Gault&Millau's news
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Nolwenn Corre: Grande de Demain Bretagne, 10 years after the Trophée Jeune Talent
Honored as a Jeune Talent 10 years ago to the day, Nolwenn Corre, chef at Hostellerie de la Pointe Saint-Mathieu (3 toques) in Plougonvelin, Finistère, today receives the Grand de Demain award. Awarded this Monday 1ᵉʳ June 2026 at Domaine du Liziec in Brittany.
Olivier Samson crowned Gault&Millau d'Or: "We're aiming for the exceptional"
Awarded to Domaine du Liziec, the new Gault&Millau d'Or Bretagne defends a gastronomy based on the product, the territory and the transmission of knowledge.
Where to eat a good Caesar salad? Our addresses throughout France
Caesar salads generally appeal as much for their balance as for their timeless taste. Wondering where to get a good one? Here are our addresses.
The Ibarboure brothers share their favorite Basque producers
Xabi and Patrice Ibarboure, of the eponymous restaurant in Bidart, reveal their top tips for sourcing quality local produce. To your notes!
Salon du livre de cuisine 2026: the gourmet rendezvous in Paris 15
Following the success of its first three editions, the Salon du livre de cuisine ancien et moderne is back for a fourth edition on 13 and 14 June 2026. Author signings, round-table discussions, prize-giving ceremonies and new features…
Christophe Pelé opens his restaurant Le Nautilus at the end of Brittany
After thirty-five years in Paris and his much-publicized departure from Le Clarence, Christophe Pelé has moved to Finistère to open Le Nautilus. This 35-cover restaurant has been designed as a Breton gastro pub.
10 Parisian late-night addresses
A late-night craving in Paris? Discover ten restaurants open after 10 p.m. where you can enjoy generous cuisine in a warm atmosphere, long after the traditional last service.
Where can I find a good beef tartare?
Raw meat lovers often can't resist ordering steak tartare at a restaurant. But where can you find a truly delicious one? Here are ten spots you can't go wrong with.
Roland-Garros: restaurants near the stadium
The French Open Grand Slam tournament takes place, as it does every year, from the last week of May to the first week of June. Discover 11 Gault&Millau-referenced restaurants around the stadium where you can dine during the excitement of the competition.
Two chefs transform a Savoyard refuge into a gourmet restaurant
In La Féclaz, Kévin Vaubourg and Lucille Routin take over the Chalet du Sire to create a four-handed gourmet restaurant. Opening planned for June 2026.
