Gault&Millau's news
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"Top Chef," Put to the Test by Reality TV
Labeled a reality TV show when it first aired, the cooking competition broadcast on M6 has, over the seasons, become a veritable breeding ground for chefs who are appreciated and recognized by the industry—but the recipe for success isn’t always what you’d think.
These restaurants offer a non-alcoholic, in-house food and beverage pairing
Who said wine was the only possible pairing in a gourmet restaurant? These establishments across France are proving us wrong in the most beautiful of ways.
Groupe Loiseau expands its sweet empire with two new patisseries
The Bernard Loiseau group is continuing to expand in the world of sweets, with the announced opening of two new patisserie-chocolaterie boutiques. After Saulieu, the focus is on Megève and Metz.
Christophe Michalak sells his pastry empire
Christophe Michalak has announced the complete sale of his eponymous company, including its Parisian boutiques and Japanese franchises. The pastry chef wishes to devote himself to a more personal project.
Bertrand Noeureuil takes charge of L'Orangerie at George V
Parisian palace Four Seasons George V entrusts its L'Orangerie restaurant to chef Bertrand Noeureuil. A major appointment for the man who will succeed Alan Taudon from summer 2026.
Rare citrus fruits that chefs are snapping up
The sweet-sour and tangy notes of citrus fruit are (g)astronomically popular. Many varieties, still unknown in France only 15 years ago, owe their fame to passionate chefs and orchards, many of which are located in the south of France.
Chef Alexandre Bondoux's 5 key producers in Joigny
Alexandre Bondoux, chef at La Côte Saint-Jacques in Joigny, continues the family tradition of working with local producers. Here are his good addresses.
Jessica Prealpato's patisserie takes over Café Richelieu in the Louvre
Pastry chef Jessica Prealpato takes the sweet reins at Café Richelieu, in the heart of the Louvre Museum. A collaboration that brings a new vision of patisserie to this famous Parisian tearoom.
Alexandre Couillon signs the menu for the new Puy du Fou restaurant
Alexandre Couillon, chef at La Marine in Noirmoutier, transposes his marine universe to the heart of the Puy du Fou. In designing the menu for the Auberge du Parc Vendéen, he aims to bring together gastronomy and local traditions.
13 soy sauces tested and approved by Gault&Millau
Shiro, usukuchi, koikuchi, saishikomi or tamari: what qualities should be attributed to the different soy sauces marketed in France? To find out, a panel of judges tasted thirteen sauces of different types, qualities and manufactures. A test bench of varied tastes in which everyone will find their ideal shoyu.
Jérôme Banctel explores plants with a very special cooking method
For the first time in Paris, Gabriel's chef creates an all-vegetable menu. Jérôme Banctel shapes the score using a unique cooking technique.
Philippe Etchebest: “The most important thing is that I can be helpful and serve others.”
Fifteen years after his television debut, Philippe Etchebest continues to explore cooking as a human adventure. From struggling kitchens to distant lands, the chef—who has opened a fourth restaurant in his Bordeaux stronghold, Le Classique—uses his fame to promote the transmission of culinary knowledge, sharing, and respect for people and ingredients.
