Gault&Millau's news

Tables & Chefs

Emmanuel Kouri's good addresses

Emmanuel Kouri, chef at Les Jardins de Kerstéphanie in Sarzeau, gives us his top tips for buying quality bread, wine and vegetables.

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Tables & Chefs

Emmanuel Kouri's good addresses

Emmanuel Kouri, chef at Les Jardins de Kerstéphanie in Sarzeau, gives us his top tips for buying quality bread, wine and vegetables.

Food & Health

Chandeleur: 10 chefs' spreads to try out

With Chandeleur just around the corner, chefs are invading the world of spreads with unique creations in a variety of flavors. Discover a gourmet selection to enhance your crêpes.

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Food & Health

Chandeleur: 10 chefs' spreads to try out

With Chandeleur just around the corner, chefs are invading the world of spreads with unique creations in a variety of flavors. Discover a gourmet selection to enhance your crêpes.

News & Events

Denny Imbroisi takes over Ischia, Cyril Lignac's Neapolitan restaurant

It's official: Cyril Lignac's Ischia restaurant is changing hands. Denny Imbroisi, a well-known Italian chef in Paris, will continue the adventure.

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News & Events

Sirha Lyon 2025: Gault&Millau present at the world's leading gastronomic event

From January 23 to 27, 2025, Sirha Lyon celebrates the world of gastronomy. A flagship event, professionals and enthusiasts discover trends, innovations and culinary demonstrations, with the presence of Gault&Millau."

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News & Events

The Centre national de la gastronomie française to open soon in Lyon

On Wednesday January 15, 2025, the official agreement to launch the Centre national de la gastronomie française was signed, in the Auvergne-Rhône-Alpes region.

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News & Events

Bocuse d'Or 2025: all eyes on Lyon

Lyon is preparing to host the world final of the Bocuse d'Or in January 2025. This international culinary event will bring together the best young chefs from all over the world to compete for the supreme title.

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News & Events

Christophe Le Fur: a new bistronomic adventure in Hillion

In March, Christophe Le Fur will open a new restaurant in the Bay of Saint-Brieuc. The chef tells us more about this project.

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News & Events

Mondial du Rhum 2025: Paris at the heart of the rum ecosystem

From February 12 to 14, 2025, the Palais Brongniart will be the place to be for rum professionals. Discover an exceptional program with the participation of Gault&Millau.

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Tables & Chefs

When sommeliers open restaurants

Long confined to their role as preceptors of good labels to accompany a dish, sommeliers are no longer confined to their role as cellar keepers. They are the new patrons of fine dining, where the experience becomes total.

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News & Events

Quentin Pellestor-Veyrier: first restaurant in the former Amphitryon building

Quentin Pellestor-Veyrier, who has worked in a number of top establishments including those of Gilles Goujon, is about to open his first restaurant not far from Toulouse.

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News & Events

Guillaume Pape: towards a new gastronomic chapter in Concarneau

The chef behind L'Embrun restaurant in Brest is planning to move his kitchen to Concarneau, in the superb Stang-al-Lin manor house. The venue will also house a number of high-end suites.

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News & Events

Sébastien Vauxion opens a patisserie-café in Annecy

Sébastien Vauxion, of the Sarkara restaurant (4 toques) in Courchevel, is preparing to open a patisserie in the heart of Annecy. The place will be warm and accessible.

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Food & Health

Do you know this technique for harvesting truffles?

The black truffle season began in November and will last until February. It's the perfect time to try your hand at harvesting this prized mushroom.

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News & Events

American chefs who have chosen France

Over the past twenty years, many American toques have crossed the Atlantic Ocean to embark on French cuisine, giving a delicious boost to French traditions. Focus on five of them.

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Tables & Chefs

The good addresses of Margaux Le Baillif and Brice Goeuriot

Margaux Le Baillif and Brice Goeuriot, Jeunes Talents 2025 and chefs at Nuance restaurant in Bayonne, reveal their best places to buy vegetables, charcuterie and chocolate.

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News & Events

This restaurant like no other promises an extraordinary experience in the heart of the forest

On February 5, 2025, Jérémy Galvan will open his new restaurant, 220 BPM, in the heart of the forest. The chef promises a multi-sensory experience, a rediscovery of nature.

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News & Events

Cheese or volcano? LAVA's gourmet dilemma

Wilfried Romain, chef at LAVA in Paris, is organizing two dinners that are sure to attract the attention of cheese and travel enthusiasts alike. Here are all the details.

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