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Philippe Etchebest: "The most important thing is that I can be useful and helpful"
Fifteen years after his television debut, Philippe Etchebest continues to explore cooking as a human adventure. From distressed kitchens to faraway lands, the chef - who has opened a fourth restaurant in his Bordeaux stronghold, Le Classique - puts his fame at the service of transmission, sharing and respect for people and products.
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Philippe Etchebest: "The most important thing is that I can be useful and helpful"
NEWS News & Events
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Philippe Etchebest: "The most important thing is that I can be useful and helpful"
News & Events
Philippe Etchebest: "The most important thing is that I can be useful and helpful"
Fifteen years after his television debut, Philippe Etchebest continues to explore cooking as a human adventure. From distressed kitchens to faraway lands, the chef - who has opened a fourth restaurant in his Bordeaux stronghold, Le Classique - puts his fame at the service of transmission, sharing and respect for people and products.
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A former tax office transformed into a gourmet jewel in Aveyron
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A former tax office transformed into a gourmet jewel in Aveyron
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A former tax office transformed into a gourmet jewel in Aveyron
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A former tax office transformed into a gourmet jewel in Aveyron
In Marcillac-Vallon, Aveyron, Audrey Besson was inspired by memories of her grandmother to invent a hotel-restaurant full of charm, finesse and originality. The name? Auprès d'Angèle.
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City Guide & Walks

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Why you should no longer neglect your trivet
News & Events
Why you should no longer neglect your trivet
A modest sentinel of the gourmet table, the trivet keeps watch in the shadow of the feast. Neither an accessory nor a star, it tells the story of French tableware in its own way. A discreet object, but not insignificant.
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Jessica Prealpato's patisserie takes over Café Richelieu in the Louvre
Tables & Chefs
Jessica Prealpato's patisserie takes over Café Richelieu in the Louvre
Pastry chef Jessica Prealpato takes the sweet reins at Café Richelieu, in the heart of the Louvre Museum. A collaboration that brings a new vision of patisserie to this famous Parisian tearoom.
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Taste of Paris 2026: chefs, prizes, dates and programme at the Grand Palais
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Taste of Paris 2026: chefs, prizes, dates and programme at the Grand Palais
Taste of Paris returns to the Grand Palais for an exceptional 10ᵉ edition in May 2026. Dates, guest chefs, tasting prices, workshop program and practical info: find out all you need to know to get the most out of Paris' unmissable gastronomic festival.
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Where to eat in 2026? 360 must-try restaurants in Occitanie-Andorre
News & Events
Where to eat in 2026? 360 must-try restaurants in Occitanie-Andorre
The 2026 edition of the Occitanie-Andorre regional guide is out. From Aveyron to Pyrénées-Orientales, discover what the region has to offer: gourmet itineraries, restaurants, hotels, food shops and local producers..
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Alexandre Couillon signs the menu for the new Puy du Fou restaurant
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Alexandre Couillon signs the menu for the new Puy du Fou restaurant
Alexandre Couillon, chef at La Marine in Noirmoutier, transposes his marine universe to the heart of the Puy du Fou. In designing the menu for the Auberge du Parc Vendéen, he aims to bring together gastronomy and local traditions.
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13 soy sauces tested and approved by Gault&Millau
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13 soy sauces tested and approved by Gault&Millau
Shiro, usukuchi, koikuchi, saishikomi or tamari: what qualities should be attributed to the different soy sauces marketed in France? To find out, a panel of judges tasted thirteen sauces of different types, qualities and manufactures. A test bench of varied tastes in which everyone will find their ideal shoyu.
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Jérôme Banctel explores plants with a very special cooking method
News & Events
Jérôme Banctel explores plants with a very special cooking method
For the first time in Paris, Gabriel's chef creates an all-vegetable menu. Jérôme Banctel shapes the score using a unique cooking technique.
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Julien Caligo sublimates the sea and wins a Gault&Millau trophy
Tables & Chefs
Julien Caligo sublimates the sea and wins a Gault&Millau trophy
Julien Caligo, chef at Chez Monique in Calvisson, wins the Trophée Cuisine de la Mer, des Lacs & des Rivières 2026 for the Occitanie-Andorre region. This Gault&Millau award salutes his career and his cuisine, which combines local produce and seafood.
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Where to buy a good financier?
News & Events
Where to buy a good financier?
Beneath its apparent simplicity and appetizing golden crust, the financier is a delicate balance between the melt-in-your-mouth richness of its texture, a delicate fragrance and a crust that's slightly crunchy under the tooth. A cookie as elegant as it is complex to make.
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New restaurants

Open
Shuzo
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Shuzo
Address 75011 PARIS
Cooking Fusion | Japanese
Open
Kairos
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Kairos
Address 29200 BREST
Cooking Greek
Budget €20 to €59
Open
Les Glycines
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Les Glycines
Address 66150 ARLES-SUR-TECH
Chef Cédric Stutz
Cooking French | Traditional
Budget €32 to €42
Open
SENsation
Gourmet Restaurant
12.5
/ 20
Gourmet Restaurant
SENsation
Address 75011 PARIS
Chef Samuel Lee
Cooking Traditional
Budget €58
Open
Le Marguerite 1606 - Domaine Reine Margot - MGallery Collection
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Le Marguerite 1606 - Domaine Reine Margot - MGallery Collection
Address 92130 ISSY-LES-MOULINEAUX
Cooking French | Gastronomic
Budget €34 to €39
Open
Chardon
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Chardon
Address 49000 ANGERS
Cooking French | Vegan
Budget €19 to €24
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

