Gault&Millau's news
1,096 results
Youssef Gastli closes his restaurant Plume in Paris
On March 15, 2025, Youssef Gastli will close his restaurant Plume, in the 7th arrondissement of Paris, for good. However, the chef is not giving up cooking.
Le Chapon Fin in Bordeaux: 200 years of gastronomy and history
La Chapon Fin, a Bordeaux institution, celebrates its 200th anniversary in style with a series of exceptional dinners and artistic events. Discover the program.
Julien Sebbag's good addresses
Chocolate, cheese and quality bread... Julien Sebbag reveals his favorite places to treat yourself to good food in Paris.
Quentin Sanchez opens his ADN restaurant in Bastia
Gault&Millau award-winner Quentin Sanchez is preparing to open his ADN restaurant in the heart of Bastia. The establishment will welcome its first customers in mid-March 2025.
Florent Ladeyn transforms Béthune's Bierbuik into Bisteack
After a number of setbacks, Florent Ladeyn has decided to transform his Bierbuik restaurant in Béthune. A change of name and concept... We tell you all about it.
Samuel Lee opens SENsation restaurant in Paris
The former chef of Sang Palace has just opened his own restaurant in Paris. His Chinese cuisine is more accessible, but as modern as ever.
Around the world in the kitchen: the Mandarin Oriental Paris launches "Culinary Weeks"
In 2025, Le Mandarin Oriental Paris is launching its "Semaines Culinaires", an event where chefs from all over the world take the helm of the Sur Mesure restaurant. Two initial names have already been announced.
Benjamin Chrétien becomes the new chef at Hautes Roches
Since February 14, 2025, Les Hautes Roches in Rochecorbon has welcomed a new kitchen duo: chef Benjamin Chrétien and pastry chef Pauline Macé.
Julien Dumas takes over Pergolèse and opens his own bistronomic restaurant
Julien Dumas, Gault&Millau d'or 2023, takes the next step: on March 10, 2025 he will open Maison Lagure in La Garenne-Colombes, his very first restaurant, before taking over Pergolèse in Paris.
Maxence Barbot is the new pastry chef at Le Bristol Paris
Maxence Barbot leaves the Shangri-La to join the Bristol Paris, from May 2025. The pastry chef will work in the Epicure restaurant, as well as in other outlets at the palace.
