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France

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NEWS News & Events
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These restaurants offer magnificent carts of local cheeses
Need a little space between the main course and dessert? Here are a few restaurants that have made the cheese platter a creation in its own right, a true testament to a rich, gourmet region.
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These restaurants offer magnificent carts of local cheeses
NEWS News & Events
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These restaurants offer magnificent carts of local cheeses
News & Events
These restaurants offer magnificent carts of local cheeses
Need a little space between the main course and dessert? Here are a few restaurants that have made the cheese platter a creation in its own right, a true testament to a rich, gourmet region.
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NEWS
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Anjou Brissac wine: all you need to know about the appellation's terroir and history
Anjou Brissac wine: all you need to know about the appellation's terroir and history
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Anjou Brissac wine: all you need to know about the appellation's terroir and history
Anjou Brissac wine: all you need to know about the appellation's terroir and history
February 17, 1998 saw the birth of the anjou villages brissac appellation, whose area, bounded by the courses of the Aubance and Loire rivers, covers seven communes in the Anjou noir region. To reinforce its own identity and distinguish it more clearly from the neighboring appellation anjou villages, the winegrowers obtained a change in the name of their appellation in August 2025. Don't say vin d'anjou villages brissac, but vin d'anjou brissac.
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Gault&Millau Tour Auvergne-Rhône-Alpes 2026
Gault&Millau Tour Auvergne-Rhône-Alpes 2026
On the occasion of the presentation of its latest guide to the Auvergne-Rhône-Alpes region, Gault&Millau honored the region's chefs and culinary professionals on Monday, March 2, 2026.the event took place at the InterContinental Lyon - Hôtel Dieu.
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Claire Vallée relaunches ONA in Trentemoult
News & Events
Claire Vallée relaunches ONA in Trentemoult
The vegan chef is preparing to reopen ONA in the Nantes region. Based in Trentemoult, her new address will take the form of a confidential table d'hôtes.
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Where to eat in Megève Restaurants to suit your budget
News & Events
Where to eat in Megève Restaurants to suit your budget
An iconic Alpine resort, Megève cultivates an art of living in which gastronomy plays a central role. From 5-toque restaurants and the homes of iconic chefs to chic brasseries, high-altitude refuges and convivial addresses, Megève's culinary scene shines in its diversity.
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Fabien Raux, Grand of Demain 2026, in the Auvergne-Rhône-Alpes region
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Fabien Raux, Grand of Demain 2026, in the Auvergne-Rhône-Alpes region
On Monday March 2, 2026, chef Fabien Raux of the three-star gourmet restaurant Restaurant de la Loire (15.5/20) won the Grand de Demain award at the Gault&Millau Tour Auvergne-Rhône-Alpes.
Chef
Fabien Raux
Restaurant
Restaurant de la Loire 42720 POUILLY-SOUS-CHARLIEU
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Christian Têtedoie, Gault&Millau d'Or 2026, Auvergne-Rhône-Alpes region
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Christian Têtedoie, Gault&Millau d'Or 2026, Auvergne-Rhône-Alpes region
On Monday March 2, 2026 in Lyon, chef Christian Têtedoie was crowned Gault&Millau d'Or at the Gault&Millau Tour AURA. This accolade reflects a career marked by passion, commitment and excellence.
Chef
Christian Têtedoie
Restaurant
Restaurant Christian Têtedoie 69005 LYON
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Where to eat France's best floating islands?
News & Events
Where to eat France's best floating islands?
A timeless dessert of French cuisine, the floating island has endured through the ages without losing its gourmet appeal. From bistros to top restaurants, we take you on a tour of France's most successful interpretations, to be enjoyed all year round.
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Pascal Barbot in 5 dishes
News & Events
Pascal Barbot in 5 dishes
From burnt-bread soup to an absolutely demanding bowl of white rice, Pascal Barbot of Paris's L'Astrance looks back at five emblematic dishes that tell the story of his career, his influences and his vision of gastronomy on the move.
Chef
Pascal Barbot
Restaurant
L'Astrance 75016 PARIS
NEWS
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Refuge Chez La Tante, the metamorphosis of a high-altitude myth
Refuge Chez La Tante, the metamorphosis of a high-altitude myth
The Refuge Chez La Tante, a former altitude self-catering restaurant dating from the 1960s, has been reborn at 1,850 meters as a confidential hotel. Twenty rooms, a spa, precise cocktails: a stopover to experience at least one night.
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Niche honeys produced in the Sarthe region and prized by haute gastronomie
News & Events
Niche honeys produced in the Sarthe region and prized by haute gastronomie
In Bonnétable, Sarthe, Patrick Cholet has found his vocation. Far from the offices of the oil group for which he worked for 15 years, it was with the bees that he undertook a reconversion. His exceptional honeys, reflecting the landscapes and terroirs of the Perche region, are now prized by connoisseurs and chefs alike, both in France and abroad.
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New restaurants

Open
Renée
Chef's Restaurant
13
/ 20
Chef's Restaurant
Renée
Address 59140 DUNKIRK
Chef Charles Bruneval
Cooking French | Gastronomic
Budget €24.50 to €85
Open
Shanael
Remarkable Restaurant
15
/ 20
Remarkable Restaurant
Shanael
Address 83000 TOULON
Chef Anthony Denon
Cooking French | Gastronomic
Open
M Rencontre
Chef's Restaurant
14.5
/ 20
Chef's Restaurant
M Rencontre
Address 13006 MARSEILLE
Chef Mathieu Bourdoiseau
Cooking French | Gastronomic
Budget €22 to €105
Open
Mantra
Remarkable Restaurant
15
/ 20
Remarkable Restaurant
Mantra
Address 75009 PARIS
Chef Shasitharan Manogeran
Cooking Gastronomic | Malaysian
Budget €39 to €145
Open
Prosper
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Prosper
Address 13006 MARSEILLE
Chef François Roche
Cooking Mediterranean
Budget €36 to €50
Open
Madéluce
Selected
Madéluce
Address 73100 AIX-LES-BAINS
Cooking French
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

