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NEWS News & Events
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Julien Allano's good addresses
The chef at JU - Maison de Cuisine (3 toques) in Bonnieux tells us where to buy trout, herbs and vegetables in the Luberon.
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Julien Allano's good addresses
NEWS News & Events
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Julien Allano's good addresses
News & Events
Julien Allano's good addresses
The chef at JU - Maison de Cuisine (3 toques) in Bonnieux tells us where to buy trout, herbs and vegetables in the Luberon.
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NEWS News & Events
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Caron 3200: Europe's highest wine bar at the summit of the 3 Valleys
News & Events
Caron 3200: Europe's highest wine bar at the summit of the 3 Valleys
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Caron 3200: Europe's highest wine bar at the summit of the 3 Valleys
News & Events
Caron 3200: Europe's highest wine bar at the summit of the 3 Valleys
At the top of the Orelle-Caron cable car, at Caron 3200, in the heart of the Three Valleys, wine can now be tasted at an altitude that shifts the tasting benchmarks for even the most discerning palates, in a wine bar that defies the laws of physics as much as those of oenology.
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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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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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New restaurants

Open
Ébène
13.5
/ 20
Chef's Restaurant
Ébène
Address 75015 PARIS
Chef Jihyun Kim
Cooking French
Budget 45 € to 96 €
Open
Aumì
13.5
/ 20
Chef's Restaurant
Aumì
Address 16400 PUYMOYEN
Chef Mickaël Clautour
Cooking French | Gastronomic
Budget 65 € to 90 €
Open
Épisodes
14
/ 20
Chef's Restaurant
Épisodes
Address 75017 PARIS
Chef Guillaume Goupil
Cooking French | Gastronomic
Budget 145 €
Open
HANADA
16
/ 20
Remarkable Restaurant
HANADA
Address 75007 PARIS
Chef Masayoshi Hanada
Cooking Gastronomic | Japanese
Budget 350 €
Open
Acolytes
15
/ 20
Remarkable Restaurant
Acolytes
Address 67600 SÉLESTAT
Chef Lucas Engel
Cooking French | Gastronomic
Budget 45 € to 88 €
Open
Restaurant Bartholdi
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
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
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
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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Selection of champagnes
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WINES Our selection
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Selection of wines
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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
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
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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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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NEWS Craftsmen & Know-How
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Patrick Roger, cocoa sculptor
Craftsmen & Know-How
Patrick Roger, cocoa sculptor
Meilleur ouvrier de France in 2000 works with chocolate as others work with marble. And he goes even further by casting his works in other materials, navigating from the world of chocolate-making to the world of contemporary art.
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NEWS News & Events
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Poitou Chèvre: Regional know-how inspires gastronomy
News & Events
Poitou Chèvre: Regional know-how inspires gastronomy
For generations, Poitou Chèvre has strived to preserve what is essential: taste, simplicity and respect for the product, to offer cheeses that tell a story with every bite
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NEWS Hotels & Bed & Breakfast
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8 hotels for a gastronomic weekend
Hotels & Bed & Breakfast
8 hotels for a gastronomic weekend
There's nothing like a weekend away to combine the pleasures of the table with some of France's most enticing regions. From the Alpilles to Burgundy, from Savoie to the Loire Valley, these five-star addresses promise much more than just a great meal. A total experience where gastronomy, nature, culture and well-being make up an exceptional stay.
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NEWS News & Events
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With At Home, Yazid Ichemrahen invents a new model of pastry salon
News & Events
With At Home, Yazid Ichemrahen invents a new model of pastry salon
In the heart of the 1st arrondissement, pastry chef Yazid Ichemrahen inaugurates At Home, a hybrid between boutique, salon and private apartment. An immersive experience where excellent patisserie and refined design come together.
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