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Gault&Millau, le magazine: issue 7 on newsstands News & Events

Gault&Millau, le magazine: issue 7 on newsstands

Issue 7 of Gault&Millau hits newsstands this Thursday, November 21. Immerse yourself in the world of gastronomy, with never-before-seen trends, captivating interviews with chefs and gourmet addresses that are a must-discover.
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Gault&Millau, le magazine: issue 7 on newsstands
News News & Events
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News & Events

Gault&Millau, le magazine: issue 7 on newsstands

Issue 7 of Gault&Millau hits newsstands this Thursday, November 21. Immerse yourself in the world of gastronomy, with never-before-seen trends, captivating interviews with chefs and gourmet addresses that are a must-discover.
Avis - Rental vehicles
News Hotels & Bed & Breakfast
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5 hotels that combine chic and ecology Hotels & Bed & Breakfast

5 hotels that combine chic and ecology

Perfect for guilt-free travel, these five refuges combine contemporary elegance with respect for all eco-responsible standards. From Brittany to Corsica, from Belle Ile to the Loire Valley, five warm, luxurious addresses committed to a truly ecological approach.
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5 hotels that combine chic and ecology
Hotels & Bed & Breakfast

5 hotels that combine chic and ecology

Perfect for guilt-free travel, these five refuges combine contemporary elegance with respect for all eco-responsible standards. From Brittany to Corsica, from Belle Ile to the Loire Valley, five warm, luxurious addresses committed to a truly ecological approach.
News Hotels & Bed & Breakfast
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A refuge between land and sea Hotels & Bed & Breakfast

A refuge between land and sea

There are places that make you never want to go home again once you've pushed open the door. Solène and Nicolas Conraux's La Butte is one of them.
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News Tomorrow's chefs
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Gault&Millau Tour Nouvelle-Aquitaine 2025
Tomorrow's chefs

Gault&Millau Tour Nouvelle-Aquitaine 2025

On the occasion of the presentation of the latest guide dedicated to the Nouvelle-Aquitaine region, Gault&Millau honored the chefs and players in these territories this Monday, June 16, 2025.the event took place at Hangar 14. The day before, winners and Gault&Millau partners attended a dinner at the Table de Pavie.
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Chef Hugo SOUCHET
Chef Romain GOYENECHE
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Frédéric Panaïotis, cellar master at Ruinart, dies aged 60 News & Events

Frédéric Panaïotis, cellar master at Ruinart, dies aged 60

Frédéric Panaïotis, head of the Ruinart cellars, died suddenly on Sunday June 15, 2025. The wine world pays tribute to him.
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Where to eat seafood in Brittany? 7 places to enjoy it Tables & Chefs

Where to eat seafood in Brittany? 7 places to enjoy it

Oyster platters, seafood platters and crab platters... Here are seven Breton addresses where seafood is king!
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Maison Rougié: 150 years of French excellence News & Events

Maison Rougié: 150 years of French excellence

In Sarlat, in the heart of the Périgord Noir region, one house has embodied the quintessence of French culinary luxury for a century and a half: Rougié. From artisan foie gras to gourmet tables the world over, we take a look back at a family adventure that has become a national icon.
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Three "coup de cœur" cuvées to offer for Father's Day Wines & Spirits

Three "coup de cœur" cuvées to offer for Father's Day

To celebrate their upcoming birthday, here's a selection of three cuvées that will delight your dads' taste buds.
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News Craftsmen & Know-How
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Olivier Nasti organizes the first ever World Game Pie Championship Craftsmen & Know-How

Olivier Nasti organizes the first ever World Game Pie Championship

An heirloom dish, three MOFs and an exceptional jury: on November 18, 2025, eight finalists compete in the first ever World Championship of Tourte de Gibier - Le Meilleur Pithiviers.
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Chef Olivier NASTI
Restaurant La Table d'Olivier Nasti
68240 KAYSERSBERG-VIGNOBLE
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The Bernard Loiseau group sets up shop in Metz with "Loiseau de Lorraine News & Events

The Bernard Loiseau group sets up shop in Metz with "Loiseau de Lorraine

In 2026, Metz will be home to a new gourmet restaurant from the Bernard Loiseau group. The project will also include a tea room and bar.
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When to decant a wine? Wines & Spirits

When to decant a wine?

