Gault&Millau's news

Tables & Chefs

Interview with Alessandra Montagne - Nosso

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Tables & Chefs

Interview with Alessandra Montagne - Nosso

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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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.

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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News & Events

It's Candlemas: pancakes or galettes?

Whether you're a sweet or savory team, every year Chandeleur offers a golden opportunity to rediscover childhood memories. Here's a selection of crêperies loved by the Gault&Millau investigators.

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Food & Health

What's the right season for mussels?

Can you eat mussels all year round? Eating mussels, with or without French fries, is one of the pleasures of the table. Whether you're by the sea or inland, the mussel has made a name for itself, and there's no shortage of people who want to enjoy this convivial dish. But can you eat mussels in months without an "R"?

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Great East

Gault&Millau Tour 2021 Grand Est

Gault&Millau on the roads of France For 50 years, Gault&Millau has been criss-crossing the roads of France, discovering the best restaurants, the finest products and wines, and the best addresses. Its aim is to promote local gastronomy in every corner of France, and to offer the very best to those who like to know what goes on in the kitchen.

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