NEWS
Tables & Chefs
See More
Kazuyuki Tanaka's good addresses
Kazuyuki Tanaka, chef at Racine restaurant in Reims, reveals his five top tips for buying good champagne, quality flour and rare vegetables.
NEWS
Tables & Chefs
See More
Kazuyuki Tanaka's good addresses
Kazuyuki Tanaka, chef at Racine restaurant in Reims, reveals his five top tips for buying good champagne, quality flour and rare vegetables.
NEWS
Food & Health
See More
Why do we make pancakes at Chandeleur?
Every February 2, at Chandeleur, it's customary to eat pancakes. Do you know the origins of this culinary tradition? Contrary to popular belief, it hasn't always been linked to the Christian religion. Here's how.
Sweden wins the Taittinger 2024 culinary prize
The 56ᵉ edition of the Prix International de Cuisine d'Auteur Taittinger crowns Sweden and its chef Louis Dupuy-Roudel. Find out where France stands in this ranking.
François Daubinet x Valérie Messika: a pastry chef, a jeweller, a collab
Gault&Millau invites you to take a behind-the-scenes look at a pastry chef with a passion for the world of art, and a Parisian jewelry house with a breakthrough style, whose modern, graphic creations have left their mark on the world of jewelry.
Eating (well) with (good) live music, a trend worth adopting
Eating well while listening to good live music. An equation that's harder to achieve than it sounds. This is the balance that the creators of two recently opened Parisian venues, Les Bascules and Le Melville, have tried to strike.
10 Megève addresses
At the foot of Mont Blanc, this historic resort is now one of the most popular in Haute-Savoie, with 400 km of slopes, charming hotels and prestigious restaurants that combine gourmet delights with authenticity. Here are our 10 favorite addresses, not to be missed.
The Japanese knife, an ancestral tradition
A journey through the rich heritage and unrivalled finesse of Japanese knives, symbols of a historic tradition and engines of creativity in the world of gastronomy.
Discover Tess Evans-Mialet in 5 pastries
Tess Evans-Mialet is head pastry chef at the L'Alpaga hotel in Megève. Here, according to her, are the five creations that perfectly represent her world, her evolution, and that are sure to make your mouth water.
France again world baking champion, a first in sixteen years
For the first time in a long time, France is the world champion baker! One of the winners, Xavier Sacriste, tells us all about it.
Here's where to eat the best mayo egg in Paris in 2024
Every year, the Association de Sauvegarde de l'Œuf Mayonnaise (ASOM) awards the prize for the best mayonnaise egg. This year, it was a Parisian, listed with Gault&Millau, who came out on top.
Virginie Giboire's good addresses
Virginie Giboire, chef at Racines restaurant in Rennes, reveals five addresses of producers, artists and craftspeople to help you fine-tune your menu and your art of the table.
The most eagerly awaited restaurant openings in 2024
From Paris to Metz, via Nantes and Giverny, here are 15 of the most eagerly awaited restaurants at the start of 2024. There's something for everyone, from Japanese bistros to gourmet restaurants.
Chef Alexandre Mazzia to carry the Olympic flame in Marseille
Alexandre Mazzia, chef at the AM restaurant in Marseille, has been selected as one of the Bouches-du-Rhône Olympic torchbearers. A symbolic honor for the chef, himself a former professional basketball player.
PARTNERS
See More
PARTNERS
See More
