Gault&Millau's news

Tables & Chefs

Guy Savoy in 5 dishes

To better understand and appreciate Guy Savoy's culinary universe, Gault&Millau invites you to (re)discover 5 emblematic dishes from his career. And no, artichoke and truffle soup isn't one of them!

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Tables & Chefs

Guy Savoy in 5 dishes

To better understand and appreciate Guy Savoy's culinary universe, Gault&Millau invites you to (re)discover 5 emblematic dishes from his career. And no, artichoke and truffle soup isn't one of them!

News & Events

Thibault Nizard is the new chef at the Auberge des Templiers

Former world hare à la royale champion Thibault Nizard becomes the new chef at the Auberge des Templiers in Boismorand. His adventure begins on December 5, 2024.

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News & Events

Thibault Nizard is the new chef at the Auberge des Templiers

Former world hare à la royale champion Thibault Nizard becomes the new chef at the Auberge des Templiers in Boismorand. His adventure begins on December 5, 2024.

News & Events

Yannick Alléno gives up burgers and opens a Japanese restaurant in Beaupassage

Yannick Alléno inaugurates Izakaya Dassai, a new Japanese restaurant in the Beaupassage district of Paris, replacing his former Père & Fils, Burger par Alléno.

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Wines & Spirits

Romain Hénin, a new-generation winemaker

A winemaker based in Aÿ-Champagne, Romain Hénin is part of a new generation of Champenois who are striving to make cleaner champagnes.

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Hotels & Bed & Breakfast

5 hotels for a gastronomic weekend

There's nothing like a weekend to combine gastronomic discoveries and long walks in France's most beautiful regions. Our favorite addresses, from the Alpilles to Burgundy, from Savoie to the Loire Valley.

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Tables & Chefs

Brocante and cuisine: a winning duo for more sustainable gastronomy

In a context where restaurants are tending towards uniqueness and made-to-measure, some chefs and restaurateurs are opting for a more sustainable and creative approach: recovery and second-hand.

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Tables & Chefs

Design for the gastronomic experience

Creating an experience. It's the word on every gastronomic chef's lips. And to achieve this, they spare no expense, as everything contributes to making the meal an exceptional moment, including inviting other disciplines to the table.

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News & Events

What happens in our brains when we taste wine?

The taste of wine is perceived by our nose and mouth, but it's thanks to our brain that we can visualize it. In this complex mechanism, the sensory system is easily influenced.

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News & Events

Sophie Reigner's good addresses

Sophie Reigner, chef at the Iodé restaurant in Vannes, reveals the names of five producers she particularly likes in the Gulf of Morbihan.

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Chef Sophie REIGNER

Restaurant Iodé
56000 VANNES

Craftsmen & Know-How

Marion Graux: the potter who shapes the emotions of great tables

Marion Graux transforms earth into poetry, creating tableware that enchants the tables of private individuals and top French chefs alike. Interview

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News & Events

Livre des champagnes: the 2025 edition is in bookshops

If you love bubbles, don't miss the most sparkling of all Gault&Millau guides: the Livre des champagnes. In bookshops this Thursday, November 21, 2024.

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News & Events

Beaujolais nouveau 2024: it's here, here are our 5 favorites

The 2024 vintage of Beaujolais Nouveau has arrived. How good is it this year? Discover our five favorites.

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News & Events

Guide France 2025: the new edition of the Yellow Guide arrives in bookshops

The 2025 edition of the Guide France Gault&Millau is now in bookshops. Discover a preview of the new Yellow Guide.

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News & Events

Special 109: discover the recipes of 109 Gault&Millau chefs

In parallel with the latest issue of Gault&Millau, the magazine, discover 109, no longer in book form but as a special edition, available at newsstands now.

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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.

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Craftsmen & Know-How

The Nantes cake, its history and our good addresses

The Nantais cake, a delicious Nantes speciality, combines the sweetness of almonds with the fragrance of rum. Discover its history and the best places to enjoy this authentic delicacy.

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Tables & Chefs

Samuel Gaspar, chef at Château d'Audrieu and Jean Petrich, head of Vergers de Ducy

Chefs and producers have always worked hand in hand. Samuel Gaspar, head chef at Château d'Audrieu, and Jean Petrich, manager of Domaine de la Flaguerie in Ducy-Sainte-Marguerite, are just two examples of the kind of partnership that has developed in the heart of Normandy's terroir.

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