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News & Events

Easter 2025: extraordinary eggs from hotels and palaces

Every year, they push back the limits of creativity. Sculpted, ornate or trompe-l'œil, these chocolate eggs signed by the greatest hotels and palaces promise as much wonder as greed.

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News & Events

Easter 2025: extraordinary eggs from hotels and palaces

Every year, they push back the limits of creativity. Sculpted, ornate or trompe-l'œil, these chocolate eggs signed by the greatest hotels and palaces promise as much wonder as greed.

News & Events

Delta Air Lines celebrates its centenary with Taittinger

Delta Air Lines celebrates its 100th anniversary in 2025. To celebrate, the American airline is teaming up with Taittinger to offer its passengers a refined travel experience.

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News & Events

Delta Air Lines celebrates its centenary with Taittinger

Delta Air Lines celebrates its 100th anniversary in 2025. To celebrate, the American airline is teaming up with Taittinger to offer its passengers a refined travel experience.

Tomorrow's chefs

The Dotation Jeunes Talents Gault&Millau (DJT) rewards the bold who set out to create a restaurant. Gault&Millau detects and finds those with entrepreneurial potential. Focus on the DJT Sud-Ouest 2024, which took place on December 9, 2024 at theÉcole Hôtelière de Biarritz. The winners of the Dotation Jeunes Talents Sud-Ouest 2024 are... Maxime Chentouf An alumnus of the highly-regarded Lycée Hôtelier de Saint-Nazaire, Maxime Chentouf trained with Philippe Vételé (Anne de Bretagne, La Plaine-sur-Mer), and has worked in the kitchens of some of the world's top hotels... Read more martin Einer Stéphane Lapeyre Once again, the CV of our winner of the Dotation Jeunes Talents is not overflowing with prestigious names and awards ofallkinds. Stéphane Lapeyre was born and bred in the magnificent Aure valley of the... full article Julien Caligo Although his first experience as an apprentice chef was in a modest brasserie in Nîmes, the talented Julien Caligo is a regular at some of the finest establishments: le Castellas in Collias, le Kilimandjaro in Courchevel, Michel Rostang, Baumanière, La Villa Madie, le Castellet with Christophe Bacquié... Read more © lephotographedudimanche Sponsor of the Dotation Jeunes Talents Sud-Ouest 2024: Xabi Ibarboure The sponsor of the Dotation Jeunes Talents Sud-Ouest 2024 is Xabi Ibarboure, chef of the restaurant La Table des Frères Ibarboure in Bidart. martin Einer You can find all the Dotation Jeunes Talents winners and their establishments on our website, in the Dotation Gault&Millausection . And of course, if you're planning to open a new restaurant, don't hesitate to apply next year. Gault&Millau would like to extend its warmest thanks to its partners who took part in the Dotation Jeunes Talents Gault&Millau Sud-Est: de Buyer / Bonnet Thirode / Robur / Rougié / Nespresso / Winterhalter / Be Wtr / Sysco / Elle&Vire / 14Septembre and the Avignon Hotel School for its hospitality.

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News & Events

Samuel Lee opens SENsation restaurant in Paris

The former chef of Sang Palace has just opened his own restaurant in Paris. His Chinese cuisine is more accessible, but as modern as ever.

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News & Events

8 exceptional rums to taste at least once in your life

From remote islands to confidential distilleries, discover eight rums that have marked the history of this spirit. Exceptional vintages for yourself or as a gift.

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News & Events

Around the world in the kitchen: the Mandarin Oriental Paris launches "Culinary Weeks"

In 2025, Le Mandarin Oriental Paris is launching its "Semaines Culinaires", an event where chefs from all over the world take the helm of the Sur Mesure restaurant. Two initial names have already been announced.

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News & Events

Benjamin Chrétien becomes the new chef at Hautes Roches

Since February 14, 2025, Les Hautes Roches in Rochecorbon has welcomed a new kitchen duo: chef Benjamin Chrétien and pastry chef Pauline Macé.

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News & Events

Dotation Jeunes Talents: how Gault&Millau can help you open your own restaurant

While Gault&Millau is renowned for referencing the most talented restaurateurs, it also offers them considerable support in their professional careers. Find out how to obtain the Dotation Jeunes Talents Gault&Millau to open your first restaurant.

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News & Events

Julien Dumas takes over Pergolèse and opens his own bistronomic restaurant

Julien Dumas, Gault&Millau d'or 2023, takes the next step: on March 10, 2025 he will open Maison Lagure in La Garenne-Colombes, his very first restaurant, before taking over Pergolèse in Paris.

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Chef Julien DUMAS

Restaurant Le Pergolèse
75116 PARIS

News & Events

Maxence Barbot is the new pastry chef at Le Bristol Paris

Maxence Barbot leaves the Shangri-La to join the Bristol Paris, from May 2025. The pastry chef will work in the Epicure restaurant, as well as in other outlets at the palace.

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Craftsmen & Know-How

Rum baba

Gault&Millau continues its sweet conquest with a monument to French patisserie. New episode dedicated this time to baba au rhum!

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News & Events

Le Cercle des Arômes: a new way to discover wine

Discover great vintages or more confidential wines without having to pay the price of a whole bottle... That's the idea behind Le Cercle des Arômes, a bar offering up to 200 wines by the glass.

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News & Events

Frédéric Berne, winemaker

Frédéric Berne, a winemaker who has been based in Lantignié since 2014, set up his domaine on a sharecropping basis with 4 hectares of Château des Vergers vines. Today, he farms 15 hectares organically, mainly in the communes of Lantignié in beaujolais-villages, but also in the morgon, chiroubles and régnié crus.

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News & Events

Did you know that vanilla was grown in this region of France?

A long way from La Réunion and Tahiti, another region now grows vanilla in mainland France. Can you guess where?

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Craftsmen & Know-How

Florent Perrier, beaufort producer

It is one of three producers of "chalet d'alpage" Beaufort, a rare PDO with less than 10,000 wheels per year, or 7% of total Beaufort production.

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News & Events

Alexandre Gauthier reopens La Grenouillère after 15 months of renovations

Alexandre Gauthier's Grenouillère, hit hard by flooding in northern France in late 2023, reopens in February 2025.

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Craftsmen & Know-How

Montélimar Nougat, tasting at the Atelier du Goût

Nougat is a very old confectionery, mentioned as early as the Middle Ages in Arabic writings. It then developed throughout the Mediterranean basin, where almond trees grow. It's called "turrón" in Spain and "torrone" in Italy. The word nougat comes from the Occitan "nogat" meaning "nut", in reference to the almond; it only became "nougat" in the 19th century.

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