Gault&Millau's news
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World Pastry Cup: Team France revealed
The selection rounds for the French team at the Coupe du Monde de la Pâtisserie took place this Monday, October 20, 2025 in Paris. After a long day of competition, the three winners were announced.
Eugénie Béziat's Top Picks
As head chef at L’Espadon, a three-toque restaurant at the Ritz Paris since 2023, Eugénie Béziat skillfully combines exceptional ingredients with more common ones in her cooking. Today, she shares her favorite spots with us.
These winemakers have launched a platform to help you find the winery that's right for you
The Fédération des Vignerons Indépendants de Provence-Alpes-Côte d'Azur-Corse has set up a website to help you find the perfect winery to suit your personality.
The vine climbs northwards
Cartographers specializing in the representation of wine-growing France have their work cut out for them. For some years now, vines have been spreading beyond their traditional geographical boundaries, gradually making their way northwards. Here's an overview!
Ten 4-star hotels in France within a stone's throw of train stations
Need a break, but don't want to chase a connecting train? From Nice to Nantes, these 4-star hotels are just a short walk or cab ride from major train stations. Charming hotels, cosy homes or designer retreats: the perfect places to enjoy your trip.
The "President", a fifty-year mandate
A Bernachon signature, this generous cake topped with a flight of chocolate was so named by Paul Bocuse fifty years ago. For this anniversary, the legendary dessert returns for the first time this autumn to the very place where the legend was written: the Élysée Palace.
Cédric et la Chocolaterie: Cédric Grolet's new gourmet universe
Having left his mark on the world of patisserie with his trompe-l'œil creations, Cédric Grolet now ventures into the world of chocolate. An immersive place where childhood dreams meet artisan know-how.
Spotlight on Hauts-de-France: The 2026 Gault&Millau Regional Guide Is Now Available
The Hauts-de-France region is shown in its best light. From the cliffs of the Opal Coast to the medieval cities of Arras and Lille, Gault&Millau spotlights the passionate chefs and artisans, as well as the exceptional hotels, that are the heart and soul of the region.
Pierre Hermé celebrates the 20th anniversary of its "Infiniment Vanille" creation with a limited collection
For twenty years, Pierre Hermé's "Infiniment Vanille" has enchanted lovers of this spice the world over. But behind this cult creation lies a passionate quest for the absolute taste of vanilla.
In Christophe Hay's citrus greenhouse at Fleur de Loire
At the Fleur de Loire restaurant in Blois, Christophe Hay cultivates some forty varieties of citrus fruit in his greenhouse, a veritable Loire orangery. From caviar lemons to yuzu, they infuse all his cooking and become the guiding light of his universe.
This Haute-Garonne town will attempt to beat the record for a speciality... from Aveyron
On the menu for Aligofest, to be held November 14-16 in Toulouse: sporting events, conviviality and, above all, an attempt to beat the world record for aligot.
Scallops, the queen of shells
Chance: the scallop is both a gourmet delicacy and a preserved resource in France's main shellfish beds. From October to mid-May, you'll have no hesitation in feasting on this melting, pearly muscle, which lends itself to the simplest as well as the most sophisticated preparations.
