corre, chef at Hostellerie de la Pointe Saint-Mathieu (3 toques) in Plougonvelin, Finistère, today receives the Grand de Demain award. Awarded this Monday 1ᵉʳ June 2026 at Domaine du Liziec in Brittany.
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NEWS News & Events
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Olivier Samson crowned Gault&Millau d'Or: "We're aiming for the exceptional"
News & Events
Olivier Samson crowned Gault&Millau d'Or: "We're aiming for the exceptional"
Awarded to Domaine du Liziec, the new Gault&Millau d'Or Bretagne defends a gastronomy based on the product, the territory and the transmission of knowledge.
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NEWS News & Events
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Where to eat a good Caesar salad? Our addresses throughout France
News & Events
Where to eat a good Caesar salad? Our addresses throughout France
Caesar salads generally appeal as much for their balance as for their timeless taste. Wondering where to get a good one? Here are our addresses.
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NEWS News & Events
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Where to eat a good Caesar salad? Our addresses throughout France
News & Events
Where to eat a good Caesar salad? Our addresses throughout France
Caesar salads generally appeal as much for their balance as for their timeless taste. Wondering where to get a good one? Here are our addresses.
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