International
Craftsmen & Know-How
Cakes that no one under the age of 20 could possibly know...
Names from another era, outdated visuals, but a unique, regressive taste. A handful of artisan patissiers preserve the savoir-faire of the cakes of yesteryear. In Paris and the surrounding regions, you only have to look hard to find them.
Choco, a major player in the fight against wasteful consumption
It's impossible to be a player on the culinary scene without thinking about its impact, without wanting to fight against food waste. On this September 29, World Anti-Waste Day, we're shining the spotlight on a company whose mission is to fight this battle every day. Choco works closely with foodservice professionals with its revolutionary order management application. Here's how it works.
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Choco, a major player in the fight against wasteful consumption
It's impossible to be a player on the culinary scene without thinking about its impact, without wanting to fight against food waste. On this September 29, World Anti-Waste Day, we're shining the spotlight on a company whose mission is to fight this battle every day. Choco works closely with foodservice professionals with its revolutionary order management application. Here's how it works.
News & Events
Maison&Objet x Gault&Millau 2022
Gault&Millau revealed its "109", vintage 2023, at the Maison&Objet trade show, at the Paris-Nord Villepinte exhibition center (September 8-12, 2022). For 5 days, chefs representing the new blood of French gastronomy were invited to give cooking-demos and exchange views at conferences with architects, designers and researchers... A look back at 5 days when Gault&Millau showcased a booming gastronomic scene at one of the biggest design and interior design events.
Top 5 in Saint-Malo
Looking for a taste of autumn's first spray, an escape that will help you come to terms with the end of summer... Saint-Malo, a walled city, not yet totally deserted but already free of its overflow of tourists. On one side, the Sillon beach, and for the more courageous, a stroll to Rotheneuf, on the other, the Rance... And in between, some lovely restaurants to (re)discover!
Dotation Jeunes Talents 2022 - Île-de-France and Hauts-de-France
The Dotation Jeune Talent Gault&Millau rewards the bold who set out to create a restaurant. Gault&Millau detects and unearths those who have the potential and audacity to take the plunge. For the third stage of 2022, the Yellow Guide was at the Maison&Objet trade show in Paris Nord Villepinte on Monday September 12.
Chefs from father to son... Maximin, son of Michel Hellio
Chefs from father to son (or daughter to daughter): a great classic. Vocation or mimicry, this is what happens when, from an early age, you're immersed in an environment where the boundaries between professional and private life are blurred. What do you keep in your head and in your kitchen from your father's influence? How do you respect your heritage while at the same time becoming emancipated? Interview with Maximin Hellio, now a 3-toque chef in Deauville, and son of Michel, the iconic Breton chef.
At the start of the new school year, pains au chocolat are top of the class
Pain au chocolat or chocolatine, there's no debating the name here! Seemingly simple, these pastries require quality ingredients, know-how and time. A real pain au chocolat can't be made in two hours! Each baker puts his or her own stamp on the creations, which vary in crispness and melt-in-the-mouth softness, and are often rich in chocolate, sometimes combined with raspberry or even banana. Ten craftsmen get their hands dirty and make our mouths water. Here is a selection of the 10 best of the moment, to be tasted at least once in your life.Our partners
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