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75016 Paris
France

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NEWS Tables & Chefs
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Top Chef, putting (tele)reality to the test
Labeled a reality show when it was launched, the culinary competition broadcast on M6 has become, over the seasons, a veritable breeding ground for chefs who are appreciated and recognized by the profession, but the recipe for success isn't always what you'd think.
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Top Chef, putting (tele)reality to the test
NEWS Tables & Chefs
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Top Chef, putting (tele)reality to the test
Tables & Chefs
Top Chef, putting (tele)reality to the test
Labeled a reality show when it was launched, the culinary competition broadcast on M6 has become, over the seasons, a veritable breeding ground for chefs who are appreciated and recognized by the profession, but the recipe for success isn't always what you'd think.
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NEWS Hotels & Bed & Breakfast
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Can you still get 5-star accommodation for less than €150? Our 5 French nuggets
Hotels & Bed & Breakfast
Can you still get 5-star accommodation for less than €150? Our 5 French nuggets
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NEWS Hotels & Bed & Breakfast
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Can you still get 5-star accommodation for less than €150? Our 5 French nuggets
Hotels & Bed & Breakfast
Can you still get 5-star accommodation for less than €150? Our 5 French nuggets
Mission impossible to sleep in a 5-star hotel in France for less than €150 a night? Not quite. With top-of-the-range bedding, refined service and confidential addresses, certain French nuggets still make luxury accessible. Here are 5 5-star hotels where you can indulge yourself without blowing your budget.
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City Guide & Walks

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NEWS Wines & Spirits
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You'll never look at a bottle of rum the same way again
Wines & Spirits
You'll never look at a bottle of rum the same way again
Having crossed the seas and centuries, rum has developed a rich vocabulary, illustrating the different European cultural influences in South America and the Caribbean. To decipher rum's treasure map, follow the glossary.
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NEWS News & Events
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This wine has survived wars and frauds... 10 bottles to appreciate
News & Events
This wine has survived wars and frauds... 10 bottles to appreciate
Located on the left bank of the Rhône, north of Avignon, Châteauneuf-du-Pape is the largest cru in the Rhône vineyards, and arguably the most emblematic of the southern Rhône Valley. With 3,150 hectares of vines, it is renowned for its diversity of grape varieties - eighteen in all. But Châteauneuf-du-Pape also has a history that goes back several centuries, carried by the winegrowers who pioneered what would become the AOC (Appellation d'Origine Contrôlée) and the INAO (Institut National des Appellations d'Origine).
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These restaurants offer a non-alcoholic, in-house food and beverage pairing
Tables & Chefs
These restaurants offer a non-alcoholic, in-house food and beverage pairing
Who said wine was the only possible pairing in a gourmet restaurant? These establishments across France are proving us wrong in the most beautiful of ways.
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Groupe Loiseau expands its sweet empire with two new patisseries
Tables & Chefs
Groupe Loiseau expands its sweet empire with two new patisseries
The Bernard Loiseau group is continuing to expand in the world of sweets, with the announced opening of two new patisserie-chocolaterie boutiques. After Saulieu, the focus is on Megève and Metz.
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Christophe Michalak sells his pastry empire
Tables & Chefs
Christophe Michalak sells his pastry empire
Christophe Michalak has announced the complete sale of his eponymous company, including its Parisian boutiques and Japanese franchises. The pastry chef wishes to devote himself to a more personal project.
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Bertrand Noeureuil takes charge of L'Orangerie at George V
Tables & Chefs
Bertrand Noeureuil takes charge of L'Orangerie at George V
Parisian palace Four Seasons George V entrusts its L'Orangerie restaurant to chef Bertrand Noeureuil. A major appointment for the man who will succeed Alan Taudon from summer 2026.
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NEWS News & Events
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Rare citrus fruits that chefs are snapping up
News & Events
Rare citrus fruits that chefs are snapping up
The sweet-sour and tangy notes of citrus fruit are (g)astronomically popular. Many varieties, still unknown in France only 15 years ago, owe their fame to passionate chefs and orchards, many of which are located in the south of France.
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Chef Alexandre Bondoux's 5 key producers in Joigny
Tables & Chefs
Chef Alexandre Bondoux's 5 key producers in Joigny
Alexandre Bondoux, chef at La Côte Saint-Jacques in Joigny, continues the family tradition of working with local producers. Here are his good addresses.
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NEWS News & Events
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The ultimate guide to white rums worth the detour
News & Events
The ultimate guide to white rums worth the detour
Whether made from pure cane juice or molasses, aged in casks and charcoal-filtered or not, from a single variety of cane or a blend, white rums form a large family, to be enjoyed in cocktails but not only, for the greatest pleasure of our senses.
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New restaurants

Open
La Table de Florent
Chef's Restaurant
13
/ 20
Chef's Restaurant
La Table de Florent
Address 87600 ROCHECHOUART
Cooking French | Modern
Budget €27 to €82
Open
ro·bo
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
ro·bo
Address 24290 MONTIGNAC
Cooking French | Gastronomic
Budget €70 to €90
Open
Le P’tit Bouchon
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Le P’tit Bouchon
Address 23000 GUÉRET
Cooking French | Traditional
Budget €19 to €34
Open
Alma
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Alma
Address 64500 SAINT-JEAN-DE-LUZ
Cooking Local | Traditional
Budget €20 to €22
Open
Tina Trattoria
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Tina Trattoria
Address 06300 NICE
Cooking Italian | Traditional
Open
Shuzo
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Shuzo
Address 75011 PARIS
Cooking Fusion | Japanese
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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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CHAMPAGNES Our selection
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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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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
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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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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A former tax office transformed into a gourmet jewel in Aveyron
News & Events
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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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
News & Events
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
News & Events
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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