Guide Paris Île-de-France: available September 5, 2024
The 2025 edition of the Paris Île-de-France guide is now on sale. New restaurant addresses, gourmet itineraries, portraits... Discover the riches of the Paris region.
It's our biggest regional guide yet! Inside, a portrait of the Gault&Millau d'Or, Jean-Louis Nomicos, and the Grand de Demain, Arthur Dubois. In this 2025 edition of the Paris Île-de-France guide, discover the secrets of Paris ham at Doumbéa and the caffeine-filled story of roaster Sylvain Chauvineau. You'll also find 756 restaurants to eat out at, 400 artisans to meet and 156 hotels to try out.
New restaurants in the Pars Île-de-France region
As they do every year for each guide, Gault&Millau's investigators are on the lookout for new nuggets, and have listed a number of new restaurants. In the Île-de-France region, here's a look at the latest additions to the 2025 edition.
- Maison Dubois
- Ken Yamamoto
- Guefen
- La Datcha
- Grain[s]
- Brasserie des Arts
- Restaurant F
- Le Talon Caché
- Adami
- Hakuba - Cheval Blanc Paris
- etc.
A gourmet itinerary not to be missed
Ile-de-France and its capital are true gastronomic strongholds. The concentration of hotels and restaurants is unrivalled anywhere else in France. And of course, there's much more to the Paris region than just Paris and its famous restaurants. Just eight kilometers from the capital, a taste of the countryside can be found in Rueil-Malmaison. This town, steeped in history and boasting a beautiful national forest, offers a fine balance between urban and rural life. Fancy a visit? Here are our top addresses to try out if you're spending 48 hours in Rueil-Malmaison.
These news might interest you
Fabrice Pouillon: his champagne method
Fabrice Pouillon is the third generation to run the family domaine at Mareuil-sur-Aÿ in the Marne region of France, and he has an intrinsic respect for the heritage he has inherited: respect for the vines and for fine work. Constantly questioning himself, curious and eager to experiment, the Champenois celebrates his 26th harvest this September.
Arnaud Faye, aiming for excellence
What if we didn't talk cooking with Arnaud Faye, the Executive Chef of Le Bristol Paris, who unveiled his first creations for the Epicure restaurant in September 2024? This Meilleur ouvrier de France has agreed to think outside the box and reveal what drives him, from his first glass of vosne-romanée to his latest musical tastes and his certificate in mental preparation for professional performance.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
