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News & Events

10 great restaurants where you can (also) don your kitchen apron

People no longer come to restaurants just for lunch or dinner. At a time when cooking secrets are no longer the preserve of top chefs, people come as early as 9am to put on their apron... before unfolding the napkin on their knees.

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News News & Events

News & Events

10 great restaurants where you can (also) don your kitchen apron

News News & Events

News & Events

Follow the chenin

The king of the Loire grape varieties, also widespread in South Africa, "ch'nin", as the people of the Loire pronounce it, has the extraordinary ability to produce dry white wines as well as semi-dry, sweet, syrupy and even sparkling wines, commonly known as fines bulles. Complex and demanding, it is nonetheless endearing.

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News News & Events

News & Events

Follow the chenin

News News & Events

News & Events

What temperature should I serve my wine at?

If you break out the ice bucket at the slightest bottle of white and the reds never leave your kitchen, here's a simple guide to avoiding these wine temperature faux-pas.

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News Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

PACA's 5 most beautiful waterfront hotels

The experts at Gault&Millau have selected the finest waterfront hotels on the Mediterranean. From Saint-Tropez to Bonifacio, a change of scenery is guaranteed.

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News Tomorrow's chefs

Tomorrow's chefs

Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2025

On the occasion of the presentation of the latest guide dedicated to the PACA region, Gault&Millau honored the chefs and players in these territories on Monday, March 11, 2024.the event took place at the Palais de la Bourse in Marseille. The day before, winners and Gault&Millau partners attended a dinner at the restaurant Le K du Château de la Gaude in Aix-en-Provence, hosted by chef Matthieu Dupuis-Baumal.

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News Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

5 hotels perfect for enjoying the forest

Nestled among the trees or on the edge of the forest, our five favorite refuges are the perfect place to fill up on oxygen and go hiking, biking or horseback riding in the undergrowth.

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News Craftsmen & Know-How

Craftsmen & Know-How

Pâtiss'Art announces its first edition with Nina Métayer as godmother

Normandy goes pastry. From October 26 to 28, 2024, the first Pâtiss'Art show will be held in Deauville. For the occasion, the godmother will be none other than Nina Métayer.

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News Tables & Chefs

Tables & Chefs

8 terraces to eat well and enjoy the sun in Paris

Spring is well and truly here in Paris, and the urge to dine al fresco is growing. Here are eight addresses where you can soak up the sun and enjoy a good meal at the same time.

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News News & Events

News & Events

Julien Allano brings Bonnieux to life with four new gourmet addresses

One year after opening JU - Maison de Cuisine in Bonnieux, Julien Allano is inaugurating four new outlets. A bistro is soon to open, but that's not all!

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News Tables & Chefs

Tables & Chefs

10 restaurants with breathtaking views of the Mediterranean

Want to make the most of sunny days with a sublime meal and a view of the Mediterranean Sea? Here are ten not-to-be-missed restaurants for a magical moment.

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News News & Events

News & Events

Stephan Paroche and Justine Viano open a new chapter in Béziers

The former duo from La Table de Castigno now head up the kitchens at the Calice restaurant in Béziers. The location may have changed, but their cooking philosophy remains the same.

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New restaurants

Open

16/20
Remarkable Restaurant

La Table du Liziec

Address 56000 VANNES

Chef Olivier Samson

Cooking French | Gastronomic

Budget 95€ à 145€

Open

12.5/20
Gourmet Restaurant

BEVAN

Address 22370 PLÉNEUF-VAL-ANDRÉ

Cooking French | Grill & barbecue

Open

12/20
Gourmet Restaurant

Café Brochier

Address 26420 VASSIEUX-EN-VERCORS

Cooking French

Budget 26.5€ à 35€

Open

11/20
Gourmet Restaurant

L'Attablée

Address 66000 PERPIGNAN

Chef Maxime Schiebold

Cooking French | Traditional

Budget 19€ à 42€

Open

12/20
Gourmet Restaurant

Les Volets Rouges

Address 31000 TOULOUSE

Cooking French | Local

Budget 24€ à 58€

Open

12/20
Gourmet Restaurant

Le Voyage d'Ernestine

Address 46500 ALVIGNAC

Cooking French | Local

Gastronomy people

Tomorrow's chefs

Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2025

Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2025

Gault&Millau Tour Auvergne-Rhône-Alpes 2025

Gault&Millau Tour Grand Est 2024

Gault&Millau Tour Normandie 2024

Endowment Jeunes Talents Nord-Est 2024

Gault&Millau Tour Bourgogne-Franche-Comté 2024

Chefs' recipes

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

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Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

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Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

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Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

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Intermediate

Vacherin rhubarbe verte by Maxime Frédéric

Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.

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Easy

Chocolate soufflé

For chocolate lovers, here's an easy 25-minute recipe for chocolate soufflé from chef Rémi Poulain.

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Our selection

Champagnes

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Our selection

Wines

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News Tables & Chefs

Tables & Chefs

Xavier Thuizat & Thierry Wasser, two noses for a unique menu

Gault&Millau met with Xavier Thuizat, Executive Head Sommelier at the Hôtel de Crillon, and Thierry Wasser, Guerlain's Nez, for a unique menu based around the senses, and in particular the sense of smell.

More information

Head sommelier Xavier THUIZAT

Restaurant L'Écrin - Hôtel de Crillon
75008 PARIS

News Tables & Chefs

Tables & Chefs

Xavier Thuizat & Thierry Wasser, two noses for a unique menu

More information

Head sommelier Xavier THUIZAT

Restaurant L'Écrin - Hôtel de Crillon
75008 PARIS

News News & Events

News & Events

Why do we say "mouth-watering"?

The French language is rich in expressions whose meaning and origin we sometimes ignore. Where does the expression "avoir l'eau à la bouche" come from? Here are some explanations.

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News Tables & Chefs

Tables & Chefs

The lunch menu: the best way to eat out - our top 10

Between noon and midday, it's time to grab a bargain: the lunch menu in gastronomic or bistronomic restaurants. It's the perfect time to lighten the bill without sacrificing the experience.

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News

The meaning of hospitality

From Alain Ducasse, whom we met recently to whom we spoke about Le Grand Monarque, this immediate question: "Are they still the Jallerats?" And that says it all! A house, a name, a history..

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News Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

Breakfast, chef!

Some love it, others shun it (the famous intermittent fasting!) and, for most, it's made up of habits that are hard to break. For many guests, this first meal of the day is the last moment of their stay with a chef. Providing room and board implies that chefs take an interest in it, even if it's often a headache and a real logistical challenge. Meet 3 hotel chefs who go to great lengths to make sure you wake up feeling refreshed.

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News News & Events

News & Events

Marc Haeberlin opens a delicatessen in Illhaeusern

Chef Marc Haeberlin has just inaugurated a new address in Paris: a delicatessen, accessible to all, attached to the Auberge de l'III, combining Alsatian products, chocolate and the art of living.

More information

Chef Marc HAEBERLIN

Restaurant L'Auberge de l'Ill
68970 ILLHAEUSERN

News Wines & Spirits

Wines & Spirits

Nicolas Bertin & Geneviève Delatte, winemakers

In the heart of Anjou, Nicolas Bertin and Geneviève Delatte produce wines that are very much like them. Simple, natural, authentic, like the region they've adopted forever.

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