Gault&Millau's news

News & Events

Alexandre Mazzia in 5 dishes: emotion rather than perfection

When Alexandre Mazzia talks to us about the dishes that have marked his career, he's talking more about emotions and memories than recipes. Discover the chef's unique world.

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Chef Alexandre MAZZIA

Restaurant AM par Alexandre Mazzia
13008 MARSEILLE

News & Events

Alexandre Mazzia in 5 dishes: emotion rather than perfection

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Chef Alexandre MAZZIA

Restaurant AM par Alexandre Mazzia
13008 MARSEILLE

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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News & Events

Maison Rougié: 150 years of French excellence

News & Events

Georgiana Viou leaves Rouge: a page turns in Nîmes

A charismatic and committed chef, Georgiana Viou has announced her departure from the Rouge restaurant in Nîmes. A well-considered decision, marking the end of an adventure as brilliant as it was demanding.

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Georgiana VIOU

News & Events

Geoelia: Camille Saint-M'leux casts off from the 16th arrondissement

Barely 30 years old, young chef Camille Saint-M'leux, revealed at Villa9Trois, is preparing to open his very first restaurant, Geoelia. An intimate address, thought through to the smallest detail.

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News & Events

The soul of an island in a bottle

On the island of Ouessant, four friends have founded an artisan distillery that draws its inspiration from the raw elements of island nature. Whiskies, pastis and beers tell a story of terroir, clean energy and shared passion.

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News & Events

Promoting Roussillon wines

The globe-trotting Bordeaux winemaker loves the richness and diversity of his Roussillon estate. A vineyard from which he knows how to produce highly original cuvées.

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News & Events

Anthony Bisquerra's good addresses

Anthony Bisquerra, recognized as Grand de Demain at the Gault&Millau Tour Auvergne-Rhône-Alpes, reveals his tips for buying bread, cheese and wine in the Annecy area.

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Chef Anthony BISQUERRA

Restaurant ANTO
74000 ANNECY

Hotels & Bed & Breakfast

At the heart of the Paris of arts and culture, Le Meurice, the first Parisian luxury hotel

Every month, Gault&Millau plunges you into the history of a great Parisian palace. In May, discover the first Parisian hotel to be called a "palace": Le Meurice.

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News & Events

Why do we like some foods and not others?

What makes some dishes mouth-watering and others not at all appealing? To explain this, we need to look at how the brain works.

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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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Tables & Chefs

Where to eat near the Eiffel Tower? 10 restaurants to try out

It's not always easy to find a good place to eat near the Eiffel Tower, without being taken in by the tourist traps. Here are ten gourmet restaurants to suit all budgets.

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News & Events

Breton gin wins international awards

Distillerie du Morbihan wins a silver medal at the IWSC 2025 for its Algaïa gin, already a gold winner at the Gin Guide Awards. Recognition that rewards the artisanal excellence and aromatic boldness of a Breton spirit like no other.

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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

News & Events

Périgord walnut oil

Once organic, now organic again. The Castagné family's walnut oil, which has won numerous awards at the Concours Général Agricole, has been awarded the AB label, the crowning glory of a conversion to organic farming by two brothers, who also converted.

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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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Tables & Chefs

Father's Day: our Grands de Demain tables for the whole family to discover

In honor of Father's Day, we're turning our attention to the Grands de Demain Gault&Millau 2024: addresses full of character, mastery and ideas, in the four corners of France.

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News & Events

Sébastien Nabaile in 5 pastries

Gault&Millau's Pâtissier de l'Année 2025 tells us a little more about his sweet world, and reveals five creations that he believes perfectly represent his pastry-making.

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Pastry Chef Sébastien NABAILE

Restaurant La Table de Pavie - Hôtel de Pavie
33330 SAINT-ÉMILION