NEWS
Food & Health
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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.
NEWS
Food & Health
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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.
NEWS
Tables & Chefs
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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.
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.
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.
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.
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.
Tomorrow's chefs
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.
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.
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!
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.
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.
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.
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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PARTNERS
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