Gault & Millau — Guide to restaurants, hotels, wines and chefs
Nominees in the 2027 Chef of the Year category
A highly anticipated category every year, the Chef of the Year award honors a chef who is shaping the culinary landscape of today and tomorrow. Discover the nominees for the 2027 edition.
City Guide & Walks
Nice
Niçoise flavors and Riviera grand chefs
Toulouse
From cassoulet to chef's-table cuisine
Strasbourg
From Alsatian institutions to Nordic cuisine
Marseille
Bouillabaisse, Mediterranean and the avant-garde
Paris
Seven palaces, seven ways to be Paris
Lyon
From traditional bouchon to world cuisine
Montpellier
The new Mediterranean scene
Annecy
Between lake, mountains and 4 toques
Bordeaux
Gastronomy in the land of great wine
Nominees in the “Rising Star of the Year 2027” category
Anthony Denon, Martin Isabal, Marie Gricourt, and Nolwenn Corre are in the running for the title of Gault&Millau’s “Grand de Demain” of the Year 2027. Four chefs, four restaurants to watch closely.
Nominees in the 2027 Young Talent of the Year category
Who will win the 2027 Young Talent of the Year award at the Gault&Millau Gala? Among the six annual awards, this one honors the next generation.
Nominees for the 2027 Sommelier of the Year Award
From the vineyards to the dining rooms, these sommeliers stand out for their close collaboration with local terroirs and producers. Discover the four nominees for the 2027 Sommelier of the Year award.
Nominees in the 2027 Theater Manager of the Year category
Yann Vayé, Laurent Soustelle, Olivier Bikao, and Damian Sanchez Perez are in the running for the 2027 Gault&Millau Restaurant Manager of the Year award. Four restaurant managers, four styles of service.
Nominees in the 2027 Pastry Chef of the Year category
Jonathan Chapuy, Margaux Boisson, Clément Réauté, and Valentin Mille are in the running for the 2027 Gault&Millau Pastry Chef of the Year award. Four career paths, four ways of approaching dessert.
These three young chefs are preparing to open their first restaurant in the Northeast
The 2026 Gault&Millau Northeast Young Talent Award ceremony was held at the École Médéric in Paris. Victor Grimon, Khelil Morin, and Andréa Serafini were the three winners.
Where can you find a good pâté-croûte?
A staple of French charcuterie, the pâté-croûte has been making a real comeback over the past fifteen years or so. From charcutiers to top-notch restaurants, here’s a tour of France featuring the finest slices.
At Le Petit Nice, Lightspeed streamlines the behind-the-scenes operations of an exceptional experience
In Marseille, the hotel-restaurant Le Petit Nice must manage a range of activities, from fine dining to the bar and hotel operations. With Lightspeed, the establishment is relying on a unified ecosystem to streamline its operations.
New restaurants
12
Open
15.5
/ 20
Le Feuillée - Le Couvent des Minimes
Address
Mane
Chef
Louis Gachet
Cooking
French | Provençale
Budget
€165 to €205
Open
15.5
/ 20
La Table des Cimes - La Maison des Cimes
Address
Malbuisson
Chef
Matthias Marc
Cooking
French | Gastronomic
Budget
€110 to €160
Open
13.5
/ 20
Les Terrasses de La Borie
Address
Mandagout
Chef
Florian Chekroun
Cooking
French | Gastronomic
Budget
€52 to €89
Chefs & Talents
Tomorrow's chefs
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Chefs' recipes
Flame-seared salmon fillet, with Béarnaise sauce and melt-in-your-mouth potatoes
Chef Florian Barbarot pays homage to the classic steak-french fries-salad-Béarnaise sauce dish by reimagining it with Norwegian salmon, creating a lighter, more balanced version.
Salmon belly fish soup poached blanquette-style, pearl barley with skyr
Chef Florian Barbarot creates a fusion of Norwegian Fiskesuppe and French blanquette featuring Norwegian salmon in a recipe designed to reduce food waste by making full use of the entire fish.
Gravlax salmon with beet juice, crunchy quinoa, and mustard sauce
Chef Florian Barbarot puts a new spin on traditional Norwegian gravlaks: salmon marinated in miso and beet juice, served with crunchy quinoa and a light mustard sauce.
The Best Hotels for a Stay Amid the Vineyards
Gone are the days of simple wine tastings and quick tours of the cellar between vintages. Wineries are transforming into highly desirable getaways, combining haute cuisine, spas featuring organic grape marc, and immersive overnight stays amidst the wine cellars.
Thibault Sombardier's 5 Favorite Places for Great Cooking
The chef at Anne, in Paris, shares his favorite spots for finding high-quality poultry, flowers, wood, wine, and fish. These are producers and artisans he has sometimes been working with for several years.
In the Var region, this producer grows wild mushrooms for chefs
Near Toulon, La Serre du Plan has set itself the challenge of producing mushrooms exclusively from wild strains. The Marcon family is part of this adventure.
Why Has This French Mustard Never Changed Its Recipe?
Rustic yet equally refined, Meaux mustard is perfect for both everyday meals and fine dining. The secret to its authenticity? A recipe that has remained unchanged for centuries. Its history is just as rich and flavorful as that of the men and women who built its legend.
Yoann Conte signs Miss Céleste's card at Hangar Y
Yoann Conte, the 2024 Chef of the Year, will soon take the culinary reins at Mlle Céleste, the Bistrots Pas Parisiens restaurant located at Hangar Y in Meudon.
Where can I find a good beef bourguignon?
Slow-simmered beef, a rich red wine sauce, and caramelized vegetables… Beef bourguignon is often a crowd-pleaser. Here are 10 places in France to savor this comforting traditional dish.
Step into the world of gastronomy
