Gault&Millau

Contact

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75016 Paris
France

Phone : 01 41 40 99 80

NEWS News & Events

Mushrooms: go foraging before moving on to these chefs' tables

Would you like to try your hand at foraging with an expert? These 4 Gault&Millau-referenced establishments will take you on a superb walk in the forest and a wonderful tasting session.

NEWS News & Events

News & Events

Mushrooms: go foraging before moving on to these chefs' tables

Would you like to try your hand at foraging with an expert? These 4 Gault&Millau-referenced establishments will take you on a superb walk in the forest and a wonderful tasting session.

NEWS News & Events

News & Events

Six artisans and hotels with a gourmet commitment to Pink October

NEWS News & Events

News & Events

Six artisans and hotels with a gourmet commitment to Pink October

There's a fine line between gourmet delights and good deeds. These six hotels, chefs and artisans are putting on an offer throughout the month of October to raise funds for breast cancer charities.

NEWS News & Events

News & Events

Why are amphoras so popular?

8,000 years old, terracotta containers have conquered the cellars of French wineries. Why such success?

NEWS News & Events

News & Events

Nominees in the Room Manager of the Year 2026 category

They embody the elegance of gesture, the discretion of look and the art of connection: discover the four nominees for the title of Restaurant Manager of the Year 2026 by Gault&Millau.

NEWS News & Events

News & Events

Nominees in the Sommelier of the Year 2026 category

From vineyards to restaurant dining rooms, these sommeliers have made a name for themselves by working closely with terroirs and producers. Their work is invaluable, and they work closely with the chefs.

NEWS News & Events

News & Events

Nominees in the Grand de Demain de l'Année 2026 category

Four chefs are competing for the title of Grand de Demain de l'Année 2026, awarded by Gault&Millau to a singular talent on the French gastronomic scene. They all have one thing in common: their focus on the terroir.

NEWS News & Events

News & Events

Nominees in the Young Talent of the Year 2026 category

Who will win the promising title of Young Talent of the Year 2026 at the Gault&Millau Gala? Among the six annual awards, the new generation is honored with this trophy.

NEWS News & Events

News & Events

Nominees in the Cook of the Year 2026 category

A much-anticipated category every year, the Chef of the Year 2026 award is presented to a chef who is shaping the culinary landscape of today and tomorrow. Discover the nominees without further ado.

NEWS News & Events

News & Events

Nominees in the Pâtissier de l'Année 2026 category

Five pastry chefs from four establishments are in the running for the title of Gault&Millau Pastry Chef of the Year 2026. This prestigious award recognizes the meticulous, innovative and creative work of these chefs.

NEWS News & Events

News & Events

Guillaume Goupil signs chef's meals for two Transat Jacques Vabre skippers

For the next Transat Jacques Vabre Café L'OR, skippers Matthieu Perraut and Jean-Baptiste Gellée will be enjoying a new culinary experience: meals signed by chef Guillaume Goupil, specially designed to tackle the Atlantic.

NEWS Craftsmen & Know-How

Craftsmen & Know-How

Nina Métayer unveils the 100% chocolate "Destination" corner at La Samaritaine

A gourmet stopover anywhere in France: that's the new mission set by pastry chef Nina Métayer. With her new Destination chocolaterie, you'll be able to indulge in her products in Paris... and all over the country!

New restaurants

Open

14.5

/ 20

Chef's Restaurant

Père et fils Raingeard

Address 06390 CONTES

Chef Patrick Raingeard

Cooking French | Local

Budget 50 €

Open

/ 20

Gourmet Restaurant

Mirabelle - Clos Vauban

Address 52200 LANGRES

Cooking French | Local

Budget 39 €

Open

/ 20

Chef's Restaurant

Comice

Address 75016 PARIS

Chef Noam Gedalof

Cooking French

Budget 120 €

Open

13.5

/ 20

Chef's Restaurant

HABILE.

