Gault & Millau — Guide to restaurants, hotels, wines and chefs
Jérôme Banctel has been named Chef of the Year 2027 by Gault&Millau
Jérôme Banctel, chef at Gabriel – La Réserve Paris (5 toques), was named Chef of the Year 2027 on Monday, November 9, 2026, at the Carrousel du Louvre.
City Guide & Walks
Toulouse
From cassoulet to chef's-table cuisine
Strasbourg
From Alsatian institutions to Nordic cuisine
Marseille
Bouillabaisse, Mediterranean and the avant-garde
Nice
Niçoise flavors and Riviera grand chefs
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
Where to Eat at the 2027 Gault&Millau Award Winners?
Seven winners, seven restaurants. From Flanders to the tip of Finistère, here’s where to find the winners of the 2027 Gault&Millau Awards, announced on November 9 at the Carrousel du Louvre.
Which restaurants were awarded 5 toques in the 2027 Gault&Millau guide?
Three chefs are being honored with a fifth toque. This distinction recognizes their work and dedication to the culinary arts.
"Rising Star of 2027": Nolwenn Corre Named by Gault&Millau
On Monday, November 9, 2026, Nolwenn Corre, head chef at the restaurant L’Hostellerie de la Pointe Saint-Mathieu (3 toques), received the 2027 “Grande de Demain” Award.
Aude Danguy has been named Illustrator of the Year 2027 by Gault&Millau
Based near Brest, watercolorist Aude Danguy illustrated the menu created by Jérôme Banctel for the 2026 Gault&Millau Gala. Her work, characterized by great precision, earned her the title of Illustrator of the Year 2027.
Pastry Chef of the Year 2027: Clément Réauté Named by Gault&Millau
Clément Réauté, pastry chef at Christophe Hay’s five-toque gourmet restaurant Fleur de Loire in Blois, was named Pastry Chef of the Year 2027 on Monday, November 9, 2026.
Nicolas Feuillatte and Mika Win the Champagne Design Award
To mark the release of the 2027 Livre des Champagnes, the Trophée du Design Champenois was awarded to Champagne Nicolas Feuillatte for its limited-edition screen-printed bottle designed by Mika.
No-Low Sommelier of the Year 2027: Orane Vanheule Named by Gault&Millau
Orane Vanheule, head sommelier at the Auberge du Vert Mont (3 toques) in Boeschepe, was awarded the 2027 No-Low Sommelier of the Year trophy on Monday, November 9.
New restaurants
Open
14
/ 20
Eskal
Address
Paris
Chef
Alexandre Chambat
Cooking
French | Gastronomic
Budget
€69 to €130
Open
12
/ 20
Le Fief de Gambert
Address
Tain-l'Hermitage
Cooking
French | Mediterranean
Budget
€29.90 to €48.50
Open
12
/ 20
Les Coqs
Address
Milly-la-Forêt
Chef
Émilien Le Normand
Cooking
French | Local
Budget
€48 to €76
Chefs & Talents
Tomorrow's chefs
Play video
Gault&Millau Grand Est Tour 2027: The Winners
Play video
Gault&Millau Grand Est Tour 2027: The Winners
Play video
Gault&Millau Hauts-de-France Tour 2027: The Winners List
Play video
Gault&Millau Normandy Tour 2027: The Winners List
Play video
Gault&Millau Normandy Tour 2027: The Winners List
Play video
Gault&Millau Paris Île-de-France Tour 2027: The Winners
Play video
Gault&Millau Paris Île-de-France Tour 2027: The Winners
Play video
Gault&Millau Burgundy-Franche-Comté Tour 2027: The Winners
Play video
Gault&Millau Nouvelle-Aquitaine Tour 2026: The Winners List
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 fine dining, spas featuring organic grape pomace, and immersive overnight stays amidst the wine cellars.
2027 Design and Hospitality Award: Zouzou Riviera Brings the Roaring Twenties Back to Life in Nice
Stained-glass windows, mirrors, seashells, and the shadow of Josephine Baker. At the Palais de la Méditerranée in Nice, Zouzou Riviera won the Design and Hospitality of the Year Award, presented on November 9 during the Gault&Millau gala.
Restaurant Manager of the Year 2027: Olivier Bikao Named by Gault&Millau
Olivier Bikao, maître d' at Le Meurice Alain Ducasse, was named Maître d' of the Year 2027 on Monday, November 9, at the Carrousel du Louvre in Paris.
Young Talent of the Year 2027: Noé Viviès Named by Gault&Millau
Noé Viviès, chef at Jozy (2 toques) in Rennes, won the 2027 Young Talent of the Year award on Monday, November 9, 2026.
Philippe Chevrier Becomes Gault&Millau's First International Academician
The Swiss chef at Domaine de Châteauvieux in Satigny has been inducted into the Gault&Millau Academy. This marks a first: until now, this very exclusive circle had included only French chefs.
Gault&Millau Academy 2027: Who Are the Twelve French Academicians?
Founded in 2019, the Gault&Millau Academy brings together chefs who have reached the pinnacle of their craft. Their restaurants are no longer rated, but they are still recommended. Here is the complete list of French Academy members for the year 2027.
Step into the world of gastronomy
