Gault&Millau's news
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Cédric Burtin, Gault&Millau d'Or 2026 for Bourgogne Franche-Comté: a successful gamble
The Gault&Millau d'Or 2026 Bourgogne-Franche-Comté title was awarded on Monday June 30, 2025 to Cédric Burtin, for his eponymous restaurant in Saint-Rémy, just outside Chalon-sur-Saône.
This summer, the restaurant goes mobile
A restaurant is no longer just a place fixed at a single address. It's now an experience, like a picnic. A number of establishments are reinterpreting this off-site meal in their own way.
Would you be able to book a restaurant under these conditions?
What is this new reservation method, increasingly used by restaurateurs? In fact, a solution has been found to avoid the problems they face.
Chef Mory Sacko to be a columnist on France Culture this autumn
Mory Sacko will be writing a gastronomic column every Sunday on France Culture from the start of the new academic year.
Qatar Airways and Yannick Alléno: a gastronomic alliance at the summit
Qatar Airways has teamed up with Yannick Alléno for an exceptional collaboration. Together, they are redefining the culinary experience for First and Business Class passengers, both in the air and in the VIP lounges.
A refuge between land and sea
There are places that make you never want to go home again once you've pushed open the door. Solène and Nicolas Conraux's La Butte is one of them.
This 3-toque restaurant offers payment in 3 instalments free of charge
Chef Alain Llorca, head of a 3-toque restaurant in La Colle-sur-Loup, is now offering his customers the option of paying for their meal in three instalments, free of charge. A novel initiative in the high-end gastronomy sector, designed to reconcile culinary excellence with economic realities.
Where to eat seafood in Brittany? 7 places to enjoy it
Oyster platters, seafood platters and crab platters... Here are seven Breton addresses where seafood is king!
Hugo Souchet, Gault&Millau d'Or 2025 de la Nouvelle-Aquitaine: a loyal relay
Crowned Gault&Millau d'Or 2025 Nouvelle-Aquitaine on June 16 at Château Lafitte d'Yvrac, Hugo Souchet, chef at Prés d'Eugénie in Eugénie-les-Bains, perpetuates the Michel Guérard spirit while imposing his own élan.
Alexandre Mazzia in 5 dishes: emotion rather than perfection
When Alexandre Mazzia talks to us about the dishes that have marked his career, he's talking more about emotions and memories than recipes. Discover the chef's unique world.
Maison Rougié: 150 years of French excellence
In Sarlat, in the heart of the Périgord Noir region, one house has embodied the quintessence of French culinary luxury for a century and a half: Rougié. From artisan foie gras to gourmet tables the world over, we take a look back at a family adventure that has become a national icon.
