Gault&Millau's news

Craftsmen & Know-How

The IGP Haut-Poitou melon, a fruit to brag about

It's most often eaten sliced, but also in juice. It can be prepared in salads, on skewers, plain or cooked, raw or even grilled, as an appetizer or dessert... The Charentais melon is the fruit of summer par excellence, the fruit of sharing.

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Craftsmen & Know-How

The IGP Haut-Poitou melon, a fruit to brag about

News & Events

Guide Centre-Val de Loire - Pays de la Loire 2024: available April 11

The 2024 edition of the Centre-Val de Loire - Pays de la Loire guide is now on sale. New restaurant addresses, gourmet itineraries, portraits... discover the riches of this region.

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News & Events

Guide Centre-Val de Loire - Pays de la Loire 2024: available April 11

The 2024 edition of the Centre-Val de Loire - Pays de la Loire guide is now on sale. New restaurant addresses, gourmet itineraries, portraits... discover the riches of this region.

News & Events

Coline Doussin, the new pastry chef at Le Saint James

Coline Doussin is the new pastry chef at Le Saint James in Paris. Who is she? Here are her plans for the sweet side of the hotel.

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Tables & Chefs

Where to eat good frogs' legs?

Once obsolete, frogs' legs are back on the menu of traditional French restaurants. Here are five places to try them.

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Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2024

On the occasion of the presentation of its latest guide to the Centre-Val de Loire - Pays de la Loire region, on Monday April 8, 2024, Gault&Millau honored the chefs and culinary professionals of these regions.The event took place at the Orangerie du Château du Parc Saint-Lambert. The day before, winners and Gault&Millau partners attended a dinner at Les Petits Prés restaurant in Angers, hosted by chefs Loïs Bée and Samuel Albert.

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News & Events

Le Grand Paris, the new culinary destination not to be missed

More than just Paris itself, the entire Paris region is dotted with good places to spend time at the table. Greater Paris is not just an urban ambition, it's also a culinary success story.

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News & Events

Clément Dumont, named Grand de Demain 2024 at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire

The chef from the Arbore & Sens restaurant in Loches was awarded the title of Grand de Demain at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire.

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Chef Clément DUMONT

Restaurant Arbore & Sens
37600 LOCHES

News & Events

Guillaume Foucault, Gault&Millau d'Or 2024 du Centre-Val de Loire & Pays de la Loire

The chef at Le Grand Chaume restaurant in Chaumont-sur-Loire was named Gault&Millau d'Or at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire 2024.

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Guillaume FOUCAULT

Tables & Chefs

Christophe Hay's good addresses

Christophe Hay, chef at the Fleur de Loire restaurant in Blois, reveals five good places to buy freshwater fish terrines, cheese and fine wine.

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Chef Christophe HAY

Restaurant Christophe Hay - Fleur de Loire
41000 BLOIS

Wines & Spirits

Why are wineries moving to the city?

Lyon, Angers or Bordeaux... Urban winery projects are multiplying and raising questions in the world of wine. Gault&Millau took a closer look.

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Tables & Chefs

Is the forest the new kitchen garden for chefs?

The forest is a perfect playground for pick-your-own chefs. Some of them are lucky enough to have their own private plots to feed their dishes.

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News & Events

Tom Meyer named chef of La Chèvre d'Or

Following the announcement of Arnaud Faye's departure from La Chèvre d'Or to the Bristol Paris, the name of his successor has been revealed. His successor is Tom Meyer, Meilleur Ouvrier de France at the head of the Granite restaurant in Paris.

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Wines & Spirits

Mathieu Meyer, his plans to bring Château Galoupet back to life

Mathieu Meyer embodies the new direction of Château Galoupet. The estate manager is continuing the renaissance of this Provence cru classé, owned by Moët-Hennessy since 2019. His vision is of a biodiversity hotspot that also serves the quality of the wines.

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News & Events

Mathieu Pérou designs the menu for the Bateau-Lavoir in Nantes

Le Bateau-Lavoir, which reopens its doors in April, called on Mathieu Pérou, from Manoir de la Régate in Nantes, to write its new menu. The chef tells us more and makes our mouths water!

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Chef Mathieu PÉROU

Restaurant Le Manoir de la Régate
44300 NANTES

Craftsmen & Know-How

He makes the best croissants in France

Are you a fan of buttery croissants? This baker's apprentice makes France's best in a national competition!

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News & Events

Arnaud Faye leaves La Chèvre d'Or to join Le Bristol

On Wednesday April 3, 2024, Arnaud Faye announced his departure from La Chèvre d'Or in Èze after eight wonderful years. The chef will start cooking at the Bristol on May 20.

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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.

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