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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

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NEWS Hotels & Bed & Breakfast
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5-star sleep: 10 hotels designed for a perfect night's sleep
Intuitive home automation, cathedral-like silence and top-flight bedding: a journey to the heart of these new hotel cocoons, where innovation is finally at the service of absolute rest. The luxury of tomorrow? Simply sleep.
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5-star sleep: 10 hotels designed for a perfect night's sleep
NEWS Hotels & Bed & Breakfast
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5-star sleep: 10 hotels designed for a perfect night's sleep
Hotels & Bed & Breakfast
5-star sleep: 10 hotels designed for a perfect night's sleep
Intuitive home automation, cathedral-like silence and top-flight bedding: a journey to the heart of these new hotel cocoons, where innovation is finally at the service of absolute rest. The luxury of tomorrow? Simply sleep.
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NEWS News & Events
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Matthias Marc opens a new establishment in Doubs
News & Events
Matthias Marc opens a new establishment in Doubs
Matthias Marc
NEWS News & Events
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Matthias Marc opens a new establishment in Doubs
News & Events
Matthias Marc opens a new establishment in Doubs
As announced in mid-December, Matthias Marc is embarking on a new adventure after leaving Substance, the 3-toque Parisian restaurant he opened in 2018. To mark the occasion, the chef cycled across France, a journey shared on his Instagram account.
Matthias Marc
NEWS News & Events
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Where to eat a good quenelle?
News & Events
Where to eat a good quenelle?
Long confined to Lyon's bouchons, the quenelle can be enjoyed in both its classic and contemporary versions. Here's a roundup of the best places to try it.
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NEWS News & Events
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From pastries to cocktails, this hotel offers a 100% chocolate "menu"
News & Events
From pastries to cocktails, this hotel offers a 100% chocolate "menu"
The Hôtel Métropole Monte-Carlo celebrates chocolate in all its richness with a Chocolate Time entirely dedicated to gourmet delights. Patisserie, mixology and childhood memories come together for a comforting sensory experience imagined by the hotel's chefs.
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NEWS News & Events
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Sébastien Bouillet in 5 pastries
News & Events
Sébastien Bouillet in 5 pastries
Sébastien Bouillet, Lyon's well-established pastry chef, reveals himself through five creations that he believes perfectly represent his gourmet and creative universe.
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NEWS News & Events
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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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Chandeleur 2026: 3 unexpected French bubbles to try with crêpes
News & Events
Chandeleur 2026: 3 unexpected French bubbles to try with crêpes
For Chandeleur 2026, forget the classic sugar-lemon and opt for three fine, festive drinks, ideal for enhancing crêpes.
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NEWS Hotels & Bed & Breakfast
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Looking for relaxation? Discover 10 must-visit thalasso hotels
Hotels & Bed & Breakfast
Looking for relaxation? Discover 10 must-visit thalasso hotels
Between urban stress and greyness, your zen is bordering on zero! Forget home spas: here are 10 addresses where seawater, heated just right, revives your energy.
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NEWS News & Events
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Émilie and Thomas Roussey launch Popote, a table inspired by broths
News & Events
Émilie and Thomas Roussey launch Popote, a table inspired by broths
Following the opening of their Emilie et Thomas restaurant at Moulin Cambelong (2 toques) in 2023, the chef-couple have signed up for a new Aveyron address, due to open this spring just a stone's throw from their former restaurant.
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NEWS News & Events
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Michele Donvito takes over the kitchen at La Mirande
News & Events
Michele Donvito takes over the kitchen at La Mirande
As of January 2026, young Italian chef Michele Donvito takes over from Florent Pietravalle as head of the 4-toque gourmet restaurant La Mirande in Avignon.
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Did you know that vanilla goes through 8 stages of preparation?
News & Events
Did you know that vanilla goes through 8 stages of preparation?
Vanilla, the only orchid with edible fruit, is a climbing plant. Its delicate, fragile flowers must be pollinated by hand: a precise gesture that launches a long, painstaking process.
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New restaurants

Open
Madéluce
Selected
Madéluce
Address 73100 AIX-LES-BAINS
Cooking French
Open
Chalet Flachaire
Chef's Restaurant
13
/ 20
Chef's Restaurant
Chalet Flachaire
Address 74360 ABONDANCE
Chef Estelle Harington Et Thomas Flachaire
Cooking French | Gastronomic
Budget €67 to €83
Open
WineYouWant
Chef's Restaurant
13.5
/ 20
Chef's Restaurant
WineYouWant
Address 69004 LYON
Chef Hubert Vergoin
Cooking French | Traditional
Budget €24.50 to €29.50
Open
Mofusan
Gourmet Restaurant
12.5
/ 20
Gourmet Restaurant
Mofusan
Address 69006 LYON
Chef Morgan De Polignac
Cooking French | Gastronomic
Budget €59
Open
Laurette
Gourmet Restaurant
11
/ 20
Gourmet Restaurant
Laurette
Address 59000 LILLE
Chef Raynald Boucaut
Cooking French | Traditional
Budget €29
Open
Ombellule
Remarkable Restaurant
15
/ 20
Remarkable Restaurant
Ombellule
Address 69006 LYON
Chef Ludovic Mey
Cooking French | Gastronomic
Budget €55 to €159
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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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NEWS Tables & Chefs
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Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Tables & Chefs
Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Xavier Thuizat
NEWS Tables & Chefs
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Xavier Thuizat & Thierry Wasser, two noses for a unique menu
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.
Xavier Thuizat
NEWS News & Events
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Hugo de la Barrière's good addresses
News & Events
Hugo de la Barrière's good addresses
Chef at Château de Brindos, Lac & Château, in the heart of the Basque Country, Hugo de la Barrière reveals the artisans and producers he likes to work with in the region. Definitely worth adding to your address books.
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Michel Sarran signs Ma Biche sur le Toit restaurant's special anniversary menu
News & Events
Michel Sarran signs Ma Biche sur le Toit restaurant's special anniversary menu
Until January 30, 2026, an exclusive lunch menu, signed Michel Sarran (4 toques), can be found at the panoramic Toulouse restaurant Ma Biche sur le Toit (2 toques).
Chef
Michel Sarran
Chef
Paul Ambombi
NEWS News & Events
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Restaurants still offering the famous dessert cart
News & Events
Restaurants still offering the famous dessert cart
Paris-Brest, flan, chocolate mousse, rice pudding... Why choose when you can have it all, thanks to the resurgence of the dessert cart? Here's a selection of restaurants offering this farandole that's as pleasing to the eye as it is to the taste buds.
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Aquarius Wine Horoscope for 2026
News & Events
Aquarius Wine Horoscope for 2026
A new vintage is on the horizon. Will it live up to its promise? Impossible to say... except for our cellar astrologer, who has already selected a few enchanting vintages to lift your spirits when the heart falters.
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NEWS News & Events
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Poetry, a table in Nîmes by Nicolas Fontaine and Logan Thouillez
News & Events
Poetry, a table in Nîmes by Nicolas Fontaine and Logan Thouillez
In February, Poésie will open its doors in Nîmes. This new restaurant was conceived and inspired by two of Pierre Gagnaire's disciples: chef Nicolas Fontaine and sommelier Logan Thouillez.
Chef
Nicolas Fontaine
Restaurant
L'Impé 30921 NIMES
NEWS News & Events
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France wins European selection for the Coupe du Monde de la Pâtisserie
News & Events
France wins European selection for the Coupe du Monde de la Pâtisserie
On Monday January 19, 2026, France won the European selection for the Coupe du Monde de la Pâtisserie. It is now qualified for the world final in 2027.
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