Gault&Millau's news
2,276 results
Wine labels: what's the difference?
Organic, biodynamic, Vin Méthode Nature: what do the labels on wine bottles really mean? Here's how.
Julien Gatillon inaugurates Au Bon Lait with an original creation
Julien Gatillon unveils his new Au Bon Lait house with an original creation, born of a secret recipe and the Haute-Savoie region. A first step in a gourmet adventure dedicated to Megève milk.
Sylvain Huet, the sake dancer
Between dance, aikido and sake tastings, Sylvain Huet transforms each experience into a path of excellence and sharing, becoming a veritable living bridge between France and Japan, between body and culture.
Christian Le Squer in 5 courses
Christian Le Squer, chef at Le Cinq restaurant in Paris, talks to Gault&Millau about five emblematic creations from his career, which continue to mark his cuisine with its Breton roots.
Grandeur, intimacy and well-being: the Royal Champagne experience
Ten kilometers from Épernay, perched at an altitude of 350 m, the Royal Champagne opens out over the vineyards and hills of the Marne Valley, offering guests an incredibly relaxing and sparkling experience.
With white, red goes out the window
Buoyed by French consumers' new expectations for fresh, light wines, white wines are experiencing an unprecedented craze. By 2023, white wines will have overtaken reds in terms of volume, and are reshaping part of the French winegrowing landscape.
Michel Roth and Danny Khezzar sign the new TGV Lyria map
TGV Lyria, the line dedicated to journeys between France and Switzerland, has unveiled its new autumn-winter menu. The menu is the work of two chefs: Michel Roth and Danny Khezzar. Together, they have created a menu that is a far cry from the classic meals usually found on trains.
8 legendary hotels to stay in France
They have played host to politicians, aristocrats and film icons, inspired novels, films and pictorial masterpieces... These 5-star hotels, each in their own way, tell a part of the story of luxury à la française. Behind their monumental doors, the charm still works: tassel chandeliers, gilded woodwork, mosaic pools and breathtaking views perpetuate the magic of these places.
Belgian praline: small in size, huge in reputation
Say "chocolate" and the whole world immediately thinks of Belgium. But our real specialty? Praline. Because while our country doesn't grow cocoa, it excels, better than anyone else, in the art of transforming this precious bean into an irresistible temptation.
Ducasse Baccarat inaugurates an ephemeral Wine Bar for the festive season
Since early November 2025, Ducasse Baccarat has been celebrating the art of wine and conviviality with an ephemeral Wine Bar in its Midi Minuit bar. A sensory experience designed by Fabrice Langlois, combining oenological discoveries and gourmet pairings.
