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Gault & Millau — Guide to restaurants, hotels, wines and chefs

NEWS Tables & Chefs
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What You Don't Know About Glenn Viel's Cuisine at Baumanière
At the Oustau de Baumanière in Les Baux-de-Provence, Glenn Viel creates a cuisine that eschews showmanship to better capture what truly matters: flavor and emotion.
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What You Don't Know About Glenn Viel's Cuisine at Baumanière
NEWS Tables & Chefs
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What You Don't Know About Glenn Viel's Cuisine at Baumanière
Tables & Chefs
What You Don't Know About Glenn Viel's Cuisine at Baumanière
At the Oustau de Baumanière in Les Baux-de-Provence, Glenn Viel creates a cuisine that eschews showmanship to better capture what truly matters: flavor and emotion.
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NEWS Craftsmen & Know-How
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Where can you buy the best flan pâtissier in Paris and the nearby suburbs?
Craftsmen & Know-How
Where can you buy the best flan pâtissier in Paris and the nearby suburbs?
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NEWS Craftsmen & Know-How
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Where can you buy the best flan pâtissier in Paris and the nearby suburbs?
Craftsmen & Know-How
Where can you buy the best flan pâtissier in Paris and the nearby suburbs?
Long confined to bakery display cases, the flan pâtissier is now experiencing a true renaissance. From neighborhood spots to temples of contemporary pastry, here’s a roundup of the most sought-after flans in the Île-de-France region right now.
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City Guide & Walks

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NEWS Craftsmen & Know-How
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We thought rice pudding was old-fashioned… but these 3 creations prove otherwise
Craftsmen & Know-How
We thought rice pudding was old-fashioned… but these 3 creations prove otherwise
With its creamy texture, comforting flavor, affordability, and simplicity, rice pudding has won back the hearts of those with a sweet tooth. But while the original version remains a favorite, rice pudding is also inspiring chefs. Whether as artisanal ice cream, flan, or île flottante, this childhood classic is being reinvented in unexpected ways.
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NEWS Hotels & Bed & Breakfast
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Where can you find the best rooftop bars in Paris?
Hotels & Bed & Breakfast
Where can you find the best rooftop bars in Paris?
As summer approaches, rooftops are popping up atop Parisian hotels and restaurants. Perfect for escaping the hustle and bustle of the city, these rooftop spaces let you travel without moving an inch…
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NEWS News & Events
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The first French Quenelle Championship will be held at the end of the year
News & Events
The first French Quenelle Championship will be held at the end of the year
It's official: Royans is launching the first edition of the French Quenelle Championship. Here are the criteria for participating.
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NEWS News & Events
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Thomas Dura is attempting to set the record for the largest praline tart
News & Events
Thomas Dura is attempting to set the record for the largest praline tart
On Saturday, July 4, 2026, in Lyon, Thomas Dura, the 2025 world champion in the praline tart category, will attempt to make the world’s largest praline tart during the Poussineau Festival.
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NEWS Craftsmen & Know-How
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The Return of the Popsicle: A New Playground for Ice Cream Makers and Pastry Chefs
Craftsmen & Know-How
The Return of the Popsicle: A New Playground for Ice Cream Makers and Pastry Chefs
Long associated with trips to the movies, vacation memories, and beach vendors, the popsicle—once commonly known as an “Eskimo”—seemed to belong to another era. However, in recent years, this frozen treat has seen a real resurgence in popularity and is carving out a place for itself on the menus of ice cream shops and pastry shops.
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NEWS News & Events
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Amélie Darvas Opens Her Restaurant, Âme, Near Montpellier
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Amélie Darvas Opens Her Restaurant, Âme, Near Montpellier
After several months of planning, Amélie Darvas is set to open Âme, her new restaurant located between Nîmes and Montpellier. It’s an intimate spot where the chef will be able to fully express herself.
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NEWS Tables & Chefs
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Gault&Millau Nouvelle-Aquitaine Tour 2026: The Winners List
Tables & Chefs
Gault&Millau Nouvelle-Aquitaine Tour 2026: The Winners List
Château de Seguin, June 15, 2026. More than 150 industry professionals gathered, 12 winners honored, and Sébastien Faramond named Gault&Millau d’Or for La Table de Pavie in Saint-Émilion. A look back at a ceremony that paints a portrait of a gastronomic region at the height of its influence.
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NEWS Wines & Spirits
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White Médoc: 6 vintages marking the birth of a new appellation
Wines & Spirits
White Médoc: 6 vintages marking the birth of a new appellation
Published in the Official Journal on August 5, 2025, the Médoc Blanc appellation was established with the 2025 vintage. We tasted the first bottles released under this new appellation, which combines a tradition spanning more than three centuries with strict production guidelines.
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NEWS Tables & Chefs
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Martin Isabal, a fourth-generation chef, has been named a "Grand de Demain" in Nouvelle-Aquitaine
Tables & Chefs
Martin Isabal, a fourth-generation chef, has been named a "Grand de Demain" in Nouvelle-Aquitaine
After taking over the family business, Martin Isabal has been honored with the 2026 Grand de Demain Award for the Nouvelle-Aquitaine region.
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New restaurants

