Gault&Millau's news
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Valentin Loison wins the Grand de Demain 2026 trophy at the Gault&Millau Tour Grand Est
On Monday October 27, 2025, Valentin Loison, chef at the Bulle d'Osier restaurant in Langres, was awarded the Grand de Demain Grand Est 2026 title. The award recognizes his investment in Le Clos Vauban.
Julien Binz crowned Gault&Millau d'Or 2026 for the Grand Est region
Julien Binz is chef of the eponymous restaurant in Ammerschwihr, Haut-Rhin. He was awarded the Gault&Millau d'Or 2026 trophy for the Grand Est region on Monday, October 27, 2025.
The Norman whelk, a small shellfish with big stakes
The discreet star of seafood platters, the whelk from the Bay of Granville tells a singular story: that of a local, selective and respectful fishery, now awarded the IGP label. Behind its spiral shell, battles are fought to preserve a resource.
Our selection of Advent calendars to keep you waiting with good chocolates
What if the anticipation of Christmas gave way to a tasting experience throughout the month of December? Created and crafted by talented artisan chocolatiers, these Advent calendars contain gourmet pieces made from the finest cocoa, for a delicious countdown.
Vincent Guerlais opens a new boutique in Sautron
The famous Nantes chocolatier-pâtissier opens a boutique in Sautron, his eighth in the region. A refined showcase celebrating his craftsmanship and love of taste.
Three not-to-be-missed 4-hand dinners in November
November will be rich in culinary encounters. Here are three chef duos who are sure to delight you with their 4-handed dinners in November.
Un chef, un artisan: Ilane Tinchant and Jordan Ortiz, the last bottarga producer in Martigues
Since his acclaimed appearance on the 16th edition of Top Chef, Ilane Tinchant has been back with his teams at L'Oursin, the gourmet restaurant of the Hôtel Bleu in Carry-le-Rouet. At the beginning of the summer, he met Jordan Ortiz, the region's last remaining poutargues maker, and one of the few to perpetuate calen fishing.
New Gault&Millau guide: Morocco in the spotlight
Gault&Millau continues its international expansion. A new guide will be launched in May 2026 to reward the finest restaurants, outstanding chefs and prestigious establishments in Morocco.
Pierre Gagnaire signs the dishes of this house for southern seniors
The five-toque chef uses his expertise to delight the taste buds of residents and onlookers in this popular district of Nice.
Yannick Alléno and Institut Lyfe join forces to create Pavyllon, a restaurant-school of excellence in Lyon
At the end of 2025, Institut Lyfe and Yannick Alléno will open Pavyllon, a new restaurant-school on Place Bellecour in Lyon. This project combines gastronomic excellence and the transmission of know-how for the benefit of future generations.
