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Gault&Millau's news

NEWS Tomorrow's chefs
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Gault&Millau Tour Occitanie-Andorre 2025
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.
NEWS Tomorrow's chefs
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Tomorrow's chefs
Gault&Millau Tour Occitanie-Andorre 2025
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.
NEWS News & Events
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A dish by Kyan Khojandi and Eloy Spinnler at Colère
News & Events
A dish by Kyan Khojandi and Eloy Spinnler at Colère
Eloy Spinnler teams up with Kyan Khojandi to create a vegetarian, spicy and seasonal dish, to be discovered at Colère. All profits will be donated to the Linkee association.
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Michel Sarran, Gault&Millau d'Or 2025 for the Occitanie region
News & Events
Michel Sarran, Gault&Millau d'Or 2025 for the Occitanie region
The head chef at Michel Sarran's restaurant in Toulouse was named Gault&Millau d'Or 2025 at the Gault&Millau Tour Occitanie.
Clément Briand-Seurat, named Grand de Demain 2025 at the Gault&Millau Tour Occitanie
News & Events
Clément Briand-Seurat, named Grand de Demain 2025 at the Gault&Millau Tour Occitanie
The chef behind Montpellier's Céna restaurant was named Grand de Demain at the Gault&Millau Tour Occitanie 2025.
Manon Fleury's good addresses
News & Events
Manon Fleury's good addresses
Manon Fleury, chef at the Datil restaurant in Paris, reveals the best places to buy bread, pastries and even artisan soap.
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Mother's Day: Gault&Millau Young Talent tables to try out
Tables & Chefs
Mother's Day: Gault&Millau Young Talent tables to try out
To celebrate Mother's Day, head for the tables of Jeunes Talents Gault&Millau 2024: addresses full of freshness, creativity and heart, where you can share much more than just a meal.
10 restaurants with sea views in Brittany
Tables & Chefs
10 restaurants with sea views in Brittany
10 family hotels in France: heritage, authenticity and timeless excellence
Hotels & Bed & Breakfast
10 family hotels in France: heritage, authenticity and timeless excellence
Here, hospitality is passed down like a family secret. Ten French homes where guests are welcomed without instructions, with heart, experience and a personality forged far from the norm, generation after generation.
Le Saint-Honoré
Craftsmen & Know-How
Le Saint-Honoré
If there's a French pastry heritage, it's the saint-honoré, or "saint-ho" to its friends! Crunchy and creamy at the same time, it's a gourmet favorite in many hearts. Gault&Millau begins a series of sweet portraits with one that curiously doesn't honor the patron saint of pastry chefs, but rather that of bakers.
Rhubarb emerges from the shadows
Craftsmen & Know-How
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
10 short foods for trendy, low-priced meals in France
Tables & Chefs
10 short foods for trendy, low-priced meals in France
These new strongholds of good taste, where you can treat your taste buds to a change of scenery, are also a great way to break the bank at a lower cost.
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The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
News & Events
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
The Provence-Alpes-Côtes d'Azur Corse - Monaco 2025 guide is now available
News & Events
The Provence-Alpes-Côtes d'Azur Corse - Monaco 2025 guide is now available
New addresses, gourmet itineraries, portraits of chefs... Discover the flavors and culinary heritage of a region between sea and mountains.
Philippe Etchebest and his ravioli make a stop at the Atelier des Citernes in Bordeaux
News & Events
Philippe Etchebest and his ravioli make a stop at the Atelier des Citernes in Bordeaux
For one week, from May 6 to 13, 2025, Philippe Etchebest will be offering new ravioli recipes at the Atelier des Citernes in Bordeaux. A way of making his cuisine accessible to as many people as possible.
Thierry Pruvot, a Pré Catelan legend takes his leave
News & Events
Thierry Pruvot, a Pré Catelan legend takes his leave
After more than four decades of service at the prestigious Pré Catelan, Thierry Pruvot, emblematic room manager, bowed out in January 2025. An emotional departure welcomed by the profession.
Tables & Chefs
LAVA, where asparagus flames and chocolate froths
At LAVA, cuisine flirts with instinct and fire. A table where raw ingredients meet flame for daring creations, like this surprising combination of garlic, chocolate and asparagus.
The grater shows its teeth
Craftsmen & Know-How
The grater shows its teeth
Rubbing, reducing, seasoning, zesting, spicing... It does it all! But where does this utensil come from, that Gruyère cheese couldn't do without? Flat or bell-shaped, giant or miniature, this spiky accessory is capable of reducing to calibrated crumbs whatever you put in front of it.
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