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Gault&Millau's news

NEWS News & Events
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A la carte or blind menu?
Of the day, from the chef, in 5, 7 or 18 sequences, unique or blind... It's becoming rare in gourmet restaurants to find a menu that leaves us with a real choice. The chef decides everything, and the restaurant is no longer simply a place for sharing and conviviality, but a "total experience" of which he is the author.
A la carte or blind menu?
NEWS News & Events
See More
A la carte or blind menu?
News & Events
A la carte or blind menu?
Of the day, from the chef, in 5, 7 or 18 sequences, unique or blind... It's becoming rare in gourmet restaurants to find a menu that leaves us with a real choice. The chef decides everything, and the restaurant is no longer simply a place for sharing and conviviality, but a "total experience" of which he is the author.
NEWS News & Events
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16 chefs come together for a unique lunch on the Pont du Gard!
News & Events
16 chefs come together for a unique lunch on the Pont du Gard!
NEWS News & Events
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16 chefs come together for a unique lunch on the Pont du Gard!
News & Events
16 chefs come together for a unique lunch on the Pont du Gard!
On May 8, 2024, Gard aux Chefs is organizing a lunch for 16 chefs on the Pont du Gard. Here's how to reserve your place.
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The IGP Haut-Poitou melon, a fruit to brag about
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.
Guide Centre-Val de Loire - Pays de la Loire 2024: available April 11
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.
Coline Doussin, the new pastry chef at Le Saint James
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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Where to eat good frogs' legs?
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.
Tomorrow's chefs
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.
Le Grand Paris, the new culinary destination not to be missed
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.
Clément Dumont, named Grand de Demain 2024 at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire
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.
Guillaume Foucault, Gault&Millau d'Or 2024 du Centre-Val de Loire & Pays de la Loire
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.
Christophe Hay's good addresses
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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Why are wineries moving to the city?
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.
Is the forest the new kitchen garden for chefs?
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.
Tom Meyer named chef of La Chèvre d'Or
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.
Mathieu Meyer, his plans to bring Château Galoupet back to life
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.
Mathieu Pérou designs the menu for the Bateau-Lavoir in Nantes
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!
He makes the best croissants in France
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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