Gault&Millau

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

NEWS News & Events

Guide France 2026: the latest edition of the Yellow Guide is now available in bookshops

After the annual gala on Monday November 17, 2025, it's time to reveal the 2026 edition of the Guide France. Trophies, updated scores, new entries... Discover the best restaurants in France.

NEWS News & Events

News & Events

Guide France 2026: the latest edition of the Yellow Guide is now available in bookshops

After the annual gala on Monday November 17, 2025, it's time to reveal the 2026 edition of the Guide France. Trophies, updated scores, new entries... Discover the best restaurants in France.

NEWS Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

Grandeur, intimacy and well-being: the Royal Champagne experience

NEWS Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

Grandeur, intimacy and well-being: the Royal Champagne experience

Ten kilometers from Épernay, perched at an altitude of 350 m, the Royal Champagne opens out over the vineyards and hills of the Marne Valley, offering guests an incredibly relaxing and sparkling experience.

NEWS News & Events

News & Events

With white, red goes out the window

Buoyed by French consumers' new expectations for fresh, light wines, white wines are experiencing an unprecedented craze. By 2023, white wines will have overtaken reds in terms of volume, and are reshaping part of the French winegrowing landscape.

NEWS News & Events

News & Events

Michel Roth and Danny Khezzar sign the new TGV Lyria map

TGV Lyria, the line dedicated to journeys between France and Switzerland, has unveiled its new autumn-winter menu. The menu is the work of two chefs: Michel Roth and Danny Khezzar. Together, they have created a menu that is a far cry from the classic meals usually found on trains.

NEWS Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

8 legendary hotels to stay in France

They have played host to politicians, aristocrats and film icons, inspired novels, films and pictorial masterpieces... These 5-star hotels, each in their own way, tell a part of the story of luxury à la française. Behind their monumental doors, the charm still works: tassel chandeliers, gilded woodwork, mosaic pools and breathtaking views perpetuate the magic of these places.

NEWS News & Events

News & Events

Belgian praline: small in size, huge in reputation

Say "chocolate" and the whole world immediately thinks of Belgium. But our real specialty? Praline. Because while our country doesn't grow cocoa, it excels, better than anyone else, in the art of transforming this precious bean into an irresistible temptation.

NEWS News & Events

News & Events

Ducasse Baccarat inaugurates an ephemeral Wine Bar for the festive season

Since early November 2025, Ducasse Baccarat has been celebrating the art of wine and conviviality with an ephemeral Wine Bar in its Midi Minuit bar. A sensory experience designed by Fabrice Langlois, combining oenological discoveries and gourmet pairings.

NEWS Craftsmen & Know-How

Craftsmen & Know-How

The rebirth of "Gros Jacquot Blanc

Pulses are back in the spotlight for their nutritional and economic benefits. A godsend for the Soissons bean, which had almost been erased from the Aisne's agricultural and culinary heritage.

NEWS News & Events

News & Events

Gala Gault&Millau 2025: the complete list of Trophées 2026 winners

Discover the full list of winners at the Trophées Gault&Millau 2026, with the chefs, pastry chefs, sommeliers and young talents honored at the gala at Maison de la Mutualité.

NEWS Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

The hotels of the Gault&Millau 2026 winners

From the Roanne countryside to the rooftops of Paris, by way of the banks of the Maine, some of France's most beautiful hotels are home to the tables of the winners of the Gault&Millau 2026 Trophées.

NEWS News & Events

News & Events

The restaurants of the Gault&Millau 2026 winners

The winners of the Trophées Gault&Millau 2026 have been announced. Discover the names of the restaurants where you can discover their cuisine, pastries and wine list.

