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75016 Paris
France

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NEWS Tables & Chefs
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Yannick Alléno in 5 dishes
The chef at Pavillon Ledoyen is one of those who have revolutionized French gastronomy. For Gault&Millau, he looks back at five dishes that have marked his career and perfectly represent his world.
Chef
Yannick Alléno
Restaurant
Alléno Paris – Pavillon Ledoyen 75008 PARIS
Yannick Alléno in 5 dishes
NEWS Tables & Chefs
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Yannick Alléno in 5 dishes
Tables & Chefs
Yannick Alléno in 5 dishes
The chef at Pavillon Ledoyen is one of those who have revolutionized French gastronomy. For Gault&Millau, he looks back at five dishes that have marked his career and perfectly represent his world.
Chef
Yannick Alléno
Restaurant
Alléno Paris – Pavillon Ledoyen 75008 PARIS
NEWS News & Events
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Michel Trama forced to close L'Aubergade after 47 years in business
News & Events
Michel Trama forced to close L'Aubergade after 47 years in business
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Michel Trama forced to close L'Aubergade after 47 years in business
News & Events
Michel Trama forced to close L'Aubergade after 47 years in business
L'Aubergade, in Lot-et-Garonne, will not be reopening after its annual vacation. The announcement was made at a local ceremony by the mayor of Puymirol.
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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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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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NEWS
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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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Culinary events not to be missed in 2026
News & Events
Culinary events not to be missed in 2026
The year 2026 promises yet more gourmet delights! Discover the dates to mark in your culinary diary for the coming months.
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NEWS Craftsmen & Know-How
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At the heart of My Fermentation, Hugo Chaise's coffee laboratory
Craftsmen & Know-How
At the heart of My Fermentation, Hugo Chaise's coffee laboratory
Café My Fermentation, on rue Saint-Bon in Paris, is like no other. Here, Hugo Chaise puts fermentation at the heart of every dish and drink, to introduce the general public to his creations.
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NEWS News & Events
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Capricorn's astro-vino to end 2025 and start 2026
News & Events
Capricorn's astro-vino to end 2025 and start 2026
A new vintage is on the horizon. Will it live up to your expectations? No one knows, except our cellar astrologer, who has come up with some pretty good pick-me-ups in case your spirits drop.
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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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New restaurants

Open
Ébène
Chef's Restaurant
13.5
/ 20
Chef's Restaurant
Ébène
Address 75015 PARIS
Chef Jihyun Kim
Cooking French
Budget 45 € to 96 €
Open
Aumì
Chef's Restaurant
13.5
/ 20
Chef's Restaurant
Aumì
Address 16400 PUYMOYEN
Chef Mickaël Clautour
Cooking French | Gastronomic
Budget 65 € to 90 €
Open
Épisodes
Chef's Restaurant
14
/ 20
Chef's Restaurant
Épisodes
Address 75017 PARIS
Chef Guillaume Goupil
Cooking French | Gastronomic
Budget 145 €
Open
HANADA
Remarkable Restaurant
16
/ 20
Remarkable Restaurant
HANADA
Address 75007 PARIS
Chef Masayoshi Hanada
Cooking Gastronomic | Japanese
Budget 350 €
Open
Acolytes
Remarkable Restaurant
15
/ 20
Remarkable Restaurant
Acolytes
Address 67600 SÉLESTAT
Chef Lucas Engel
Cooking French | Gastronomic
Budget 45 € to 88 €
Open
Restaurant Bartholdi
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Restaurant Bartholdi
Address 68000 COLMAR
Cooking French | Traditional
Budget 29 €
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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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CHAMPAGNES Our selection
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WINES Our selection
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SPIRITS Our selection
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Selection of spirits
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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
NEWS News & Events
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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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NEWS Hotels & Bed & Breakfast
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The perfect hotels for a stay in central Paris
Hotels & Bed & Breakfast
The perfect hotels for a stay in central Paris
Looking for the best hotels in the heart of Paris for your next stay? From the Latin Quarter to Montmartre, via the Marais and Saint-Germain-des-Prés, discover our selection of the finest places to stay in the heart of the capital.
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NEWS News & Events
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Eight exceptional sweet white wines for the festive season
News & Events
Eight exceptional sweet white wines for the festive season
Sweet white wines are making their way onto festive tables! Still too often neglected, they nevertheless reveal an incredible versatility. Discover our selection of refined cuvées, whose balance of sweet, fresh and acidic flavors will magnify every dish.
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NEWS News & Events
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Gault & Millau Turkey 2026: a gala evening for exceptional chefs and tables
News & Events
Gault & Millau Turkey 2026: a gala evening for exceptional chefs and tables
In Istanbul, the 2026 Gault&Millau Turkey trophies ceremony celebrated a new generation of chefs and addresses, revealing a bold, sustainable and resolutely international Turkish gastronomy.
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Charles de Gaulle's former personal chef is a star in the United States
News & Events
Charles de Gaulle's former personal chef is a star in the United States
He is one of those who introduced French gastronomy to the American public. French chef Jacques Pépin, a cooking star in the United States, will soon be celebrating his 90th birthday.
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Parisian restaurants where you can share a convivial meal
News & Events
Parisian restaurants where you can share a convivial meal
In Paris, some restaurants are reviving the spirit of the family table: a beautiful dish in the center, guests around it, and the simple joy of sharing something generous. Here's a selection of addresses serving real dishes to share, far from the trendy small plates.
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