Gault&Millau's news
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Gault&Millau 2023 awards ceremony
The annual Gault&Millau awards ceremony for French gastronomy took place on Monday November 28 at the Carreau du Temple, in the heart of Paris. At the same time as celebrating the 50th anniversary of the Guide Jaune, the list of 2023 winners was revealed at a warm dinner hosted by Alan Geaam (restaurant Alan Geaam), Christophe Hay (Fleur de Loire), Raphaël Rego (Oka) and Étienne Leroy (Lenôtre). The entire evening was orchestrated by Maison Lenôtre.
Beaujolais nouveau, the Gault&Millau choice
For over 70 years, Beaujolais Nouveau has appeared on the third Thursday in November. Their mantra is the idea of convivial, fruity, gourmet wines made from the Gamay grape variety. New wines are mainly vinified by carbonic or semi-carbonic maceration, which speeds up alcoholic fermentation. This November 17th marks the release of Beaujolais Nouveau 2022 from over 700 producers in the region. To mark the occasion, we present our 6 favorite tasting wines.
Gault&Millau Tour Normandie 2022
On Monday October 17, Gault&Millau honored the region's chefs and culinary professionals at the presentation of its latest guide to Normandy.The event took place at Les Franciscaines, Deauville's new cultural center.
Maison&Objet x Gault&Millau 2022
Gault&Millau revealed its "109", vintage 2023, at the Maison&Objet trade show, at the Paris-Nord Villepinte exhibition center (September 8-12, 2022). For 5 days, chefs representing the new blood of French gastronomy were invited to give cooking-demos and exchange views at conferences with architects, designers and researchers... A look back at 5 days when Gault&Millau showcased a booming gastronomic scene at one of the biggest design and interior design events.
Gault&Millau unveils its 109
Gault&Millau unveils its 109, vintage 2023, at the Maison&Objet trade show in Villepinte (September 8-12).
Self-made chef, David Polin
At the head of the Montmartre bistro Le Bon, la Butte, David Polin prepares lively, gourmet and generous cuisine. Before becoming a chef, this former sound engineer took his microphones around the globe for documentaries and broadcasts, often dealing with cuisine...
