Gault&Millau's news

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

(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.

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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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.

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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Craftsmen & Know-How

Three places to find a killer Munster cheese

The origins of this famous soft Alsatian cheese, made from cow's milk, date back to the 7th century. It was born in the abbey that gave its name to the town of Munster. On the other side of the mountains, in the heart of the Vosges, it's called munster--géromé, or géromé for short, the name being an alteration of that of Gérardmer.

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News & Events

12 wines to enjoy over the holidays

The festive season is approaching... Gault&Millau gives you its tips on food and wine pairing. A selection of unmissable vintages, starting at 9 euros a bottle.

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News & Events

15 chefs' books for the Christmas tree

Cooking like a chef is the dream of every epicurean who loves the kitchen. If you're short of ideas, a book of recipes concocted by renowned chefs could be the perfect gift.

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Tables & Chefs

Arnaud Viel's good addresses

Arnaud Viel, chef at the Hostellerie de la Renaissance in Argentan (Orne), reveals five producers' addresses to be discovered as a matter of urgency to enjoy the good products of Normandy.

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Chef Arnaud VIEL

Restaurant Restaurant Arnaud Viel La Renaissance
61200 ARGENTAN