Gault&Millau's news

Gault&Millau Tour Nouvelle- Aquitaine 2024

On the occasion of the presentation of the latest guide dedicated to the Nouvelle-Aquitaine region, on Monday June 24, 2024, Gault&Millau honored the chefs and players in these territories.The event took place at Domaine Le Mezo. The day before, winners and Gault&Millau partners attended a dinner at the Prince Noir, hosted by chef Vivien Durand.

Read

Gault&Millau Tour Nouvelle- Aquitaine 2024

News & Events

Daniel et Denise, Joseph Viola's traffic jam at Lyon Part-Dieu station

In partnership with SSP (Select Service Partner), Joseph Viola, Meilleur Ouvrier de France, has decided to open a new restaurant. The markers will be the same, but adapted to a specific location: the Lyon Part-Dieu train station.

Read

News & Events

Daniel et Denise, Joseph Viola's traffic jam at Lyon Part-Dieu station

News & Events

Bertrand Noeureuil named Grand de Demain 2024 at the Gault&Millau Tour Nouvelle-Aquitaine

The chef at L'Observatoire du Gabriel in Bordeaux was named Grand de Demain at the Gault&Millau Tour Nouvelle-Aquitaine.

Read

News & Events

Vivien Durand, Gault&Millau d'Or 2024 for the Nouvelle-Aquitaine region

The chef at Le Prince Noir restaurant in Lormont was named Gault&Millau d'Or at the Gault&Millau Tour Nouvelle-Aquitaine 2024.

More information

Chef Vivien DURAND

Restaurant Le Prince Noir
33310 LORMONT

Hotels & Bed & Breakfast

Abbey, museum, mill... 5 hotels steeped in history

They have sheltered princesses or monks, travelers or knights, and all tell, in their own way, a piece of our history. Medieval abbey or Renaissance castle; 18th-century mill, coron or modernist UFO.... Discover our nuggets that offer much more than just a refuge for the night. A moment of culture and emotion.

Read

Tables & Chefs

When couples start cooking: episode 2

A passion for cooking sometimes unites more people than you might think... Discover these couples who join forces to create their own gastronomic universe.

More information

Chef David Degoursy et Jeanne SATORI

Pastry Chef Karina LAVAL

News & Events

To get summer off to a good start, here's the 8-toque dinner to make

If you're a lover of fine dining, you're in for a treat on June 27, 2024. Chef Glenn Viel will join forces with chef Louis-Philippe Vigilant for an evening at the Relais Bernard Loiseau's 4-toque restaurant.

More information

Chef Louis-Philippe VIGILANT

Chef Glenn VIEL

Wines & Spirits

The Mondial du Rhum returns with a new edition in 2025

The second Mondial du Rhum will be held in Paris next winter. A veritable agricultural heavyweight consumed worldwide, many of the sector's key players will be present. We tell you all about the date, the place and the must-sees!

Read

News & Events

Mama Sacko et Fils: Badoit's ephemeral restaurant

For two days, Mory Sacko, Matthias Giroud and Badoit join forces to create a pop-up in the heart of Paris' Parc de la Villette. Here's what's in store.

More information

Chef Mory SACKO

Restaurant MoSuke
75014 PARIS

Tables & Chefs

Le cannelé, its history and our best addresses

Cannelés, the jewels of Bordeaux pastry-making, fascinate with their history and unique flavor. Discover the origins of these caramelized delicacies and the best places to enjoy them, as selected by Gault&Millau.

Read

News & Events

Gaby Benicio now alone at the helm of Äponem

Gaby Benicio continues the Äponem adventure solo after Amélie Darvas's departure. The young woman of Brazilian origin tells us more about this new chapter.

Read

Craftsmen & Know-How

Where can I find a good cider brandy?

Made from cider apples, cider brandy is little known. Here's a closer look at how it's made, and where you can pick up a bottle.

Read

Craftsmen & Know-How

Why is Bellota jambom so popular?

This ham, originally from Spain, is almost single-handedly responsible for the fame of the Iberian region. Here's why it's a top-quality product that attracts consumers the world over.

Read

Craftsmen & Know-How

Peugeot's pepper mill celebrates its 150th anniversary: a look back at a product with a well-oiled mechanism

Peugeot is celebrating a spicy anniversary: the 150th anniversary of its very first pepper mill, the legendary Modèle Z. Born in 1874, this emblematic product ushered in the era of Peugeot mills found on tables the world over, long before the brand took to the road with its cars.

Read

News & Events

Michel Sarran x Partouche: united in the service of French excellence

Chef Michel Sarran joins forces with Groupe Partouche to strengthen the culinary offer in casinos, but not only. Find out more about this partnership.

Read

Tables & Chefs

Charles Coulombeau's good addresses

Charles Coulombeau, chef at La Maison dans le Parc in Nancy, reveals his five favourite places to buy bread, flour and snails!

More information

Chef Charles COULOMBEAU

Restaurant La Maison dans le Parc
54000 NANCY

Craftsmen & Know-How

Discovering Breton tea

The aptly named Émile Auté grows and processes tea leaves for infusion between Finistère and Morbihan. This expert now supplies some twenty top restaurants in France, whose teams he trains in the "tea ritual", a step that enables them to appreciate the particularity of Breton teas, reflections of a specific terroir.

More information

Chef Nicolas CONRAUX

Restaurant La Butte
29260 PLOUIDER