Gault&Millau's news

Craftsmen & Know-How

Discovering the Beaugrenelle hilltop farm

Oregano, zaatar, Kenyan basil, Mexican tarragon, tagetes, passion fruit... The rooftop of the Beaugrenelle shopping center in the 15th arrondissement is a veritable world tour of flavors.

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Craftsmen & Know-How

Discovering the Beaugrenelle hilltop farm

Oregano, zaatar, Kenyan basil, Mexican tarragon, tagetes, passion fruit... The rooftop of the Beaugrenelle shopping center in the 15th arrondissement is a veritable world tour of flavors.

Tables & Chefs

Yoan Delorme grilled by Gault&Millau

Yoan Delorme is the chef and owner of Chamarlenc, a restaurant in the center of Le Puy-en-Velay, which he opened alongside his partner Célia Baudelier. Discover his little pleasure after a service.

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Tables & Chefs

Yoan Delorme grilled by Gault&Millau

Yoan Delorme is the chef and owner of Chamarlenc, a restaurant in the center of Le Puy-en-Velay, which he opened alongside his partner Célia Baudelier. Discover his little pleasure after a service.

News & Events

Olympic Games 2024: pride and honour for the three chefs in charge of feeding the athletes

Three chefs have been chosen to feed the athletes who will be at the Olympic Village during the Paris 2024 Games, an exceptional showcase for French gastronomy. They tell us about it.

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Chef Alexandre MAZZIA

Chef Akrame BENALLAL

News & Events

Toquicimes: the mountain food festival returns soon

Toquicimes, the mountain food festival in Megève looks forward to its 6ᵉ edition October 20 to 22, 2023, the Toquicimes festival returns with a farm theme. Here's everything you need to know.

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News & Events

Mory Sacko to design menu for new restaurant near Paris landmark

Mory Sacko will soon be designing the menu for a chic brasserie in Paris's 8th arrondissement, in collaboration with the Moma Group. The chef revealed a little more about the concept of the future restaurant.

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Chef Mory SACKO

Restaurant MoSuke
75014 PARIS

News & Events

"Chefs en Seine": Thibaut Spiwack and Jean-Philippe Berens, a 4-hands on board Ducasse sur Seine

It's one of Paris's benchmark dinner cruises. A blend of gastronomy and eco-responsibility, Ducasse sur Seine will welcome Thibaut Spiwack alongside Jean-Philippe Berens, for an exceptional meal.

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Chef Thibaut SPIWACK

Restaurant Anona
75017 PARIS

News & Events

To combat inflation, Guillaume Sanchez has "changed everything" in his restaurant

Since the reopening of NE/SO, Guillaume Sanchez has evolved his offer to allow everyone to come and dine on a budget. Here's his solution.

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Craftsmen & Know-How

The croissant, tasting at the Atelier du Goût

And what if, before becoming one of the symbols of the French art de vivre, from the breakfast swallowed quickly at the counter while rehashing the world to the palatial breakfast served on a rolling table, the croissant was above all one of the symbols - one of the very first - of globalization? Some say they were already being made in ancient Persia, others that they were eaten in Central Europe as early as the Middle Ages, others that they were invented by Viennese bakers to celebrate the victory over the Ottoman invaders, then imported to France by Marie-Antoinette, but the origin remains unclear. It's hard to tell what's true and what isn't, and to distinguish between the legendary and the not-so-real, especially as there are few reliable archives on the subject of gastronomy.

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Gault&Millau Tour Normandie 2023

To mark the presentation of its latest guide to the Normandy region, Gault&Millau honored the region's chefs and culinary professionals on Monday September 25. The event took place at the Grange du Grand Aulnay in Grand Quevilly. The day before, winners and Gault&Millau partners attended a dinner at chef Gilles Tournadre's Café Hamlet restaurant in Rouen.

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News & Events

This cheese has been crowned "best cheese in the world" (and it's French!).

Every two years, the Mondial du fromage elects the World's Best Cheese. This year, among the 1,600 products in the running, Maison Berthaut's cheese took top honors.

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Wines & Spirits

Wines and other syrupy beverages... five comic strips to consume without moderation

From didactic but humorous wine histories to intimate documentaries and thrilling, kitschy saga stories, wine and other syrupy beverages inspire storytellers in France and Japan.

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Food & Health

Did you know that the fig is not a fruit?

Contrary to popular belief, the fig is not a fruit. This is what science popularizer Marie Treibert explains in a short video.

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News & Events

Discover Norbert Tarayre's menu for the reopening of 19.20 at the Prince of Wales.

Through a video on Youtube, Norbert Tarayre is gradually unveiling the menu he will be offering from October at Le 19.20 restaurant. On the menu: generosity, conviviality and dishes to share.

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News & Events

With her Bourrache wine cellar, Indra Carrillo is changing the way we look at women winemakers.

Indra Carrillo, already at the helm of La Condesa in Paris, has just opened Bourrache, a dining cellar where the wine is selected according to very precise criteria. He tells us all about it.

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Tables & Chefs

The spicy interview with Clément Torres

Meet Clément Torres, head chef at the Saba restaurant in Annecy. He tells us his best-kept secrets on camera.

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A cook, a gardener & their vegetable garden

Guillaume Goupil, chef at Domaine de Fontenille and Simon Courilleau, estate gardener

As part of our series "A cook, a gardener & their vegetable garden", we head for the Domaine de Fontenille in Lauris, in the Lubéron.

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News & Events

This chef had a great idea to allow his employees to work while his hotel was closed.

Nicolas Carro, director and chef of the Hôtel de Carantec in Brittany, is preparing to carry out major renovations to his establishment. Here's his bright idea for keeping his staff working during the shutdown.

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Chef Nicolas CARRO

Restaurant Restaurant Nicolas Carro - Hôtel de Carantec
29660 CARANTEC