Gault&Millau's news
43 results
The 24 best chocolate houses for an unforgettable gourmet gift
Throughout France, artisan chocolatiers are committed to delighting both givers and receivers. Here's our selection of the best places to find chocolate gifts.
Nominees in the Cook of the Year 2026 category
A much-anticipated category every year, the Chef of the Year 2026 award is presented to a chef who is shaping the culinary landscape of today and tomorrow. Discover the nominees without further ado.
Manon Fleury's good addresses
Manon Fleury, chef at the Datil restaurant in Paris, reveals the best places to buy bread, pastries and even artisan soap.
Domaine du Liziec in Vannes: a new gastronomic project by Olivier Samson
A few months after the closure of La Gourmandière, Olivier Samson will take part in the October 2024 opening of Domaine du Liziec in Vannes. The chef tells us more about the restaurant offering.
The 10 addresses that make Toulouse
The pink city beloved of Claude Nougaro has it all: sublime Renaissance architecture, an incredible cultural dynamism and, above all, a way of life - festive and generous - that makes you want to settle here. Here's the proof with our top ten picks.
Where to eat good frogs' legs?
Once obsolete, frogs' legs are back on the menu of traditional French restaurants. Here are five places to try them.
Cider tasting at Gault&Millau's Atelier du Goût
Cider is a noble beverage with a history stretching back thousands of years, since the Egyptians, and later the Romans, were familiar with juice fermentation. Cider thus appeared throughout the Mediterranean basin at roughly the same time as wine. Cider is made wherever there are apple trees, and today this fermented apple juice has earned its letters of nobility, making it one of the most interesting lightly alcoholic beverages, thanks to the variety and richness of its flavours, derived from the varieties of apples used and the methods of production. As with many farmhouse products, the overall quality of Breton cider is improving. While the reputation of "crêperie cider" served in bowls to tourists is still widespread, it's clear that local initiatives are bearing fruit. Many producers are now finding outlets in the quality foodservice sector. As a result, consumers are becoming more demanding, and producers are naturally committed to quality. For example, Hugo Roellinger, Gault&Millau Chef of the Year 2022, is working hard to promote cider in his restaurants, while Bertrand Larcher's Breizh Café showcases over 50 artisanal ciders. Cidre de Bretagne has been a PGI since 2000, Cornouaille an AOP/AOC, and Royal Guillevic a Label Rouge.
