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Gault&Millau's news

From starter to dessert, here are 12 exceptional champagnes for a festive meal News & Events

From starter to dessert, here are 12 exceptional champagnes for a festive meal

It's often forgotten, but champagne goes well with any dish. It's possible to create a complete meal, from aperitif to dessert, by choosing the right champagnes. The key is to vary the profile for each stage. Here's a roundup of 12 favorites to discover during tastings.
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From starter to dessert, here are 12 exceptional champagnes for a festive meal
News & Events

From starter to dessert, here are 12 exceptional champagnes for a festive meal

It's often forgotten, but champagne goes well with any dish. It's possible to create a complete meal, from aperitif to dessert, by choosing the right champagnes. The key is to vary the profile for each stage. Here's a roundup of 12 favorites to discover during tastings.
La Madeleine, its history and our best addresses Craftsmen & Know-How

La Madeleine, its history and our best addresses

Discover the gourmet history of the iconic madeleine cake, and our best addresses for savouring the most delicious creations!
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La Madeleine, its history and our best addresses
Craftsmen & Know-How

La Madeleine, its history and our best addresses

Discover the gourmet history of the iconic madeleine cake, and our best addresses for savouring the most delicious creations!
Championnat du monde de l'oeuf-mayonnaise: here's where to eat the best oeuf-mayo (and it's in France!) News & Events

Championnat du monde de l'oeuf-mayonnaise: here's where to eat the best oeuf-mayo (and it's in France!)

The œuf-mayonnaise world championship has its new winners. They are a trio of chefs working in a Gault&Millau chef's hat restaurant.
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Japan once again crowned world pie champion News & Events

Japan once again crowned world pie champion

Taiki Mano, Japanese chef at Les Saisons restaurant in Tokyo, is the new world pie champion. Only a Frenchman climbs the podium, in third place.
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Guy Savoy in 5 dishes Tables & Chefs

Guy Savoy in 5 dishes

To better understand and appreciate Guy Savoy's culinary universe, Gault&Millau invites you to (re)discover 5 emblematic dishes from his career. And no, artichoke and truffle soup isn't one of them!
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Thibault Nizard is the new chef at the Auberge des Templiers News & Events

Thibault Nizard is the new chef at the Auberge des Templiers

Former world hare à la royale champion Thibault Nizard becomes the new chef at the Auberge des Templiers in Boismorand. His adventure begins on December 5, 2024.
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Yannick Alléno gives up burgers and opens a Japanese restaurant in Beaupassage News & Events

Yannick Alléno gives up burgers and opens a Japanese restaurant in Beaupassage

Yannick Alléno inaugurates Izakaya Dassai, a new Japanese restaurant in the Beaupassage district of Paris, replacing his former Père & Fils, Burger par Alléno.
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Romain Hénin, a new-generation winemaker Wines & Spirits

Romain Hénin, a new-generation winemaker

A winemaker based in Aÿ-Champagne, Romain Hénin is part of a new generation of Champenois who are striving to make cleaner champagnes.
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5 hotels for a gastronomic weekend Hotels & Bed & Breakfast

5 hotels for a gastronomic weekend

There's nothing like a weekend to combine gastronomic discoveries and long walks in France's most beautiful regions. Our favorite addresses, from the Alpilles to Burgundy, from Savoie to the Loire Valley.
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Brocante and cuisine: a winning duo for more sustainable gastronomy Tables & Chefs

Brocante and cuisine: a winning duo for more sustainable gastronomy

In a context where restaurants are tending towards uniqueness and made-to-measure, some chefs and restaurateurs are opting for a more sustainable and creative approach: recovery and second-hand.
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Design for the gastronomic experience Tables & Chefs

Design for the gastronomic experience

Creating an experience. It's the word on every gastronomic chef's lips. And to achieve this, they spare no expense, as everything contributes to making the meal an exceptional moment, including inviting other disciplines to the table.
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What happens in our brains when we taste wine? News & Events

What happens in our brains when we taste wine?

The taste of wine is perceived by our nose and mouth, but it's thanks to our brain that we can visualize it. In this complex mechanism, the sensory system is easily influenced.
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Sophie Reigner's good addresses News & Events

Sophie Reigner's good addresses

Sophie Reigner, chef at the Iodé restaurant in Vannes, reveals the names of five producers she particularly likes in the Gulf of Morbihan.
More information
Chef Sophie REIGNER
Restaurant Iodé
56000 VANNES
Marion Graux: the potter who shapes the emotions of great tables Craftsmen & Know-How

Marion Graux: the potter who shapes the emotions of great tables

Marion Graux transforms earth into poetry, creating tableware that enchants the tables of private individuals and top French chefs alike. Interview
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Livre des champagnes: the 2025 edition is in bookshops News & Events

Livre des champagnes: the 2025 edition is in bookshops

If you love bubbles, don't miss the most sparkling of all Gault&Millau guides: the Livre des champagnes. In bookshops this Thursday, November 21, 2024.
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Beaujolais nouveau 2024: it's here, here are our 5 favorites News & Events

Beaujolais nouveau 2024: it's here, here are our 5 favorites

The 2024 vintage of Beaujolais Nouveau has arrived. How good is it this year? Discover our five favorites.
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Guide France 2025: the new edition of the Yellow Guide arrives in bookshops News & Events

Guide France 2025: the new edition of the Yellow Guide arrives in bookshops

The 2025 edition of the Guide France Gault&Millau is now in bookshops. Discover a preview of the new Yellow Guide.
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