Most wines would benefit from decanting before drinking. Here's how.
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New restaurants

Aliro
Open
Original Restaurant

Aliro

Address 34000 MONTPELLIER
Cooking French
Lotalie
Open
Original Restaurant

Lotalie

Address 46100 FIGEAC
Cooking Italian | Pizza
La Cuisine des Halles
Open
Original Restaurant

La Cuisine des Halles

Address 83690 SALERNES
Cooking French
Vinello
Open
Original Restaurant

Vinello

Address 75017 PARIS
Cooking Italian
Budget 25€ à 50€
Les Murisaltiens
Open
13/20
 Chef's Restaurant

Les Murisaltiens

Address 21190 MEURSAULT
Chef Takashi Kinoshita
Cooking French | Traditional
Budget 39€
Jem
Open
12.5/20
 Gourmet Restaurant

Jem

Address 39000 LONS-LE-SAUNIER
Chef Emmanuel Chamouton
Cooking French | Local
Budget 28€ à 65€
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Gastronomy people

Tomorrow's chefs

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Chefs' recipes

White tuna, cherries and sunflower chili paste Easy

White tuna, cherries and sunflower chili paste

For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
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Chef Antoine VILLARD
Restaurant Dandelion
75020 PARIS
Créponné verbena Easy

Créponné verbena

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Chef Julien ALLANO
Restaurant Ju - Maison de Cuisine
84480 BONNIEUX
Summer Saint-Pierre Intermediate

Summer Saint-Pierre

Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
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Chef Arthur DUBOIS
Restaurant Maison Dubois
75008 PARIS
Spiti Sou Tarama Easy

Spiti Sou Tarama

Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
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Snacked langoustines and crispy pig's trotters Easy

Snacked langoustines and crispy pig's trotters

Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
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Grilled Figatellu with crispy breadcrumbs Easy

Grilled Figatellu with crispy breadcrumbs

For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
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Selection of champagnes
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News Tables & Chefs
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Xavier Thuizat & Thierry Wasser, two noses for a unique menu 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.
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Head sommelier Xavier THUIZAT
Restaurant L'Écrin - Hôtel de Crillon
75008 PARIS
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Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Tables & Chefs

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

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Head sommelier Xavier THUIZAT
Restaurant L'Écrin - Hôtel de Crillon
75008 PARIS
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Reine Sammut becomes chef at Domaine Misincu in Cap Corse News & Events

Reine Sammut becomes chef at Domaine Misincu in Cap Corse

Reine Sammut takes over the culinary reins at Domaine Misíncu, a haven of nature and serenity in Cap Corse. Between Provençal elegance and plant-based conviviality, she infuses La Table et au Jardin with her love of produce and people.
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News Tomorrow's chefs
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Gault&Millau Tour Bretagne 2025
Tomorrow's chefs

Gault&Millau Tour Bretagne 2025

On the occasion of the presentation of the latest guide dedicated to the Brittany region, Gault&Millau honored the chefs and players in these territories on Monday June 3, 2024.the event took place at Domaine Le Mezo. The day before, winners and Gault&Millau partners attended a dinner at Domaine Le Mezo, hosted by chefs Emmanuel Kouri, Florent Legros, Kevin Gatin and Franck Geuffroy.
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Dialogues, Adrien Zedda's new restaurant in Biarritz News & Events

Dialogues, Adrien Zedda's new restaurant in Biarritz

Chef Adrien Zedda and his accomplice Thomas Bouanich inaugurate Dialogues, a new address in Biarritz where the flavors of the vegetable garden meet the accents of the sea.
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Adrien ZEDDA
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Pierre Hermé revisits the flan of his childhood in an Infiniment Chocolat version News & Events

Pierre Hermé revisits the flan of his childhood in an Infiniment Chocolat version

Pierre Hermé presents a chocolate version of his childhood flan. A personal interpretation, to be discovered now in his Infiniment Chocolat boutique in Paris.
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Pierre HERMÉ
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Top 5 hotels to recharge your batteries Hotels & Bed & Breakfast

Top 5 hotels to recharge your batteries

Ecolodges in the heart of nature, bastide zen in the garrigues or palaces boasting the finest spas... Our five favorite retreats, entirely dedicated to well-being and disconnection.
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Does the order in which the wines are tasted matter? News & Events

Does the order in which the wines are tasted matter?

Is it a good idea to drink red before white? Yes, in some cases. At the table, the crescendo of tasting can stray from the beaten path more easily than you might think.
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