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Gault&Millau's news

Paul Langlère, Philippe Ramon and Julien Lépine are the first winners of the Gault&Millau Endowment for Young Talents 2017.

Paul Langlère, Philippe Ramon and Julien Lépine are the first winners of the Gault&Millau Endowment for Young Talents 2017.

For this first edition of the (already) fourth season of the Gault&Millau Endowment for Young Talent, our teams stop off at Baux-de-Provence. Portrait of the first three winners of the year, who will be opening their establishments in Provence-Alpes-Côtes-d'Azur.
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Paul Langlère, Philippe Ramon and Julien Lépine are the first winners of the Gault&Millau Endowment for Young Talents 2017.

Paul Langlère, Philippe Ramon and Julien Lépine are the first winners of the Gault&Millau Endowment for Young Talents 2017.

For this first edition of the (already) fourth season of the Gault&Millau Endowment for Young Talent, our teams stop off at Baux-de-Provence. Portrait of the first three winners of the year, who will be opening their establishments in Provence-Alpes-Côtes-d'Azur.
Young Talent 2017 restaurants (3/3)

Young Talent 2017 restaurants (3/3)

The last part of our saga devoted to the restaurants of the Young Talents voted in the Guide France 2017.
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Young Talent 2017 restaurants (3/3)

Young Talent 2017 restaurants (3/3)

The last part of our saga devoted to the restaurants of the Young Talents voted in the Guide France 2017.
Dotation Jeunes talents Gault&Millau, 3 new winners

Dotation Jeunes talents Gault&Millau, 3 new winners

Gault&Millau is once again crisscrossing the regions of France with four stops to unearth new talent. The fourth stopover of 2016 takes place in the Languedoc-Roussillon region on Monday November 21, 2016 in Carcassonne.
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Young Talent 2017 restaurants (2/3)

Young Talent 2017 restaurants (2/3)

Continuation of the discovery of the restaurants of our Young Talents elected in the Guide France 2017.
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The Jeunes Talents 2017 restaurants (1/3)

The Jeunes Talents 2017 restaurants (1/3)

Gault&Millau has always made a point of discovering and encouraging young chefs. This year was no exception to the rule: 30 Young Talents were elected to our 2017 prize list. Discover the top 10 through their restaurants.
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Special Halloween recipe: destructured blood sausage with beet and redcurrants

Special Halloween recipe: destructured blood sausage with beet and redcurrants

This weekend, ice your guests' blood with this draculesque recipe! Despite its terrifying appearance, this recipe is 100% edible and, above all, 100% delicious.
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Cyril Choisne, Santiago Torrijos and Arnaud Morel receive the Gault&Millau Jeunes Talents award in Paris

Cyril Choisne, Santiago Torrijos and Arnaud Morel receive the Gault&Millau Jeunes Talents award in Paris

Three new young chefs, spotted and followed by Gault&Millau for a number of years, have joined the big family of Dotation pour les Jeunes Talents (Endowment for Young Talent) winners, a way of supporting talented young chefs as they open their first restaurant...
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Konstantin Filippou, the inspired opportunist News & Events

Konstantin Filippou, the inspired opportunist

This year's Chef of the Year looks like a Greek shepherd. This is undoubtedly why he produces sophisticated, high-flying dishes with diverse influences, drawing the best from all European cultures.
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