Gault&Millau's news
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Tea for two, or more if you like
Inspired by the English, tea time is now part of French excellence! Rare in the regions, it's the prerogative of the capital. No Parisian palace is without its tea time and its touch of originality. Whether it's 100% sweet, English-style sweet and savory, in one or more courses, sometimes interspersed with shots... pastry chefs are spoilt for choice, and the only limit is their inspiration. "It's always tea time", said Lewis Carroll!
Bozen
Founded in 2011 by childhood friends Julien and Yoni, Bozen is a sushi restaurant that combines tradition with creativity, blending Japanese cuisine with that from the 4 corners of the world.
Thibault Sombardier's 5 Favorite Places for Great Cooking
The chef at Anne, in Paris, shares his favorite spots for finding high-quality poultry, flowers, wood, wine, and fish. These are producers and artisans he has sometimes been working with for several years.
Stéphane Jégo's Top Picks
Cheese, deli meats, spices, vegetables, and wines: Stéphane Jégo, chef at L'Ami Jean, reveals his top picks for sourcing ingredients from trusted artisans and producers.
Tom Meyer will design the menu for the future restaurant at the Madame Rêve hotel
The Madame Rêve Hotel, located in Paris’s 1st arrondissement, has entrusted Chef Tom Meyer with creating the menu for its new restaurant, which is scheduled to open in early September 2026.
Frédéric Duca in 5 dishes
Frédéric Duca, chef at the Rooster restaurant in Paris, unveils five dishes that perfectly reflect his world of land and sea, tinged with Mediterranean influences.
David Toutain: A 5-Course Meal
David Toutain, chef at the eponymous restaurant in Paris, talks to Gault&Millau about five dishes and ingredients that define his cuisine and his tastes, offering a perfect glimpse into his culinary world.
Josselin Marie's good addresses
The chef at La Table de Colette, Paris, reveals his best addresses for buying fish and citrus fruits across France. Take notes!
