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

NEWS Tables & Chefs
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Gérald Passedat: 5 Dishes
In Marseille, Gérald Passedat has created a cuisine inspired by the sea. Through five signature dishes, the chef at Le Petit Nice shares his vision of the Mediterranean coastline.
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Gérald Passedat: 5 Dishes
NEWS Tables & Chefs
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Gérald Passedat: 5 Dishes
Tables & Chefs
Gérald Passedat: 5 Dishes
In Marseille, Gérald Passedat has created a cuisine inspired by the sea. Through five signature dishes, the chef at Le Petit Nice shares his vision of the Mediterranean coastline.
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NEWS Wines & Spirits
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8 Must-Have Rums for Beginners
Wines & Spirits
8 Must-Have Rums for Beginners
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NEWS Wines & Spirits
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8 Must-Have Rums for Beginners
Wines & Spirits
8 Must-Have Rums for Beginners
Whether you’re a connoisseur or a beginner, this selection of rums takes you on a journey around the world’s rum-producing countries and helps you imagine the perfect moment to savor each brand or distillery’s offering. After a meal, by a crackling fire, at a barbecue, or in a rocking chair watching the sunset—there’s no shortage of moments in life to savor a glass without feeling guilty.
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City Guide & Walks

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NEWS News & Events
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Death of Bertrand Grébaut, Chef and Founder of the Restaurant Septime
News & Events
Death of Bertrand Grébaut, Chef and Founder of the Restaurant Septime
Bertrand Grébaut, chef and co-founder of the Parisian restaurant Septime and the 2009 Gault&Millau Young Talent, passed away at the age of 44, leaving a major mark on French gastronomy.
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NEWS News & Events
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The Jean des Sables restaurant has new owners: here's who they are
News & Events
The Jean des Sables restaurant has new owners: here's who they are
Jean des Sables, a renowned restaurant overlooking the ocean in Hossegor, is embarking on a new chapter. Oriane Gomez and Louis Jalinier are taking over from Clément Pichard and will welcome their first guests starting July 2, 2026.
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NEWS News & Events
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Chef Julien Gatillon takes the culinary reins at Saint-Nicolas in Megève
News & Events
Chef Julien Gatillon takes the culinary reins at Saint-Nicolas in Megève
Julien Gatillon continues to expand his business in Megève by creating the menu for the fine-dining restaurant Le Saint-Nicolas, located within the Au Coin du Feu hotel. This new collaboration marks an important milestone in his career as an entrepreneur.
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NEWS News & Events
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Why Chefs Are Clamoring for These Rare and Little-Known Breton Butters
News & Events
Why Chefs Are Clamoring for These Rare and Little-Known Breton Butters
A new generation of producers is turning butter into a true culinary gem in the region. With their use of heritage breeds, pasture-based farming, and proven expertise, they are winning over chefs and food connoisseurs with unique flavors that reflect a vibrant local terroir.
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In Lyon, Clément Sommier Wins the Title of Best Sommelier of France 2026
News & Events
In Lyon, Clément Sommier Wins the Title of Best Sommelier of France 2026
Clément Sommier won the 2026 edition of the prestigious competition organized by the Union de la Sommellerie Française. He succeeds Bastien Debono and adds his name to the profession’s list of winners.
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NEWS News & Events
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Gault&Millau Burgundy-Franche-Comté Tour 2027: The Winners
News & Events
Gault&Millau Burgundy-Franche-Comté Tour 2027: The Winners
Château de Saulon, June 29, 2026. More than 120 industry professionals gathered, 11 winners were honored, and Alexandre Bondoux was awarded the Gault&Millau d’Or for La Côte Saint-Jacques in Joigny.
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NEWS Tables & Chefs
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William Legros Named 2027 Young Talent of the Bourgogne-Franche-Comté Region
Tables & Chefs
William Legros Named 2027 Young Talent of the Bourgogne-Franche-Comté Region
As head chef of the Touch’d’Art restaurant in Belfort, William Legros was named “Young Talent 2027” for the Bourgogne-Franche-Comté region during the Gault&Millau Tour. This distinction recognizes the unconventional career path of a restaurateur who moved from the dining room to the kitchen, driven by passion, resilience, and a signature culinary style.
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Lucile Vigilant, the pastry chef who makes the Relais Bernard Loiseau shine
News & Events
Lucile Vigilant, the pastry chef who makes the Relais Bernard Loiseau shine
Pastry Chef Lucile Vigilant was named Pastry Chef of the Bourgogne-Franche-Comté region for 2027 during the Gault&Millau Tour on Monday, June 29, 2026, at the Château de Saulon.
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NEWS News & Events
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Gault&Millau is expanding into China, the Baltic States, and Kazakhstan
News & Events
Gault&Millau is expanding into China, the Baltic States, and Kazakhstan
The Yellow Guide has announced the simultaneous launch of three new editions in China, the Baltic states, and Almaty, continuing its international expansion into booming culinary markets.
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New restaurants

Open
L'Oxalis by Clive Joyce
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
L'Oxalis by Clive Joyce
Address 30210 COLLIAS
Chef Clive Joyce
Cooking French | Gastronomic
Budget €65
Open
Doiañ
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Doiañ
Address 22260 PLOËZAL
Chef Christophe Hervo
Cooking French | Modern
Budget €25 to €44
Open
Francis Mallmann - Château La Coste
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Francis Mallmann - Château La Coste
Address 13610 LE PUY-SAINTE-RÉPARADE
Cooking Argentinian | Grill & barbecue
Open
Les Jardins - Villa La Coste
Chef's Restaurant
13
/ 20
Chef's Restaurant
Les Jardins - Villa La Coste
Address 13610 LE PUY-SAINTE-RÉPARADE
Chef Florent Pietravalle
Cooking French | Provençale
Open
Akira Back - Prince de Galles
Chef's Restaurant
13.5
/ 20
Chef's Restaurant
Akira Back - Prince de Galles
Address 75008 PARIS
Chef Akira Back
Cooking Gastronomic | Japanese
Open
Le Grand Gourmand
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Le Grand Gourmand
Address 75017 PARIS
Cooking French | Modern
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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
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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
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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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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 Summer tables, ephemeral tables
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In Paris, Stern unveils a brand-new frozen dessert menu for the summer
Summer tables, ephemeral tables
In Paris, Stern unveils a brand-new frozen dessert menu for the summer
Ice cream, sorbets, and slushies are no longer just for dessert. This summer, Stern Ristorante is unveiling a brand-new frozen menu. From appetizers to dessert, come discover this unique dining experience.
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NEWS Tables & Chefs
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Rudy Villien Named “Grand de Demain” at the Gault&Millau Tour of Bourgogne-Franche-Comté
Tables & Chefs
Rudy Villien Named “Grand de Demain” at the Gault&Millau Tour of Bourgogne-Franche-Comté
Rudy Villien, chef at Le Charlemagne restaurant in Pernand-Vergelesses, received the 2027 Grand de Demain award during the Gault&Millau Tour Bourgogne-Franche-Comté ceremony.
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Alexandre Bondoux Named Winner of the 2027 Gault&Millau d'Or for Bourgogne-Franche-Comté
Tables & Chefs
Alexandre Bondoux Named Winner of the 2027 Gault&Millau d'Or for Bourgogne-Franche-Comté
The chef of La Côte Saint-Jacques in Joigny received the highest honor at the Gault&Millau Tour ceremony on Monday, June 29, 2026, at the Château de Saulon.
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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 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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