Gault&Millau

News Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

10 family hotels in France: heritage, authenticity and timeless excellence

Here, hospitality is passed down like a family secret. Ten French homes where guests are welcomed without instructions, with heart, experience and a personality forged far from the norm, generation after generation.

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News Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

10 family hotels in France: heritage, authenticity and timeless excellence

News Tables & Chefs

Tables & Chefs

10 short foods for trendy, low-priced meals in France

These new strongholds of good taste, where you can treat your taste buds to a change of scenery, are also a great way to break the bank at a lower cost.

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News Tables & Chefs

Tables & Chefs

10 short foods for trendy, low-priced meals in France

These new strongholds of good taste, where you can treat your taste buds to a change of scenery, are also a great way to break the bank at a lower cost.

News Craftsmen & Know-How

Craftsmen & Know-How

Rhubarb emerges from the shadows

The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.

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News News & Events

News & Events

The Provence-Alpes-Côtes d'Azur Corse - Monaco 2025 guide is now available

New addresses, gourmet itineraries, portraits of chefs... Discover the flavors and culinary heritage of a region between sea and mountains.

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News News & Events

News & Events

Philippe Etchebest and his ravioli make a stop at the Atelier des Citernes in Bordeaux

For one week, from May 6 to 13, 2025, Philippe Etchebest will be offering new ravioli recipes at the Atelier des Citernes in Bordeaux. A way of making his cuisine accessible to as many people as possible.

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News Tables & Chefs

Tables & Chefs

LAVA, where asparagus flames and chocolate froths

At LAVA, cuisine flirts with instinct and fire. A table where raw ingredients meet flame for daring creations, like this surprising combination of garlic, chocolate and asparagus.

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News Craftsmen & Know-How

Craftsmen & Know-How

The grater shows its teeth

Rubbing, reducing, seasoning, zesting, spicing... It does it all! But where does this utensil come from, that Gruyère cheese couldn't do without? Flat or bell-shaped, giant or miniature, this spiky accessory is capable of reducing to calibrated crumbs whatever you put in front of it.

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News News & Events

News & Events

What temperature should I serve my wine at?

If you break out the ice bucket at the slightest bottle of white and the reds never leave your kitchen, here's a simple guide to avoiding these wine temperature faux-pas.

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News Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

PACA's 5 most beautiful waterfront hotels

The experts at Gault&Millau have selected the finest waterfront hotels on the Mediterranean. From Saint-Tropez to Bonifacio, a change of scenery is guaranteed.

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News Tomorrow's chefs

Tomorrow's chefs

Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2025

On the occasion of the presentation of the latest guide dedicated to the PACA region, Gault&Millau honored the chefs and players in these territories on Monday, March 11, 2024.the event took place at the Palais de la Bourse in Marseille. The day before, winners and Gault&Millau partners attended a dinner at the restaurant Le K du Château de la Gaude in Aix-en-Provence, hosted by chef Matthieu Dupuis-Baumal.

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News Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

5 hotels perfect for enjoying the forest

Nestled among the trees or on the edge of the forest, our five favorite refuges are the perfect place to fill up on oxygen and go hiking, biking or horseback riding in the undergrowth.

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New restaurants

Open

16/20
Remarkable Restaurant

La Table du Liziec

Address 56000 VANNES

Chef Olivier Samson

Cooking French | Gastronomic

Budget 95€ à 145€

Open

12.5/20
Gourmet Restaurant

BEVAN

Address 22370 PLÉNEUF-VAL-ANDRÉ

Cooking French | Grill & barbecue

Open

12/20
Gourmet Restaurant

Café Brochier

Address 26420 VASSIEUX-EN-VERCORS

Cooking French

Budget 26.5€ à 35€

Open

11/20
Gourmet Restaurant

L'Attablée

Address 66000 PERPIGNAN

Chef Maxime Schiebold

Cooking French | Traditional

Budget 19€ à 42€

Open

12/20
Gourmet Restaurant

Les Volets Rouges

Address 31000 TOULOUSE

Cooking French | Local

Budget 24€ à 58€

Open

12/20
Gourmet Restaurant

Le Voyage d'Ernestine

Address 46500 ALVIGNAC

Cooking French | Local

Gastronomy people

Tomorrow's chefs

Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2025

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

Gault&Millau Tour Auvergne-Rhône-Alpes 2025

Gault&Millau Tour Grand Est 2024

Gault&Millau Tour Normandie 2024

Endowment Jeunes Talents Nord-Est 2024

Gault&Millau Tour Bourgogne-Franche-Comté 2024

Chefs' recipes

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

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Easy

Marinated salmon with beet pulp

Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.

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Lemon tea cake

An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.

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Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

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Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

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Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

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Our selection

Champagnes

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Our selection

Wines

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News Tables & Chefs

Tables & Chefs

Xavier Thuizat & Thierry Wasser, two noses for a unique menu

Gault&Millau met with Xavier Thuizat, Executive Head Sommelier at the Hôtel de Crillon, and Thierry Wasser, Guerlain's Nez, for a unique menu based around the senses, and in particular the sense of smell.

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Head sommelier Xavier THUIZAT

Restaurant L'Écrin - Hôtel de Crillon
75008 PARIS

News Tables & Chefs

Tables & Chefs

Xavier Thuizat & Thierry Wasser, two noses for a unique menu

More information

Head sommelier Xavier THUIZAT

Restaurant L'Écrin - Hôtel de Crillon
75008 PARIS

News Tables & Chefs

Tables & Chefs

10 restaurants with breathtaking views of the Mediterranean

Want to make the most of sunny days with a sublime meal and a view of the Mediterranean Sea? Here are ten not-to-be-missed restaurants for a magical moment.

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News News & Events

News & Events

Stephan Paroche and Justine Viano open a new chapter in Béziers

The former duo from La Table de Castigno now head up the kitchens at the Calice restaurant in Béziers. The location may have changed, but their cooking philosophy remains the same.

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News News & Events

News & Events

Cédric Grolet takes the sweet reins at Hôtel de Paris Monte-Carlo

Cédric Grolet moves to Monaco, where he becomes Executive Pastry Chef at the Hôtel de Paris Monte-Carlo. A new gourmet address will open its doors this summer, in the heart of the legendary palace.

More information

Pastry Chef Cédric GROLET

Restaurant Restaurant Le Meurice - Alain Ducasse
75001 PARIS

News News & Events

News & Events

New chapter for Cap Estel with Kévin Garcia

On April 18, 2025, Kévin Garcia will take charge of the Cap Estel kitchens. A new page opens for this exceptional Côte d'Azur address, following the departure of Patrick Raingeard.

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News News & Events

News & Events

Chef Éric Guérin exhibits his sketches in Arles

In Arles, Éric Guérin reveals another facet of his world. His kitchen sketches are on show at the Festival du Dessin, in a group exhibition celebrating the links between art and gastronomy.

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News News & Events

News & Events

Why do we say "mouth-watering"?

The French language is rich in expressions whose meaning and origin we sometimes ignore. Where does the expression "avoir l'eau à la bouche" come from? Here are some explanations.

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