Gault&Millau's news
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Julien Binz crowned Gault&Millau d'Or 2026 for the Grand Est region
Julien Binz is chef of the eponymous restaurant in Ammerschwihr, Haut-Rhin. He was awarded the Gault&Millau d'Or 2026 trophy for the Grand Est region on Monday, October 27, 2025.
Three not-to-be-missed 4-hand dinners in November
November will be rich in culinary encounters. Here are three chef duos who are sure to delight you with their 4-handed dinners in November.
Un chef, un artisan: Ilane Tinchant and Jordan Ortiz, the last bottarga producer in Martigues
Since his acclaimed appearance on the 16th edition of Top Chef, Ilane Tinchant has been back with his teams at L'Oursin, the gourmet restaurant of the Hôtel Bleu in Carry-le-Rouet. At the beginning of the summer, he met Jordan Ortiz, the region's last remaining poutargues maker, and one of the few to perpetuate calen fishing.
New Gault&Millau guide: Morocco in the spotlight
Gault&Millau continues its international expansion. A new guide will be launched in May 2026 to reward the finest restaurants, outstanding chefs and prestigious establishments in Morocco.
Pierre Gagnaire signs the dishes of this house for southern seniors
The five-toque chef uses his expertise to delight the taste buds of residents and onlookers in this popular district of Nice.
Yannick Alléno and Institut Lyfe join forces to create Pavyllon, a restaurant-school of excellence in Lyon
At the end of 2025, Institut Lyfe and Yannick Alléno will open Pavyllon, a new restaurant-school on Place Bellecour in Lyon. This project combines gastronomic excellence and the transmission of know-how for the benefit of future generations.
Frédéric Duca in 5 dishes
Frédéric Duca, chef at the Rooster restaurant in Paris, unveils five dishes that perfectly reflect his world of land and sea, tinged with Mediterranean influences.
Eugénie Béziat's Top Picks
As head chef at L’Espadon, a three-toque restaurant at the Ritz Paris since 2023, Eugénie Béziat skillfully combines exceptional ingredients with more common ones in her cooking. Today, she shares her favorite spots with us.
The "President", a fifty-year mandate
A Bernachon signature, this generous cake topped with a flight of chocolate was so named by Paul Bocuse fifty years ago. For this anniversary, the legendary dessert returns for the first time this autumn to the very place where the legend was written: the Élysée Palace.
In Christophe Hay's citrus greenhouse at Fleur de Loire
At the Fleur de Loire restaurant in Blois, Christophe Hay cultivates some forty varieties of citrus fruit in his greenhouse, a veritable Loire orangery. From caviar lemons to yuzu, they infuse all his cooking and become the guiding light of his universe.
Valentina Giacobbe wins the Grande de Demain 2026 trophy at the Gault&Millau Tour Hauts-de-France
On Monday October 13, 2025, Valentina Giacobbe, chef and owner of the Ginko gourmet restaurant in Lille, was awarded the title Grande de Demain Hauts-de-France 2026. The award celebrates a cuisine inspired by memories and experiences.
William Elliott crowned Gault&Millau d'Or 2026 for the Hauts-de-France region
Willliam Elliott is the chef at Le Pavillon restaurant in the Hôtel Barrière Le Westminster in Le Touquet-Paris-Plage. He was awarded the Gault&Millau d'Or 2026 trophy for the Hauts-de-France region on Monday, October 13, 2025.
