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Jade Genin transforms Easter eggs into works of art Craftsmen & Know-How

Jade Genin transforms Easter eggs into works of art

For Easter, Jade Genin transforms chocolate into an exceptional sculpture. Blooma, her latest creation, is as fascinating to contemplate as it is to taste.
Jade Genin transforms Easter eggs into works of art
Craftsmen & Know-How

Jade Genin transforms Easter eggs into works of art

For Easter, Jade Genin transforms chocolate into an exceptional sculpture. Blooma, her latest creation, is as fascinating to contemplate as it is to taste.
10 3-Toque restaurants with menus under 50 euros Tables & Chefs

10 3-Toque restaurants with menus under 50 euros

Eat for less than 50 euros in a Gault&Millau 3-toque restaurant? It's possible! Here's the proof, with our selection of great value restaurants.
10 3-Toque restaurants with menus under 50 euros
Tables & Chefs

10 3-Toque restaurants with menus under 50 euros

Eat for less than 50 euros in a Gault&Millau 3-toque restaurant? It's possible! Here's the proof, with our selection of great value restaurants.
Eloi Spinnler's good addresses News & Events

Eloi Spinnler's good addresses

Eloi Spinnler, chef at Orgueil et Colère restaurants in Paris, reveals his top tips for buying vegetables, kombucha and beautiful tableware.
Jessica Préalpato creates an original pastry in aid of the Institut Curie News & Events

Jessica Préalpato creates an original pastry in aid of the Institut Curie

On March 22, 2025, an exclusive pastry by Jessica Préalpato will go on sale in the Fou de Pâtisserie boutique. Profits will be donated to the Institut Curie to fund the fight against cancer.
Craftsmen & Know-How

Ebony treasure from The Peninsula Paris For Easter, Anne Coruble has created a trompe-l'oeil that's truer than life, with its curves of black garlic and subtle caramelized taste. Beneath a shell of 40% Madagascar milk chocolate, eight cloves enclose a candied black garlic ganache and hazelnut praline. A precious creation that opens without being broken, so hesitant is it to open. Price: 95 euros Pre-order from March 29 and on sale from April 12. The turtle candy box from Manufacture Ducasse Set a course for the Mediterranean with this turtle-shaped bonbonnière made entirely of chocolate, from base to lid. inside are "turtle nuggets" combining vanilla marshmallow and hazelnut praline, as well as coconut praline bells. Price: 67 euros À la mère de famille hens À la mère de famille carries on the tradition with its chocolate hens, available in several sizes and named after the owners and their families who have marked the history of the house (Hélène, Julia, Adélaïde, Jane and Claude). Two recipes: a dark chocolate with woody, earthy notes, and a milk chocolate with milk and caramel accents. inside, an assortment of butterflied praline eggs, praline fritures and dry fritures. Price: 19 to 122 euros depending on format available from March 17, 2025 The Cheval Blanc Paris Easter bell Maxime Frédéric imagines a bell in motion, in homage to Notre-Dame Cathedral in Paris. Its dark chocolate base conceals a tablet filled with vanilla caramel and crispy hazelnut praline. The milk chocolate belfries enclose a praline tablet, while the yoke houses chocolate-coated caramelized hazelnuts. The dark chocolate bell is transformed into a mendiant, studded with dried and candied fruit. Price: 135 euros Edwart Chocolatier Three mischievous animals are part of Edwart's Easter collection: Yara, the lively, inquisitive bird, Eloa, the dreamy frog, and Taïno, the mischievous, playful monkey. All made from Grands Crus cocoa, for a playful blend of indulgence and character. Credit: Edwart Spring takes flight at Waldorf Astoria Versailles - Trianon Palace Eddie Benghanem has created a poetic tribute to spring: a little bird perched on a tree trunk with delicate sugar flowers. inside, an alliance of dark chocolate, chocolate almond cake, dark ganache and crunchy praline. Price: 45 euros Capon Head for Chaponie, where jungle animals come to life in chocolate. Léonard the leopard in milk chocolate, Suzy the zebra in white chocolate, Zoé the bonobo in milk chocolate, Bob the bear in dark chocolate. All deliciously garnished with fried food. Price: 19 euros each Cédric Grolet's trompe-l'œil chocolates Almond, hazelnut, peanut and pecan: five dried fruits sublimated in trompe-l'œil. Beneath a crunchy chocolate shell, a praline made from the fruit in question, with a hint of fleur de sel. Available in S and M sizes. Size S: 30 euros Size M: 50 euros from March 26, pre-order on our website Claire Heitzler's Bibis Chef Claire Heitzler has created three chocolate bears, tenderly nicknamed Les Bibis. Milk, dark or white, each contains an assortment of three-chocolate and praline chips. Cyril Lignac Farm animals take center stage in this collection by Cyril Lignac: hens, pigs and sheep in crunchy chocolate, topped with praline eggs and mini chocolate bears. Available in dark, milk or dulcey versions. Available from March 27 Maison Boissier lace cats This year, Maison Boissier pays tribute to felines with a box of two cats in dark and milk chocolate, finely sculpted and filled with sweet treats. Price: 125 euros Cagnes Sheep, bunny and hen take shape in dark or milk chocolate. Under their shells, a heart of chocolate chips and crunchy marbles. starting at 20 euros Arnaud Larher MOF Arnaud Larher unveils a collection of four whimsical creatures, all topped with fritures. Kim the parrot in white chocolate and Ruby, René the elephant in caramel chocolate, Émilie the gorilla in intense dark chocolate, and Élio the lion in white chocolate and caramel. Prices: from 35 to 64 euros from March 20
Eco-responsible hotels that do more than just sort your garbage Hotels & Bed & Breakfast

