Gault&Millau's news
1,096 results
Where can I find good pasta alla carbonara?
One of the most popular Italian dishes in France, carbonara is also one of the most misrepresented. From bistros to fine-dining restaurants, here’s a tour of France showcasing the most successful versions.
Bread, meat, cheese… Thierry Marx’s favorite spots in Paris
The chef at ONOR restaurant shares the names of his favorite artisans—where to buy great bread or cheese in Paris.
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.
Where can you get a good sausage and mashed potatoes? Our recommendations
A homemade sausage, a generous helping of mashed potatoes, and a rich sauce… Discover our top picks in France for enjoying a delicious sausage and mashed potatoes.
Where can you get a good crème brûlée?
A timeless classic of French brasseries, crème brûlée requires precise cooking. From renowned restaurants to pastry shops, here’s an overview of the most sought-after versions right now.
The 5 Favorite Desserts of the Pastry Chef at Paul Bocuse Restaurant
As pastry chef at Restaurant Paul Bocuse, Benoît Charvet carries on Monsieur Paul’s legacy while adding his own personal touch. He looks back on five desserts that tell the story of his career.
Where does Guy Savoy shop? His favorite spots
Oysters, rare vegetables, and exceptional peppers: Guy Savoy reveals five must-visit spots to source ingredients from the best artisans and producers.
Guy Krenzer Announces His Retirement: A Look Back at His Remarkable Career
After more than twenty years as head of culinary creation at Maison Lenôtre, Guy Krenzer announced his retirement in an emotional post on Instagram.
The Best Restaurants to Discover in Provence
Looking for a great place to eat in Provence? Here are ten restaurants where you can sit down and discover the finest local flavors.
What These 5 Dishes Reveal About Philippe Etchebest
As the head chef of the restaurants Le Quatrième Mur and Maison Nouvelle in Bordeaux, Philippe Etchebest tells us more about his culinary world through five dishes that perfectly represent the breadth of his gastronomic repertoire.
