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Five champagnes under 30 euros for a New Year's Eve that doesn't spritz
Selected by the experts of our Guide Champagnes, these five bottles full of bubbles won't cost you a thousand bucks: for an explosive New Year's Eve that won't spritz!
NEWS
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Five champagnes under 30 euros for a New Year's Eve that doesn't spritz
Selected by the experts of our Guide Champagnes, these five bottles full of bubbles won't cost you a thousand bucks: for an explosive New Year's Eve that won't spritz!
NEWS
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The first Gault&Millau Wine Tour
The first of its kind, the Gault&Millau Wine Tour brings together chefs and wine professionals. The aim is always the same: to showcase up-and-coming talent from each region.
David Lanher: "I've never had a chef leave me".
Racines, Racines 2, Racines New York, Caffè Stern, Panache, Le Bon Saint Pourçain, Noglu, Vivant Cave, Vivant Table, Paradis, La Crèmerie. Today, David Lanher is eager to extend his list of restaurants in Paris and the United States. Gault&Millau Entrepreneur of the Year, he describes himself as a sentimental businessman. Interview by Béatrix Grégoire
Young Talent 2017 restaurants (2/3)
Continuation of the discovery of the restaurants of our Young Talents elected in the Guide France 2017.
The new Gault&Millau Champagne Guide arrives ...
351 estates and 1,500 champagnes: the 2017 champagnes guide arrives in your bookshops...
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.
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.
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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PARTNERS
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