Gault&Millau's news

Food & Health

Algae, the new green gold

Chefs are looking into the matter, start-ups into the market, consumers into the benefits, real or supposed. Seaweed is one of the oldest species on our planet, and is now attracting a great deal of attention.

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Food & Health

Algae, the new green gold

Tables & Chefs

Gastronomy, a tool for French influence

On the occasion of chefs Anne-Sophie Pic and Yannick Alleno joining the Comité Colbert, Gault&Millau spoke to them and to Bénédicte Épinay, General Delegate of this very exclusive club.

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Chef Yannick ALLÉNO

Chef Anne-Sophie PIC

Tables & Chefs

Gastronomy, a tool for French influence

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Chef Yannick ALLÉNO

Chef Anne-Sophie PIC

Craftsmen & Know-How

The new patisserie: committed & responsible

Shifting the boundaries of responsible, committed consumption has become a priority, even in pastry-making. More and more chefs are becoming involved, convinced, for example, of the need to respect the seasons, going so far as to pay particular attention to the production methods of the farmers they work with. When it comes to creation, they are also attentive to zero waste. Plastic is also in their sights, with recycled and recyclable cardboard containers becoming a must, and returnable glass jars making a comeback. Focus on 5 enlightened chefs.

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Tables & Chefs

Interview with Alessandra Montagne - Nosso

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Food & Health

Tips for a zero-waste kitchen

On average, the French throw away between 20 and 30 kg of food waste per inhabitant per year. So, while zero waste is still a long way off, here are a few simple tips to help you produce less waste.

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Auvergne-Rhône-Alpes

Gault&Millau Tour Auvergne-Rhône-Alpes 2022

Long renowned for the richness of its cuisine, and named the world capital of gastronomy by Curnonsky, Lyon is a city brimming with culinary specialties and fine dining. The SIRHA, one of the world's biggest gastronomy trade fairs, is held here regularly, and tourists from all over the world never forget to stop off at one of the many bouchons that have also done so much for the city's reputation.

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City Guide & Walks

City Guide Lyon

To mark the release of the Auvergne-Rhône-Alpes regional guide, we're taking you to the world capital of gastronomy: Lyon.

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Craftsmen & Know-How

When pastry becomes unsweetened!

Is sugar a thing of the past? Not necessarily, but one thing's for sure: all pastry chefs are lightening the load. Whether the motivation is dietary, ecological or opportunistic... it doesn't matter, the wave is here. Proof with 5.

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Dotation Jeunes Talents 2022 - Bordeaux

The Dotation Jeunes Talents Gault&Millau (Gault&Millau Young Talents Endowment) rewards the bold who want to start their own restaurant. Gault&Millau detects and unearths those with the potential and audacity to enter this sector. For the first stage of 2022, the Yellow Guide visited the Intercontinental Bordeaux - Le Grand Hôtel on Monday February 28.

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Hotels & Bed & Breakfast

À table, c'est palace !!!

In the wake of the pandemic, many of Paris's palatial establishments - sometimes forced, but not exclusively - have revamped their restaurants. Here's a look at five new (very) upscale and perhaps soon (very) toasty restaurants.

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Julien DUMAS

Food & Health

New teas

Gone is the cup of tea, finger in the air and mouth pinched. Tea is now consumed cooler, in a much more detoxified, responsible or marketed version, or even all three at once.

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Hotels & Bed & Breakfast

Who sleeps dines (and vice versa)

Hoteliers have long been accustomed to becoming restaurateurs, as necessity dictates. And so have chefs become hoteliers. What's new: a clearly more homogeneous tone between the table and the bed, a more global vision. Proof in 5.

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City Guide & Walks

City Guide Nantes

To coincide with the release of the guide to the Centre-Val de Loire and Pays de la Loire regions, the Guide Jaune has gone in search of the best places to stay in Nantes!

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City Guide & Walks

City Guide Tours

To coincide with the release of our guide to the Centre-Val de Loire and Pays de la Loire regions, the Guide Jaune has picked out the best places to visit if you're passing through Tours.

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Tables & Chefs

Top Chefs rewarded by Gault&Millau

February 16 sees the start of the 13th season of Top Chef on M6. This year, the program welcomes new candidates ready for battle, but also a new juror, Glenn Viel.

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News & Events

Valentine's chocolates

Whether you're in love or a confirmed bachelor, here's a small selection of chocolates that will melt your heart, your other half's heart this Valentine's Day, or the one you might be coveting.

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Centre-Val de Loire - Pays de la Loire

Gault&Millau Tour in the Centre-Val de Loire and Pays de la Loire regions

For 50 years, Gault&Millau has been travelling the roads of France, discovering the best restaurants, products and wines. Our aim? To showcase local gastronomy in every corner of France, and offer the very best to those who like to know what goes on in the kitchen.

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