Gault&Millau

The Place

News

Restaurants

Wines

Subscribe to our newsletter

CONTACT

37-39 rue Boissière
75016 Paris
France
Phone : 01 41 40 99 80

ADVERTISING

Régie Nationale
GAULT&MILLAU
01 41 40 99 80 (choix 2)
partenariat@gaultmillau.fr

Régie Régionale
Régie publicitaire Com'en Régions
01 83 90 66 90
formulaire@comenregions.com

NEWS News & Events

The Parisian spots that Simon Horwitz recommends without hesitation

The chef at Elmer in Paris shares his favorite spots for buying wine, cheese, flowers, bread, and a few treats. Definitely worth taking note of.

NEWS News & Events

News & Events

The Parisian spots that Simon Horwitz recommends without hesitation

The chef at Elmer in Paris shares his favorite spots for buying wine, cheese, flowers, bread, and a few treats. Definitely worth taking note of.

NEWS Tables & Chefs

Tables & Chefs

Anne-Sophie Pic opens Utopic, her first bar dedicated to mixology

NEWS Tables & Chefs

Tables & Chefs

Anne-Sophie Pic opens Utopic, her first bar dedicated to mixology

In Paris, Anne-Sophie Pic unveils Utopic, a bar entirely dedicated to cocktail innovation. Located within the Fondation Cartier, this new venue extends the chef’s exploration of flavors into the world of cocktails.

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

NEWS News & Events

News & Events

The Best Restaurants in the Heart of France's Vineyards

From the slopes of Saint-Émilion to the hills of Alsace, these exceptional restaurants celebrate the French art of living. Nestled in the heart of wine-growing regions, here are 10 restaurants that invite you to immerse yourself in an experience where fine wines complement cuisine full of character.

NEWS News & Events

News & Events

The 10 Best Hotels for a Business Trip to Lyon

Solo travelers are often looking for the impossible: a place that’s lively yet quiet, beautiful without being pretentious, and—above all—reliable Wi-Fi and at least one comfortable chair for checking emails. Here are ten spots tailor-made to help you slow down the pace of business.

NEWS News & Events

News & Events

The Feria de Deux returns to Paris for its fourth edition

On Sunday, September 20, 2026, Tiphaine Mollard and Romain Casas will once again take over Rue de la Fontaine-au-Roi in Paris’s 11th arrondissement for a day filled with fine dining, music, and good cheer.

NEWS News & Events

News & Events

Henri Carlier Takes the Reins in the Kitchens of Villa Florentine

At age 28, Henri Carlier took the helm in the kitchen at Villa Florentine. Having worked under Jean-Louis Nomicos, Arnaud Donckele, and Hugo Bourny, the young chef now intends to put his own stamp on this iconic, newly renovated restaurant.

NEWS News & Events

News & Events

Toquicimes 2026: Check Out the Program

From October 16 to 18, 2026, Toquicimes returns to Megève for its ninth edition, dedicated to Alpine cuisine that is both gourmet and sustainable, with a focus on well-being.

NEWS Tables & Chefs

Tables & Chefs

Summer continues at the Pavyllon Paris, with a Tuscan-style terrace and a reimagined menu

Summer continues at Le Pavillon: a Tuscan terrace, a menu reimagined by Yannick Alléno, and a transalpine brunch extend the season in the heart of the Champs-Élysées.

NEWS News & Events

News & Events

Bruno Verjus Announces the Closure of Table

Chef Bruno Verjus will close his restaurant, Table, in Paris on December 22, 2026. In a video posted on Instagram, he explains that he wants to move on from fine dining.

NEWS Publirédactionnel

Publirédactionnel

Nicolas Feuillatte Champagne and Fine Dining: A Delicious Commitment

Team France Bocuse d'Or, Nicolas Feuillatte & Friends, Battle des Chefs, Trophée Masse: Champagne Nicolas Feuillatte brings the culinary community together around shared values.

NEWS Tables & Chefs

Tables & Chefs

Rémi Chambard, 2027 Terroir d'Exception Award, Paris Île-de-France

The chef of Le Corot—Les Étangs de Corot, in Ville-d'Avray—received the Trophée Terroir d'Exception during the Gault&Millau Tour Paris Île-de-France on Monday, September 7, 2026, at the Orangerie d'Auteuil.

