Gault&Millau, le magazine: issue 7 on newsstands

Gault&Millau magazine 7 is now available! This new issue promises a true world tour of flavors, starting in Paris, then flying off to Belfast, Venice and Sweden. There's also an unexpected look at Hong Kong, whose little-known gastronomic face reveals treasures for curious gourmets.

In France, we focus on Amandine Chaignot, chef of a country bistro nestled in the heart of the Perche region, and her partner Antoine Jacobsohn, a passionate gardener. Together, they reinvent local cuisine, celebrating local produce in all its sublime simplicity. The issue also features a number of must-haves: a captivating feature on caviar and its precious mother-of-pearl spoons, a dive into the history and recipe of borscht, and a report on the thousand and one lives of salt.

"We asked them to entrust us with their sketches - there are many of them who fix an idea, freeze a desire, communicate with their teams with the stroke of a pencil - there were just a few dozen who played along."Stéphane Bréhier, Editorial Director, invites you to take a look at some of the photos of some of these chefs' drawings, the likes of which you've never seen before.

Twice as much gastronomy on the newsstand

This exceptional edition is enhanced by a small yellow booklet from Guide France, featuring all the Trophées 2025 winners, and is accompanied by the release of special issue 109, featuring 109 recipes from chefs to be discovered in 2025. A celebration of creativity and savoir-faire in all its forms.

Already a year old...

The new formula of the yellow magazine has been designed as a beautiful object. A textured cover reminiscent of a restaurant tablecloth. A medium format for comfortable reading. In this way, Gault&Millau, le magazine will accompany you on your travels, it makes you travel, the perfect combo. As an amused nod to the past, you'll even find some of the typography used in the first issues of a magazine created in 1969.

Three questions for Stéphane Bréhier, Editorial Director

How did you come up with the idea of relaunching Gault&Millau magazine?

Stéphane Bréhier: "The idea was self-evident, since Gault&Millau was a magazine, created in 1969, while the guide only arrived in 1972. It seemed obvious to Patrick Hayoun, Chairman and CEO, and myself that we needed to be able to rely on the magazine once again to reconnect with the general public. "

What type of subjects didn't exist originally, and can now be discovered in this 2023 version?

S.B.: " I drew a lot of inspiration from all the first issues, over the first twenty years, created by Henri Gault and Christian Millau. But there are two themes that didn't exist at all: a decoration/tableware theme through a series of photographs, and a fashion theme. We organized a photo shoot in a restaurant to show that a restaurant is a chef, an architect, a designer, a maître d'hôtel, but it's also a chef's job.we wanted to highlight the customer experience. "

On the contrary, have you kept any sections that readers may have enjoyed in the past?

S.B.: "A strong DNA of the Gault&Millau magazines as they were conceived at the time is travel. So, in the same way, readers will continue to discover a city, a region, a country through gastronomy. "

You can buy and subscribe to the magazine from the Gault&Millau e-boutique. Alternatively, visit newsstands throughout France. Don't hesitate to tag us on Instagram with #gaultmillaulemagazine!