Gault&Millau's news
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Why is Paris still crazy about these 5 Arnaud Larher pastries?
Nearly thirty years after opening his store, pastry chef Arnaud Larher unveils five immutable pastries from his menu, a mix of classic and modern.
Our 6 Côte Roannaise favourites to try now
Just over 30 years ago, in 1994, the Côte-Roannaise became an appellation d'origine contrôlée. Although this appellation is relatively recent, the Roannais region has a very long history of winegrowing. Before the phylloxera crisis in 1863, the vineyards covered up to 18,000 hectares. Its shared history with Burgundy and Beaujolais enabled Gamay to make its appearance in the region and become the appellation's signature grape variety.
Where to eat a delicious Tarte Tatin?
A legendary dessert of French gastronomy, Tarte Tatin is a timeless pastry. From tea rooms to fine dining, we take you on a journey through France's most successful versions.
PACA-Corse-Monaco: these tables from the 2026 region guide will be complete before summer
The 2026 edition of the Provence-Alpes-Côte d'Azur - Corse - Monaco regional guide is now on sale. New restaurant addresses, new gourmet itineraries and original portraits... Discover everything the sunny region has to offer.
In Saint-Tropez, chefs celebrate producers from May 2 to 4, 2026
For three days, the famous Var resort will be showcasing producers, artisans and chefs at a gastronomic event that has become a must, with a focus on local produce and sharing.
Behind the plates of Maison Aribert lie 5 local nuggets
Christophe Aribert, chef at Maison Aribert in Uriage-les-Bains, shares his tips for buying mushrooms, trout and lamb.
A Gault&Millau restaurant wins the mayo egg championship in Aquitaine
The Bar Basque in Saint-Jean-de-Luz won the 3rd edition of the Aquitaine egg mayonnaise championship in Bordeaux. With a recipe as gourmet as it was inspired, chef Cédric Marinello took first place against eleven competitors.
In Paris, palaces reinvent Easter 2026 with spectacular creations
Once again this year, Parisian palaces vie with each other in their creativity for Easter: a giant croissant at the Burgundy, an Eclipse egg at the Brach or a beehive at the Shangri-La... Spectacular creations signed by chefs ready to make you dream.
Saint-Joseph: the best in red and white
Situated on the right bank of the Rhône, the Saint Joseph appellation stretches for almost 60 kilometers from north to south, between Chavanay and Guilherand-Granges, opposite Valence. Its AOC decree, published in 1956, covered just six communes at the time. Revised twice, it now covers 1415 hectares of vines, planted in 23 communes in the Ardèche and Loire departments.
This 3-toque chef offers you the chance to win a gourmet meal... for the price of lunch in his foodtruck
What if a simple meal ordered from a foodtruck could be transformed into a gourmet lunch? Discover the gourmet idea of this chef, awarded 3 Gault&Millau toques.
With his restaurant open for 5 months, this chef has already won a Gault&Millau award
In Toulon, Anthony Denon is making a meteoric rise. Barely open, his Shanael restaurant has already earned him the title of Gault&Millau Grand de Demain.
Who is Dominique Lory, the chef who just won the Gault&Millau d'Or in Nice?
Crowned Gault&Millau d'Or in the PACA 2026 region on Monday March 30 in Nice, Dominique Lory embodies the collective excellence of a great Monegasque house and a cuisine that is seasonal, precise and generous.
