Gault&Millau's news

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.

Read

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.

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.

Read

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.

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.

Read

News & Events

Bernard Loubat, the culinary critic from Marseilles, has passed away

Marseille-based food critic Bernard Loubat passed away at the age of 83, on the night of March 15, 2025. A brilliant career that left its mark on local and national gastronomy.

Read

News & Events

Marc Veyrat boards the Train Bleu for an exceptional dinner

On April 2, 2025, Le Train Bleu welcomes Marc Veyrat for an unprecedented gastronomic stopover alongside Michel Rostang and Samir Balia. A culinary journey from Paris to the summits of Savoy.

More information

Chef Marc VEYRAT

Restaurant Marc Veyrat, cuisine haute définition
74120 MEGÈVE

News & Events

Create the millefeuille of your dreams with Philippe Conticini

Philippe Conticini's ephemeral millefeuille bar lets you compose your own millefeuille. From March 15 to 16, 2025, for a 100% personalized experience.

Read

News & Events

A new project for Mauro Colagreco at Villa Miraé

Villa Miraé will open in May 2025 at Cap d'Antibes. Mauro Colagreco will be responsible for the culinary offering, including two Mediterranean-style restaurants.

More information

Chef Mauro COLAGRECO

Restaurant Mirazur
06500 MENTON

News & Events

Christophe Hay opens a pastry kiosk in Orléans

Christophe Hay is expanding his empire and will open Le Kiosque in early summer 2025 in Orléans, a counter offering patisserie, bakery, snacking and delicatessen products.

Read

News & Events

Youssef Gastli closes his restaurant Plume in Paris

On March 15, 2025, Youssef Gastli will close his restaurant Plume, in the 7th arrondissement of Paris, for good. However, the chef is not giving up cooking.

Read

Craftsmen & Know-How

Exceptional eggs from chefs and artisans for Easter 2025

Chefs and artisans reinvent the Easter egg with creations as surprising as they are refined. Unexpected shapes and daring flavors, discover our selection.

Read

Craftsmen & Know-How

Flan

A baker's dessert par excellence, the flan has returned to center stage in recent years, and social networks have made it a veritable gourmet star. Pastry chefs have seized upon it, bringing their know-how and high technical standards to the table.

Read

News & Events

Le Chapon Fin in Bordeaux: 200 years of gastronomy and history

La Chapon Fin, a Bordeaux institution, celebrates its 200th anniversary in style with a series of exceptional dinners and artistic events. Discover the program.

Read

Food & Health

How can technological innovations be used to create gourmet dishes?

Read

News & Events

Julien Sebbag's good addresses

Chocolate, cheese and quality bread... Julien Sebbag reveals his favorite places to treat yourself to good food in Paris.

More information

Chef Julien SEBBAG

Restaurant Forest
75016 PARIS

Hotels & Bed & Breakfast

Hotels that promote the terroir: local gastronomy experiences

A gastronomic getaway is the perfect alliance between landscape and plate. What could be better than a stopover in a hotel where the chefs, true ambassadors of their region, sublimate the local terroir to the delight of their guests?

Read

News & Events

Quentin Sanchez opens his ADN restaurant in Bastia

Gault&Millau award-winner Quentin Sanchez is preparing to open his ADN restaurant in the heart of Bastia. The establishment will welcome its first customers in mid-March 2025.

Read

News & Events

Florent Ladeyn transforms Béthune's Bierbuik into Bisteack

After a number of setbacks, Florent Ladeyn has decided to transform his Bierbuik restaurant in Béthune. A change of name and concept... We tell you all about it.

More information

Chef Florent LADEYN

Restaurant Auberge du Vert Mont
59299 BOESCHEPE