Gault&Millau's news
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Denis Martin opens La Belle Vie: a new chapter in the heart of Gard
After seven years at The Marcel, Denis Martin is about to open his own establishment in Saint-Hilaire-d'Ozilhan. The chef tells us more about his new hotel-restaurant, La Belle Vie.
pot-au-feu-jardin-des-plumes
At Jardin des Plumes, David Galienne cultivates a sensitive cuisine, nourished by the Normandy region and its aromatic garden, as in this springtime revisitation of pot-au-feu.
A dish by Kyan Khojandi and Eloy Spinnler at Colère
Eloy Spinnler teams up with Kyan Khojandi to create a vegetarian, spicy and seasonal dish, to be discovered at Colère. All profits will be donated to the Linkee association.
Michel Sarran, Gault&Millau d'Or 2025 for the Occitanie region
The head chef at Michel Sarran's restaurant in Toulouse was named Gault&Millau d'Or 2025 at the Gault&Millau Tour Occitanie.
Clément Briand-Seurat, named Grand de Demain 2025 at the Gault&Millau Tour Occitanie
The chef behind Montpellier's Céna restaurant was named Grand de Demain at the Gault&Millau Tour Occitanie 2025.
Manon Fleury's good addresses
Manon Fleury, chef at the Datil restaurant in Paris, reveals the best places to buy bread, pastries and even artisan soap.
Mother's Day: Gault&Millau Young Talent tables to try out
To celebrate Mother's Day, head for the tables of Jeunes Talents Gault&Millau 2024: addresses full of freshness, creativity and heart, where you can share much more than just a meal.
10 short foods for trendy, low-priced meals in France
These new strongholds of good taste, where you can treat your taste buds to a change of scenery, are also a great way to break the bank at a lower cost.
Philippe Etchebest and his ravioli make a stop at the Atelier des Citernes in Bordeaux
For one week, from May 6 to 13, 2025, Philippe Etchebest will be offering new ravioli recipes at the Atelier des Citernes in Bordeaux. A way of making his cuisine accessible to as many people as possible.
