Gault&Millau's news
2,341 results
Gilles Cresno, pralines under a lucky star
With its taste of roasted fruit and caramel, praliné is one of the favorite ingredients of chocolate lovers. Not so many professionals make it, however, as it requires a mastery of baking. Gilles Cresno produces it according to the rules of the art, and goes even further... Passionate about technique, he creates an enchanting palette of textures and tastes.
Christophe Louie joins forces with Petrossian for an exceptional pre-holiday brunch
Specializing in panettones, chef Christophe Louie joins Maison Petrossian for a unique weekend brunch featuring caviar and Italian brioche.
The Mondial du Rhum 2026: a journey to the heart of Terres & Territoires
From June 9 to 11, 2026, the Carreau du Temple in Paris will host the 3ᵉ edition of the Mondial du Rhum. Placed under the theme of "Lands and Territories of Rum", the event will highlight the cultural and human wealth of the producing countries.
Our top 10 designer hotels in France
Nestled in the heart of Paris, Arles or the Provencal countryside, each of these hotels bears the signature of a great designer. The result? Places that resemble true works of art, without ever abandoning the spirit of hospitality.
Salive: gourmet walks that reinvent the way to discover Paris
In Paris, Salive offers a new way to discover the city. Instead of a guided food tour, it's a self-guided stroll to stroll and taste, following an itinerary suggested on a beautifully drawn map.
Chicory: the comeback of a forgotten root
Neglected for several decades, associated with the image of a "war drink", chicory is now back on our plates and in our cups. Discover a root that has nothing to envy to coffee.
Wine labels: what's the difference?
Organic, biodynamic, Vin Méthode Nature: what do the labels on wine bottles really mean? Here's how.
Julien Gatillon inaugurates Au Bon Lait with an original creation
Julien Gatillon unveils his new Au Bon Lait house with an original creation, born of a secret recipe and the Haute-Savoie region. A first step in a gourmet adventure dedicated to Megève milk.
Sylvain Huet, the sake dancer
Between dance, aikido and sake tastings, Sylvain Huet transforms each experience into a path of excellence and sharing, becoming a veritable living bridge between France and Japan, between body and culture.
Christian Le Squer in 5 courses
Christian Le Squer, chef at Le Cinq restaurant in Paris, talks to Gault&Millau about five emblematic creations from his career, which continue to mark his cuisine with its Breton roots.
