Gault&Millau's news
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Wasabi ice cream, foie gras ravioli… William Ledeuil’s 5 iconic dishes
From white chocolate-wasabi ice cream to small foie gras ravioli, and everything in between—including pasta, zucchini flowers, and shellfish—William Ledeuil unveils five dishes that reflect the influences, memories, and ingredients at the heart of his cuisine.
Where can you find a good brioche sausage in Lyon?
A must-try Lyon specialty, the saucisson brioché combines generous portions of charcuterie with a golden-brown brioche. From charcuterie shops to bouchons, here are the spots that keep this classic alive.
These spirits are served in works of art meant to be collected
With Dyane Paris, the worlds of art and mixology go hand in hand. The young company offers spirits created by chefs and mixologists, presented in elegant sculptures.
Where can you find the best Paris-Brest pastries in France?
Conceived in the early 20th century as a tribute to the famous bicycle race from Paris to Brest, the Paris-Brest is now an essential part of France’s pastry heritage. Here is our selection of the best places to enjoy it.
Frédéric Duca is closing Rooster… What does he have in store next?
After eight years at the helm of Rooster, in Paris’s 17th arrondissement, chef Frédéric
Duca is selling his restaurant. The final service is scheduled for December 18, 2026, before he returns to
Provence to embark on a new project that has yet to be conceived.
Yannick Alléno Makes His Debut at the Grévin Museum
The chef, who has been awarded 5 Gault&Millau toques, joins the ranks of the celebrities at the Grévin Museum. His statue was unveiled on October 13, 2026, in Paris, during a reception held in his presence.
Eggs en meurette: This chef from Beaune Crowned World Champion
Jordan Billan, chef at Le Clos du Cèdre restaurant in Beaune, won the 2026 World Championship for Eggs in Meurette Sauce on Sunday, October 11, at the Château du Clos de Vougeot.
Anne-Sophie Pic: “I eat to feed others”
Anne-Sophie Pic is starting a new chapter in Paris, at the Cartier Foundation for Contemporary Art. This is an opportunity for France’s favorite female chef—according to an Ipsos survey published last spring—to unveil and share her passions for art, fragrance, aromatics, and everyone’s well-being.
Grégory Marchand's Top Picks
The head chef of Frenchie restaurants shares his top picks for where to buy vegetables, bread, and even high-quality knives—in Paris and beyond!
The Bus Palladium is reborn: a hotel within the walls of the legendary Parisian club
It marks the rebirth of one of Paris’s legendary nightlife hotspots. Just a stone’s throw from Pigalle, the Bus Palladium—brilliantly redesigned and expanded—is reopening its club and adding a hotel and a restaurant with a vibrant atmosphere, where the concept of “experience” truly comes to life.
