Gault & Millau — Guide to restaurants, hotels, wines and chefs
Diego Delbecq, Gault&Millau d’Or: “A brain on its own can’t do anything”
On Monday, October 5, 2026, in Lille, as part of the Gault&Millau Tour of Hauts-de-France, Rozó’s chef, Diego Delbecq, 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
Gault&Millau Hauts-de-France Tour 2026: The Winners
On Monday, October 5, 2026, in Lille, Gault&Millau honored eleven winners from the Hauts-de-France region. Diego Delbecq, chef at Rozó in Marcq-en-Barœul, won the Gault&Millau d’Or.
Charles Bruneval, 2027 Young Talent Award, Hauts-de-France
Chef Charles Bruneval received the 2027 Young Talent Award during the Gault&Millau Tour of Hauts-de-France on Monday, October 5, in Lille.
100% Vanilla, Île Flottante… Angelo Musa’s 5 Most Memorable Creations
Angelo Musa, who has been the pastry chef at the Plaza Athénée for ten years, reveals the creations that have marked his career and shaped his signature style over the years.
Ruinart is setting up shop at Cheval Blanc Paris for its second edition
For the second time, the Ruinart champagne house is setting the table at Cheval Blanc Paris. From October 15 to 25, Chef Arnaud Donckele will create a new menu paired with the house’s champagnes.
2026 Salon du Chocolat in Paris: Dates, Program, and Gault&Millau Chefs
A must-attend fall event, the Salon du Chocolat et de la Pâtisserie returns for its 31st edition in Paris at the Porte de Versailles from October 28 to November 1, 2026.
Where can you find the best Basque cake?
The Basque cake, or “etxeko bixkotxa” in Basque, is characterized by its golden shortcrust pastry crust, which encloses a filling of cream or cherry jam. In addition to these traditional versions, pastry chefs have come up with alternatives that are as indulgent as they are ingenious.
Chambord takes visitors back in time with an exhibition dedicated to grand feasts
From September 26, 2026, to January 24, 2027, the Domaine national de Chambord invites visitors to explore the castle’s culinary history. From Francis I to Lady Diana, relive history through four dining experiences.
Overlooking the sea, this 3-toques restaurant is launching its own bistro
Starting October 4, 2026, Ar Men Du in Névez will offer a new bistro-style menu. It’s a new way to experience Jérôme Gourmelen’s culinary world, without sacrificing the high-quality ingredients or the ocean view.
New restaurants
12
Open
12.5
/ 20
Rhizome
Address
Compiègne
Cooking
French | Local
Budget
€35 to €65
Open
12.5
/ 20
Le Bistrot de la Gare
Address
Champdieu
Chef
Sacha Clapeyron
Cooking
French | Local
Budget
€31 to €39
Chefs & Talents
Tomorrow's chefs
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Gault&Millau Tour Auvergne-Rhône-Alpes 2026
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Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2026
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Gault&Millau Tour Grand Est 2025
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Gault&Millau Tour Hauts-de-France 2025
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Gault&Millau Tour Normandie 2025
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Gault&Millau Tour Paris Île-de-France 2025
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Gault&Millau Tour Bourgogne-Franche-Comté 2025
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Gault&Millau Tour Nouvelle-Aquitaine 2025
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Gault&Millau Tour Bretagne 2025
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 haute cuisine, spas featuring organic grape marc, and immersive overnight stays amidst the wine cellars.
The Best Places to Stay for a Business Trip to Paris
From large international hotels with conference centers to more intimate boutique hotels perfect for small gatherings, the capital offers a wide range of venues tailored for business. Here’s an overview.
2026 Gala: The 28 Nominees Announced, Date and Venue of the Awards Ceremony
The 2026 Gault&Millau Gala will take place on November 9 at the Carrousel du Louvre. The 28 nominees for the 2027 national awards will be announced this Monday, September 28, at the Atelier du Goût.
Nominees in the 2027 Chef of the Year category
A highly anticipated category every year, the Chef of the Year award honors a chef who is shaping the culinary landscape of today and tomorrow. Discover the nominees for the 2027 edition.
Nominees in the “Rising Star of the Year 2027” category
Anthony Denon, Martin Isabal, Marie Gricourt, and Nolwenn Corre are in the running for the title of Gault&Millau’s “Grand de Demain” of the Year 2027. Four chefs, four restaurants to watch closely.
Nominees in the 2027 Young Talent of the Year category
Who will win the 2027 Young Talent of the Year award at the Gault&Millau Gala? Among the six annual awards, this one honors the next generation.
Step into the world of gastronomy
