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

NEWS News & Events
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Arnaud Donckele's Must-Visit Spots
The chef at Plénitude and La Vague d’Or shares his top picks for where to enjoy delicious fruit jellies or find exceptional olive oil.
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Arnaud Donckele's Must-Visit Spots
NEWS News & Events
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Arnaud Donckele's Must-Visit Spots
News & Events
Arnaud Donckele's Must-Visit Spots
The chef at Plénitude and La Vague d’Or shares his top picks for where to enjoy delicious fruit jellies or find exceptional olive oil.
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NEWS News & Events
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Maison des Cimes: Matthias and Hanna Marc Celebrate the Franche-Comté Way of Life
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Maison des Cimes: Matthias and Hanna Marc Celebrate the Franche-Comté Way of Life
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Maison des Cimes: Matthias and Hanna Marc Celebrate the Franche-Comté Way of Life
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Maison des Cimes: Matthias and Hanna Marc Celebrate the Franche-Comté Way of Life
With this new hotel located on the shores of Lake Saint-Point, this native of the Doubs region is making a true return to his roots—a result not only of his life journey but also of a deep attachment to his native region.
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City Guide & Walks

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NEWS News & Events
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This Breton fish farm has found the successor everyone is looking for
News & Events
This Breton fish farm has found the successor everyone is looking for
A leading figure in the Breton fish farming industry, Robert Le Coat is now handing over his farm to the young and passionate Amaury Guet. Amid technical demands and environmental challenges, this smooth transition also highlights the uncertain future of an industry seeking to pass on its legacy.
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NEWS Hotels & Bed & Breakfast
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This Breton estate is the new must-visit destination
Hotels & Bed & Breakfast
This Breton estate is the new must-visit destination
Just outside Vannes, the Domaine du Liziec blends heritage and modernity in a setting steeped in legend. With its ancient stonework, contemporary design, and cozy atmosphere, this destination invites guests to savor a holistic experience that goes far beyond a simple hotel stay.
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Three Culinary Reads for Summer
News & Events
Three Culinary Reads for Summer
Cuisine and geopolitics, 100% plant-based recipes by Jean Sulpice, and hikes through Mediterranean vineyards: our selection of food-themed reads for this summer.
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This wine from the Vosges is a huge hit, and yet it doesn't contain any grapes
News & Events
This wine from the Vosges is a huge hit, and yet it doesn't contain any grapes
Where can you find rhubarb wine, the unusual specialty from the Vosges that captivates thousands of wine lovers every year? Head to the Moine family’s estate near Épinal, where this tangy, indulgent beverage has been produced since 1985.
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Japanese kakigori: Your ally against the heat
News & Events
Japanese kakigori: Your ally against the heat
Now that summer is in full swing, how about a mountain of shaved ice served in a bowl and topped with fruit and syrup? That’s what kakigori is all about. It’s an instant burst of refreshment.
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NEWS Tables & Chefs
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Short sleeves, ovens turned off… Chefs are adapting to the heat wave
Tables & Chefs
Short sleeves, ovens turned off… Chefs are adapting to the heat wave
Faced with an increasing number of heat waves, chefs are changing their routines. From their stoves to their lighter jackets, these professionals are adapting their work to stay cool.
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NEWS News & Events
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Why All of Paris Is Flocking to Achta, the Lebanese Ice Cream Shop
News & Events
Why All of Paris Is Flocking to Achta, the Lebanese Ice Cream Shop
Long lines outside shops, viral videos on social media, and a craze among foodies: Achta ice cream has become one of the new stars of the summer in Paris. Discover our top spots in Paris where you can enjoy the best Achta ice cream.
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These large tables turn a picnic into a way of life
News & Events
These large tables turn a picnic into a way of life
Want to enjoy a rustic meal surrounded by nature? These hotels and restaurants take care of everything with their all-inclusive picnic baskets.
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Will Éloi Spinnler's largest restaurant open at the Austerlitz train station?
News & Events
Will Éloi Spinnler's largest restaurant open at the Austerlitz train station?
Mystery surrounds the Burgundian chef's future location: according to the latest information available, it may well be at 85 Quai d'Austerlitz.
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New restaurants