In the shade of fruit trees, citrus fruits soak up the sun
Remarkable Restaurant
15
/ 20
Remarkable Restaurant
In the shade of fruit trees, citrus fruits soak up the sun
To bring out the best in winter citrus fruits, from oranges and pink grapefruit to clementines, chef Julien Allano imagines fruit impregnated with olive oil, accompanied by a generous ganache of winter spices and a muscat-vanilla jelly.
Chef
Julien Allano
Restaurant
Ju - Maison de Cuisine 84480 BONNIEUX
In the shade of fruit trees, citrus fruits soak up the sun
Dessert
In the shade of fruit trees, citrus fruits soak up the sun
To bring out the best in winter citrus fruits, from oranges and pink grapefruit to clementines, chef Julien Allano imagines fruit impregnated with olive oil, accompanied by a generous ganache of winter spices and a muscat-vanilla jelly.
Chef
Julien Allano
Restaurant
Ju - Maison de Cuisine 84480 BONNIEUX
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
Exceptional Restaurant
19
/ 20
Exceptional Restaurant
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
To impress your guests this holiday season, this foie gras recipe from chef Olivier Nasti is perfect! Combined with surprising flavors, between the sweetness of the chouchous and the tomme emulsion, foie gras is revealed in a whole new light.
Chef
Olivier Nasti
Restaurant
La Table d'Olivier Nasti 68240 KAYSERSBERG-VIGNOBLE
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
Starter
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
To impress your guests this holiday season, this foie gras recipe from chef Olivier Nasti is perfect! Combined with surprising flavors, between the sweetness of the chouchous and the tomme emulsion, foie gras is revealed in a whole new light.
Chef
Olivier Nasti
Restaurant
La Table d'Olivier Nasti 68240 KAYSERSBERG-VIGNOBLE
Leeks, camelina, spinach and hazelnut filling, black tea caramel
Chef's Restaurant
13
/ 20
Chef's Restaurant
Leeks, camelina, spinach and hazelnut filling, black tea caramel
For a comforting recipe to prepare all winter long, chef Thibaut Spiwack was inspired by leeks. This seasonal vegetable, combined with black tea caramel and spinach-hazelnut filling, offers a contrast between bitterness and sweetness.
Chef
Thibaut Spiwack
Restaurant
Anona 75017 PARIS
Leeks, camelina, spinach and hazelnut filling, black tea caramel
Easy
Leeks, camelina, spinach and hazelnut filling, black tea caramel
For a comforting recipe to prepare all winter long, chef Thibaut Spiwack was inspired by leeks. This seasonal vegetable, combined with black tea caramel and spinach-hazelnut filling, offers a contrast between bitterness and sweetness.
Chef
Thibaut Spiwack
Restaurant
Anona 75017 PARIS
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12 incredible toppings for your pancakes
News & Events
12 incredible toppings for your pancakes
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12 incredible toppings for your pancakes
News & Events
12 incredible toppings for your pancakes
At Chandeleur, let yourself be tempted by gourmet crêpes: jam, chocolate, honey, chestnut cream or caramel to satisfy your taste buds.
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L'Auberge du Père Bise reinvents itself on the shores of Lake Annecy
News & Events
L'Auberge du Père Bise reinvents itself on the shores of Lake Annecy
Ten years after its takeover by Jean and Magali Sulpice, the Auberge du Père Bise unveils a major transformation. The gourmet restaurant, reception areas and new living spaces have all been redesigned.
Chef
Jean Sulpice
Restaurant
Auberge du Père Bise - Jean Sulpice 74290 TALLOIRES-MONTMIN
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Gault&Millau UAE 2026: the restaurants and talents of the year
News & Events
Gault&Millau UAE 2026: the restaurants and talents of the year
On February 2, 2026, in Dubai, the Gault&Millau UAE gala revealed its 2026 guide. 203 establishments and 18 awards were presented to the restaurants, chefs and professionals who make local gastronomy shine.
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Gault&Millau Tchéquie 2026: Czech gastronomy on the move
News & Events
Gault&Millau Tchéquie 2026: Czech gastronomy on the move
For the second year running, Gault&Millau puts the Czech Republic under the microscope. More toques, new trophies and a new hotel guide: the Czech scene is asserting itself, quietly but confidently.
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Head for Centre-Val de Loire & Pays de la Loire with the 2026 regional guide
News & Events
Head for Centre-Val de Loire & Pays de la Loire with the 2026 regional guide
The 2026 edition of the Centre-Val de Loire guide is now on sale online and in bookshops. New restaurant addresses, gourmet itineraries, chefs, artisans... Discover the richness of this region, through its terroirs, gastronomy and know-how.
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France's Olivier Caillon wins the second World Stuffed Cabbage Championship
News & Events
France's Olivier Caillon wins the second World Stuffed Cabbage Championship
On Monday February 23, 2026, at the prestigious Bernardaud factory in Limoges, the grand final of the World Stuffed Cabbage Championship was held, and a Frenchman was crowned champion.
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Bordeaux Coffee Show: an event dedicated to coffee and coffee lovers
News & Events
Bordeaux Coffee Show: an event dedicated to coffee and coffee lovers
On March 7 and 8, 2026, the Bordeaux Coffee show will take over the converted barracks, Darwin Éco-système. The event will bring together baristas, coffee shops, roasters and even simple coffee enthusiasts, all sharing the same love of coffee!
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