Gault&Millau's news
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Gault&Millau Tchéquie 2026: Czech gastronomy on the move
For the second year running, Gault&Millau puts the Czech Republic under the microscope. More toques, new trophies and a new hotel guide: the Czech scene is asserting itself, quietly but confidently.
Head for Centre-Val de Loire & Pays de la Loire with the 2026 regional guide
The 2026 edition of the Centre-Val de Loire guide is now on sale online and in bookshops. New restaurant addresses, gourmet itineraries, chefs, artisans... Discover the richness of this region, through its terroirs, gastronomy and know-how.
France's Olivier Caillon wins the second World Stuffed Cabbage Championship
On Monday February 23, 2026, at the prestigious Bernardaud factory in Limoges, the grand final of the World Stuffed Cabbage Championship was held, and a Frenchman was crowned champion.
Bordeaux Coffee Show: an event dedicated to coffee and coffee lovers
On March 7 and 8, 2026, the Bordeaux Coffee show will take over the converted barracks, Darwin Éco-système. The event will bring together baristas, coffee shops, roasters and even simple coffee enthusiasts, all sharing the same love of coffee!
The best restaurants for aligot, according to Gault&Millau
From the burons of Aubrac to the urban tables of Gault&Millau, aligot continues to seduce chefs and gourmets alike. Here's a roundup of restaurants where this rustic dish is serious business.
Group wellness breaks: 10 exceptional spa hotels in France
Far from the clinical silence of individual spas, a new breed of hoteliers is reinventing self-care through group energy. Social saunas, dawn rituals and choreographed immersions: a selection of ten ports of call where disconnection is now lived in the plural.
Camille Delcroix's good addresses
Camille Delcroix, chef at Bacôve restaurant in Saint-Omer, shares her local tips for buying quality products. Get your pens ready!
Pisces Wine Horoscope 2026
Winter has taken its toll on you: stress, delays and weariness at work and in love. In 2026, Pisces must react and rely on the effervescence of a good champagne to get things moving again (Pisces 2026)
Arnaud Donckele in 5 dishes
From La Vague d'Or to Plénitude, Arnaud Donckele has turned sauce into an art form in its own right. Considered one of the great master sauciers of his generation, the chef takes a look back at five outstanding dishes, essential milestones in his career and indicative of his culinary universe.
Alléno & Rivoire: the end of an adventure for two, the start of a new chapter
After working together for almost 12 years, pastry chef Aurélien Rivoire has parted company with Yannick Alléno, who is now taking over the reins of the company that has become Les Chocolats de Yannick Alléno.
