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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!
NEWS
Tables & Chefs
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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!
NEWS
News & Events
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News & Events
Thibault Nizard is the new chef at the Auberge des Templiers
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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.
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.
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.
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.
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.
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.
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.
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.
Special 109: discover the recipes of 109 Gault&Millau chefs
In parallel with the latest issue of Gault&Millau, the magazine, discover 109, no longer in book form but as a special edition, available at newsstands now.
The Nantes cake, its history and our good addresses
The Nantais cake, a delicious Nantes speciality, combines the sweetness of almonds with the fragrance of rum. Discover its history and the best places to enjoy this authentic delicacy.
Samuel Gaspar, chef at Château d'Audrieu and Jean Petrich, head of Vergers de Ducy
Chefs and producers have always worked hand in hand. Samuel Gaspar, head chef at Château d'Audrieu, and Jean Petrich, manager of Domaine de la Flaguerie in Ducy-Sainte-Marguerite, are just two examples of the kind of partnership that has developed in the heart of Normandy's terroir.
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