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Tables & Chefs
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The Japanese knife, an ancestral tradition
A journey through the rich heritage and unrivalled finesse of Japanese knives, symbols of a historic tradition and engines of creativity in the world of gastronomy.
NEWS
Tables & Chefs
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The Japanese knife, an ancestral tradition
A journey through the rich heritage and unrivalled finesse of Japanese knives, symbols of a historic tradition and engines of creativity in the world of gastronomy.
NEWS
Craftsmen & Know-How
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Discover Tess Evans-Mialet in 5 pastries
Tess Evans-Mialet is head pastry chef at the L'Alpaga hotel in Megève. Here, according to her, are the five creations that perfectly represent her world, her evolution, and that are sure to make your mouth water.
France again world baking champion, a first in sixteen years
For the first time in a long time, France is the world champion baker! One of the winners, Xavier Sacriste, tells us all about it.
Here's where to eat the best mayo egg in Paris in 2024
Every year, the Association de Sauvegarde de l'Œuf Mayonnaise (ASOM) awards the prize for the best mayonnaise egg. This year, it was a Parisian, listed with Gault&Millau, who came out on top.
Virginie Giboire's good addresses
Virginie Giboire, chef at Racines restaurant in Rennes, reveals five addresses of producers, artists and craftspeople to help you fine-tune your menu and your art of the table.
The most eagerly awaited restaurant openings in 2024
From Paris to Metz, via Nantes and Giverny, here are 15 of the most eagerly awaited restaurants at the start of 2024. There's something for everyone, from Japanese bistros to gourmet restaurants.
Chef Alexandre Mazzia to carry the Olympic flame in Marseille
Alexandre Mazzia, chef at the AM restaurant in Marseille, has been selected as one of the Bouches-du-Rhône Olympic torchbearers. A symbolic honor for the chef, himself a former professional basketball player.
This 3-toque Gault&Millau chef helps you with Dry January
January is often a month of new resolutions and challenges. You certainly haven't missed the Dry January and its principle of not drinking a drop of alcohol for a month. With his menu, this 3-toque Gault&Millau chef gives you a helping hand.
Rodolphe Pottier arrives at Domaine Saint-Clair in Étretat
In February, Rodolphe Pottier will take up residence at Domaine Saint-Clair in Étretat. The current chef, Gabin Bouguet, will hand over the keys for good in March.
Apollonia Poilâne X Paul Smith: when the galette becomes couture
Gault&Millau invites you into the joyful, gourmet world of two artists, baker Apollonia Poilâne and stylist Paul Smith. A king and queen conversation.
Daniel Humm and Alain Ducasse combine their talents for plant-based gastronomy
Gourmets are invited to an exceptional culinary event where Daniel Humm, chef at Eleven Madison Park in New York, and Alain Ducasse, 5 Gault&Millau toques, combine their expertise to celebrate plant-based cuisine in France and the United States.
PARTNERS
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PARTNERS
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