Gault&Millau's news
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Pastry Chef of the Year 2027: Clément Réauté Named by Gault&Millau
Clément Réauté, pastry chef at Christophe Hay’s five-toque gourmet restaurant Fleur de Loire in Blois, was named Pastry Chef of the Year 2027 on Monday, November 9, 2026.
Nicolas Feuillatte and Mika Win the Champagne Design Award
To mark the release of the 2027 Livre des Champagnes, the Trophée du Design Champenois was awarded to Champagne Nicolas Feuillatte for its limited-edition screen-printed bottle designed by Mika.
No-Low Sommelier of the Year 2027: Orane Vanheule Named by Gault&Millau
Orane Vanheule, head sommelier at the Auberge du Vert Mont (3 toques) in Boeschepe, was awarded the 2027 No-Low Sommelier of the Year trophy on Monday, November 9.
Sommelier of the Year 2027: Paz Levinson Named by Gault&Millau
Paz Levinson of Argentina, head sommelier at Anne-Sophie Pic’s restaurants, won the title of Sommelier of the Year 2027 on Monday, November 9.
2027 Design and Hospitality Award: Zouzou Riviera Brings the Roaring Twenties Back to Life in Nice
Stained-glass windows, mirrors, seashells, and the shadow of Josephine Baker. At the Palais de la Méditerranée in Nice, Zouzou Riviera won the Design and Hospitality of the Year Award, presented on November 9 during the Gault&Millau gala.
Restaurant Manager of the Year 2027: Olivier Bikao Named by Gault&Millau
Olivier Bikao, maître d' at Le Meurice Alain Ducasse, was named Maître d' of the Year 2027 on Monday, November 9, at the Carrousel du Louvre in Paris.
Young Talent of the Year 2027: Noé Viviès Named by Gault&Millau
Noé Viviès, chef at Jozy (2 toques) in Rennes, won the 2027 Young Talent of the Year award on Monday, November 9, 2026.
Philippe Chevrier Becomes Gault&Millau's First International Academician
The Swiss chef at Domaine de Châteauvieux in Satigny has been inducted into the Gault&Millau Academy. This marks a first: until now, this very exclusive circle had included only French chefs.
Gault&Millau Academy 2027: Who Are the Twelve French Academicians?
Founded in 2019, the Gault&Millau Academy brings together chefs who have reached the pinnacle of their craft. Their restaurants are no longer rated, but they are still recommended. Here is the complete list of French Academy members for the year 2027.
Honey, raspberries and chocolate: pastry chef Anthony Chenoz’s top picks
Anthony Chenoz, pastry chef at La Grand’Vigne at Les Sources de Caudalie, shares his top picks for where to find exceptional fruit, bread, and even chocolate candies.
Langres AOP: The Remillet family, the last to make it with raw milk
Marie Remillet, a 32-year-old cheesemaker, inherited the Langres cheese-making tradition. Together with her father, uncle, and cousin, she continues to write her family’s story in Genevrières, centered on the only AOP cheese from Haute-Marne.
