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NEWS Tables & Chefs

Chef Alexandre Bondoux's 5 key producers in Joigny

Alexandre Bondoux, chef at La Côte Saint-Jacques in Joigny, continues the family tradition of working with local producers. Here are his good addresses.

NEWS Tables & Chefs

Tables & Chefs

Chef Alexandre Bondoux's 5 key producers in Joigny

Alexandre Bondoux, chef at La Côte Saint-Jacques in Joigny, continues the family tradition of working with local producers. Here are his good addresses.

NEWS News & Events

News & Events

A former tax office transformed into a gourmet jewel in Aveyron

NEWS News & Events

News & Events

A former tax office transformed into a gourmet jewel in Aveyron

In Marcillac-Vallon, Aveyron, Audrey Besson was inspired by memories of her grandmother to invent a hotel-restaurant full of charm, finesse and originality. The name? Auprès d'Angèle.

Nice Niçoise flavors and Riviera grand chefs

Toulouse From cassoulet to chef's-table cuisine

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

Strasbourg From Alsatian institutions to Nordic cuisine

Marseille Bouillabaisse, Mediterranean and the avant-garde

NEWS News & Events

News & Events

The ultimate guide to white rums worth the detour

Whether made from pure cane juice or molasses, aged in casks and charcoal-filtered or not, from a single variety of cane or a blend, white rums form a large family, to be enjoyed in cocktails but not only, for the greatest pleasure of our senses.

NEWS News & Events

News & Events

Why you should no longer neglect your trivet

A modest sentinel of the gourmet table, the trivet keeps watch in the shadow of the feast. Neither an accessory nor a star, it tells the story of French tableware in its own way. A discreet object, but not insignificant.

NEWS Tables & Chefs

Tables & Chefs

Jessica Prealpato's patisserie takes over Café Richelieu in the Louvre

Pastry chef Jessica Prealpato takes the sweet reins at Café Richelieu, in the heart of the Louvre Museum. A collaboration that brings a new vision of patisserie to this famous Parisian tearoom.

NEWS News & Events

News & Events

Taste of Paris 2026: chefs, prizes, dates and programme at the Grand Palais

Taste of Paris returns to the Grand Palais for an exceptional 10ᵉ edition in May 2026. Dates, guest chefs, tasting prices, workshop program and practical info: find out all you need to know to get the most out of Paris' unmissable gastronomic festival.

NEWS News & Events

News & Events

Where to eat in 2026? 360 must-try restaurants in Occitanie-Andorre

The 2026 edition of the Occitanie-Andorre regional guide is out. From Aveyron to Pyrénées-Orientales, discover what the region has to offer: gourmet itineraries, restaurants, hotels, food shops and local producers..

NEWS News & Events

News & Events

Alexandre Couillon signs the menu for the new Puy du Fou restaurant

Alexandre Couillon, chef at La Marine in Noirmoutier, transposes his marine universe to the heart of the Puy du Fou. In designing the menu for the Auberge du Parc Vendéen, he aims to bring together gastronomy and local traditions.

NEWS News & Events

News & Events

13 soy sauces tested and approved by Gault&Millau

Shiro, usukuchi, koikuchi, saishikomi or tamari: what qualities should be attributed to the different soy sauces marketed in France? To find out, a panel of judges tasted thirteen sauces of different types, qualities and manufactures. A test bench of varied tastes in which everyone will find their ideal shoyu.

NEWS News & Events

News & Events

Jérôme Banctel explores plants with a very special cooking method

For the first time in Paris, Gabriel's chef creates an all-vegetable menu. Jérôme Banctel shapes the score using a unique cooking technique.

NEWS News & Events

News & Events

Philippe Etchebest: "The most important thing is that I can be useful and helpful"

Fifteen years after his television debut, Philippe Etchebest continues to explore cooking as a human adventure. From distressed kitchens to faraway lands, the chef - who has opened a fourth restaurant in his Bordeaux stronghold, Le Classique - puts his fame at the service of transmission, sharing and respect for people and products.

