Gault&Millau's news
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Hotels with gourmet restaurants: where to sleep and dine in 2025?
Whether you're a fan of the mountains, craving iodine or love horses, you're sure to find what you're looking for among our selection, for a stay that combines the luxury of a hotel with exceptional cuisine.
Discover the best seafood restaurants in France
In the mood for fish and seafood? Here are ten addresses across France where chefs play with the finest products of the oceans.
Temple & Chapon: Mélanie Serre's culinary experience in the heart of Le Marais
Mélanie Serre is embarking on a new adventure with Temple & Chapon, a restaurant in the Experimental Marais. Here's what you can expect.
Arnaud Lallement in 5 dishes
Arnaud Lallement, chef crowned with 5 Gault&Millau toques, retraces his culinary journey through five dishes that have marked his career. Discover the unique story behind these exceptional dishes.
Cazenove closes: Pierre Orsi bids farewell
A gastronomic legend bids farewell. After more than 40 years at the helm of his brasserie Cazenove, Pierre Orsi is retiring and closing the doors of his iconic establishment for good.
Louis Festa's 2 toques restaurant offers street food for 15 euros
Chef Louis Festa launches a 15-euro street food offer in his Les Singuliers restaurant (2 toques). It's a way of making his cuisine more accessible, without sacrificing gastronomic standards.
Cooking classes: 6 hotels where you can get your hands dirty
Fancy a gourmet break where you can also get behind the stove? Here are six hotels offering cooking classes with top chefs.
The chefs' recipe for moving us in restaurants
Chefs are kings and queens of the heart. Because they know how to touch us by creating dishes that move us. Here, we investigate their secrets, so that we don't remain indifferent to their dishes.
Jacques Marcon's good addresses
Jacques Marcon, chef of the Régis et Jacques Marcon restaurant in Saint-Bonnet-le-Froid, reveals his best addresses for buying mushrooms, meat and hydrolat.
L'Alter-Native: which chef will succeed Quentin Pellestor-Veyrier?
Following the departure of chef Quentin Pellestor-Veyrier, who left to open his own restaurant, Alter/Native is preparing to welcome a new chef, aged just 27.
