Gault&Millau

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

NEWS News & Events

Gault&Millau, le magazine: issue 12 on newsstands

The new Gault&Millau is available! It will be the perfect source of inspiration to accompany the magic of the festive season and usher in winter.

NEWS News & Events

News & Events

Gault&Millau, le magazine: issue 12 on newsstands

The new Gault&Millau is available! It will be the perfect source of inspiration to accompany the magic of the festive season and usher in winter.

NEWS News & Events

News & Events

Narae Kim reinvents her Biscuiterie at the Park Hyatt Paris-Vendôme

NEWS News & Events

News & Events

Narae Kim reinvents her Biscuiterie at the Park Hyatt Paris-Vendôme

Pastry chef at the Park Hyatt Paris-Vendôme, Narae Kim, Gault&Millau Pastry Chef of the Year 2024, is offering a new edition of her snack with Franco-Korean inspirations, to be discovered from now on.

NEWS News & Events

News & Events

Agroforestry to reenchant the Château de Javernand

Total grassing, 240 trees planted per hectare in the heart of the vines, pulling out vines to make room for them... At Château de Javernand in the Chiroubles appellation, Pierre Prost and Arthur Fourneau are rethinking everything to revive their soil and produce fresh, silky wines.

NEWS Craftsmen & Know-How

Craftsmen & Know-How

Flanders' green gold

In French Flanders, just a stone's throw from Mont des Cats, Mont Noir and Mont Kokereel, strange plantations catch the eye of those unaccustomed to vertical vines that seem to reach for the sky. Welcome to another hop-growing region.

NEWS Craftsmen & Know-How

Craftsmen & Know-How

In Sausset-les-Pins, this restaurant organizes the first French Bouillabaisse Championship

The event, organized by La Calanque Bleue, will take place on Sunday, December 7, at the restaurant. Six chefs will compete for the title of "France's Best Bouillabaisse".

NEWS News & Events

News & Events

Marcel Ravin awarded the Ordre du Mérite agricole

Monegasque chef Marcel Ravin was honored for his commitment to agriculture and respect for producers, at a ceremony presided over by the French ambassador to Monaco and Prince Albert II.

NEWS News & Events

News & Events

Softness, between resistance and extinction

With three main production areas: the South-West, Anjou and Alsace, some thirty appellations, and volumes that vary from vintage to vintage, the market for sweet and syrupy wines is experiencing varying fortunes in the face of changing consumer trends.

NEWS News & Events

News & Events

Death of pastry chef Gabriel Paillasson

Two-time Meilleur ouvrier de France Gabriel Paillasson, who was to pastry what Paul Bocuse was to cuisine, has joined the sweet stars. He was 79 years old.

NEWS News & Events

News & Events

Four cuvées from northern vines

From Brittany to Île-de-France and Hauts-de-France, the first vintages from northern France's vineyards are unveiled.

NEWS News & Events

News & Events

How do you build a menu for a hotel? Interview with Louis Gachet, chef at Couvent des Minimes

Chef at Le Couvent des Minimes in Mane, Provence, Louis Gachet tells us about his menu, his culinary vision and his sources of inspiration, and goes behind the scenes of the hotel's culinary offerings.

NEWS Craftsmen & Know-How

Craftsmen & Know-How

France's Thibault Gonzales crowned world pie champion

An emblematic dish of our gastronomic heritage, as technical as it is refined, pâté-croûte has had its own World Championship since 2009. On Monday December 1st, the sixteenth final was held in Lyon, open to professionals from the culinary and catering trades.

New restaurants

Open

13.5

/ 20

Chef's Restaurant

Aumì

Address 16400 PUYMOYEN

Chef Mickaël Clautour

Cooking French | Gastronomic

Budget 65 € to 90 €

Open

/ 20

Chef's Restaurant

Épisodes

Address 75017 PARIS

Chef Guillaume Goupil

Cooking French | Gastronomic

Budget 145 €

Open

/ 20

Remarkable Restaurant

HANADA

Address 75007 PARIS

Chef Masayoshi Hanada

Cooking Gastronomic | Japanese

Budget 350 €

Open

/ 20

Remarkable Restaurant

Acolytes

Address 67600 SÉLESTAT

Chef Lucas Engel

Cooking French | Gastronomic

Budget 45 € to 88 €

Open

/ 20

Gourmet Restaurant

Restaurant Bartholdi

Address 68000 COLMAR

Cooking French | Traditional

Budget 29 €

Open

14.5

/ 20

Chef's Restaurant

Père et fils Raingeard

Address 06390 CONTES

Chef Patrick Raingeard

Cooking French | Local

Budget 50 €

Gastronomy people

Tomorrow's chefs

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

Gault&Millau Tour Occitanie-Andorre 2025

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

Chefs' recipes

Belle Hélène pear

In 1864, the success of the opera bouffe "La Belle Hélène" inspired Parisian chefs. Since then, the Poire Belle Hélène has become an emblem of French gastronomy. It continues to be reinterpreted, as this modern recipe by Alexandre Lauret shows.

Discover

Belle Hélène pear

Chestnut tart with blackcurrant confit and whipped cream

Frédéric Simonin has imagined a tart with autumnal flavors, between the comfort of chestnut fruit prepared as mousse, and the acidity of blackcurrants prepared as confit. A dessert to be prepared all season long!

Discover

Chestnut tart with blackcurrant confit and whipped cream

Truffled scallops, vanilla parsnips and vermouth sauce

Impress your guests with a recipe that's as refined visually as it is in taste! Maison Médard's chef sublimates scallops in a delicate recipe that can be enjoyed from October to mid-May.

Discover

Seafood

Truffled scallops, vanilla parsnips and vermouth sauce

Impress your guests with a recipe that's as refined visually as it is in taste! Maison Médard's chef sublimates scallops in a delicate recipe that can be enjoyed from October to mid-May.

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 News & Events

News & Events

Petit Bouilleur will become great

In a peaceful corner of the Jura, nestles Le Petit Bouilleur, a distillery like no other. No gleaming industrial machines or automated processes here, but one man, Baptiste Dayet, who has chosen to revive tradition while infusing it with his boundless creativity.

NEWS Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

10 hotels in France to enjoy a 3-day weekend

As autumn sets in and the days grow shorter, these three-day getaways become precious interludes. Discover ten addresses in France where you can get some fresh air, warm up or take a cultural break.

NEWS Craftsmen & Know-How

Craftsmen & Know-How

Christophe Louie joins forces with Petrossian for an exceptional pre-holiday brunch

Specializing in panettones, chef Christophe Louie joins Maison Petrossian for a unique weekend brunch featuring caviar and Italian brioche.

NEWS Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

Our top 10 designer hotels in France

Nestled in the heart of Paris, Arles or the Provencal countryside, each of these hotels bears the signature of a great designer. The result? Places that resemble true works of art, without ever abandoning the spirit of hospitality.

NEWS News & Events

News & Events

Salive: gourmet walks that reinvent the way to discover Paris

In Paris, Salive offers a new way to discover the city. Instead of a guided food tour, it's a self-guided stroll to stroll and taste, following an itinerary suggested on a beautifully drawn map.