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75016 Paris
France

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NEWS News & Events
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Head for Centre-Val de Loire & Pays de la Loire with the 2026 regional guide
The 2026 edition of the Centre-Val de Loire guide is now on sale online and in bookshops. New restaurant addresses, gourmet itineraries, chefs, artisans... Discover the richness of this region, through its terroirs, gastronomy and know-how.
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Head for Centre-Val de Loire & Pays de la Loire with the 2026 regional guide
NEWS News & Events
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Head for Centre-Val de Loire & Pays de la Loire with the 2026 regional guide
News & Events
Head for Centre-Val de Loire & Pays de la Loire with the 2026 regional guide
The 2026 edition of the Centre-Val de Loire guide is now on sale online and in bookshops. New restaurant addresses, gourmet itineraries, chefs, artisans... Discover the richness of this region, through its terroirs, gastronomy and know-how.
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NEWS Hotels & Bed & Breakfast
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Group wellness breaks: 10 exceptional spa hotels in France
Hotels & Bed & Breakfast
Group wellness breaks: 10 exceptional spa hotels in France
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NEWS Hotels & Bed & Breakfast
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Group wellness breaks: 10 exceptional spa hotels in France
Hotels & Bed & Breakfast
Group wellness breaks: 10 exceptional spa hotels in France
Far from the clinical silence of individual spas, a new breed of hoteliers is reinventing self-care through group energy. Social saunas, dawn rituals and choreographed immersions: a selection of ten ports of call where disconnection is now lived in the plural.
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Gault&Millau UAE 2026: the restaurants and talents of the year
News & Events
Gault&Millau UAE 2026: the restaurants and talents of the year
On February 2, 2026, in Dubai, the Gault&Millau UAE gala revealed its 2026 guide. 203 establishments and 18 awards were presented to the restaurants, chefs and professionals who make local gastronomy shine.
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Gault&Millau Tchéquie 2026: Czech gastronomy on the move
News & Events
Gault&Millau Tchéquie 2026: Czech gastronomy on the move
For the second year running, Gault&Millau puts the Czech Republic under the microscope. More toques, new trophies and a new hotel guide: the Czech scene is asserting itself, quietly but confidently.
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France's Olivier Caillon wins the second World Stuffed Cabbage Championship
News & Events
France's Olivier Caillon wins the second World Stuffed Cabbage Championship
On Monday February 23, 2026, at the prestigious Bernardaud factory in Limoges, the grand final of the World Stuffed Cabbage Championship was held, and a Frenchman was crowned champion.
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Bordeaux Coffee Show: an event dedicated to coffee and coffee lovers
News & Events
Bordeaux Coffee Show: an event dedicated to coffee and coffee lovers
On March 7 and 8, 2026, the Bordeaux Coffee show will take over the converted barracks, Darwin Éco-système. The event will bring together baristas, coffee shops, roasters and even simple coffee enthusiasts, all sharing the same love of coffee!
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The best restaurants for aligot, according to Gault&Millau
News & Events
The best restaurants for aligot, according to Gault&Millau
From the burons of Aubrac to the urban tables of Gault&Millau, aligot continues to seduce chefs and gourmets alike. Here's a roundup of restaurants where this rustic dish is serious business.
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Camille Delcroix's good addresses
News & Events
Camille Delcroix's good addresses
Camille Delcroix, chef at Bacôve restaurant in Saint-Omer, shares her local tips for buying quality products. Get your pens ready!
Chef
Camille Delcroix
Restaurant
Bacôve 62500 SAINT-OMER
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Arnaud Donckele in 5 dishes
News & Events
Arnaud Donckele in 5 dishes
From La Vague d'Or to Plénitude, Arnaud Donckele has turned sauce into an art form in its own right. Considered one of the great master sauciers of his generation, the chef takes a look back at five outstanding dishes, essential milestones in his career and indicative of his culinary universe.
Chef
Arnaud Donckele
Restaurant
La Vague d’Or – Cheval Blanc St-Tropez 83990 SAINT-TROPEZ
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Alléno & Rivoire: the end of an adventure for two, the start of a new chapter
News & Events
Alléno & Rivoire: the end of an adventure for two, the start of a new chapter
After working together for almost 12 years, pastry chef Aurélien Rivoire has parted company with Yannick Alléno, who is now taking over the reins of the company that has become Les Chocolats de Yannick Alléno.