Rack of lamb roasted in pre-salted greens
Rack of lamb roasted in pre-salted greens
Joseph Viola, chef at the Daniel et Denise restaurant in Lyon, creates an oven-roasted rack of salt-meadow lamb, crusted with butter parsley and curly parsley, accompanied by a lamb jus with white wine and lamb stock.
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Rack of lamb roasted in pre-salted greens
Rack of lamb roasted in pre-salted greens
Joseph Viola, chef at the Daniel et Denise restaurant in Lyon, creates an oven-roasted rack of salt-meadow lamb, crusted with butter parsley and curly parsley, accompanied by a lamb jus with white wine and lamb stock.
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Spring lamb navarin with rosemary
Spring lamb navarin with rosemary
Xavier Mathieu, chef at La Table de Xavier Mathieu in Joucas, has created a springtime lamb navarin with rosemary, accompanied by thyme-glazed carrots and crunchy peas, for a colorful, flavorful dish that celebrates spring.
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Spring lamb navarin with rosemary
Easy
Spring lamb navarin with rosemary
Xavier Mathieu, chef at La Table de Xavier Mathieu in Joucas, has created a springtime lamb navarin with rosemary, accompanied by thyme-glazed carrots and crunchy peas, for a colorful, flavorful dish that celebrates spring.
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Figs and cloves, burrata, fig leaf snow and fig tart
Figs and cloves, burrata, fig leaf snow and fig tart
Sandro Micheli, chef at the Louis XV - Alain Ducasse at the Hôtel de Paris in Monaco, has created an exceptional starter based around figs: a flaky tart topped with almond cream and marmalade, a burrata condiment with two marmalades, an iced snow with fig leaf wine and a fig sauce flavored with cloves.
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Figs and cloves, burrata, fig leaf snow and fig tart
Intermediate
Figs and cloves, burrata, fig leaf snow and fig tart
Sandro Micheli, chef at the Louis XV - Alain Ducasse at the Hôtel de Paris in Monaco, has created an exceptional starter based around figs: a flaky tart topped with almond cream and marmalade, a burrata condiment with two marmalades, an iced snow with fig leaf wine and a fig sauce flavored with cloves.
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NEWS News & Events
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9 sauvignons tested and approved by Gault&Millau
News & Events
9 sauvignons tested and approved by Gault&Millau
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9 sauvignons tested and approved by Gault&Millau
News & Events
9 sauvignons tested and approved by Gault&Millau
In the 1980s, Touraine began to recognize its different terroirs, notably those of Chenonceaux, Amboise and Oisly. In the latter, Sauvignon has reigned supreme for decades, and the Touraine Oisly appellation is proud to be the only one in Touraine to produce only Sauvignon Blanc wines.
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Where to eat well when everything is on the rise?
Tables & Chefs
Where to eat well when everything is on the rise?
With prices continuing to rise, eating out can quickly become a luxury. Yet it's still possible to eat well without breaking the bank, as long as you know where to look and change your habits. Here's an overview of how to combine pleasure and budget control.
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Olivier Bellin's signature dishes, absolutely worth the detour
Tables & Chefs
Olivier Bellin's signature dishes, absolutely worth the detour
In Plomodiern, overlooking the Bay of Douarnenez, Olivier Bellin has been creating powerful, sensitive and deeply personal Breton cuisine for over twenty years. Through five emblematic dishes, the chef of the Auberge des Glazicks tells the story of his territory.
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These 3-star hotels are worth 4 stars: chic decor and top service
News & Events
These 3-star hotels are worth 4 stars: chic decor and top service
One star less, one soul more: these 3-star hotels in France rival 4-star establishments thanks to their meticulous decor and exceptional service. Discreet addresses to discover.
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In this Lyonnais restaurant, you can taste the best flan in France
News & Events
In this Lyonnais restaurant, you can taste the best flan in France
Are you a fan of flan? Here are two Gault&Millau-referenced restaurants to add to your list of establishments to discover, awarded in the Best Flan in France competition.
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The power of wood in exceptional spirits
News & Events
The power of wood in exceptional spirits
Between production terroir, distillation, length of aging, choice of cask, cask size and spirit type, the combinations used to produce spirits are multiple and sometimes esoteric. For Alexandre Gabriel, owner of Planteray Rum, olfactory memory and instinct are paramount.
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Omar Dhiab's bistro finally opens for lunch
Tables & Chefs
Omar Dhiab's bistro finally opens for lunch
Already getting a lot of attention in the evenings, Elbi, Omar Dhiab's second address in Paris's 10ᵉ arrondissement, now offers an accessible bistronomic lunch.
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