Please wait

Gault&Millau

News
Restaurants
Wines
Champagnes
Spirits
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

Pan-fried foie gras with orange Starter

Pan-fried foie gras with orange

Julien Ayral's challenge is to combine comfort and pep. The chef of La Femme du Barbu offers us pan-fried foie gras with orange and a "gastrique" sauce.
More information
Julien AYRAL
Pan-fried foie gras with orange
Starter

Pan-fried foie gras with orange

More information
Julien AYRAL
Sea bream ceviche, citrus plume & Japanese pearl chips Main dish

Sea bream ceviche, citrus plume & Japanese pearl chips

At Bistrot Ciéuta, Romain Jouin presents his peppy version of sea bream ceviche, with a citrus plume and Japanese pearl chips.
Read
Sea bream ceviche, citrus plume & Japanese pearl chips
Main dish

Sea bream ceviche, citrus plume & Japanese pearl chips

At Bistrot Ciéuta, Romain Jouin presents his peppy version of sea bream ceviche, with a citrus plume and Japanese pearl chips.
Scallops, smoked Jerusalem artichoke mousseline, Colonnata bacon, yuzu emulsion Starter

Scallops, smoked Jerusalem artichoke mousseline, Colonnata bacon, yuzu emulsion

Philippe Coco, from Envol restaurant, presents his recipe for comfort and finesse: scallops, served with a mousseline of smoked Jerusalem artichokes, Colonnata bacon and a yuzu emulsion.
Read
Poultry with crayfish Main dish

Poultry with crayfish

More information
Chef Guillaume SANCHEZ
Restaurant NE/SO
75009 PARIS
Isère pink trout gravlax, mojito gel & granny apple Starter

Isère pink trout gravlax, mojito gel & granny apple

Fancy a fresh starter or main course? Head for La Source and its gravlax of Isère pink trout, with mojito gel and granny-smith apples by Claudéric Marquet.
Read
Roasted langoustines, banana and peanut compote, satay foam Main dish

Roasted langoustines, banana and peanut compote, satay foam

Roasted langoustines with peanut banana compote and satay foam are a gastronomic challenge from Sens chef Alexandre Bru.
More information
Chef Alexandre BRU
Restaurant Sens
33000 BORDEAUX
Cassava & tsokolate Dessert

Cassava & tsokolate

More information
Pastry Chef Sharon LE GLATIN
Restaurant Maison Nipa
72210 FILLÉ
Cuttlefish breasts, gambas mousseline, beet and beurre blanc Main dish

Cuttlefish breasts, gambas mousseline, beet and beurre blanc

Discover a beautiful seafood dish, featuring cuttlefish breast, gambas mousseline, beet and butter. With the baguette? Marjorie Gaboriau, at Le 10N9 restaurant.
Read
Crispy breast, parsnips two ways, peanuts & Thai basil Main dish

Crispy breast, parsnips two ways, peanuts & Thai basil

You'll have to be patient, but this recipe is economical and easy. Discover A.Léa's crispy pork belly, followed by parsnips, peanuts and Thai basil, by Léa Lestage.
Read
Wonderful sailor Dessert

Wonderful sailor

More information
Chef Félix ROBERT
Restaurant Arborescence
59170 CROIX

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

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

All our partners