New restaurants

Open

13.5

/ 20

Chef's Restaurant

Les Terrasses de La Borie

Address 30120 MANDAGOUT

Chef Florian Chekroun

Cooking French | Gastronomic

Budget €52 to €89

Open

12.5

/ 20

Gourmet Restaurant

La Toile de Lin

Address 76560 DOUDEVILLE

Chef Benoît Chicot

Cooking French | Gastronomic

Budget €35 to €62

Open

/ 20

Gourmet Restaurant

L'Assiette Normande

Address 14600 HONFLEUR

Cooking French

Budget €29 to €48

Open

11.5

/ 20

Gourmet Restaurant

Rhiza

Address 14340 LE PRÉ-D'AUGE

Chef Tom Blain

Cooking French | Local

Budget €23 to €35

Open

/ 20

Gourmet Restaurant

Bistrot Parnell

Address 14340 CAMBREMER

Cooking French | Local

Open

/ 20

Gourmet Restaurant

Pavillon Henri IV

Address 78100 SAINT-GERMAIN-EN-LAYE

Chef Rodolphe Lewandowski

Cooking French

Gastronomy people

Tomorrow's chefs

Gault&Millau Tour Auvergne-Rhône-Alpes 2026

Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2026

Gault&Millau Tour Grand Est 2025

Gault&Millau Tour Hauts-de-France 2025

Gault&Millau Tour Normandie 2025

Gault&Millau Tour Paris Île-de-France 2025

Gault&Millau Tour Bourgogne-Franche-Comté 2025

Gault&Millau Tour Nouvelle-Aquitaine 2025

Gault&Millau Tour Bretagne 2025

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.

Discover

Main dish

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.

Discover

Main dish

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.

Discover

Starter

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.

CHAMPAGNES Our selection

Our selection Champagnes

Discover

WINES Our selection

Our selection Wines

Discover

SPIRITS Our selection

Our selection Spirits

Discover

NEWS News & Events

News & Events

Why This Château in Bordeaux Grows an Artichoke Variety That's Almost Extinct

NEWS News & Events

News & Events

Why This Château in Bordeaux Grows an Artichoke Variety That's Almost Extinct

The Dutch Albada Jelgersma family, owners of Château Giscours—a third grand cru classé in Margaux—has set out to save Macau camus, the Médoc’s former flagship wine. It’s a somewhat crazy project, fully in line with their commitment to protecting biodiversity.

NEWS Tables & Chefs

Tables & Chefs

Thomas Boullault, 2027 Technical Excellence Award, Paris Île-de-France

The chef of L'Arôme in Paris received the Techniques of Excellence Award during the Gault&Millau Tour Paris Île-de-France on Monday, September 7, 2026, at the Orangerie d'Auteuil.

NEWS Tables & Chefs

Tables & Chefs

Jean-Baptiste Lavergne-Morazzani, Gault&Millau d'Or 2027, Paris Île-de-France

The chef of La Table du 11 in Versailles received the highest honor from the Gault&Millau Tour Paris Île-de-France on Monday, September 7, 2026, at the Orangerie d'Auteuil.

NEWS Tables & Chefs

Tables & Chefs

Jason Gouzy, "Grand de Demain 2027," Paris Île-de-France

The chef of Pantagruel in Paris received the Trophée Grand de Demain during the Gault&Millau Tour Paris Île-de-France on Monday, September 7, 2026, at the Orangerie d'Auteuil.

NEWS Tables & Chefs

Tables & Chefs

Jihyun Kim, 2027 Young Talent Award, Paris Île-de-France

The chef of Ébène, in Paris, received the Young Talent Award during the Gault&Millau Tour Paris Île-de-France on Monday, September 7, 2026, at the Orangerie d'Auteuil.

NEWS News & Events

News & Events

Cyril Lignac Takes the Reins in the Kitchens at Lucas Carton

The media executive will succeed Hugo Bourny as head of the institution on Place de la Madeleine, which has been acquired by Lapérouse Holding. He will officially take the helm at Lucas Carton on September 25.