New restaurants

Open

/ 20

Gourmet Restaurant

Alma

Address 64500 SAINT-JEAN-DE-LUZ

Cooking Local | Traditional

Budget €20 to €22

Open

/ 20

Gourmet Restaurant

Tina Trattoria

Address 06300 NICE

Cooking Italian | Traditional

Open

/ 20

Gourmet Restaurant

Shuzo

Address 75011 PARIS

Cooking Fusion | Japanese

Open

/ 20

Gourmet Restaurant

Kairos

Address 29200 BREST

Cooking Greek

Budget €20 to €59

Open

/ 20

Gourmet Restaurant

Les Glycines

Address 66150 ARLES-SUR-TECH

Chef Cédric Stutz

Cooking French | Traditional

Budget €32 to €42

Open

12.5

/ 20

Gourmet Restaurant

SENsation

Address 75011 PARIS

Chef Samuel Lee

Cooking Traditional

Budget €58

Gastronomy people

Tomorrow's chefs

Gault&Millau Tour Auvergne-Rhône-Alpes 2026

Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2026

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

Chefs' recipes

Rack of lamb roasted in pre-salted greens

Joseph Viola, chef at the Daniel et Denise restaurant in Lyon, creates an oven-roasted rack of salt-meadow lamb, crusted with butter parsley and curly parsley, accompanied by a lamb jus with white wine and lamb stock.

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Rack of lamb roasted in pre-salted greens

Spring lamb navarin with rosemary

Xavier Mathieu, chef at La Table de Xavier Mathieu in Joucas, has created a springtime lamb navarin with rosemary, accompanied by thyme-glazed carrots and crunchy peas, for a colorful, flavorful dish that celebrates spring.

Discover

Easy

Spring lamb navarin with rosemary

Figs and cloves, burrata, fig leaf snow and fig tart

Sandro Micheli, chef at the Louis XV - Alain Ducasse at the Hôtel de Paris in Monaco, has created an exceptional starter based around figs: a flaky tart topped with almond cream and marmalade, a burrata condiment with two marmalades, an iced snow with fig leaf wine and a fig sauce flavored with cloves.

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Intermediate

Figs and cloves, burrata, fig leaf snow and fig tart

CHAMPAGNES Our selection

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WINES Our selection

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SPIRITS Our selection

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NEWS News & Events

News & Events

9 sauvignons tested and approved by Gault&Millau

NEWS News & Events

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.

NEWS Tables & Chefs

Tables & Chefs

Julien Caligo sublimates the sea and wins a Gault&Millau trophy

Julien Caligo, chef at Chez Monique in Calvisson, wins the Trophée Cuisine de la Mer, des Lacs & des Rivières 2026 for the Occitanie-Andorre region. This Gault&Millau award salutes his career and his cuisine, which combines local produce and seafood.

NEWS News & Events

News & Events

Where to buy a good financier?

Beneath its apparent simplicity and appetizing golden crust, the financier is a delicate balance between the melt-in-your-mouth richness of its texture, a delicate fragrance and a crust that's slightly crunchy under the tooth. A cookie as elegant as it is complex to make.

NEWS Tables & Chefs

Tables & Chefs

Where to eat well when everything is on the rise?

With prices continuing to rise, eating out can quickly become a luxury. Yet it's still possible to eat well without breaking the bank, as long as you know where to look and change your habits. Here's an overview of how to combine pleasure and budget control.

NEWS Tables & Chefs

Tables & Chefs

Olivier Bellin's signature dishes, absolutely worth the detour

In Plomodiern, overlooking the Bay of Douarnenez, Olivier Bellin has been creating powerful, sensitive and deeply personal Breton cuisine for over twenty years. Through five emblematic dishes, the chef of the Auberge des Glazicks tells the story of his territory.

NEWS News & Events

News & Events

These 3-star hotels are worth 4 stars: chic decor and top service

One star less, one soul more: these 3-star hotels in France rival 4-star establishments thanks to their meticulous decor and exceptional service. Discreet addresses to discover.

NEWS News & Events

News & Events

In this Lyonnais restaurant, you can taste the best flan in France

Are you a fan of flan? Here are two Gault&Millau-referenced restaurants to add to your list of establishments to discover, awarded in the Best Flan in France competition.

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