Gault&Millau's news

News & Events

Cédric Grolet takes the sweet reins at Hôtel de Paris Monte-Carlo

Cédric Grolet moves to Monaco, where he becomes Executive Pastry Chef at the Hôtel de Paris Monte-Carlo. A new gourmet address will open its doors this summer, in the heart of the legendary palace.

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Pastry Chef Cédric GROLET

Restaurant Restaurant Le Meurice - Alain Ducasse
75001 PARIS

News & Events

Cédric Grolet takes the sweet reins at Hôtel de Paris Monte-Carlo

More information

Pastry Chef Cédric GROLET

Restaurant Restaurant Le Meurice - Alain Ducasse
75001 PARIS

News & Events

Alléno & Rivoire x Persée: the most precious Easter egg of the year

This year's Easter egg hunt could turn out to be much more successful than usual, thanks to the initiative of Alléno & Rivoire and the Persée jewelry house.

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News & Events

Alléno & Rivoire x Persée: the most precious Easter egg of the year

This year's Easter egg hunt could turn out to be much more successful than usual, thanks to the initiative of Alléno & Rivoire and the Persée jewelry house.

News & Events

New chapter for Cap Estel with Kévin Garcia

On April 18, 2025, Kévin Garcia will take charge of the Cap Estel kitchens. A new page opens for this exceptional Côte d'Azur address, following the departure of Patrick Raingeard.

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News & Events

Patrick Raingeard opens a new restaurant with his son in Sclos de Contes

After thirteen years at Cap Estel, Patrick Raingeard is turning over a new leaf. At the beginning of May 2025, the 3-toque chef and his son will open Père & Fils in the hills above Nice.

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News & Events

Chef Éric Guérin exhibits his sketches in Arles

In Arles, Éric Guérin reveals another facet of his world. His kitchen sketches are on show at the Festival du Dessin, in a group exhibition celebrating the links between art and gastronomy.

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News & Events

Why do we say "mouth-watering"?

The French language is rich in expressions whose meaning and origin we sometimes ignore. Where does the expression "avoir l'eau à la bouche" come from? Here are some explanations.

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Tables & Chefs

Steve Dolfi x Inès Mélia: a chocolatier, a ceramist, a collab'

For Easter, À la Mère de Famille has teamed up with Inès Mélia to create a unique collection based around the egg. Steve Dolfi, one of the chocolate factory's owners, and the artist tell us more.

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Tables & Chefs

The lunch menu: the best way to eat out - our top 10

Between noon and midday, it's time to grab a bargain: the lunch menu in gastronomic or bistronomic restaurants. It's the perfect time to lighten the bill without sacrificing the experience.

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Hotels & Bed & Breakfast

10 hotels less than 2 hours from Paris

Long weekends, first rays of sunshine... What if it was the right time to escape Paris? Here are ten hotels less than two hours from the capital, for a breath of fresh air without having to go far.

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Hotels & Bed & Breakfast

Did you know that the Ritz Paris is featured in over a hundred literary works? Discover all the secrets of this Parisian hotel

Every month, Gault & Millau immerses you in the story of a great Parisian palace. In March, immerse yourself in the story of one of Paris's most luxurious hotels: the Ritz Paris.

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Food & Health

Did you know about sea truffles? Seaweed with a truffled taste

What if you used seaweed to give your dishes a truffle-like flavour? It's possible! Discover Vertebrata lanosa, a sea vegetable nicknamed "the sea truffle".

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Tables & Chefs

Cédric Burtin in 5 dishes

At Saint-Rémy, Cédric Burtin pays delicate homage to his Burgundy roots. The chef reveals five dishes that he believes perfectly represent his world.

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The meaning of hospitality

From Alain Ducasse, whom we met recently to whom we spoke about Le Grand Monarque, this immediate question: "Are they still the Jallerats?" And that says it all! A house, a name, a history..

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Hotels & Bed & Breakfast

Breakfast, chef!

Some love it, others shun it (the famous intermittent fasting!) and, for most, it's made up of habits that are hard to break. For many guests, this first meal of the day is the last moment of their stay with a chef. Providing room and board implies that chefs take an interest in it, even if it's often a headache and a real logistical challenge. Meet 3 hotel chefs who go to great lengths to make sure you wake up feeling refreshed.

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News & Events

Marc Haeberlin opens a delicatessen in Illhaeusern

Chef Marc Haeberlin has just inaugurated a new address in Paris: a delicatessen, accessible to all, attached to the Auberge de l'III, combining Alsatian products, chocolate and the art of living.

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Chef Marc HAEBERLIN

Restaurant L'Auberge de l'Ill
68970 ILLHAEUSERN

Wines & Spirits

Nicolas Bertin & Geneviève Delatte, winemakers

In the heart of Anjou, Nicolas Bertin and Geneviève Delatte produce wines that are very much like them. Simple, natural, authentic, like the region they've adopted forever.

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