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Gault&Millau's news

Forced disconnection: five digital detox hotels for a break from screens

Forced disconnection: five digital detox hotels for a break from screens

Far from notifications and Wi-Fi, some hotels are offering a digital detox to restore a more natural rhythm. Between silence, forgotten rituals and a return to nature, an immersion in a daily life without connection.
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Forced disconnection: five digital detox hotels for a break from screens

Forced disconnection: five digital detox hotels for a break from screens

Far from notifications and Wi-Fi, some hotels are offering a digital detox to restore a more natural rhythm. Between silence, forgotten rituals and a return to nature, an immersion in a daily life without connection.
Top restaurants that have made Lille a new gastronomic destination Tables & Chefs

Top restaurants that have made Lille a new gastronomic destination

For a long time, Lille was confined to the good taste of Meert waffles, and remained on the sidelines of the gastronomic scene for lack of an emblematic table. But a new generation of talented chef's haters is at work.
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Top restaurants that have made Lille a new gastronomic destination
Tables & Chefs

Top restaurants that have made Lille a new gastronomic destination

For a long time, Lille was confined to the good taste of Meert waffles, and remained on the sidelines of the gastronomic scene for lack of an emblematic table. But a new generation of talented chef's haters is at work.
Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire. News & Events

Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire.

The chef who runs the Lueurs restaurant in Bouchemaine was named Grand de Demain at the Gault&Millau Tour Pays de la Loire 2025.
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Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure News & Events

Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure

Nathan Helo is embarking on a new project at the Hôtel Saint-Rémy. Bistro, rooftop... Here are all the projects awaiting the chef.
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Behind every piece of skrei: the story of sustainable fishing and the men and women who preserve this tradition Food & Health

Behind every piece of skrei: the story of sustainable fishing and the men and women who preserve this tradition

Every winter, Norway and its fishermen celebrate the return of the skrei, a unique migratory cod. Behind its tasty flesh lies an ancestral fishing tradition, rooted in Norwegian culture and driven by values of sustainability.
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Bernard Loubat, the culinary critic from Marseilles, has passed away News & Events

Bernard Loubat, the culinary critic from Marseilles, has passed away

Marseille-based food critic Bernard Loubat passed away at the age of 83, on the night of March 15, 2025. A brilliant career that left its mark on local and national gastronomy.
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Marc Veyrat boards the Train Bleu for an exceptional dinner News & Events

Marc Veyrat boards the Train Bleu for an exceptional dinner

On April 2, 2025, Le Train Bleu welcomes Marc Veyrat for an unprecedented gastronomic stopover alongside Michel Rostang and Samir Balia. A culinary journey from Paris to the summits of Savoy.
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Chef Marc VEYRAT
Restaurant Marc Veyrat, cuisine haute définition
74120 MEGÈVE
Create the millefeuille of your dreams with Philippe Conticini News & Events

Create the millefeuille of your dreams with Philippe Conticini

Philippe Conticini's ephemeral millefeuille bar lets you compose your own millefeuille. From March 15 to 16, 2025, for a 100% personalized experience.
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A new project for Mauro Colagreco at Villa Miraé News & Events

A new project for Mauro Colagreco at Villa Miraé

Villa Miraé will open in May 2025 at Cap d'Antibes. Mauro Colagreco will be responsible for the culinary offering, including two Mediterranean-style restaurants.
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Chef Mauro COLAGRECO
Restaurant Mirazur
06500 MENTON
Christophe Hay opens a pastry kiosk in Orléans News & Events

Christophe Hay opens a pastry kiosk in Orléans

Christophe Hay is expanding his empire and will open Le Kiosque in early summer 2025 in Orléans, a counter offering patisserie, bakery, snacking and delicatessen products.
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Youssef Gastli closes his restaurant Plume in Paris News & Events

Youssef Gastli closes his restaurant Plume in Paris

On March 15, 2025, Youssef Gastli will close his restaurant Plume, in the 7th arrondissement of Paris, for good. However, the chef is not giving up cooking.
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Exceptional eggs from chefs and artisans for Easter 2025 Craftsmen & Know-How

Exceptional eggs from chefs and artisans for Easter 2025

Chefs and artisans reinvent the Easter egg with creations as surprising as they are refined. Unexpected shapes and daring flavors, discover our selection.
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Flan Craftsmen & Know-How

Flan

A baker's dessert par excellence, the flan has returned to center stage in recent years, and social networks have made it a veritable gourmet star. Pastry chefs have seized upon it, bringing their know-how and high technical standards to the table.
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Le Chapon Fin in Bordeaux: 200 years of gastronomy and history News & Events

Le Chapon Fin in Bordeaux: 200 years of gastronomy and history

La Chapon Fin, a Bordeaux institution, celebrates its 200th anniversary in style with a series of exceptional dinners and artistic events. Discover the program.
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How can technological innovations be used to create gourmet dishes? Food & Health

How can technological innovations be used to create gourmet dishes?

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Julien Sebbag's good addresses News & Events

Julien Sebbag's good addresses

Chocolate, cheese and quality bread... Julien Sebbag reveals his favorite places to treat yourself to good food in Paris.
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Chef Julien SEBBAG
Restaurant Forest
75016 PARIS
Hotels that promote the terroir: local gastronomy experiences Hotels & Bed & Breakfast

Hotels that promote the terroir: local gastronomy experiences

A gastronomic getaway is the perfect alliance between landscape and plate. What could be better than a stopover in a hotel where the chefs, true ambassadors of their region, sublimate the local terroir to the delight of their guests?
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