Gault&Millau's news

Tables & Chefs

When couples start cooking

In the city as in the kitchen, these couples share their love of gastronomy, together, behind the stove.

Read

Tables & Chefs

When couples start cooking

In the city as in the kitchen, these couples share their love of gastronomy, together, behind the stove.

Tables & Chefs

Christophe Dufossé's good addresses

The chef at Château de Beaulieu in Busnes gives us some tips for buying good vegetables, butter and beef in the Hauts-de-France region.

More information

Chef Christophe DUFOSSÉ

Restaurant Château de Beaulieu - Christophe Dufossé
62350 BUSNES

Tables & Chefs

Christophe Dufossé's good addresses

More information

Chef Christophe DUFOSSÉ

Restaurant Château de Beaulieu - Christophe Dufossé
62350 BUSNES

Tables & Chefs

Xavier Thuizat & Thierry Wasser, two noses for a unique menu

Gault&Millau met with Xavier Thuizat, Executive Head Sommelier at the Hôtel de Crillon, and Thierry Wasser, Guerlain's Nez, for a unique menu based around the senses, and in particular the sense of smell.

More information

Head sommelier Xavier THUIZAT

Restaurant L'Écrin - Hôtel de Crillon
75008 PARIS

Craftsmen & Know-How

The Bernard Loiseau Group unveils two new products at Saulieu

The Bernard Loiseau group is offering two new restaurants in its home town. Both are in line with the company's commitment to making its culinary experience more accessible.

Read

Hotels & Bed & Breakfast

5 hotels golf lovers will love

Dreamlike landscapes, luxurious and refined hotels and the best courses to work on your swing... Our best of hotels that are home to the most prestigious golf courses in France.

Read

Craftsmen & Know-How

The Belle-Hélène pear, its history and our best addresses

Poire Belle-Hélène, an iconic French dessert, combines poached pears, vanilla ice cream and chocolate sauce. Created by Escoffier in 1864, here are some of the best places to enjoy it.

Read

News & Events

For his 10th anniversary at the Pavillon Ledoyen, Yannick Alléno bets on a historic dinner

On May 29, 2024, a unique evening will be held to celebrate the 10ᵉ anniversary of the Alléno Paris restaurant. The dinner will be marked by the presence of a famous history buff, who will come to preside over the event.

More information

Chef Yannick ALLÉNO

Restaurant Le 1947 à Cheval Blanc
73120 COURCHEVEL

News & Events

After the Bristol, Éric Frechon has found his new adventure

On February 27, 2024, Éric Frechon's adventure at Le Bristol came to an end. After 25 years with the establishment, Épicure's chef (4 toques) had his eyes set elsewhere. As we now know, he has left the gloom of Paris for the Mediterranean.

More information

Chef Éric FRECHON

Restaurant Lazare Paris
61140 BAGNOLES-DE-L'ORNE

News & Events

Lise Périssat wins the Ruinart Sommelier Challenge 2024

On Monday May 13, 2024, Maison Ruinart held its annual "Sommelier Challenge" competition at the Plaza Athénée hotel. Nineteen sommeliers from all over France faced an intense challenge.

Read

Gault&Millau Tour Occitanie-Andorre 2024

On the occasion of the presentation of the latest guide dedicated to the Occitanie-Andorre region, Gault&Millau honored the chefs and players in these territories this Monday, May 13, 2024.The event took place at the Orangerie du Château Hermitage de Combas. The day before, winners and Gault&Millau partners attended a dinner at Restaurant Matthieu de Lauzun, hosted by chef Matthieu de Lauzun.

Read

News & Events

Pascal Bardet, Gault&Millau d'Or 2024 for the Occitanie region

During the Gault&Millau Tour Occitanie 2024, chef Pascal Bardet was named Gault&Millau d'Or.

More information

Chef Pascal BARDET

Restaurant Le Gindreau
46150 ST.-MÉDARD

News & Events

Stéphan Paroche and Justine Viano named Grands de Demain 2024 at the Gault&Millau Tour Occitanie

Stéphan Paroche and Justine Viano, chefs at La Table de Castigno in Assignan, were awarded the title of Grand de Demain at the Gault&Millau Tour Occitanie 2024. Read their reaction.

More information

Chef Justine VIANO

Chef Stéphan PAROCHE

Tables & Chefs

When the kitchen becomes a bar

No longer do we hide the ovens we can't see - quite the contrary! The kitchen now opens up to offer a show for the audience. Depending on how it's laid out and arranged, the show takes on a different flavour. Here's a look at kitchens transformed into... counters!

Read

News & Events

Whether you're a wine and spirits connoisseur or an expert, this introductory course may be of interest to you.

Back to school for wine-loving adults. That's the idea behind Le Cordon Bleu Paris, which offers an introductory course in wines and spirits organized in the form of classes and tasting workshops.

Read

City Guide & Walks

The 10 addresses that make up Cabourg

A favorite refuge of Marcel Proust, it's the most romantic seaside resort on the Côte d'Azur and, above all, one of the most seductive, with its immense beach, Belle Epoque villas and flower-filled gardens. Cabourg is THE perfect destination for a seaside getaway...

Read

Tables & Chefs

Where to eat a good cassoulet?

A must-try dish in south-western France, cassoulet requires real expertise. Here are five addresses where you can indulge in this comforting stew.

More information

Chef Franck PUTELAT

Restaurant La Table de Franck Putelat
11000 CARCASSONNE

Tables & Chefs

At these tables, you dine directly in the chefs' garden

Often hidden away behind the restaurant, kitchen gardens and other vegetable patches are now open to the public for more intimate gastronomic experiences.

Read