New restaurants

Open

13.5

/ 20

Chef's Restaurant

Aumì

Address 16400 PUYMOYEN

Chef Mickaël Clautour

Cooking French | Gastronomic

Budget 65 € to 90 €

Open

/ 20

Chef's Restaurant

Épisodes

Address 75017 PARIS

Chef Guillaume Goupil

Cooking French | Gastronomic

Budget 145 €

Open

/ 20

Remarkable Restaurant

HANADA

Address 75007 PARIS

Chef Masayoshi Hanada

Cooking Gastronomic | Japanese

Budget 350 €

Open

/ 20

Remarkable Restaurant

Acolytes

Address 67600 SÉLESTAT

Chef Lucas Engel

Cooking French | Gastronomic

Budget 45 € to 88 €

Open

/ 20

Gourmet Restaurant

Restaurant Bartholdi

Address 68000 COLMAR

Cooking French | Traditional

Budget 29 €

Open

14.5

/ 20

Chef's Restaurant

Père et fils Raingeard

Address 06390 CONTES

Chef Patrick Raingeard

Cooking French | Local

Budget 50 €

Gastronomy people

Tomorrow's chefs

Gault&Millau Tour Grand Est 2025

Gault&Millau Tour Hauts-de-France 2025

Gault&Millau Tour Normandie 2025

Gault&Millau Tour Paris Île-de-France 2025

Gault&Millau Tour Bourgogne-Franche-Comté 2025

Gault&Millau Tour Nouvelle-Aquitaine 2025

Gault&Millau Tour Bretagne 2025

Gault&Millau Tour Occitanie-Andorre 2025

Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2025

Chefs' recipes

Belle Hélène pear

In 1864, the success of the opera bouffe "La Belle Hélène" inspired Parisian chefs. Since then, the Poire Belle Hélène has become an emblem of French gastronomy. It continues to be reinterpreted, as this modern recipe by Alexandre Lauret shows.

Discover

Belle Hélène pear

Chestnut tart with blackcurrant confit and whipped cream

Frédéric Simonin has imagined a tart with autumnal flavors, between the comfort of chestnut fruit prepared as mousse, and the acidity of blackcurrants prepared as confit. A dessert to be prepared all season long!

Discover

Chestnut tart with blackcurrant confit and whipped cream

Truffled scallops, vanilla parsnips and vermouth sauce

Impress your guests with a recipe that's as refined visually as it is in taste! Maison Médard's chef sublimates scallops in a delicate recipe that can be enjoyed from October to mid-May.

Discover

Seafood

Truffled scallops, vanilla parsnips and vermouth sauce

Impress your guests with a recipe that's as refined visually as it is in taste! Maison Médard's chef sublimates scallops in a delicate recipe that can be enjoyed from October to mid-May.

CHAMPAGNES Our selection

Our selection Champagnes

Discover

WINES Our selection

Our selection Wines

Discover

SPIRITS Our selection

Our selection Spirits

Discover

NEWS Tables & Chefs

Tables & Chefs

Xavier Thuizat & Thierry Wasser, two noses for a unique menu

Head sommelier

Xavier Thuizat

Restaurant

L'Écrin - Hôtel de Crillon 75008 PARIS

NEWS Tables & Chefs

Tables & Chefs

Xavier Thuizat & Thierry Wasser, two noses for a unique menu

Gault&Millau met with Xavier Thuizat, Executive Head Sommelier at the Hôtel de Crillon, and Thierry Wasser, Guerlain's Nez, for a unique menu based around the senses, and in particular the sense of smell.

Head sommelier

Xavier Thuizat

Restaurant

L'Écrin - Hôtel de Crillon 75008 PARIS

NEWS News & Events

News & Events

Grand de Demain de l'Année 2026: Loïs Bée crowned by Gault&Millau

This Monday, November 17, 2025, Loïs Bée, chef at La Table - Christophe Hay et Loïs Bée (3 toques) in Ardon, is the winner of the Grand de Demain de l'Année 2026 trophy.

NEWS News & Events

News & Events

Young Talent of the Year 2026: Romain Zarazaga crowned by Gault&Millau

Romain Zarazaga, chef-owner of Lueurs in Bouchemaine (2 toques) won the Jeune Talent de l'Année 2026 trophy on Monday November 17, 2025.

NEWS News & Events

News & Events

Do you know this vodka from Charente?

Fermented from quinoa and distilled in Cognac, Fair vodka illustrates a brand's transition to more local, responsible production. It embodies the ambition of an ethical spirit, respectful of both producers and the environment.

NEWS Craftsmen & Know-How

Craftsmen & Know-How

Chloé Doutre-Roussel, the bean in the body

Her name is on everyone's lips in the world of chocolate. One day in Venezuela, another in Budapest, then in Chelles, Seine-et-Marne, and Japan, Chloé Doutre-Roussel travels in search of the best beans and the best processes. A knowledge she passes on with passion and rigor to beginners and advanced alike.

NEWS News & Events

News & Events

In Lyon, Flavien Guarato creates gastronomic and accessible vegetal and marine cuisine

In Lyon's 6ᵉ arrondissement, chef Flavien Guarato is turning gastronomic paradigms on their head: putting plants at the center of the plate, without denying himself a few marine products, and offering honest, accessible prices.

NEWS News & Events

News & Events

Maltacina, the audacity of an ultra-local gourmet restaurant in Matheysine

In the heart of the Matheysine region, chef Kévin Mangione has taken up a challenge few would have dared to attempt: to open a gourmet restaurant where none existed before. He has opened a special, committed restaurant, where the dishes tell the story of the mountains and the people who cultivate them.

See more news ...

Step into the world of gastronomy