Gault&Millau's news

Craftsmen & Know-How

Panettone, its history and our good addresses

Where does panettone come from? Gault&Millau takes you on a journey of discovery of this cake - it's not a brioche - that's a must-have for the festive season in Italy.

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Craftsmen & Know-How

Panettone, its history and our good addresses

Where does panettone come from? Gault&Millau takes you on a journey of discovery of this cake - it's not a brioche - that's a must-have for the festive season in Italy.

City Guide & Walks

Top 5 hotels within an hour of Paris

Fancy a real nature weekend without a long train or car journey? Nothing could be easier with these five refuges perfect for a beautiful escape. Warm, cosy and close to the capital.

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City Guide & Walks

Top 5 hotels within an hour of Paris

Fancy a real nature weekend without a long train or car journey? Nothing could be easier with these five refuges perfect for a beautiful escape. Warm, cosy and close to the capital.

News & Events

Thierry Marx is leaving Mandarin Oriental - here's why

The 4-toque Gault&Millau chef has announced his departure from the Mandarin Oriental Paris in a press release sent to the editor. Here are the reasons for his decision.

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Chef Thierry MARX

Restaurant Onor
75008 PARIS

News & Events

(Almost) easy Christmas gifts to find at the last minute

As Christmas approaches, there are two teams when it comes to gift-giving: those who plan ahead, and those who start shopping on December 23. For the latter, here are a few ideas.

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News & Events

Alan Geaam opens Qasti Green, his new vegetarian restaurant

In January 2024, Alan Geaam will open a new restaurant dedicated to Lebanese vegetarian cuisine. The chef has already unveiled some of the dishes that will feature on the menu.

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Food & Health

Why do we eat logs at Christmas?

You enjoy it every year, but do you know the origins of the Yule log? Find out here!

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Tables & Chefs

Romain Meder's good addresses

Romain Meder, chef at Domaine de Primard in Guainville, shares his tips for buying bread, vegetables and cider. Take notes!

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Craftsmen & Know-How

Andouille de Vire, its history and a good place to find it

How is andouille de Vire made? Where can you find a good one? Gault&Millau takes you on a tour of this tasty delicatessen.

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News & Events

"Bread and Freedom", a book steeped in history

Specialists in the cultural history of food, Coline Arnaud and Denis Saillard recount a thousand years of history through the prism of bread, in "Pain et liberté. A political history of bread".

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Food & Health

Smoked salmon, the Gault&Millau test bench

The Gault&Millau experts have tasted a selection of smoked salmon, a festive product par excellence, but one that can be found all year round in supermarkets and artisan shops. Here are their opinions.

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Jeunes Talents Sud-Ouest 2023 grant

The Dotation Jeunes Talents Gault&Millau (DJT) rewards the bold who set out to create a restaurant. Gault&Millau detects and unearths those who have the potential and audacity to take the plunge. Focus on the DJT Sud-Ouest, which took place on Monday December 11 at the Vatel hotel school in Bordeaux.

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Food & Health

Why do we serve snails at Christmas?

This Christmas, Gault&Millau takes a look back at the origins of several festive dishes. The aim: to understand where these Christmas traditions come from. Now it's snails' turn!

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Hotels & Bed & Breakfast

Top 5 hotels to sleep atop a mountain

Perched at an altitude of almost 2,000m, away from the ski resorts, these five refuges offer the guarantee of the best snow, but above all a unique immersion in the heart of nature, conducive to the gentlest of disorientations....

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Wines & Spirits

Discover Alsace's little-known vineyards

Located at the northern end of the Alsace vineyards, in Westhoffen, Domaine Loew is committed to preserving its territory and producing increasingly gourmet wines.

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Craftsmen & Know-How

The Black Forest, its history and our selection of the best addresses

In Germany, as in Alsace, the Black Forest is a source of inspiration for pastry chefs. Chocolate, cherry and whipped cream combine to pay homage to the dense forest of fir and cherry trees found on the banks of the Rhine.

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News & Events

Julien Allano opens his first restaurant in Luberon

The chef will open his first restaurant in spring 2024 in Bonnieux, in the Luberon region of France. Here's everything you need to know about Julien Allano's future restaurant.

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Food & Health

Is vi-gétale a new way of cooking?

If the word "vi-gétale" doesn't ring a bell, you're probably familiar with the philosophy behind it. Let's take a look at this innovative and sustainable way of cooking.

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