Gault & Millau — Guide to restaurants, hotels, wines and chefs
Paul Stradner, 2027 Gault&Millau d’Or for the Grand Est region: “It’s a team effort”
On Monday, October 19, 2026, in Strasbourg, as part of the Gault&Millau Grand Est Tour, Paul Stradner, chef at Villa René Lalique, was awarded the Gault&Millau d’Or.
City Guide & Walks
Nice
Niçoise flavors and Riviera grand chefs
Toulouse
From cassoulet to chef's-table cuisine
Paris
Seven palaces, seven ways to be Paris
Lyon
From traditional bouchon to world cuisine
Montpellier
The new Mediterranean scene
Annecy
Between lake, mountains and 4 toques
Bordeaux
Gastronomy in the land of great wine
Strasbourg
From Alsatian institutions to Nordic cuisine
Marseille
Bouillabaisse, Mediterranean and the avant-garde
Here is Cyril Lignac's new project in Paris
Another adventure for Cyril Lignac! The chef has just quietly announced the opening of a new restaurant, which is set to open in November 2026.
Gault&Millau Grand Est Tour 2027: The Winners
Paul Stradner, chef at Villa René Lalique in Wingen-sur-Moder, received the 2027 Gault&Millau d’Or, one of twelve awards presented in Strasbourg on October 19, 2026.
Christophe Raoux, 2027 Grand Est Technical Excellence Award
The chef of Le Royal in Champillon received the Technical Excellence Award during the Gault&Millau Grand Est Tour on Monday, October 19, 2026, in Strasbourg.
Wasabi ice cream, foie gras ravioli… William Ledeuil’s 5 iconic dishes
From white chocolate-wasabi ice cream to small foie gras ravioli, and everything in between—including pasta, zucchini flowers, and shellfish—William Ledeuil unveils five dishes that reflect the influences, memories, and ingredients at the heart of his cuisine.
Where can you find a good brioche sausage in Lyon?
A must-try Lyon specialty, the saucisson brioché combines generous portions of charcuterie with a golden-brown brioche. From charcuterie shops to bouchons, here are the spots that keep this classic alive.
Château Saint-Jean in Montluçon: a 5-star hotel in a former Templar commandery
Just a few years ago, in Montluçon, the walls of this former Templar commandery seemed doomed to silence. Today, behind the restored stonework, a five-star hotel, a spa, a bistro, and a gourmet restaurant breathe new life into this exceptional place, blending medieval heritage with contemporary elegance.
Alsace Wine: 4 Red Grand Crus to Try Right Away
Woody, fruity, or even spicy: Alsatian Pinot Noir has it all. From the Hengst Grand Cru to the Vogelgarten lieu-dit, discover our selection of Alsatian red wines priced between €55 and €95.
New restaurants
Open
12
/ 20
Le Fief de Gambert
12
Address
Tain-l'Hermitage
Cooking
French | Mediterranean
Budget
€29.90 to €48.50
Open
12
/ 20
Les Coqs
Address
Milly-la-Forêt
Chef
Émilien Le Normand
Cooking
French | Local
Budget
€48 to €76
Chefs & Talents
Tomorrow's chefs
Gault&Millau Grand Est Tour 2027: The Winners
Gault&Millau Grand Est Tour 2027: The Winners
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Gault&Millau Hauts-de-France Tour 2027: The Winners List
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Gault&Millau Normandy Tour 2027: The Winners List
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Gault&Millau Normandy Tour 2027: The Winners List
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Gault&Millau Paris Île-de-France Tour 2027: The Winners
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Gault&Millau Paris Île-de-France Tour 2027: The Winners
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Gault&Millau Burgundy-Franche-Comté Tour 2027: The Winners
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Gault&Millau Nouvelle-Aquitaine Tour 2026: The Winners List
Chefs' recipes
Flame-seared salmon fillet, with Béarnaise sauce and melt-in-your-mouth potatoes
Chef Florian Barbarot pays homage to the classic steak-french fries-salad-Béarnaise sauce dish by reimagining it with Norwegian salmon, creating a lighter, more balanced version.
Salmon belly fish soup poached blanquette-style, pearl barley with skyr
Chef Florian Barbarot creates a fusion of Norwegian Fiskesuppe and French blanquette featuring Norwegian salmon in a recipe designed to reduce food waste by making full use of the entire fish.
Gravlax salmon with beet juice, crunchy quinoa, and mustard sauce
Chef Florian Barbarot puts a new spin on traditional Norwegian gravlaks: salmon marinated in miso and beet juice, served with crunchy quinoa and a light mustard sauce.
The Best Hotels for a Stay Amid the Vineyards
Gone are the days of simple wine tastings and quick tours of the cellar between vintages. Wineries are transforming into highly desirable getaways, combining fine dining, spas featuring organic grape pomace, and immersive overnight stays amidst the wine cellars.
Where can you find the best Paris-Brest pastries in France?
Conceived in the early 20th century as a tribute to the famous bicycle race from Paris to Brest, the Paris-Brest is now an essential part of France’s pastry heritage. Here is our selection of the best places to enjoy it.
Our Best Hotels with a View of the Eiffel Tower
From Chaillot to Montparnasse, the capital offers a growing number of vantage points overlooking the Iron Lady. From luxury hotels to boutique hotels and skyscrapers: here are ten ways to stay right across from Paris’s most famous landmark.
Frédéric Duca is closing Rooster… What does he have in store next?
After eight years at the helm of Rooster, in Paris’s 17th arrondissement, chef Frédéric
Duca is selling his restaurant. The final service is scheduled for December 18, 2026, before he returns to
Provence to embark on a new project that has yet to be conceived.
Yannick Alléno Makes His Debut at the Grévin Museum
The chef, who has been awarded 5 Gault&Millau toques, joins the ranks of the celebrities at the Grévin Museum. His statue was unveiled on October 13, 2026, in Paris, during a reception held in his presence.
Eggs en meurette: This chef from Beaune Crowned World Champion
Jordan Billan, chef at Le Clos du Cèdre restaurant in Beaune, won the 2026 World Championship for Eggs in Meurette Sauce on Sunday, October 11, at the Château du Clos de Vougeot.
This producer from Picardy grows more than 100 varieties of rhubarb
Whether green or red, tart or sweet, early or late-season, these rhubarb varieties are called Grand Mums, Mikkot, Early Victoria, Goliath, Mira, Frambozen Rood, Seedling, Elmblitz, or Valentine. In Saint-Riquier, in the Somme department, they are grown by a father-son duo who have become the leading experts on this vegetable—which is classified as a fruit.
Step into the world of gastronomy
