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The Floating Island, its history and our best addresses
Craftsmen & Know-How

The Floating Island, its history and our best addresses

Simple to make, the floating island is the brasserie dessert par excellence, on a par with profiteroles or chocolate mousse. We love it for its reassuring taste and melt-in-your-mouth texture. Gault&Millau takes you on a voyage of discovery.
The Floating Island, its history and our best addresses
Craftsmen & Know-How

The Floating Island, its history and our best addresses

Simple to make, the floating island is the brasserie dessert par excellence, on a par with profiteroles or chocolate mousse. We love it for its reassuring taste and melt-in-your-mouth texture. Gault&Millau takes you on a voyage of discovery.
Old-fashioned mustard, the Gault&Millau test bench
Craftsmen & Know-How

Old-fashioned mustard, the Gault&Millau test bench

After the classic version, Gault&Millau presents its test bench for old-fashioned French mustard.
Old-fashioned mustard, the Gault&Millau test bench
Craftsmen & Know-How

Old-fashioned mustard, the Gault&Millau test bench

After the classic version, Gault&Millau presents its test bench for old-fashioned French mustard.
Authentique, an atypical chocolate and pastry shop
Craftsmen & Know-How

Authentique, an atypical chocolate and pastry shop

She is water. He is fire. Lisa Le Tirilly and Mehdi Benkhelifa define themselves as such. "He's got a thousand ideas a second, so sometimes you have to temper them by controlling the flames," she smiles. In 2020, in the shadow of the Palais des papes in Avignon, the couple founded Authentique, a chocolate and patisserie that also offers ice cream all year round.
Château La Coste unveils its new hotel L'Auberge La Coste
Hotels & Bed & Breakfast

Château La Coste unveils its new hotel L'Auberge La Coste

Château La Coste has announced the opening of a new hotel on the estate. A place to discover this Easter weekend!
Vocation Sommelier competition: who is Alyzée Marchal, the winner?
News & Events

Vocation Sommelier competition: who is Alyzée Marchal, the winner?

The final of the Vocation Sommelier competition was held on Tuesday March 26, 2024 at the Hôtel de Crillon, A Rosewood Hotel in Paris. Discover the winner, Alyzée Marchal, who already has a bright future ahead of her.
The 10 addresses that make Avignon
City Guide & Walks

The 10 addresses that make Avignon

Its legendary theater festival attracts thousands of devotees every summer, but outside of this period, Avignon miraculously preserves its mystery and beauty. From the Palais des Papes to the famous Pont Bézenet, via the medieval residences of its old town, our 10 addresses for savoring the best of the Cité des Papes over a long weekend.
Corentin Poirier-Martinet, allegro con brio pastry chef
Craftsmen & Know-How

Corentin Poirier-Martinet, allegro con brio pastry chef

He is the very first chef to take up a residency at the Villa Albertine, a vast French program of artistic cooperation and exchange in the United States. The 26-year-old pastry chef proves, if proof were needed, that gastronomy can (finally) be considered a major art form, and chefs and pastry chefs... artists like any others.
La Pérouse calls at Nice
Hotels & Bed & Breakfast

La Pérouse calls at Nice

Overlooking the Promenade des Anglais, with a dreamy view of the azure sea, La Pérouse has always been the confidential refuge of Riviera lovers. Restored last year, it is now more than ever one of the finest addresses on the Riviera.
Spotlight on these showcase chefs' kitchens
Tables & Chefs

Spotlight on these showcase chefs' kitchens

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 doesn't have the same flavour. After the close-up, let's take a look at what's on display in the window.
Classic mustard, the Gault&Millau test bench
Craftsmen & Know-How

Classic mustard, the Gault&Millau test bench

Do you know the history of mustard? Gault&Millau tells you, and gives you the bonus of its test bench of classic French mustard.
This chef celebrates the 10ᵉ version of his famous "saucer dish".
News & Events

This chef celebrates the 10ᵉ version of his famous "saucer dish".

At Chocho, Thomas Chisholm has been offering his now-famous "saucer dish" since the opening. In the early spring of 2024, he celebrates the tenth version of this signature dish.
Would you like to take part in the next Relais Desserts meeting?
Craftsmen & Know-How

Would you like to take part in the next Relais Desserts meeting?

Patrick Agnellet, a member of Relais Desserts since 2011, will be hosting a hundred pastry chefs in Annecy in April 2024. Gourmets may be in with a chance!
Emerging wine regions to discover
Wines & Spirits

Emerging wine regions to discover

Lorraine, Île-de-France, Brittany... Why are these regions growing vines again, and which wines to drink?
Jérôme Schilling's good addresses
Tables & Chefs

Jérôme Schilling's good addresses

Jérôme Schilling, chef at Château Lafaurie-Peyraguey in Bommes, Gironde, tells us where to buy bread, vegetables and foie gras.
The finest hotel and palace chocolates for Easter 2024
News & Events

The finest hotel and palace chocolates for Easter 2024

Every year, they're a feast for the eyes, so discover the finest chocolate creations from hotels and palaces for Easter 2024.
Here's Vincent Arnould's magic ingredient to sublimate an egg casserole
Food & Health

Here's Vincent Arnould's magic ingredient to sublimate an egg casserole

The seemingly simple "œuf cocotte" requires a great deal of rigor when it comes to cooking. Taste-wise, Vieux Logis chef Vincent Arnould shares his favorite recipe.
Open kitchens that focus on customer proximity
Tables & Chefs

Open kitchens that focus on customer proximity

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 doesn't have the same flavour. Here's a look at some of those that play it close.
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