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Manon Fleury x Delphine de Vigan: the same sacred fire for human beings News & Events

Manon Fleury x Delphine de Vigan: the same sacred fire for human beings

One is a committed chef who draws inspiration from all art forms. The other is a writer whose works have been acclaimed by critics and the general public alike. Each, in her own way, speaks of respect for the living. The meeting was an obvious one.
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Manon Fleury x Delphine de Vigan: the same sacred fire for human beings
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News & Events

Manon Fleury x Delphine de Vigan: the same sacred fire for human beings

One is a committed chef who draws inspiration from all art forms. The other is a writer whose works have been acclaimed by critics and the general public alike. Each, in her own way, speaks of respect for the living. The meeting was an obvious one.
Avis - Rental vehicles
News Craftsmen & Know-How
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Craftsmen & Know-How

In the Black Forest, Horl reinvents sharpening with elegance and efficiency. Combining craftsmanship, innovative design and durability, this German family-owned brand has won over chefs and enthusiastic amateurs alike.
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News Craftsmen & Know-How
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Craftsmen & Know-How

In the Black Forest, Horl reinvents sharpening with elegance and efficiency. Combining craftsmanship, innovative design and durability, this German family-owned brand has won over chefs and enthusiastic amateurs alike.
News Craftsmen & Know-How
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Why do we eat oysters at Christmas? Craftsmen & Know-How

Why do we eat oysters at Christmas?

Do you know why we eat oysters at Christmas? Find out here, along with a list of the best places to buy them!
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Sho, the broth, hot! Food & Health

Sho, the broth, hot!

A start-up has just unveiled a new range of concentrated broths and culinary bases formulated from natural, exclusively plant-based, fermented ingredients, designed by chefs for chefs.
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Why do we eat turkey at Christmas? Food & Health

Why do we eat turkey at Christmas?

Do you know where the tradition of the Christmas turkey comes from? The answer may not be what you expect! An anthropologist tells you.
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News Tables & Chefs
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relais & Châteaux celebrates its 70th anniversary in 2024 Tables & Chefs

relais & Châteaux celebrates its 70th anniversary in 2024

In 2024, Relais & Châteaux celebrated 70 years of excellence and passion. A look back at seven decades dedicated to the art of entertaining, the preservation of our culinary heritage and a commitment to sustainability.
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Our best extra brut champagnes News & Events

Our best extra brut champagnes

Elegant, refined and the perfect way to start a meal, extra brut champagnes seduce with their freshness and purity. Discover Gault&Millau's exclusive selection: 6 exceptional cuvées to savor without moderation.
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A seaweed panettone, Petrossian and Christophe Louie's idea to brighten up the festive season Craftsmen & Know-How

A seaweed panettone, Petrossian and Christophe Louie's idea to brighten up the festive season

To liven up the festive season, caviar legend Petrossian and panettone king Christophe Louie have come up with an original creation ready to change your habits.
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2024 Christmas logs signed by pastry chefs News & Events

2024 Christmas logs signed by pastry chefs

Pastry chefs reinvent the Yule log with elegant, gourmet creations. Chocolate, fruit or refined textures: these exceptional desserts will effortlessly delight your guests for a serene and tasty festive season.
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The most beautiful gourmet books to put under the tree News & Events

The most beautiful gourmet books to put under the tree

Beautiful and inspiring, a book about gastronomy will always sound like the perfect Christmas gift for gourmets. Which one to choose this Christmas 2024? Here's a selection of 12 books.
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Qatar Airways appoints a new Master of Wine to build its wine list News & Events

Qatar Airways appoints a new Master of Wine to build its wine list

On November 26, 2024, Qatar Airways appointed Anne Krebiehl to the position of Master of Wine. Her mission will be to design a selection of wines for passengers in the First and Business cabins. Meet the German Master of Wine.
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New restaurants

Le Bistrot 270 - Domaine du Colombier
Open
12/20
 Gourmet Restaurant

Le Bistrot 270 - Domaine du Colombier

Address 26780 MALATAVERNE
Chef Johan Thyriot
Cooking French | Local
Maison Brut
Open
13.5/20
 Chef's Restaurant

Maison Brut

Address 75009 PARIS
Chef Bastien Djait
Cooking French | Gastronomic
Budget 38€ à 95€
Marc Veyrat, cuisine haute définition
Open
Gault&Millau Academy's member

