Gault&Millau's news

News & Events

Anne-Sophie Pic's cooking school is about to close its doors, but for a good reason

Scook, the PIC Group's cooking school and éPICerie in Valence, are closing for three years. A justified temporary closure.

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Chef Anne-Sophie PIC

Restaurant Pic
26000 VALENCE

News & Events

Anne-Sophie Pic's cooking school is about to close its doors, but for a good reason

More information

Chef Anne-Sophie PIC

Restaurant Pic
26000 VALENCE

Gault&Millau Tour Paris Île-de-France 2023

On Monday, September 4, Gault&Millau presented its latest guide to the Paris Ile-de-France region, in recognition of the region's chefs and culinary professionals.The event took place at the Salons du Pré Catelan in Paris. The day before, winners and Gault&Millau partners attended a dinner at chef Jean-François Rouquette's restaurant Pur', at the Park Hyatt Paris Vendôme in Paris.

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Gault&Millau Tour Paris Île-de-France 2023

News & Events

Fulgurances entrusts its stoves to chef Shun Narise

Young Japanese chef Shun Narise will take charge of Fulgurances from September 18, 2023. Here's his background and what he plans to offer during his residency.

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News & Events

With Mimosa, Jean-François Piège settles in Marseille

Jean-François Piège is particularly attached to the South of France. For this reason, the chef with five toques has planned two new openings in the region. Here's what we know.

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Chef Jean-François PIÈGE

Restaurant Jean-François Piège, le Grand Restaurant
75008 PARIS

News & Events

You can own this restaurant for as little as 50 euros

Buying a restaurant for 50 euros sounds like a joke... But that's what the owners of the Pare-Faim restaurant in Uzos, Pyrénées-Atlantiques, are offering to find a buyer.

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News & Events

Kitchen: a menu by Stéphanie Le Quellec at the Madame Rêve hotel

The Madame Rêve hotel has just confirmed the opening of Kitchen, a new restaurant with a menu designed by chef Stéphanie Le Quellec. Here's what you can expect.

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Chef Stéphanie LE QUELLEC

Restaurant La Scène
75008 PARIS

News & Events

If you dream of finding a pearl in an oyster, here's where to buy your treasure trove

A young man from Normandy recently found a small pearl in an oyster. And surprise, surprise, he's not the first to have made this discovery, according to the producer...

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Tables & Chefs

Help from: Virginie Giboire

Virginie Giboire, chef at Racines restaurant in Rennes, gives us her recipe for "spider crab, kohlrabi & dill". A dish created using an exceptional product from the Artaud farm: kohlrabi!

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News & Events

Benoît Castel's Garde manger, full of zero-waste tips

Never two without three! After Brunch simplement naturel and Pâtisserie simplement naturelle, Benoît Castel publishes Le Garde manger with Éditions de La Martinière. In it, the artisan baker-patissier celebrates the art of product transformation.

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City Guide & Walks

The 10 who make Lyon

Often described as the gastronomic capital of France, Lyon is home to many cultural treasures to discover and visit. Discover the 10 must-visit addresses in Lyon to take note of and share.

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News & Events

Grande braderie de Lille: 3 addresses to try during the event

The weekend of September 2 and 3, 2023 marks the return of Europe's biggest flea market. It's a great opportunity to bargain, but also to enjoy the city. Here are three good places to treat yourself.

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Tables & Chefs

After Tamara's closure, chef Clément Vergeat opens a new restaurant

The chef closed the Tamara restaurant in Paris to make way for Tracé, a new setting where he can fully express his highly personal vision of cuisine.

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Craftsmen & Know-How

Chefs and... bakers

We didn't expect them to open their own bakeries, but many chefs have done just that, taking the plunge with commitment and a certain mischief. Mitron Bakery, Levain, Suzanne & Lucien, Thierry Marx and B.O.U.L.O.M. are just some of the storefront names that resonate with artisan breadmaking and bakery smells. For everyone, a dream come true.

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News & Events

Creating a restaurant using artificial intelligence: the future of the restaurant business?

The first AI (artificial intelligence)-generated restaurant opened its doors for a week in Sydney, Australia. Is this the start of a new era in the restaurant business?

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Cakes that smell of summer

The taste of vanilla

Gault&Millau puts the spotlight on desserts featuring summer products. Episode 5 focuses on vanilla.

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Hotels & Bed & Breakfast

Le Nessay: a Breton fairytale

Opened in 2018 and now a member of the prestigious Small Luxury Hotels of the World group, this establishment with just 17 rooms is enjoying growing success. The secret? A dream location, on the Nessay peninsula surrounded by the sea, but above all the desire to give guests a warm and sincere welcome.

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A cook, a gardener & their vegetable garden

Nicolas Masse, chef at Sources de Caudalie, and landscape designer Hugo Jarmasson

Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. Ninth episode in our series of portraits with Nicolas Masse, chef at Sources de Caudalie, and landscape gardener Hugo Jarmasson.

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