Address 75010 PARIS

Chef Éric Fontanini

Cooking French | Modern

Budget 23 € to 89 €

Open

/ 20

Chef's Restaurant

ADN

Address 20200 BASTIA

Chef Quentin Sanchez

Cooking Corsican | Local

Budget 42 €

Open

/ 20

Chef's Restaurant

L’Itinérance

Address 80350 MERS-LES-BAINS

Chef Victor Benoit

Cooking French | Local

Budget 59 € to 95 €

Gastronomy people

Tomorrow's chefs

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

Gault&Millau Tour Occitanie-Andorre 2025

Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2025

Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2025

Chefs' recipes

Scampi tartare, fine jelly and crispy head

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Prestige Restaurant

Scampi tartare, fine jelly and crispy head

To sublimate this summer seafood, chef Christopher Coutanceau imagines it in three textures. The langoustine is presented as a tartare, a herb jelly, or in shells for a crispy result.

Chef

Christopher Coutanceau

Restaurant

Restaurant Christopher Coutanceau 17000 LA ROCHELLE

Starter

Scampi tartare, fine jelly and crispy head

To sublimate this summer seafood, chef Christopher Coutanceau imagines it in three textures. The langoustine is presented as a tartare, a herb jelly, or in shells for a crispy result.

Chef

Christopher Coutanceau

Restaurant

Restaurant Christopher Coutanceau 17000 LA ROCHELLE

Paella valencienne

Originaire de la province de Cuenca, Alberto Herraiz est l'un des maîtres incontestés de la paella. Il a longtemps préparé plusieurs interprétations du fameux plat traditionnel espagnol dans son ancien restaurant parisien Fogón. Désormais propriétaire du Fogón Ultramarinos dans le 7ᵉ arrondissement de Paris, le cuisinier y propose de délicieux plats à emporter, dont la paella.

Discover

Main dish

Paella valencienne

Mirabelles refreshed with herbs, citrus juice, vanilla ice cream and crispy gavotte

For the peak season of this little plum, pastry chef Jordan Gasco shares his ideal recipe for a refreshing summer treat. These citrus and vanilla mirabelles with crispy gavotte will be a welcome addition to any sunny table.

Discover

Mirabelles refreshed with herbs, citrus juice, vanilla ice cream and crispy gavotte

CHAMPAGNES Our selection

Our selection Champagnes

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WINES Our selection

Our selection Wines

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SPIRITS Our selection

Our selection Spirits

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NEWS Tables & Chefs

Tables & Chefs

Xavier Thuizat & Thierry Wasser, two noses for a unique menu

Head sommelier

Xavier Thuizat

Restaurant

L'Écrin - Hôtel de Crillon 75008 PARIS

NEWS Tables & Chefs

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.

Head sommelier

Xavier Thuizat

Restaurant

L'Écrin - Hôtel de Crillon 75008 PARIS

NEWS Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

Spa cabins with the best views in France

They say you don't go to a spa for the view. And yet, when the window opens onto vineyards, mountains or golden hillsides, the treatment takes on an almost philosophical dimension. Here are some spas where the landscape is as healing as the massages.

NEWS News & Events

News & Events

Hugo Bourny explores the cuisine of rare plants at Lucas Carton

At Lucas Carton, chef Hugo Bourny unveils an original menu entirely dedicated to aromatic plants. These plants can be found alive at the heart of the restaurant. A rare experience available from September 24 to the end of October.

NEWS Craftsmen & Know-How

Craftsmen & Know-How

The Salon du BON with Thierry Marx: the food event at a reduced price

Until September 30, 2025, the Salon du BON is offering tickets at 20% off. A great opportunity to treat yourself at a reduced price.

NEWS

Salon du Saké: a 2025 edition in the colors of FUKUSHIMA celebrating the international recognition of the famous Japanese drink

Sake, Japan's emblematic beverage, is gaining recognition on the international scene. Now that its koji-based production method has been listed as a UNESCO intangible cultural heritage site, the Salon européen du Saké et des boissons japonaises, to be held in Paris from October 4 to 6, 2025, will explore and question this new era.

NEWS

Hong Kong's culinary soul: tradition meets innovation

Celebrating Hong Kong's culinary excellence. Chefs seem to be turning to the region and its diverse culinary scene, to discover the timeless, and add their personal touch.

NEWS News & Events

News & Events

Food Temple 2025 : le Brésil ambiance et régale le Carreau du Temple

Le Food Temple revient pour une 9e édition haute en couleurs. Le festival culinaire et culturel du Carreau du Temple met le Brésil à l’honneur, avec quatre jours de découvertes gourmandes et festives au rythme de la samba, orchestrés par la cheffe brésilienne Alessandra Montagne, marraine du festival.

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