Open
Roche
Selected
Roche
Address 75017 PARIS
Cooking French | Tapas
Open
L'Endroit
Selected
L'Endroit
Address 75017 PARIS
Cooking French | Traditional
Open
La Pinède
Selected
La Pinède
Address 83980 LE LAVANDOU
Cooking Mediterranean
Open
Jean Jacques
Gourmet Restaurant
11.5
/ 20
Gourmet Restaurant
Jean Jacques
Address 75017 PARIS
Cooking French | Traditional
Budget €24 to €30
Open
Les Paresseux
Selected
Les Paresseux
Address 75017 PARIS
Cooking Tapas
Open
Les Trois Garçons
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Les Trois Garçons
Address 83300 DRAGUIGNAN
Cooking French
Budget €23 to €39
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

Red mullet fillets, anise-flavored marinade, and a robust sauce
Red mullet fillets, anise-flavored marinade, and a robust sauce
Lionel Giraud, the two-Michelin-starred chef at Maison Saint-Crescent in Narbonne, presents his red mullet flower: red mullet fillets from the Gulf of Lion marinated in an anise-infused mixture of pastis and star anise, arranged in a rosette shape, topped with a rich sauce made from red mullet bones and livers infused with saffron, and served with a saffron-candied potato flower.
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Red mullet fillets, anise-flavored marinade, and a robust sauce
Easy
Red mullet fillets, anise-flavored marinade, and a robust sauce
Lionel Giraud, the two-Michelin-starred chef at Maison Saint-Crescent in Narbonne, presents his red mullet flower: red mullet fillets from the Gulf of Lion marinated in an anise-infused mixture of pastis and star anise, arranged in a rosette shape, topped with a rich sauce made from red mullet bones and livers infused with saffron, and served with a saffron-candied potato flower.
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Tagliatelle with Mediterranean herb sauce and caramelized fennel
Tagliatelle with Mediterranean herb sauce and caramelized fennel
Marco Vigano, chef at Piero TT, serves up homemade tagliatelle made with 30 egg yolks, arranged on a bed of tomato sauce, accompanied by finely diced fennel caramelized in honey and deglazed with white balsamic vinegar, all bound together in a quick emulsion of butter and chives.
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Tagliatelle with Mediterranean herb sauce and caramelized fennel
Easy
Tagliatelle with Mediterranean herb sauce and caramelized fennel
Marco Vigano, chef at Piero TT, serves up homemade tagliatelle made with 30 egg yolks, arranged on a bed of tomato sauce, accompanied by finely diced fennel caramelized in honey and deglazed with white balsamic vinegar, all bound together in a quick emulsion of butter and chives.
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Asparagus Dog
Asparagus Dog
Yann Leclercq and Jessica Montange, chefs at Le Lynn restaurant in Rumilly, revisit the hot dog with Landes white asparagus, onion confit with balsamic vinegar, onion pickles with Sichuan pepper, mustard seed pickles, homemade mayonnaise and jellied asparagus cream.
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Asparagus Dog
Easy
Asparagus Dog
Yann Leclercq and Jessica Montange, chefs at Le Lynn restaurant in Rumilly, revisit the hot dog with Landes white asparagus, onion confit with balsamic vinegar, onion pickles with Sichuan pepper, mustard seed pickles, homemade mayonnaise and jellied asparagus cream.
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CHAMPAGNES Our selection
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Selection of champagnes
Our selection 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 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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NEWS News & Events
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Sébastien Faramond, recipient of the Gault&Millau Gold Award for the Nouvelle-Aquitaine region
News & Events
Sébastien Faramond, recipient of the Gault&Millau Gold Award for the Nouvelle-Aquitaine region
On Monday, June 15, Sébastien Faramond received the Gault&Millau d’Or Award in recognition of his work at La Table de Pavie in Saint-Émilion.
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NEWS News & Events
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From the dining room to the kitchen, Florent Linard has been honored with the Young Talent Award
News & Events
From the dining room to the kitchen, Florent Linard has been honored with the Young Talent Award
Florent Linard, a self-taught chef, will receive the Young Talent Award for the Nouvelle-Aquitaine region on Monday, June 15, 2026.
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NEWS News & Events
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The Pastry Chef Who Preferred Savory Dishes Wins the Nouvelle-Aquitaine Trophy
News & Events
The Pastry Chef Who Preferred Savory Dishes Wins the Nouvelle-Aquitaine Trophy
In 2025, at the Dialogues restaurant in Biarritz, the young pastry chef Margaux Boisson won the Pastry Trophy at the 2026 Gault&Millau Tour Nouvelle-Aquitaine, which took place on Monday, June 15, at the Château de Seguin in Lignan-de-Bordeaux.
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NEWS News & Events
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The 5 places Pierre Gagnaire recommends without hesitation
News & Events
The 5 places Pierre Gagnaire recommends without hesitation
Pierre Gagnaire shares his tips for buying organic vegetables, high-quality meat, and different varieties of rhubarb.
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NEWS News & Events
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Where to Eat in Brittany in 2026? 237 Must-Try Restaurants
News & Events
Where to Eat in Brittany in 2026? 237 Must-Try Restaurants
The 2026 edition of the Brittany region guide is now available. From Dinan to Brest, from Breton lobster to kouign-amann, discover what the region has to offer…
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NEWS News & Events
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Ruinart and its Tables Singulières: where champagne and fine dining come together
News & Events
Ruinart and its Tables Singulières: where champagne and fine dining come together
At the end of June, Ruinart invites its guests to rediscover one of its cuvées through culinary experiences centered on food and wine pairings.
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