Marc Veyrat, cuisine haute définition

Address 74120 MEGÈVE
Chef Marc Veyrat
Cooking Gastronomic | Local
Budget 450€
L'Oursin - L'Hôtel Bleu
Open
14.5/20
 Chef's Restaurant

L'Oursin - L'Hôtel Bleu

Address 13620 CARRY-LE-ROUET
Chef Ilane Tinchant
Cooking Gastronomic | Mediterenean
Budget 145€ à 185€
Freia
Open
14/20
 Chef's Restaurant

Freia

Address 44000 NANTES
Chef Sarah Mainguy
Cooking French | Gastronomic
Budget 50€ à 120€
I Fratelli
Open
11/20
 Gourmet Restaurant

I Fratelli

Address 20246 RAPALE
Cooking Corsican | Local
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

Angus picanha, miso ginger corn purée, chimichurri sauce Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.
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Chef Thierry MARLÉ
Restaurant ASA
34000 MONTPELLIER
Chicken ravioli, cardinal sauce, langoustine-girolles Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.
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Langoustine, zucchini flower and basil Intermediate

Langoustine, zucchini flower and basil

In this recipe from Okto chef Brice Legrand, langoustines are accompanied by stuffed zucchini flowers, sabayon and basil cream.
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Artichoke à la barigoule & poached egg Easy

Artichoke à la barigoule & poached egg

Chef Naomi Ogaki of 703, a Parisian restaurant, gives her tips on how to succeed with the Provençal recipe for artichoke barigoule.
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Zucchini from flower to stem by Omar Dhiab Easy

Zucchini from flower to stem by Omar Dhiab

Omar Dhiab, his restaurant's eponymous chef, shows how to cook zucchini in its entirety and in a variety of ways.
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Colorful tomatoes, iodized-glazed aigo broth Easy

Colorful tomatoes, iodized-glazed aigo broth

David Mijoba, chef at Marseille restaurant Mijoba, reveals a colorful tomato recipe perfect for summer meals.
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News Tables & Chefs
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1 dish, 5 addresses: where to eat a croque-monsieur? Tables & Chefs

1 dish, 5 addresses: where to eat a croque-monsieur?

Bread, ham and cheese: the croque-monsieur is a timeless classic that everyone loves. Here are five places to try it in Paris, Marseille and Bordeaux.
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1 dish, 5 addresses: where to eat a croque-monsieur?
Tables & Chefs

1 dish, 5 addresses: where to eat a croque-monsieur?

Bread, ham and cheese: the croque-monsieur is a timeless classic that everyone loves. Here are five places to try it in Paris, Marseille and Bordeaux.
News News & Events
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7 restaurants for a dream Christmas News & Events

7 restaurants for a dream Christmas

Looking for an unforgettable Christmas in 2024? Here are seven restaurants across France offering a festive menu to share with your loved ones.
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Centerpieces: the finishing touch for unforgettable meals Food & Health

Centerpieces: the finishing touch for unforgettable meals

The centerpiece, a discreet but essential star of large-scale receptions, is more than just an aesthetic detail. Elegant or imposing, it catches the eye and sets the mood. They embody centuries of stylistic and cultural evolution, especially at festive occasions, where a table without them would be a veritable decorative scandal.
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10 not-to-be-missed addresses in Reims Hotels & Bed & Breakfast

10 not-to-be-missed addresses in Reims

Reims, listed by UNESCO for its cathedral and Champagne houses, is an exceptional city. Discover its heritage, young chefs, oenological experiences and contemporary art.
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Would you like some more caviar? Food & Health

Would you like some more caviar?

How to enjoy caviar? On blinis or toast? Barely topped with a cloud of sour cream, a hint of butter - unsalted, unfortunate! or Russian-style with malossols? Purists will tell you that this rare egg needs no artifice. All it needs is a special spoon..
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Guy Savoy in 5 dishes Tables & Chefs

Guy Savoy in 5 dishes

To better understand and appreciate Guy Savoy's culinary universe, Gault&Millau invites you to (re)discover 5 emblematic dishes from his career. And no, artichoke and truffle soup isn't one of them!
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Romain Hénin, a new-generation winemaker Wines & Spirits

Romain Hénin, a new-generation winemaker

A winemaker based in Aÿ-Champagne, Romain Hénin is part of a new generation of Champenois who are striving to make cleaner champagnes.
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