Gault&Millau's news

News & Events

"Saveurs et Savoirs": the gastronomic festival returns to Uzès

From Thursday, October 10 to Sunday, October 13, 2024, the Gard will be on gastronomic time. The latest edition of the "Saveurs et Savoirs" festival will bring together top chefs and a host of players from the world of gastronomy.

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News & Events

"Saveurs et Savoirs": the gastronomic festival returns to Uzès

Food & Health

La Vaisselle des Chefs, the autumn sale not to be missed

La Vaisselle des Chefs is back for another season of sales. The aim? To offer tableware from top restaurants at prices everyone can afford.

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Food & Health

La Vaisselle des Chefs, the autumn sale not to be missed

La Vaisselle des Chefs is back for another season of sales. The aim? To offer tableware from top restaurants at prices everyone can afford.

News & Events

Le Grand Repas continues to grow for its 5th edition

A lunch that brings together hundreds of thousands of French people? That's the idea behind the Grand Repas, a sharing experience promoted by Thierry Marx and Guillaume Gomez to put good food back on the map.

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News & Events

The object of desire: the Ladurée X Marin Montagut collaboration

Tableware and kitchen utensils arouse in us the desire to prepare an elegant table or to get started in the kitchen. Discover our latest favorites!

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Craftsmen & Know-How

Kelly Rangama's good addresses

Kelly Rangama, head chef at Le Faham restaurant in Paris's 17th arrondissement, reveals her top picks. Asparagus, matured beef and massalé are all on the menu.

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Chef Kelly RANGAMA

Restaurant Le Faham
75017 PARIS

News & Events

La Ferme du Pré: Frédéric Anton's new restaurant

On September 20, Frédéric Anton inaugurates his new restaurant, La Ferme du Pré. It's a contemporary bistro just a stone's throw from the Pré Catelan in the Bois de Boulogne.

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Chef Frédéric ANTON

Restaurant Le Pré Catelan
75016 PARIS

News & Events

After Orgueil, Eloi Spinnler spices up Parisian life with his new restaurant Colère

The young chef, just turned thirty, is about to open his second restaurant. After the first Sin Capital, Orgueil, it's the turn of the volcanic Colère to see the light of day in the 9ᵉ arrondissement of Paris.

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News & Events

Périgord chef Cyril Haberland sells his restaurant l'Atelier

A chef in love with his region, he and his partner Anne have decided to sell the restaurant they opened six years ago.

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Craftsmen & Know-How

This is where the only ham made in Paris is made.

Prince de Paris ham is part of the rich tradition of French charcuterie, particularly from the Paris region. Today, Maison Doumbéa is the last Parisian salting house to prepare this authentic ham. Our presentation.

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News & Events

Whisky Live Paris 2024: the 20ᵉ edition soon at La Villette

The Whisky Live Paris event returns under La Grande Halle de La Villette in Paris at the end of September. Here's everything you need to know about the 20ᵉ edition.

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Tables & Chefs

5 places where butter is a story

On the tables of gourmet restaurants, the presentation of butter is sometimes almost as thoughtful as that of a real dish. Here are 5 addresses where butter speaks volumes about the chef's cuisine.

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Food & Health

Thanks to this book, you'll become a mushroom expert.

On September 25, Guillaume E. Lopez unveils his book "Le génie méconnu (et discret) des champignons", a reminder of just how essential mushrooms are on land and in the sea.

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City Guide & Walks

The 10 addresses that make Biarritz

Unquestionably one of the most beautiful cities in France, with its beaches that invite themselves into the city, its sublime art deco villas, its wave-beaten rocks and, as a backdrop, the peaks of the Pyrenees. Here are our 10 addresses for a weekend away...

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Craftsmen & Know-How

The Basque cake, its history and our best addresses

Etxeko bixkotxa or Basque cake is first and foremost a family recipe dating back to the 18th century. Its exact meaning is "gâteau de la maison", a recipe created by Marianne Hirigoyen, the only pastry chef in Cambo-les-Bains in 1932.

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Craftsmen & Know-How

5 Parisian addresses where a sandwich is more than just a meal on the go

Tired of the classic ham and butter sandwich? Gault&Millau reveals five Parisian addresses where you can devour a sandwich that's out of the ordinary, well-cooked and hearty.

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Craftsmen & Know-How

Sylvain Chauvineau, coffee lover

A little black at the counter, a mug on the desk, a coffee and the bill! Coffee is so much a part of our daily lives that we forget where it comes from - far away - and that to get to our cups it has undergone some - good or bad - treatment.

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News & Events

At the Crillon, pastry chef Matthieu Carlin launches his "Rencontres Sucrées".

From this autumn until spring 2025, the head pastry chef at Crillon, A Rosewood Hotel, Matthieu Carlin, is organizing a series of "Rencontres Sucrées" around pastries.

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Pastry Chef Matthieu CARLIN

Head sommelier Xavier THUIZAT