Gault&Millau's news
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Salive: gourmet walks that reinvent the way to discover Paris
In Paris, Salive offers a new way to discover the city. Instead of a guided food tour, it's a self-guided stroll to stroll and taste, following an itinerary suggested on a beautifully drawn map.
Why do we eat oysters at Christmas?
Why have oysters become a Christmas staple? Discover the story behind this tradition, and our best addresses for enjoying it!
Why do we eat foie gras at Christmas?
Although foie gras is an essential part of the festive season, it has no direct connection with Christmas. Find out why it's such a welcome addition to our festive tables!
This cheese has been crowned "best cheese in the world" (and it's French!).
Every two years, the Mondial du fromage elects the World's Best Cheese. This year, among the 1,600 products in the running, Maison Berthaut's cheese took top honors.
Gault&Millau launches in Turkey
Gault&Millau strengthens its international presence and will offer its selection of the best addresses in Turkey from 2024. This is the 14th country to join the Yellow Guide editions. This new publication was announced in early January in Istanbul, at the Six Senses Kocatas Mansions hotel, in the presence of our CEO, the Deputy Minister of Culture and Tourism and a Turkish press editor.
Young Talent 2017 restaurants (3/3)
The last part of our saga devoted to the restaurants of the Young Talents voted in the Guide France 2017.
This 4-toque chef invites you to enjoy a gourmet dinner at a secret location
On September 18, 2026, Chef Philippe Mille (Arbane, 4 toques) will host “Secret Table,” a gourmet dinner whose location will not be revealed until the last minute, as part of the Relais du Goût in Reims.
Gault&Millau Nouvelle-Aquitaine Tour 2026: The Winners List
Château de Seguin, June 15, 2026. More than 150 industry professionals gathered, 12 winners honored, and Sébastien Faramond named Gault&Millau d’Or for La Table de Pavie in Saint-Émilion. A look back at a ceremony that paints a portrait of a gastronomic region at the height of its influence.
Jeffrey Pestana's good addresses
At Château Louise de La Vallière, chef Jeffrey Pestana, head of L'Amphitryon (1 toque), creates his cuisine with producers chosen by feel. Sincere encounters, nurtured by exacting standards, rigor and shared stories.
Tea time at Marie-Antoinette's court: a royal experience at the Hôtel de Crillon
The Hôtel de Crillon pays tribute to Marie-Antoinette and her unique link with the palace. The tea time collaboration blends fashion, gastronomy and history for a unique experience!
The secret under the soil: why Flanders is so proud of its chicory
Endive de terre grows in the dark, underground, and is harvested by hand by a small group of Flemish growers still faithful to this traditional method. Rare, seasonal and protected at European level, it seduces chefs and gourmets with its unique flavor and authentic character.