Eco-responsible hotels that do more than just sort your garbage

Sleep in an eco-designed bed, enjoy a meal from the chef's vegetable garden or be pampered with organic cosmetics: these eco-responsible hotels have got it all. Green without boring, comfort without guilt, here are 6 places to travel with a light conscience.
A Thierry Marx restaurant in the heart of a Dordogne vineyard News & Events

A Thierry Marx restaurant in the heart of a Dordogne vineyard

A Thierry Marx restaurant will open in the Dordogne on June 1, in the heart of the Vignoble des Verdots vineyards. The project focuses on gastronomy and wine tourism to attract gourmets and wine lovers alike.
Chef Anthony Avoine to open a bistro in Trébeurden News & Events

Chef Anthony Avoine to open a bistro in Trébeurden

Manoir de Lan Kerellec chef and owner Pauline Daubé have taken over the Kevano restaurant in Trébeurden. They plan to turn it into a bistro, due to open in April 2025.
Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2025 Tomorrow's chefs

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

On the occasion of the presentation of the latest guide dedicated to the Centre-Val de Loire - Pays de la Loire region, on Monday March 17, 2025, Gault&Millau honored the chefs and culinary professionals of these territories.the event took place at the Orangerie du Château du Parc Saint-Lambert. The day before, winners and Gault&Millau partners attended a dinner at Les Petits Prés restaurant in Angers, hosted by chefs Loïs Bée and Samuel Albert.
Easter at Le Meurice with a unique egg hunt News & Events

Easter at Le Meurice with a unique egg hunt

For the first time, Le Meurice is organizing its very first egg hunt, designed by Cédric Grolet. Entertainment and treats are on the agenda for young and old alike. See you on April 19, 2025.
Thomas Parnaud, Gault&Millau d'Or for the Pays de la Loire region News & Events

Thomas Parnaud, Gault&Millau d'Or for the Pays de la Loire region

The chef at Le Grand Monarque, Chartres, was named Gault&Millau d'Or at the Gault&Millau Tour Pays de la Loire 2025.
Top Chef 2025: these 6 candidates work in Gault&Millau restaurants News & Events

Top Chef 2025: these 6 candidates work in Gault&Millau restaurants

Six of the 14 candidates in Top Chef 2025 work in Gault&Millau award-winning restaurants. But who are they? And above all, where can you find them?
Forced disconnection: five digital detox hotels for a break from screens

Forced disconnection: five digital detox hotels for a break from screens

Far from notifications and Wi-Fi, some hotels are offering a digital detox to restore a more natural rhythm. Between silence, forgotten rituals and a return to nature, an immersion in a daily life without connection.
Top restaurants that have made Lille a new gastronomic destination Tables & Chefs

Top restaurants that have made Lille a new gastronomic destination

For a long time, Lille was confined to the good taste of Meert waffles, and remained on the sidelines of the gastronomic scene for lack of an emblematic table. But a new generation of talented chef's haters is at work.
Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire. News & Events

Romain Zarazaga, named Grand de Demain 2025 at the Gault&Millau Tour Pays de la Loire.

The chef who runs the Lueurs restaurant in Bouchemaine was named Grand de Demain at the Gault&Millau Tour Pays de la Loire 2025.
Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure News & Events

Nathan Helo joins Hôtel Saint-Rémy for a new culinary adventure

Nathan Helo is embarking on a new project at the Hôtel Saint-Rémy. Bistro, rooftop... Here are all the projects awaiting the chef.
 Behind every piece of skrei: the story of sustainable fishing and the men and women who preserve this tradition Food & Health

Behind every piece of skrei: the story of sustainable fishing and the men and women who preserve this tradition

Every winter, Norway and its fishermen celebrate the return of the skrei, a unique migratory cod. Behind its tasty flesh lies an ancestral fishing tradition, rooted in Norwegian culture and driven by values of sustainability.
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