Please wait

Gault&Millau

News
Restaurants
Wines
Champagnes
Wine Estate
Hotels
Artisans
Recipies
People
Utensils
Gourmet itineraries
Tomorrow's chefs
Partners
Newsletters
FAQ

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Chefs' recipes

Glénan fish ceviche with wakame & avocado cream Starter

Glénan fish ceviche with wakame & avocado cream

At AC Le Levier, Arnaud and César Le Levier share their recipe for Glénan varnish ceviche with wakame and avocado cream. Serve and enjoy in the shell!
Read
Glénan fish ceviche with wakame & avocado cream
Starter

Glénan fish ceviche with wakame & avocado cream

At AC Le Levier, Arnaud and César Le Levier share their recipe for Glénan varnish ceviche with wakame and avocado cream. Serve and enjoy in the shell!
Rhine barbels katsu sando style Main dish

Rhine barbels katsu sando style

Want to impress your friends with a 3-toque dish? You'll need time and attention to detail to prepare Rhine barbel katsu sando style, by chef Lucas Engel of restaurant Enfin.
More information
Lucas ENGEL
Rhine barbels katsu sando style
Main dish

Rhine barbels katsu sando style

More information
Lucas ENGEL
Smoked cod tacos, Nikkei guacamole & teriyaki shiso glaze Main dish

Smoked cod tacos, Nikkei guacamole & teriyaki shiso glaze

At the Vesper restaurant, no more cutlery and finger food with smoked cod tacos, followed by nikkei guacamole and teriyaki shiso lacquering by Lucas Felzine.
Read
Vichyssoise, cold Mona Lisa potato soup & summer truffles Starter

Vichyssoise, cold Mona Lisa potato soup & summer truffles

A truly simple local dish, Vichyssoise is enhanced into a gourmet plate by Fabrice Giraud. In his restaurant Le Beslay, the soup is made with Mona Lisa potatoes and summer truffles.
Read
Grilled sardines, zucchini, bell pepper condiment, sauce vierge Starter

Grilled sardines, zucchini, bell pepper condiment, sauce vierge

Camila Sexas has just what it takes to treat yourself on a budget. At Ohrizon, she cooks grilled sardines, served with zucchini, bell pepper condiment and sauce vierge.
Read
Mackerel, peas & buckwheat Main dish

Mackerel, peas & buckwheat

Gérald Guille's dish is easy, accessible and visually appealing. Pureté's chef unveils a mackerel, followed by peas and buckwheat.
Read
Purple artichokes, candied kombu avocado mousse, iced ribot milk Starter

Purple artichokes, candied kombu avocado mousse, iced ribot milk

Chef Sébastien Méhaux of L'Émoi de Mets restaurant shares his recipe for purple artichokes, served with a kombu confit avocado mousse and glazed ribot milk.
More information
Chef Sébastien MÉHAUX
Restaurant La Table d'Antoine
03200 VICHY
Grilled sardines, fresh goat cheese, organic cucumber condiment, juice frappé Starter

Grilled sardines, fresh goat cheese, organic cucumber condiment, juice frappé

Fancy a light, fresh dish? Matthieu Pasgrimaud's recipe at Le 1825 - Château de la Brûlaire, for grilled sardines with fresh goat's cheese, organic cucumber condiment and jus frappé, is here.
More information
Matthieu PASGRIMAUD
Artichoke fritters, spicy tomato paste, bois boudran sauce Starter

Artichoke fritters, spicy tomato paste, bois boudran sauce

Are you a fan of spicy dishes? Domitia chef Jérôme Faure has just the thing. Artichoke knobs in fritters with a spicy tomato paste and bois boudran sauce are sure to wake you up.
Read
Beef Tiradito Main dish

Beef Tiradito

For a change from the classic tartare, Bar de la Dégustation chef Carlos Gomez has the solution. His beef tiradito is bathed in a passion broth with fresh, marine flavors.
Read
Saint-pierre, zucchini, coconut, parsley & pea coulis Main dish

Saint-pierre, zucchini, coconut, parsley & pea coulis

Corentin Ogor, chef at Haut-Linage restaurant, introduces us to a light, verdant dish: saint-pierre, followed by zucchini, coconut, parsley coulis and peas.
More information
Chef Corentin OGOR
Restaurant Haut-Linage
29760 PENMARC'H
Gnocchi with shellfish, fennel, aniseed & coriander coulants Main dish

Gnocchi with shellfish, fennel, aniseed & coriander coulants

The Grand Chef of Demain Île-de-France 2023, Tom Meyer at Granite, concocts a technical dish for culinary aficionados with his gnocchi cœur coulant with shellfish, fennel, aniseed and coriander.
More information
Chef Tom MEYER
Restaurant La Chèvre d'Or
06360 ÈZE
Green asparagus with dulse-black wheat butter, cockles, sea salt condiment Starter

Green asparagus with dulse-black wheat butter, cockles, sea salt condiment

Discover green asparagus and its black dulse-wheat butter, accompanied by cockles and a marine-malt condiment, by Mathieu Menguy at Nous Restaurant.
Read
Shellfish & zucchinis sweet almond purée, curry-tarragon vinaigrette Starter

Shellfish & zucchinis sweet almond purée, curry-tarragon vinaigrette

In his Maison Cachée (2 toques), Alban Chartron presents a simple dish of shellfish and zucchini, served with sweet almond purée and a curry-tarragon vinaigrette.
Read
Veal tartar, artichokes with sherry vinegar & hazelnuts Starter

Veal tartar, artichokes with sherry vinegar & hazelnuts

At Mano, Maximilien Kuzniar explores veal tartare in an atypical recipe. He combines it with artichokes in sherry vinegar, hazelnuts and a few samphire.
More information
Chef Maximilien KUZNIAR
Restaurant Mano
92100 BOULOGNE-BILLANCOURT
Veal sweetbreads, vegetable sauce, smoked anchovies, pistachio slivers Main dish

Veal sweetbreads, vegetable sauce, smoked anchovies, pistachio slivers

Land and sea are in the hands of Pierre-Michaël Martin. The Chez Pimousse chef binds the sweetness of a sweetbread apple and smoked anchovies, with a vegetable drop and pistachio slivers.
More information
Chef Pierre-Michaël MARTIN
Restaurant Chez Pimousse
69001 LYON
Pata negra, potato & Espelette pepper ravioli Main dish

Pata negra, potato & Espelette pepper ravioli

At Chez Dante, Rébecca Beaufour's pata negra, potato and Espelette pepper ravioli plunges you into a sunny dish with Spanish accents.
More information
Chef Rébecca BEAUFOUR
Restaurant Dante
75010 PARIS
See More

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

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

All our partners