Gault&Millau's news

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

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

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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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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.

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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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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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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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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News & Events

Why is this lobster caught in Vendée finally going to be released back into the sea?

Caught in early September, this lobster was lucky. It's about to be released back into the sea in a no-fishing zone. Here's why.

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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

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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Craftsmen & Know-How

Bread and chocolate bar

What better way to revive the snack of yesteryear than with a slice of bread and a piece of chocolate? Here's a selection of this simple yet delicious pairing, when chosen with care.

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News & Events

Zacharie Zeilig wins the first edition of the "La cuisine durable" competition

Promoting the pillars of sustainable cooking. This was the aim of the first edition of the "Sustainable Cuisine" competition, which Zacharie Zeilig won. Zoom in on a new way of thinking about gastronomy.

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News & Events

Charles III in Paris: Anne-Sophie Pic, Yannick Alléno and Pierre Hermé in the kitchen

Emmanuel and Brigitte Macron are doing things right for King Charles III. Three masters of French cuisine were invited to compose an unforgettable gastronomic experience.

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Chef Yannick ALLÉNO

Chef Anne-Sophie PIC