Gault&Millau's news
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Justin Schmitt named Grand of Tomorrow 2024 for the Provence-Alpes-Côte d'Azur-Corse-Monaco region
Château Eza chef Justin Schmitt was named Grand of Tomorrow at the Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2024.
Steve Dolfi x Marion Graux: a chocolatier, a ceramist, a collab
To continue our series of gourmet conversations, Gault&Millau met Steve Dolfi, one of the owners of the chocolate factory À la Mère de famille, and ceramist Marion Graux.
Jérémy Delval X Nicolas Poirier: a pastry chef, a designer, a collab
To continue our series of gourmet conversations, Gault&Millau meets Jérémy Del Val, executive pastry chef at Maison Dalloyau, and designer Nicolas Poirier, aka Bishop Parigo.
Capon, a recent Christmas tradition
For the festive season, Gault&Millau has decided to delve into the origins of Christmas dishes. Today, the capon is in the spotlight!
12 wines to enjoy over the holidays
The festive season is approaching... Gault&Millau gives you its tips on food and wine pairing. A selection of unmissable vintages, starting at 9 euros a bottle.
Mauro Colagreco's good addresses
The chef at the Mirazur restaurant in Menton shares his tips for buying quality oil, good bread or enjoying artisanal ice cream in the sunshine.
A pastry chef, an artist, a collab
To continue our series of gourmet conversations, Gault&Millau meets Jessica Préalpato, former pastry chef at the Plaza Athénée, and architect Marguerite Cordelle of Studio Kokumi, with whom she is designing the outline of her very first Paris boutique, Racynes & Mélilot, which opens at the end of January.
Cherry time has come
For this latest episode, Gault&Millau succumbs to the sweetness of freshly picked cherries. Bigarreaux, Morello cherries, guignes... Depending on the region, varieties and tastes differ. They can be eaten fresh and cooked in an infinite number of sweet and savoury ways.
La rage de vaincre: the Bocuse d'or returns to France thanks to an exceptional team, masterfully led by Davy Tissot
Jeunes Talents : The tour is back on!
A talent scout for 50 years now, Gault&Millau and its partners support a dozen chefs each year as they open their first restaurant. The winners of the Dotation each receive a grant of equipment and raw materials, worth the equivalent of over 25,000 euros.
