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75016 Paris
France

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NEWS News & Events
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Hugo de la Barrière's good addresses
Chef at Château de Brindos, Lac & Château, in the heart of the Basque Country, Hugo de la Barrière reveals the artisans and producers he likes to work with in the region. Definitely worth adding to your address books.
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Hugo de la Barrière's good addresses
NEWS News & Events
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Hugo de la Barrière's good addresses
News & Events
Hugo de la Barrière's good addresses
Chef at Château de Brindos, Lac & Château, in the heart of the Basque Country, Hugo de la Barrière reveals the artisans and producers he likes to work with in the region. Definitely worth adding to your address books.
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NEWS News & Events
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Michele Donvito takes over the kitchen at La Mirande
News & Events
Michele Donvito takes over the kitchen at La Mirande
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Michele Donvito takes over the kitchen at La Mirande
News & Events
Michele Donvito takes over the kitchen at La Mirande
As of January 2026, young Italian chef Michele Donvito takes over from Florent Pietravalle as head of the 4-toque gourmet restaurant La Mirande in Avignon.
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NEWS Hotels & Bed & Breakfast
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Looking for relaxation? Discover 10 must-visit thalasso hotels
Hotels & Bed & Breakfast
Looking for relaxation? Discover 10 must-visit thalasso hotels
Between urban stress and greyness, your zen is bordering on zero! Forget home spas: here are 10 addresses where seawater, heated just right, revives your energy.
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Émilie and Thomas Roussey launch Popote, a table inspired by broths
News & Events
Émilie and Thomas Roussey launch Popote, a table inspired by broths
Following the opening of their Emilie et Thomas restaurant at Moulin Cambelong (2 toques) in 2023, the chef-couple have signed up for a new Aveyron address, due to open this spring just a stone's throw from their former restaurant.
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Did you know that vanilla goes through 8 stages of preparation?
News & Events
Did you know that vanilla goes through 8 stages of preparation?
Vanilla, the only orchid with edible fruit, is a climbing plant. Its delicate, fragile flowers must be pollinated by hand: a precise gesture that launches a long, painstaking process.
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Michel Sarran signs Ma Biche sur le Toit restaurant's special anniversary menu
News & Events
Michel Sarran signs Ma Biche sur le Toit restaurant's special anniversary menu
Until January 30, 2026, an exclusive lunch menu, signed Michel Sarran (4 toques), can be found at the panoramic Toulouse restaurant Ma Biche sur le Toit (2 toques).
Chef
Michel Sarran
Chef
Paul Ambombi
NEWS News & Events
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Aquarius Wine Horoscope for 2026
News & Events
Aquarius Wine Horoscope for 2026
A new vintage is on the horizon. Will it live up to its promise? Impossible to say... except for our cellar astrologer, who has already selected a few enchanting vintages to lift your spirits when the heart falters.
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NEWS Hotels & Bed & Breakfast
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8 addresses for a post-holiday detox
Hotels & Bed & Breakfast
8 addresses for a post-holiday detox
After the excesses of the festive season, it's time to regenerate. From the palaces of Versailles to the shores of Brittany, via the summits of Savoy, our selection of addresses will encourage digestion and elimination thanks to detoxifying treatments, light cuisine and relaxing settings. Eight getaways to recharge your batteries and regain your equilibrium
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NEWS Tables & Chefs
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5 "triplement toqués" restaurants with menus under 40 euros
Tables & Chefs
5 "triplement toqués" restaurants with menus under 40 euros
Although they are becoming rarer with inflation, a few restaurants awarded three Gault&Millau toques are holding out and still offering a menu for under 40 euros. Find out which ones.
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Matthieu Derible takes over as head chef at Le Art restaurant in Château de la Gaude
Tables & Chefs
Matthieu Derible takes over as head chef at Le Art restaurant in Château de la Gaude
Following the departure of Matthieu Dupuis-Baumal, Le Art restaurant (4 toques), in the Château de la Gaude, is entrusting the reins of its kitchen to a chef already well known to the company: Matthieu Derible.
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Leonardo Pavone crowned France's Best Apprentice Cook 2025
Leonardo Pavone crowned France's Best Apprentice Cook 2025
The final of France's Best Apprentice Cook competition was held this Monday, January 12, 2026. Discover the winner and the challenges.
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New restaurants

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
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
Open
Ferveur
Chef's Restaurant
13
/ 20
Chef's Restaurant
Ferveur
Address 44230 SAINT-SÉBASTIEN-SUR-LOIRE
Cooking French | Local
Budget €33 to €55 drinks included
Open
La Table d'Arnaud - Les Hauts de Sancerre
Gourmet Restaurant
12.5
/ 20
Gourmet Restaurant
La Table d'Arnaud - Les Hauts de Sancerre
Address 18300 SANCERRE
Chef Arnaud Munster
Cooking French | Gastronomic
Budget €78 to €90
Open
Lulu le Bistrot
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Lulu le Bistrot
Address 44276 NANTES
Chef Ludovic Pouzelgues
Cooking French | Traditional
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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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NEWS Tables & Chefs
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Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Tables & Chefs
Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Xavier Thuizat
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Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Tables & Chefs
Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Gault&Millau met with Xavier Thuizat, Executive Head Sommelier at the Hôtel de Crillon, and Thierry Wasser, Guerlain's Nez, for a unique menu based around the senses, and in particular the sense of smell.
Xavier Thuizat
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New Parisian table: Anne-Sophie Pic at the Fondation Cartier
News & Events
New Parisian table: Anne-Sophie Pic at the Fondation Cartier
Anne-Sophie Pic is preparing to turn a page in its Parisian history. In 2026, she will close La Dame de Pic Paris and, a few months later, open a new restaurant in the Fondation Cartier pour l'art contemporain on rue de Rivoli.
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What's the difference between champagne and crémant?
News & Events
What's the difference between champagne and crémant?
Champagne and crémant seem to have a lot in common, but what really sets these two star French sparkling wines apart?
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NEWS Hotels & Bed & Breakfast
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Our top 10 mountain-top hotels
Hotels & Bed & Breakfast
Our top 10 mountain-top hotels
Far from the hustle and bustle of the resorts, some hotels have chosen to take to the heights. Set atop mountain peaks, sometimes nearly 2,000 meters above sea level, these rare places offer isolation, untouched snow and a direct relationship with the landscape.
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8 French liqueurs and eaux-de-vie validated by Gault&Millau
News & Events
8 French liqueurs and eaux-de-vie validated by Gault&Millau
While French cognacs, rums, armagnacs and calvados have been renowned the world over for decades, the XXIᵉ century is seeing the emergence of new jewels produced in France.
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The oyster knife, the fatal weapon
News & Events
The oyster knife, the fatal weapon
The knife is the linchpin of the kitchen, the soul and weapon of the chef. Choosing the right oyster knife means taking your cooking to the next level. It's the only knife that can give you access to the umami of the iodized taste: shiny, plump, fragrant flesh. But you have to know how to use it.
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Matthias Marc leaves Substance: a new start for the chef from the Franche-Comté region
News & Events
Matthias Marc leaves Substance: a new start for the chef from the Franche-Comté region
After seven years at the helm of Substance, the Parisian restaurant he co-founded in 2018, Matthias Marc has announced his departure, effective December 31, 2025. A carefully considered decision, guided by the desire to open a new personal chapter.
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