Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2024 All rights reserved

Guide Grand Est: the last regional guide of the year is out

Guide Grand Est: the last regional guide of the year is out

Emilie Lesur | 11/7/24, 11:00 AM

The 2025 edition of the Grand Est guide is now on sale. New restaurant addresses, gourmet itineraries, portraits... Discover all the secrets of the region.

It's the last guide of the year! inside, you'll find a portrait of the Gault&Millau d'Or, Pascal Bastian, and the Grand de Demain, Jean-Paul Acker. In this 2025 edition of the Grand Est guide, you'll also discover the estate of winemaker Romain Hénin and the saffron production of Sandrine and Sébastien Bernier. You'll also find 280 restaurants to eat out at, 98 artisans to meet and 67 hotels to try out.

New restaurants in the GrandEst region

As they do every year for each guide, Gault&Millau's investigators have listed a number of new restaurants. In the Grand Est region, here's a look at the latest additions to the 2025 edition.

  • L'Éliceur
  • Dear Friend
  • Lucas & Chris
  • Le Gaulois
  • Madeleine
  • Le Bout des Canards
  • Au Bœuf
  • Yozora
  • Huna le Restaurant
  • Arbane
  • Nonna
  • Timilìa
  • L'Arsenal
  • Les Pas Sages
  • The Museum Tavern

A gourmet itinerary not to be missed

Charleville and Mézières, two cities united by history, are the gateways to the Ardennes. This region, with its tumultuous past, is dominated by the Ardennes forest, a massif that has been the scene of many battles and inspired many legends. Fancy taking a walk? Here are our top addresses to try out if you're spending a weekend in the Meuse Valley.


▶ The Grand Est guide is available in bookshops and on the Gault&Millau e-shop.

These news might interest you

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!
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.
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.
This chef will invite you to his table for a year if you find the name of his future restaurant News & Events

This chef will invite you to his table for a year if you find the name of his future restaurant

This former Top Chef finalist is getting ready to open his first restaurant. For the occasion, he's organizing a big contest on Instagram to find the name of this future establishment.
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.
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.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners