Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2024 All rights reserved

News Craftsmen & Know-How
See More
Ludovic Turac's good addresses Craftsmen & Know-How

Ludovic Turac's good addresses

Ludovic Turac, chef at Marseille's Une Table au Sud restaurant, reveals the names of five producers and artisans where you can buy delicious asparagus, wine and decorative items.
Ludovic Turac's good addresses
News Craftsmen & Know-How
See More
Craftsmen & Know-How

Ludovic Turac's good addresses

Avis - Rental vehicles
News News & Events
See More
Maison Michodière: Hélène Darroze's new Paris showcase News & Events

Maison Michodière: Hélène Darroze's new Paris showcase

Hélène Darroze inaugurates Maison Michodière, a new address combining research laboratory and tasting room in Paris. Find out more about this new venue and its offerings.
News News & Events
See More
Maison Michodière: Hélène Darroze's new Paris showcase
News & Events

Maison Michodière: Hélène Darroze's new Paris showcase

Hélène Darroze inaugurates Maison Michodière, a new address combining research laboratory and tasting room in Paris. Find out more about this new venue and its offerings.
News News & Events
See More
7 restaurants for a dream Christmas News & Events

7 restaurants for a dream Christmas

Looking for an unforgettable Christmas in 2024? Here are seven restaurants across France offering a festive menu to share with your loved ones.
News Food & Health
See More
Centerpieces: the finishing touch for unforgettable meals Food & Health

Centerpieces: the finishing touch for unforgettable meals

The centerpiece, a discreet but essential star of large-scale receptions, is more than just an aesthetic detail. Elegant or imposing, it catches the eye and sets the mood. They embody centuries of stylistic and cultural evolution, especially at festive occasions, where a table without them would be a veritable decorative scandal.
News Hotels & Bed & Breakfast
See More
10 not-to-be-missed addresses in Reims Hotels & Bed & Breakfast

10 not-to-be-missed addresses in Reims

Reims, listed by UNESCO for its cathedral and Champagne houses, is an exceptional city. Discover its heritage, young chefs, oenological experiences and contemporary art.
News Food & Health
See More
Would you like some more caviar? Food & Health

Would you like some more caviar?

How to enjoy caviar? On blinis or toast? Barely topped with a cloud of sour cream, a hint of butter - unsalted, unfortunate! or Russian-style with malossols? Purists will tell you that this rare egg needs no artifice. All it needs is a special spoon..
News Tables & Chefs
See More
Guy Savoy in 5 dishes Tables & Chefs

Guy Savoy in 5 dishes

To better understand and appreciate Guy Savoy's culinary universe, Gault&Millau invites you to (re)discover 5 emblematic dishes from his career. And no, artichoke and truffle soup isn't one of them!
News Wines & Spirits
See More
Romain Hénin, a new-generation winemaker Wines & Spirits

Romain Hénin, a new-generation winemaker

A winemaker based in Aÿ-Champagne, Romain Hénin is part of a new generation of Champenois who are striving to make cleaner champagnes.
News Hotels & Bed & Breakfast
See More
5 hotels for a gastronomic weekend Hotels & Bed & Breakfast

5 hotels for a gastronomic weekend

There's nothing like a weekend to combine gastronomic discoveries and long walks in France's most beautiful regions. Our favorite addresses, from the Alpilles to Burgundy, from Savoie to the Loire Valley.
News Tables & Chefs
See More
Brocante and cuisine: a winning duo for more sustainable gastronomy Tables & Chefs

Brocante and cuisine: a winning duo for more sustainable gastronomy

In a context where restaurants are tending towards uniqueness and made-to-measure, some chefs and restaurateurs are opting for a more sustainable and creative approach: recovery and second-hand.
News News & Events
See More
Livre des champagnes: the 2025 edition is in bookshops News & Events

Livre des champagnes: the 2025 edition is in bookshops

If you love bubbles, don't miss the most sparkling of all Gault&Millau guides: the Livre des champagnes. In bookshops this Thursday, November 21, 2024.

New restaurants

Maison Brut
Open
13.5/20
Chef's Restaurant

Maison Brut

Address 75009 PARIS
Chef Bastien Djait
Cooking French | Gastronomic
Budget 38€ à 95€
Marc Veyrat, cuisine haute définition
Open
Gault&Millau Academy's member

Marc Veyrat, cuisine haute définition

Address 74120 MEGÈVE
Chef Marc Veyrat
Cooking Gastronomic | Local
Budget 395€
L'Oursin - L'Hôtel Bleu
Open
14.5/20
Chef's Restaurant

L'Oursin - L'Hôtel Bleu

Address 13620 CARRY-LE-ROUET
Chef Ilane Tinchant
Cooking Gastronomic | Mediterenean
Budget 145€ à 185€
Freia
Open
14/20
Chef's Restaurant

Freia

Address 44000 NANTES
Chef Sarah Mainguy
Cooking French | Gastronomic
Budget 50€ à 120€
I Fratelli
Open
11/20
Gourmet Restaurant

I Fratelli

Address 20246 RAPALE
Cooking Corsican | Local
La Marinuccia
Open
11/20
Gourmet Restaurant

La Marinuccia

Address 20217 SAINT-FLORENT
Cooking Corsican | Local
See more

Gastronomy people

Tomorrow's chefs

See more

Chefs' recipes

Angus picanha, miso ginger corn purée, chimichurri sauce Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.
Chicken ravioli, cardinal sauce, langoustine-girolles Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.
Langoustine, zucchini flower and basil Intermediate

Langoustine, zucchini flower and basil

In this recipe from Okto chef Brice Legrand, langoustines are accompanied by stuffed zucchini flowers, sabayon and basil cream.
Artichoke à la barigoule & poached egg Easy

Artichoke à la barigoule & poached egg

Chef Naomi Ogaki of 703, a Parisian restaurant, gives her tips on how to succeed with the Provençal recipe for artichoke barigoule.
Zucchini from flower to stem by Omar Dhiab Easy

Zucchini from flower to stem by Omar Dhiab

Omar Dhiab, his restaurant's eponymous chef, shows how to cook zucchini in its entirety and in a variety of ways.
Colorful tomatoes, iodized-glazed aigo broth Easy

Colorful tomatoes, iodized-glazed aigo broth

David Mijoba, chef at Marseille restaurant Mijoba, reveals a colorful tomato recipe perfect for summer meals.
See more
Selection of wines
Gault&Millau logo

Our selection

News Tables & Chefs
See More
1 dish, 5 addresses: where to eat a croque-monsieur? Tables & Chefs

1 dish, 5 addresses: where to eat a croque-monsieur?

Bread, ham and cheese: the croque-monsieur is a timeless classic that everyone loves. Here are five places to try it in Paris, Marseille and Bordeaux.
News Tables & Chefs
See More
1 dish, 5 addresses: where to eat a croque-monsieur?
Tables & Chefs

1 dish, 5 addresses: where to eat a croque-monsieur?

Bread, ham and cheese: the croque-monsieur is a timeless classic that everyone loves. Here are five places to try it in Paris, Marseille and Bordeaux.
News News & Events
See More
Pâtissier de l'Année 2025: Sébastien Nabaile honored by Gault&Millau News & Events

Pâtissier de l'Année 2025: Sébastien Nabaile honored by Gault&Millau

Chef Sébastien Nabaile was crowned Pâtissier of the Year 2025 by the Gault&Millau guide at its annual ceremony held at the Trianon in Paris.
News News & Events
See More
Sommelier of the Year 2025: Bastien Debono named by the Gault&Millau guide News & Events

Sommelier of the Year 2025: Bastien Debono named by the Gault&Millau guide

The sommelier at La Table de Yoann Conte was named Sommelier of the Year 2025 by Gault&Millau on Monday November 18, 2024.
News News & Events
See More
Restaurant Director of the Year 2025: Nicolas Brossard nominated by Gault&Millau News & Events

Restaurant Director of the Year 2025: Nicolas Brossard nominated by Gault&Millau

Nicolas Brossard, of Christopher Coutanceau restaurant in La Rochelle, is the Guide Jaune's Restaurant Manager of the Year 2025.
News News & Events
See More
Grand de Demain de l'Année 2025: Clément Guillemot crowned by Gault&Millau News & Events

Grand de Demain de l'Année 2025: Clément Guillemot crowned by Gault&Millau

The race for the title of Grand de Demain is over! Gault&Millau has just named Clément Guillemot, of the restaurant Choko Ona, Grand de Demain de l'Année 2025.
News News & Events
See More
Young Talent of the Year 2025: Brice Goeuriot and Margaux Le Baillif crowned by Gault&Millau News & Events

Young Talent of the Year 2025: Brice Goeuriot and Margaux Le Baillif crowned by Gault&Millau

Brice Goeuriot and Margaux Le Baillif, from the Nuance restaurant in Bayonne, were awarded the first Jeune Talent de l'Année title by Gault&Millau on Monday November 18, 2024
News News & Events
See More
Académiciens Gault&Millau: three new members join the ranks News & Events

Académiciens Gault&Millau: three new members join the ranks

The Gault&Millau Academicians are an assembly of chefs selected by the gastronomic guide for their excellence and contribution to French gastronomy. Three new members will join in 2024.
See more news ...

Travel with us


Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners