Gault&Millau's news
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The Hôtel de Crillon entrusts its future gastronomic table to Alan Taudon
Alan Taudon, previously chef of L'Orangerie at the Four Seasons George V, leaves the Parisian palace to launch a new gastronomic offering at the Hôtel de Crillon. Opening planned for 2027.
For exceptional kitchens: ePackPro, simplified traceability and HACCP control
For more than 15 years, ePackPro has been supporting gastronomy professionals in managing food safety and HACCP traceability. Designed for demanding chefs, this digital solution combines simplicity, precision and time-saving, enabling every kitchen to concentrate on what's essential: creating the exceptional on the plate.
When cooking is handed down: the great family sagas of French gastronomy
Behind some of France's finest restaurants lies more than just a chef: it's a family, a memory, a history handed down from generation to generation. From the Loire to Aubrac, from the Alps to Alsace, these houses tell the story of gastronomy as a living heritage.
Jeffrey Cagnes in 5 pastries
Jeffrey Cagnes, one of France's leading pastry chefs, retraces his career through five desserts, reflecting his love of classic French pastry and his multicultural origins.
Domaine des Étangs and Bernardaud: awakening the senses in Charente Limousine
Between 13th-century stone walls and the brilliance of Limoges porcelain, the Domaine des Étangs orchestrates a unique encounter with the Maison Bernardaud. A sensory immersion where craftsmanship and the art of entertaining redefine authentic luxury in the heart of sovereign nature.
Where to buy a Puits d'amour? Our good places to taste it
A pastry monument born of a gallant metaphor, it's the ideal dessert for Valentine's Day, but not only. It's a historical treasure that only a handful of artisans still know how to make.
Hotels where the restaurant offers an immersive or theatrical experience
From château to rooftop, these exceptional tables transform dinner into an immersive experience. Decors, rituals and staging place diners at the heart of a veritable gastronomic spectacle.
Haute cuisine takes to the skies for a dinner in Méribel
On March 2 and 9, 2026, chef Laurent Azoulay, from the Ekrin restaurant in Méribel, takes to the Saulire Express gondolas for a unique gastronomic experience between sky and mountain.
La Véranda, a marine interlude by Jérôme Banctel
At La Réserve Paris, Jérôme Banctel has relaunched La Véranda, an ephemeral table dedicated to seafood. Under a glass roof, the menu is structured by arrivals and sharing.
Mardi Gras, a window on multicultural identity in Louisiana
Autumn and the end-of-year festivities are the prescribed occasions for enjoying gumbo, but Mardi Gras is another way of measuring just how deeply this dish is rooted in Louisiana traditions.
Marie-Anne Cantin, a life dedicated to defending and promoting cheese heritage
She loved all cheeses, but confessed to a particular affection for Brie, Camembert and above all Coulommiers for its generosity. Marie-Anne Cantin, a great cheese refiner, died on February 10 at the age of 75.
Marie Gricourt wins the Grand de Demain 2026 trophy at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire
On Monday February 9, 2026, Marie Gricourt, chef at the Gric restaurant in Orléans, was awarded the Grand de Demain title by the Guide Gault&Millau Centre-Val de Loire & Pays de la Loire.
