Gault&Millau's news

News & Events

Who won the Stuffed Cabbage World Championship? Verdict

The first edition of the Stuffed Cabbage World Championship was held this Monday, November 18, 2024. Who won the title? The answer.

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News & Events

Who won the Stuffed Cabbage World Championship? Verdict

The first edition of the Stuffed Cabbage World Championship was held this Monday, November 18, 2024. Who won the title? The answer.

News & Events

Pâtissier de l'Année 2025: Sébastien Nabaile honored by Gault&Millau

Chef Sébastien Nabaile was crowned Pâtissier of the Year 2025 by the Gault&Millau guide at its annual ceremony held at the Trianon in Paris.

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News & Events

Pâtissier de l'Année 2025: Sébastien Nabaile honored by Gault&Millau

Chef Sébastien Nabaile was crowned Pâtissier of the Year 2025 by the Gault&Millau guide at its annual ceremony held at the Trianon in Paris.

News & Events

Chef of the Year 2025: Frédéric Anton honored by Gault&Millau

On Monday November 18, 2024, Frédéric Anton was awarded the title of Chef of the Year 2025, at the annual trophy ceremony held at the Trianon in Paris.

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News & Events

Sommelier of the Year 2025: Bastien Debono named by the Gault&Millau guide

The sommelier at La Table de Yoann Conte was named Sommelier of the Year 2025 by Gault&Millau on Monday November 18, 2024.

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News & Events

Restaurant Director of the Year 2025: Nicolas Brossard nominated by Gault&Millau

Nicolas Brossard, of Christopher Coutanceau restaurant in La Rochelle, is the Guide Jaune's Restaurant Manager of the Year 2025.

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News & Events

Grand de Demain de l'Année 2025: Clément Guillemot crowned by Gault&Millau

The race for the title of Grand de Demain is over! Gault&Millau has just named Clément Guillemot, of the restaurant Choko Ona, Grand de Demain de l'Année 2025.

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News & Events

Young Talent of the Year 2025: Brice Goeuriot and Margaux Le Baillif crowned by Gault&Millau

Brice Goeuriot and Margaux Le Baillif, from the Nuance restaurant in Bayonne, were awarded the first Jeune Talent de l'Année title by Gault&Millau on Monday November 18, 2024

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News & Events

Académiciens Gault&Millau: three new members join the ranks

The Gault&Millau Academicians are an assembly of chefs selected by the gastronomic guide for their excellence and contribution to French gastronomy. Three new members will join in 2024.

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News & Events

Gala 2025: discover the complete list of winners of the Gault&Millau trophies

The Gault&Millau trophies ceremony was held this Monday, November 18, 2024 at the Trianon in Paris. Discover the complete list of winners.

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Tables & Chefs

How do chefs serve children in restaurants?

Whether it's a ready-made menu or a personalized offer, our chefs go to great lengths to serve their future customers: children.

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News & Events

Guy Savoy, first chef to join the Académie des Beaux-Arts

Guy Savoy becomes the first chef to be elected to the Académie des Beaux-Arts. A fine recognition not only for the chef, but for an entire profession.

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News & Events

Paul Bocuse's sous-chef wins Prix ArsNova

Raphaël Garel, sous-chef at the Paul Bocuse restaurant, will represent France at the Prix ArsNova in February 2025. To win the title, he can count on the support of Maison Bocuse.

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News & Events

Champagne house Nicolas Feuillatte launches pop-up with artist Mika

Until the end of 2024, Nicolas Feuillatte is transforming its Paris boutique to offer a multi-sensory experience, imagined in collaboration with artist Mika.

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Hotels & Bed & Breakfast

6 hotels for château living

Medieval fortress, Renaissance palace or Belle Epoque, six châteaux-hotels that have survived the centuries, preserving intact the traces of their history, all enhanced by contemporary refinement and comfort.

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News & Events

Nicolas Le Tirrand, new head chef at Hôtel Les Mouettes in Larmor-Plage

After selling his Sources restaurant in Lorient, Nicolas Le Tirrand will become Executive Chef of Hôtel Les Mouettes in Larmor-Plage. The hotel will feature two distinct restaurants.

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Chef Nicolas LE TIRRAND

Restaurant Sources
56100 LORIENT

Tables & Chefs

Matthias Marc X Jeremy Maxwell Wintrebert: a chef, an artist, a collab

The Substance restaurant in Paris underwent a complete makeover in the summer of 2024 to create a new setting. Among the new features is a blown-glass work by Jeremy Maxwell Wintrebert.

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Chef Matthias MARC

Restaurant Substance
75116 PARIS

Craftsmen & Know-How

Where to find good maroilles?

Maroilles, the emblematic cheese of the Nord region, seduces with its unique taste and century-old history. Discover the origins of this regional delicacy and the best places to enjoy a slice of authenticity.

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