Gault&Millau's news
7 results
The Ibarboure brothers share their favorite Basque producers
Xabi and Patrice Ibarboure, of the eponymous restaurant in Bidart, reveal their top tips for sourcing quality local produce. To your notes!
Under the tree, flavours to read: chefs' books to give as gifts
Christmas can be read as well as tasted! Give the gift of chefs' books, with their inventive recipes and crisp anecdotes, for gifts that awaken taste buds and curiosity."
Nominees in the 2027 No-Low Sommelier of the Year Category
Gault&Millau’s 2027 No-Low Sommelier of the Year: Four sommeliers are in the running. What they have in common: sophisticated food-and-beverage pairings—with or without alcohol—and a strong preference for small producers.
Endowment Jeunes Talents Nord-Ouest 2025
The Dotation Jeunes Talents Gault&Millau rewards the creators of promising restaurants. The Sud-Ouest 2024 edition was held in Biarritz on December 9, 2024.
Jeunes Talents Sud-Ouest 2024 grant
The Dotation Jeunes Talents Gault&Millau rewards the creators of promising restaurants. The Sud-Ouest 2024 edition was held in Biarritz on December 9, 2024.
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.
