Gault&Millau's news
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Matthias Marc leaves Substance: a new start for the chef from the Franche-Comté region
After seven years at the helm of Substance, the Parisian restaurant he co-founded in 2018, Matthias Marc has announced his departure, effective December 31, 2025. A carefully considered decision, guided by the desire to open a new personal chapter.
Gault & Millau Turkey 2026: a gala evening for exceptional chefs and tables
In Istanbul, the 2026 Gault&Millau Turkey trophies ceremony celebrated a new generation of chefs and addresses, revealing a bold, sustainable and resolutely international Turkish gastronomy.
Charles de Gaulle's former personal chef is a star in the United States
He is one of those who introduced French gastronomy to the American public. French chef Jacques Pépin, a cooking star in the United States, will soon be celebrating his 90th birthday.
Parisian restaurants where you can share a convivial meal
In Paris, some restaurants are reviving the spirit of the family table: a beautiful dish in the center, guests around it, and the simple joy of sharing something generous. Here's a selection of addresses serving real dishes to share, far from the trendy small plates.
Camille Saint-M'leux's good addresses
Camille Saint-M'leux, Grand de Demain 2026 at the Gault&Millau Tour Paris Île-de-France, reveals the names of his favorite artisans and producers in the region. Take notes!
L'Écrin, the Hôtel de Crillon's 4-toque restaurant, will soon close
Open since 2017, L'Écrin de l'Hôtel de Crillon will perform its last service on December 31, 2025. The establishment is looking to expand its offering.
With At Home, Yazid Ichemrahen invents a new model of pastry salon
In the heart of the 1st arrondissement, pastry chef Yazid Ichemrahen inaugurates At Home, a hybrid between boutique, salon and private apartment. An immersive experience where excellent patisserie and refined design come together.
Our Gault&Millau Christmas takeaway addresses
For a stress-free festive meal with all the refinement of fine dining, discover the Gault&Millau restaurants offering takeaway menus, dishes and creations for Christmas.
How do you build a menu for a hotel? Interview with Louis Gachet, chef at Couvent des Minimes
Chef at Le Couvent des Minimes in Mane, Provence, Louis Gachet tells us about his menu, his culinary vision and his sources of inspiration, and goes behind the scenes of the hotel's culinary offerings.
École Ducasse launches its first 100% online professional pastry program
The culinary institution founded by Alain Ducasse is opening early registration for a professionalizing certificate designed for future pastry chefs and enthusiasts alike.
