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Logs by Muriel Aublet-Cuvelier News & Events

Logs by Muriel Aublet-Cuvelier

Muriel Aublet-Cuvelier, a talented pastry chef who has appeared at the Peninsula and in the final of "Le meilleur pâtissier, les professionnels", is offering two delicious Yule logs for the festive season:
Logs by Muriel Aublet-Cuvelier
News & Events

Logs by Muriel Aublet-Cuvelier

Muriel Aublet-Cuvelier, a talented pastry chef who has appeared at the Peninsula and in the final of "Le meilleur pâtissier, les professionnels", is offering two delicious Yule logs for the festive season:
2021 digital awards ceremony

2021 digital awards ceremony

Attend our first digital awards ceremony

2021 digital awards ceremony

Attend our first digital awards ceremony
Ombar changes packaging Craftsmen & Know-How

Ombar changes packaging

Ombar, which specializes in raw cocoa, has a new look.
Discover the new Dotation Gault&Millau website online

Discover the new Dotation Gault&Millau website online

In this new year 2020, Gault&Millau is delighted to present its new website entirely dedicated to the Gault&Millau Endowment for Young Talents!
Our history - Gault&Millau News & Events

Our history - Gault&Millau

Because Gault&Millau has always been the discoverer of new talent, the revelator and initiator of new trends, it is still today the indispensable intermediary for your leisure activities. Gault&Millau is an international brand present in 15 countries.
Gault&Millau Gala: a bed of white aprons at the Moulin Rouge

Gault&Millau Gala: a bed of white aprons at the Moulin Rouge

On November 4, 2019, Gault&Millau has chosen a site steeped in history as the venue for its launch. In this famous place, Gault&Millau announced, in a preview, the name of the 2020 Chef of the Year. A moment of great communion with the chefs.
Dotation Gault&Millau, en Seine

Dotation Gault&Millau, en Seine

After five seasons spent unearthing the Young Talents of French cuisine and helping them to set up their own restaurants, Gault&Millau and its club of partners are back for a sixth season. The aim remains the same: more than ever, to help chefs become entrepreneurs.
Dotation Gault&Millau 2019, opening of Choko Ona

Dotation Gault&Millau 2019, opening of Choko Ona

Opening of Choko Ona on April 2, 2019. After five seasons spent unearthing Young Talents in French cuisine and helping them with their restaurant creation projects, Gault&Millau and its club of 14 partners are back for a sixth season. The aim remains the same: to help chefs become entrepreneurs more than ever. Meet Flora Le Pape and Clément Guillemot.
Philipponnat, the aristocracy of champagne. Wines & Spirits

Philipponnat, the aristocracy of champagne.

Charles Philipponnat, proud owner of the champagne house of the same name, is a wellspring of science. He knows the history of Champagne inside out. Nothing escapes him. With his curling eye and highly developed sartorial art, he is the embodiment of the elegant aristocracy of Champagne and the history of his family, which has lived in the Aÿ region since 1522.
Spaghettoni alla carbonara by Denny Imbroisi, chef at Ida restaurant

Spaghettoni alla carbonara by Denny Imbroisi, chef at Ida restaurant

CASHEL BLUE PIZZA WITH SQUASH, PICKLED ONIONS AND RARE IRISH ROAST BEEF

CASHEL BLUE PIZZA WITH SQUASH, PICKLED ONIONS AND RARE IRISH ROAST BEEF

These pizzas are particularly easy to make with dry yeast: all you have to do is wait for the dough to rise! If you don't want to go to the trouble of making your own pizza dough, you can buy it ready-made in the shops. Otherwise, baguette or cut ciabatta will do.
Pâques 2018, 6 bonnes raisons de rester cloche News & Events

Pâques 2018, 6 bonnes raisons de rester cloche

[CHEF'S RECIPE] Bavarian Tomato by Christopher Hache

[CHEF'S RECIPE] Bavarian Tomato by Christopher Hache

(Chef's recipe - Preparation: 2 h - Cooking: 5 h) Difficulty: expert
Competition, 7 French chefs win the Bocuse d'Or Tables & Chefs

Competition, 7 French chefs win the Bocuse d'Or

In the space of thirty years, no fewer than 15 international chefs have won the great Bocuse d'Or culinary competition. Among them, seven French chefs have stood out thanks to their creativity, perseverance and genius. Let's take a closer look at these extraordinary personalities. By Clémence Rouyer - © Bocuse d'Or
Gault&Millau Young Talents Evening

Gault&Millau Young Talents Evening

On June 22 at 7pm, in the majestic Opéra lounge of the Inter Continental Paris-Le Grand hotel, 5 young G&M talents will be cooking up a gala evening!
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How do you design a restaurant? How do you translate a culinary concept into a space? Caroline Tissier has made hospitality design her specialty. Countless chefs have called on her talent to provide their customers with the setting and comfort their cuisine deserves: Akrame Benallal, Mathieu Guibert, Jacky Ribault, Pierre Rigothier, David Toutain, Toshitaka Omiya... and, most recently, Christophe Hay, for his giant new Fleur de Loire project, a long-standing collaboration between the chef and the interior architect-designer who previously designed Maison d'à Côté and Côté Bistrot.
Gault&Millau endowment for Young Talents, focus on the winners

Gault&Millau endowment for Young Talents, focus on the winners

The Gault&Millau endowment is a grant, in equipment and raw materials, offered each year to 12 high-potential young chefs who want to open their first restaurant. It's the Gault&Millau helping hand that enables these promising chefs to make the transition from chef to business owner, without leaving their stove, of course! Over the past 3 years, we have supported 36 chefs who have already opened over 22 restaurants and created more than 300 jobs...
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