Gault&Millau's news
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Anjou Brissac wine: all you need to know about the appellation's terroir and history
February 17, 1998 saw the birth of the anjou villages brissac appellation, whose area, bounded by the courses of the Aubance and Loire rivers, covers seven communes in the Anjou noir region. To reinforce its own identity and distinguish it more clearly from the neighboring appellation anjou villages, the winegrowers obtained a change in the name of their appellation in August 2025. Don't say vin d'anjou villages brissac, but vin d'anjou brissac.
Why are wineries moving to the city?
Lyon, Angers or Bordeaux... Urban winery projects are multiplying and raising questions in the world of wine. Gault&Millau took a closer look.
Guillaume Foucault, Gault&Millau d'Or 2024 du Centre-Val de Loire & Pays de la Loire
The chef at Le Grand Chaume restaurant in Chaumont-sur-Loire was named Gault&Millau d'Or at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire 2024.
This restaurant, the brainchild of a former Top Chef, is sure to please sports fans, but not only...
Do you like soccer and good food? You're sure to love this new address opened by a Top Chef winner! Find out where it's located.
Head for Centre-Val de Loire & Pays de la Loire with the 2026 regional guide
The 2026 edition of the Centre-Val de Loire guide is now on sale online and in bookshops. New restaurant addresses, gourmet itineraries, chefs, artisans... Discover the richness of this region, through its terroirs, gastronomy and know-how.
Nominees in the Young Talent of the Year 2026 category
Who will win the promising title of Young Talent of the Year 2026 at the Gault&Millau Gala? Among the six annual awards, the new generation is honored with this trophy.
Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2025
On the occasion of the presentation of the latest guide dedicated to the Centre-Val de Loire - Pays de la Loire region, on Monday March 17, 2025, Gault&Millau honored the chefs and culinary professionals of these territories.the event took place at the Orangerie du Château du Parc Saint-Lambert. The day before, winners and Gault&Millau partners attended a dinner at Les Petits Prés restaurant in Angers, hosted by chefs Loïs Bée and Samuel Albert.
The IGP Haut-Poitou melon, a fruit to brag about
It's most often eaten sliced, but also in juice. It can be prepared in salads, on skewers, plain or cooked, raw or even grilled, as an appetizer or dessert... The Charentais melon is the fruit of summer par excellence, the fruit of sharing.
Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2024
On the occasion of the presentation of its latest guide to the Centre-Val de Loire - Pays de la Loire region, on Monday April 8, 2024, Gault&Millau honored the chefs and culinary professionals of these regions.The event took place at the Orangerie du Château du Parc Saint-Lambert. The day before, winners and Gault&Millau partners attended a dinner at Les Petits Prés restaurant in Angers, hosted by chefs Loïs Bée and Samuel Albert.
Clément Dumont, named Grand de Demain 2024 at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire
The chef from the Arbore & Sens restaurant in Loches was awarded the title of Grand de Demain at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire.
