Gault&Millau's news
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Bayonne Festival 2026: Where to Eat Well, According to Gault&Millau
From Wednesday, July 15, through Sunday, July 19, 2026, the Bayonne Festival is back! Festayres, put on your red scarves and set out to discover the city’s best spots and Basque culinary specialties.
Chocolate caramels, tasting at Atelier du Goût
If there's one subject that's no joke on the Basque coast, it's Kanouga, a soft, melting caramel named after the Russian town of Kalouga. Test bench for 5 artisans between Biarritz and Bayonne.
The Basque cake, its history and our best addresses
Etxeko bixkotxa or Basque cake is first and foremost a family recipe dating back to the 18th century. Its exact meaning is "gâteau de la maison", a recipe created by Marianne Hirigoyen, the only pastry chef in Cambo-les-Bains in 1932.
Discover Nouvelle-Aquitaine differently with the Gault&Millau 2025 regional guide
Cannelés, Pyrenean tomme, Bayonne ham and Bordeaux wines: welcome to Nouvelle-Aquitaine! Discover the 2025 selection, spotted by Gault&Millau.
The good addresses of Margaux Le Baillif and Brice Goeuriot
Margaux Le Baillif and Brice Goeuriot, Jeunes Talents 2025 and chefs at Nuance restaurant in Bayonne, reveal their best places to buy vegetables, charcuterie and chocolate.
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
Tasting of Vendée ham at the Atelier du Goût
Limited production: like most regions, the Vendée has seen a sharp decline in the number of artisan butchers. As a result, there are now only four producers of Vendée ham to supply the 1,150 tons produced annually.