Aurélien Rivoire
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Top Chef 2026: these 5 candidates work in Gault&Millau restaurants
News & Events
Top Chef 2026: these 5 candidates work in Gault&Millau restaurants
Five of the new Top Chef 2026 candidates work in Gault&Millau-rated restaurants. Find out which ones.
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New restaurants

Open
M Rencontre
Chef's Restaurant
14.5
/ 20
Chef's Restaurant
M Rencontre
Address 13006 MARSEILLE
Chef Mathieu Bourdoiseau
Cooking French | Gastronomic
Budget €22 to €105
Open
Mantra
Remarkable Restaurant
15
/ 20
Remarkable Restaurant
Mantra
Address 75009 PARIS
Chef Shasitharan Manogeran
Cooking Gastronomic | Malaysian
Budget €39 to €145
Open
Prosper
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Prosper
Address 13006 MARSEILLE
Chef François Roche
Cooking Mediterranean
Budget €36 to €50
Open
Madéluce
Selected
Madéluce
Address 73100 AIX-LES-BAINS
Cooking French
Open
Maïmo
Selected
Maïmo
Address 44000 NANTES
Cooking Mediterranean | Tapas
Open
Chalet Flachaire
Chef's Restaurant
13
/ 20
Chef's Restaurant
Chalet Flachaire
Address 74360 ABONDANCE
Chef Estelle Harington Et Thomas Flachaire
Cooking French | Gastronomic
Budget €67 to €83
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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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NEWS News & Events
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12 incredible toppings for your pancakes
News & Events
12 incredible toppings for your pancakes
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12 incredible toppings for your pancakes
News & Events
12 incredible toppings for your pancakes
At Chandeleur, let yourself be tempted by gourmet crêpes: jam, chocolate, honey, chestnut cream or caramel to satisfy your taste buds.
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Sirha Méditerranée: first edition to be held in Marseille
News & Events
Sirha Méditerranée: first edition to be held in Marseille
For its first edition, Sirha Méditerranée is moving to Marseille. From March 15 to 17, 2026, the Parc Chanot, in the 8ᵉ arrondissement, will play host to this new trade event dedicated to the culinary professions.
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Le Crillon palace entrusts its future gourmet table to Alan Taudon
News & Events
Le Crillon palace entrusts its future gourmet table to Alan Taudon
Alan Taudon, previously chef of L'Orangerie at the Four Seasons George V, leaves the Parisian palace to launch a new gastronomic offering at the Hôtel de Crillon. Opening planned for 2027.
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NEWS Publirédactionnel
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For exceptional kitchens: ePackPro, simplified traceability and HACCP control
Publirédactionnel
For exceptional kitchens: ePackPro, simplified traceability and HACCP control
For more than 15 years, ePackPro has been supporting gastronomy professionals in managing food safety and HACCP traceability. Designed for demanding chefs, this digital solution combines simplicity, precision and time-saving, enabling every kitchen to concentrate on what's essential: creating the exceptional on the plate.
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When cooking is handed down: the great family sagas of French gastronomy
News & Events
When cooking is handed down: the great family sagas of French gastronomy
Behind some of France's finest restaurants lies more than just a chef: it's a family, a memory, a history handed down from generation to generation. From the Loire to Aubrac, from the Alps to Alsace, these houses tell the story of gastronomy as a living heritage.
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NEWS Tables & Chefs
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Jeffrey Cagnes in 5 pastries
Tables & Chefs
Jeffrey Cagnes in 5 pastries
Jeffrey Cagnes, one of France's leading pastry chefs, retraces his career through five desserts, reflecting his love of classic French pastry and his multicultural origins.
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Domaine des Étangs and Bernardaud: awakening the senses in Charente Limousine
News & Events
Domaine des Étangs and Bernardaud: awakening the senses in Charente Limousine
Between 13th-century stone walls and the brilliance of Limoges porcelain, the Domaine des Étangs orchestrates a unique encounter with the Maison Bernardaud. A sensory immersion where craftsmanship and the art of entertaining redefine authentic luxury in the heart of sovereign nature.
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