Gault&Millau Tour Nouvelle-Aquitaine 2025
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Wines & Spirits
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8 chenin cuvées tasted and approved
From Île-de-France to Saumur, Montlouis-sur-Loire and Chinon, our selection of tasted and approved Chenin cuvées.
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Wines & Spirits
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8 chenin cuvées tasted and approved
From Île-de-France to Saumur, Montlouis-sur-Loire and Chinon, our selection of tasted and approved Chenin cuvées.
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Hotels & Bed & Breakfast
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Hotels & Bed & Breakfast
Charming hotels in listed villages: irresistible getaways in France
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Hotels & Bed & Breakfast
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Charming hotels in listed villages: irresistible getaways in France
Escape between ancient stones and cobbled streets, sleeping in small establishments in the heart of listed villages. Here are ten discreet and authentic addresses, for those who love the comfort of a night under historic vaults, far from the hustle and bustle of tourism.
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Hotels & Bed & Breakfast
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A refuge between land and sea
There are places that make you never want to go home again once you've pushed open the door. Solène and Nicolas Conraux's La Butte is one of them.
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Tomorrow's chefs
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Tomorrow's chefs
Gault&Millau Tour Nouvelle-Aquitaine 2025
On the occasion of the presentation of the latest guide dedicated to the Nouvelle-Aquitaine region, Gault&Millau honored the chefs and players in these territories this Monday, June 16, 2025.the event took place at Hangar 14. The day before, winners and Gault&Millau partners attended a dinner at the Table de Pavie.
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Frédéric Panaïotis, cellar master at Ruinart, dies aged 60
Frédéric Panaïotis, head of the Ruinart cellars, died suddenly on Sunday June 15, 2025. The wine world pays tribute to him.
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Tables & Chefs
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Where to eat seafood in Brittany? 7 places to enjoy it
Oyster platters, seafood platters and crab platters... Here are seven Breton addresses where seafood is king!
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News & Events
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Maison Rougié: 150 years of French excellence
In Sarlat, in the heart of the Périgord Noir region, one house has embodied the quintessence of French culinary luxury for a century and a half: Rougié. From artisan foie gras to gourmet tables the world over, we take a look back at a family adventure that has become a national icon.
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Wines & Spirits
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Three "coup de cœur" cuvées to offer for Father's Day
To celebrate their upcoming birthday, here's a selection of three cuvées that will delight your dads' taste buds.
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Craftsmen & Know-How
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Olivier Nasti organizes the first ever World Game Pie Championship
An heirloom dish, three MOFs and an exceptional jury: on November 18, 2025, eight finalists compete in the first ever World Championship of Tourte de Gibier - Le Meilleur Pithiviers.
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The Bernard Loiseau group sets up shop in Metz with "Loiseau de Lorraine
In 2026, Metz will be home to a new gourmet restaurant from the Bernard Loiseau group. The project will also include a tea room and bar.
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Wines & Spirits
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When to decant a wine?
Most wines would benefit from decanting before drinking. Here's how.
New restaurants
Open
13
/ 20
Les Murisaltiens
Address
21190 MEURSAULT
Chef
Takashi Kinoshita
Cooking
French | Traditional
Budget
39 €
Open
13.5
/ 20
Marah
Address
17000 LA ROCHELLE
Chef
Léa Viano
Cooking
French | Gastronomic
Budget
39 € to 54 €
Open
12.5
/ 20
Nouche
Address
17000 LA ROCHELLE
Chef
Chloé Clamens
Cooking
French | Local
Open
11.5
/ 20
Café Belardi
Address
64500 SAINT-JEAN-DE-LUZ
Chef
Agathe Baulu
Budget
20 € to 32 €
Gastronomy people
Les cuisiniers de demain
Gault&Millau Tour Bretagne 2025
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Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2025
Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2025
Gault&Millau Tour Auvergne-Rhône-Alpes 2025
Gault&Millau Tour Grand Est 2024
Gault&Millau Tour Normandie 2024
Chefs' recipes
13
/ 20
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
15.5
/ 20
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
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Tables & Chefs
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Tables & Chefs
Xavier Thuizat & Thierry Wasser, two noses for a unique menu
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Tables & Chefs
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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.
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Reine Sammut becomes chef at Domaine Misincu in Cap Corse
Reine Sammut takes over the culinary reins at Domaine Misíncu, a haven of nature and serenity in Cap Corse. Between Provençal elegance and plant-based conviviality, she infuses La Table et au Jardin with her love of produce and people.
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Tomorrow's chefs
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Tomorrow's chefs
Gault&Millau Tour Bretagne 2025
On the occasion of the presentation of the latest guide dedicated to the Brittany region, Gault&Millau honored the chefs and players in these territories on Monday June 3, 2024.the event took place at Domaine Le Mezo. The day before, winners and Gault&Millau partners attended a dinner at Domaine Le Mezo, hosted by chefs Emmanuel Kouri, Florent Legros, Kevin Gatin and Franck Geuffroy.
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Dialogues, Adrien Zedda's new restaurant in Biarritz
Chef Adrien Zedda and his accomplice Thomas Bouanich inaugurate Dialogues, a new address in Biarritz where the flavors of the vegetable garden meet the accents of the sea.
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News & Events
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Pierre Hermé revisits the flan of his childhood in an Infiniment Chocolat version
Pierre Hermé presents a chocolate version of his childhood flan. A personal interpretation, to be discovered now in his Infiniment Chocolat boutique in Paris.
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Hotels & Bed & Breakfast
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Top 5 hotels to recharge your batteries
Ecolodges in the heart of nature, bastide zen in the garrigues or palaces boasting the finest spas... Our five favorite retreats, entirely dedicated to well-being and disconnection.
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News & Events
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Does the order in which the wines are tasted matter?
Is it a good idea to drink red before white? Yes, in some cases. At the table, the crescendo of tasting can stray from the beaten path more easily than you might think.
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