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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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NEWS News & Events
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Top Chef 2026: these 5 candidates work in Gault&Millau restaurants
Five of the new Top Chef 2026 candidates work in Gault&Millau-rated restaurants. Find out which ones.
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Top Chef 2026: these 5 candidates work in Gault&Millau restaurants
NEWS News & Events
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Top Chef 2026: these 5 candidates work in Gault&Millau restaurants
News & Events
Top Chef 2026: these 5 candidates work in Gault&Millau restaurants
Five of the new Top Chef 2026 candidates work in Gault&Millau-rated restaurants. Find out which ones.
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NEWS News & Events
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Sirha Méditerranée: first edition to be held in Marseille
News & Events
Sirha Méditerranée: first edition to be held in Marseille
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Sirha Méditerranée: first edition to be held in Marseille
News & Events
Sirha Méditerranée: first edition to be held in Marseille
For its first edition, Sirha Méditerranée is moving to Marseille. From March 15 to 17, 2026, the Parc Chanot, in the 8ᵉ arrondissement, will play host to this new trade event dedicated to the culinary professions.
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Alléno & Rivoire: the end of an adventure for two, the start of a new chapter
News & Events
Alléno & Rivoire: the end of an adventure for two, the start of a new chapter
After working together for almost 12 years, pastry chef Aurélien Rivoire has parted company with Yannick Alléno, who is now taking over the reins of the company that has become Les Chocolats de Yannick Alléno.
Aurélien Rivoire
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Le Crillon palace entrusts its future gourmet table to Alan Taudon
News & Events
Le Crillon palace entrusts its future gourmet table to Alan Taudon
Alan Taudon, previously chef of L'Orangerie at the Four Seasons George V, leaves the Parisian palace to launch a new gastronomic offering at the Hôtel de Crillon. Opening planned for 2027.
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NEWS Publirédactionnel
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For exceptional kitchens: ePackPro, simplified traceability and HACCP control
Publirédactionnel
For exceptional kitchens: ePackPro, simplified traceability and HACCP control
For more than 15 years, ePackPro has been supporting gastronomy professionals in managing food safety and HACCP traceability. Designed for demanding chefs, this digital solution combines simplicity, precision and time-saving, enabling every kitchen to concentrate on what's essential: creating the exceptional on the plate.
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When cooking is handed down: the great family sagas of French gastronomy
News & Events
When cooking is handed down: the great family sagas of French gastronomy
Behind some of France's finest restaurants lies more than just a chef: it's a family, a memory, a history handed down from generation to generation. From the Loire to Aubrac, from the Alps to Alsace, these houses tell the story of gastronomy as a living heritage.
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NEWS Tables & Chefs
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Jeffrey Cagnes in 5 pastries
Tables & Chefs
Jeffrey Cagnes in 5 pastries
Jeffrey Cagnes, one of France's leading pastry chefs, retraces his career through five desserts, reflecting his love of classic French pastry and his multicultural origins.
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NEWS News & Events
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Domaine des Étangs and Bernardaud: awakening the senses in Charente Limousine
News & Events
Domaine des Étangs and Bernardaud: awakening the senses in Charente Limousine
Between 13th-century stone walls and the brilliance of Limoges porcelain, the Domaine des Étangs orchestrates a unique encounter with the Maison Bernardaud. A sensory immersion where craftsmanship and the art of entertaining redefine authentic luxury in the heart of sovereign nature.
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NEWS Craftsmen & Know-How
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Where to buy a Puits d'amour? Our good places to taste it
Craftsmen & Know-How
Where to buy a Puits d'amour? Our good places to taste it
A pastry monument born of a gallant metaphor, it's the ideal dessert for Valentine's Day, but not only. It's a historical treasure that only a handful of artisans still know how to make.
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NEWS Hotels & Bed & Breakfast
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Hotels where the restaurant offers an immersive or theatrical experience
Hotels & Bed & Breakfast
Hotels where the restaurant offers an immersive or theatrical experience
From château to rooftop, these exceptional tables transform dinner into an immersive experience. Decors, rituals and staging place diners at the heart of a veritable gastronomic spectacle.
Chef
Alain Ducasse
Restaurant
Airelles Château de Versailles - Le Grand Contrôle 78000 VERSAILLES
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Haute cuisine takes to the skies for a dinner in Méribel
News & Events
Haute cuisine takes to the skies for a dinner in Méribel
On March 2 and 9, 2026, chef Laurent Azoulay, from the Ekrin restaurant in Méribel, takes to the Saulire Express gondolas for a unique gastronomic experience between sky and mountain.
Chef
Laurent Azoulay
Restaurant
L'Ekrin by Laurent Azoulay - Hôtel Kaïla 73550 LES ALLUES