Open
Pomme de Reinette
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Pomme de Reinette
Address 29250 SAINT-POL-DE-LÉON
Cooking French | Local
Budget €35
Open
Chez Mimi
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Chez Mimi
Address 92700 COLOMBES
Cooking French | Traditional
Budget €19.99 to €34.99
Open
Maison Blossom - Sofitel Paris Le Faubourg
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Maison Blossom - Sofitel Paris Le Faubourg
Address 75008 PARIS
Chef Christophe Chottin
Cooking French
Budget €54
Open
L'Arbre
Chef's Restaurant
13
/ 20
Chef's Restaurant
L'Arbre
Address 59152 GRUSON
Chef Benoît Bernard
Cooking French
Budget €31 to €65
Open
Delano Café - Maison Delano
Gourmet Restaurant
12
/ 20
Gourmet Restaurant
Delano Café - Maison Delano
Address 75008 PARIS
Chef Paolo Minelli
Cooking Mediterranean
Open
Lafayette's
Selected
Lafayette's
Address 75008 PARIS
Cooking French | Traditional
Budget €46
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

"Étang des Dombes" crayfish, pickle broth, and dill oil
"Étang des Dombes" crayfish, pickle broth, and dill oil
Jean-Michel Carrette, chef at the restaurant Aux Terrasses in Tournus, serves crayfish from the Étang des Dombes—boiled, shelled, and served warm—along with cubes of celery marinated in calamansi vinegar, daikon radish balls, a beetroot-and-onion pickle broth, roasted buckwheat seeds, and dill oil.
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"Étang des Dombes" crayfish, pickle broth, and dill oil
Easy
"Étang des Dombes" crayfish, pickle broth, and dill oil
Jean-Michel Carrette, chef at the restaurant Aux Terrasses in Tournus, serves crayfish from the Étang des Dombes—boiled, shelled, and served warm—along with cubes of celery marinated in calamansi vinegar, daikon radish balls, a beetroot-and-onion pickle broth, roasted buckwheat seeds, and dill oil.
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Red mullet fillets, anise-flavored marinade, and a full-bodied sauce
Red mullet fillets, anise-flavored marinade, and a full-bodied sauce
Lionel Giraud, chef at Maison Saint-Crescent in Narbonne, unveils his red mullet dish: 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 seasoned with saffron, and served with a saffron-candied potato flower.
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Red mullet fillets, anise-flavored marinade, and a full-bodied sauce
Easy
Red mullet fillets, anise-flavored marinade, and a full-bodied sauce
Lionel Giraud, chef at Maison Saint-Crescent in Narbonne, unveils his red mullet dish: 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 seasoned 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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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
Our selection Wines
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SPIRITS Our selection
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Selection of spirits
Our selection 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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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 Tables & Chefs
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July 14 in Paris: Rooftops Where You Can Watch the Fireworks
Tables & Chefs
July 14 in Paris: Rooftops Where You Can Watch the Fireworks
To enjoy the best view of the July 14 fireworks, head up to the rooftops with our selection of Parisian rooftop venues hosting events for this special day, which will take place on July 13 this year—a one-time exception. Spaces are limited, so be sure to book right away!
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Bayonne Festival 2026: Where to Eat Well, According to Gault&Millau
Tables & Chefs
Bayonne Festival 2026: Where to Eat Well, According to Gault&Millau
From Wednesday, July 15, through Sunday, July 19, 2026, the Bayonne Festival is back! Festayres, put on your red scarves and set out to discover the city’s best spots and Basque culinary specialties.
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NEWS News & Events
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The Best Hotels with Indoor Pools
News & Events
The Best Hotels with Indoor Pools
Beneath centuries-old vaults of pale stone or behind large glass walls opening onto the mountain peaks, these indoor pools redefine the art of letting go. An exclusive selection of aquatic sanctuaries where you can swim against the current of everyday life.
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NEWS News & Events
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The Cancer Wine Horoscope for 2026
News & Events
The Cancer Wine Horoscope for 2026
The stars are bringing a wave of optimism to your week. Energy, good cheer, and wonderful opportunities to raise a glass may well be in store… Don’t wait to find out!
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Pierre Marcolini is launching a collection of chocolates for cooking
News & Events
Pierre Marcolini is launching a collection of chocolates for cooking
Starting in September 2026, Pierre Marcolini will unveil eight cooking chocolates—ranging from Signature Blends to Grands Crus—to bring his pastry expertise into everyday kitchens.
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NEWS Wines & Spirits
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8 Must-Have Rums for Beginners
Wines & Spirits
8 Must-Have Rums for Beginners
Whether you’re a connoisseur or a beginner, this selection of rums takes you on a journey around the world’s rum-producing countries and helps you imagine the perfect moment to savor each brand or distillery’s offering. After a meal, by a crackling fire, at a barbecue, or in a rocking chair watching the sunset—there’s no shortage of moments in life to savor a glass without feeling guilty.
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