Gault&Millau's news
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3 Exceptional Hotels for a Different Kind of Mediterranean Experience
Three hidden gems, three elite restaurants, and a single horizon: the Mediterranean. A journey into a lesser-known side of the French Riviera that cherishes attention to detail and pure emotion.
Benoît Jabouille in 5 pastries
Benoît Jabouille is head pastry chef at Restaurant des Rois de La Réserve de Beaulieu, Beaulieu-sur-Mer. Here are five desserts that he believes perfectly represent his world of pastry-making.
Restaurant Director of the Year 2026: Fanny Perrot crowned by Gault&Millau
Fanny Perrot, Restaurant Director at Alléno Paris - Pavillon Ledoyen (5 toques) in the 8ᵉ arrondissement of Paris, is the winner of the Restaurant Director of the Year 2026 trophy, which she took home this Monday, November 17, 2025.
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.
Nominees in the Room Manager of the Year 2026 category
They embody the elegance of gesture, the discretion of look and the art of connection: discover the four nominees for the title of Restaurant Manager of the Year 2026 by Gault&Millau.
Seaside restaurants to try in August
Seaside restaurants offer refined culinary experiences, often with breathtaking water views. Here are five Gault&Millau-referenced restaurants that opened in August.
10 Must-Visit Restaurants on the French Riviera
Nestled between the distant mountains and the beaches of the Mediterranean, the French Riviera is also home to exceptional culinary destinations. The region’s chefs showcase the full richness of the local terroir.
Gala Gault&Millau 2024: trophies awarded by the Yellow Guide
The Gault&Millau 2024 trophies gala was held on Monday November 6, 2023, in Paris. Yoann Conte was named Cook of the Year 2024 and Naraé Kim, Pastry Chef of the Year 2024. Discover the full list of winners and the names of all the evening's honorees.