New restaurants

Open
Mantra
Remarkable Restaurant
15
/ 20
Remarkable Restaurant
Mantra
Address 75009 PARIS
Chef Shasitharan Manogeran
Cooking Gastronomic | Malaysian
Budget €39 to €145
Open
Madéluce
Selected
Madéluce
Address 73100 AIX-LES-BAINS
Cooking French
Open
Chalet Flachaire
Chef's Restaurant
13
/ 20
Chef's Restaurant
Chalet Flachaire
Address 74360 ABONDANCE
Chef Estelle Harington Et Thomas Flachaire
Cooking French | Gastronomic
Budget €67 to €83
Open
WineYouWant
Chef's Restaurant
13.5
/ 20
Chef's Restaurant
WineYouWant
Address 69004 LYON
Chef Hubert Vergoin
Cooking French | Traditional
Budget €24.50 to €29.50
Open
Mofusan
Gourmet Restaurant
12.5
/ 20
Gourmet Restaurant
Mofusan
Address 69006 LYON
Chef Morgan De Polignac
Cooking French | Gastronomic
Budget €59
Open
Laurette
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Laurette
Address 59000 LILLE
Chef Raynald Boucaut
Cooking French | Traditional
Budget €29
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

In the shade of fruit trees, citrus fruits soak up the sun
Remarkable Restaurant
15
/ 20
Remarkable Restaurant
In the shade of fruit trees, citrus fruits soak up the sun
To bring out the best in winter citrus fruits, from oranges and pink grapefruit to clementines, chef Julien Allano imagines fruit impregnated with olive oil, accompanied by a generous ganache of winter spices and a muscat-vanilla jelly.
Chef
Julien Allano
Restaurant
Ju - Maison de Cuisine 84480 BONNIEUX
In the shade of fruit trees, citrus fruits soak up the sun
Dessert
In the shade of fruit trees, citrus fruits soak up the sun
To bring out the best in winter citrus fruits, from oranges and pink grapefruit to clementines, chef Julien Allano imagines fruit impregnated with olive oil, accompanied by a generous ganache of winter spices and a muscat-vanilla jelly.
Chef
Julien Allano
Restaurant
Ju - Maison de Cuisine 84480 BONNIEUX
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
Exceptional Restaurant
19
/ 20
Exceptional Restaurant
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
To impress your guests this holiday season, this foie gras recipe from chef Olivier Nasti is perfect! Combined with surprising flavors, between the sweetness of the chouchous and the tomme emulsion, foie gras is revealed in a whole new light.
Chef
Olivier Nasti
Restaurant
La Table d'Olivier Nasti 68240 KAYSERSBERG-VIGNOBLE
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
Starter
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
To impress your guests this holiday season, this foie gras recipe from chef Olivier Nasti is perfect! Combined with surprising flavors, between the sweetness of the chouchous and the tomme emulsion, foie gras is revealed in a whole new light.
Chef
Olivier Nasti
Restaurant
La Table d'Olivier Nasti 68240 KAYSERSBERG-VIGNOBLE
Leeks, camelina, spinach and hazelnut filling, black tea caramel
Chef's Restaurant
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
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WINES Our selection
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SPIRITS Our selection
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NEWS News & Events
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12 incredible toppings for your pancakes
News & Events
12 incredible toppings for your pancakes
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12 incredible toppings for your pancakes
News & Events
12 incredible toppings for your pancakes
At Chandeleur, let yourself be tempted by gourmet crêpes: jam, chocolate, honey, chestnut cream or caramel to satisfy your taste buds.
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La Véranda, a marine interlude by Jérôme Banctel
News & Events
La Véranda, a marine interlude by Jérôme Banctel
At La Réserve Paris, Jérôme Banctel has relaunched La Véranda, an ephemeral table dedicated to seafood. Under a glass roof, the menu is structured by arrivals and sharing.
Chef
Jérôme Banctel
Restaurant
Le Gabriel - La Réserve Paris Hotel and Spa 75008 PARIS
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Mardi Gras, a window on multicultural identity in Louisiana
News & Events
Mardi Gras, a window on multicultural identity in Louisiana
Autumn and the end-of-year festivities are the prescribed occasions for enjoying gumbo, but Mardi Gras is another way of measuring just how deeply this dish is rooted in Louisiana traditions.
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NEWS Craftsmen & Know-How
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Marie-Anne Cantin, a life dedicated to defending and promoting cheese heritage
Craftsmen & Know-How
Marie-Anne Cantin, a life dedicated to defending and promoting cheese heritage
She loved all cheeses, but confessed to a particular affection for Brie, Camembert and above all Coulommiers for its generosity. Marie-Anne Cantin, a great cheese refiner, died on February 10 at the age of 75.
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Marie Gricourt wins the Grand de Demain 2026 trophy at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire
News & Events
Marie Gricourt wins the Grand de Demain 2026 trophy at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire
On Monday February 9, 2026, Marie Gricourt, chef at the Gric restaurant in Orléans, was awarded the Grand de Demain title by the Guide Gault&Millau Centre-Val de Loire & Pays de la Loire.
Chef
Marie Gricourt
Restaurant
Gric 45000 ORLÉANS
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Anthony Maubert, Gault&Millau d'Or 2026 at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire
News & Events
Anthony Maubert, Gault&Millau d'Or 2026 at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire
In Blois, France, Anthony Maubert moves forward with consistency and precision. At the helm of the Assa restaurant, the chef has developed a committed cuisine, focused on the product, which has earned him a place in the Guide Jaune du Gault&Millau Tour Centre-Val de Loire & Pays de la Loire.
Chef
Anthony Maubert
Restaurant
Assa 41000 BLOIS
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Restaurants where you can (re)discover tripe products
News & Events
Restaurants where you can (re)discover tripe products
Whether you're already a fan of tripe products or curious to discover these specialties, here are ten places all over France where you can enjoy dishes based on offal.
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