Gault&Millau's news
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How do chefs serve children in restaurants?
Whether it's a ready-made menu or a personalized offer, our chefs go to great lengths to serve their future customers: children.
Céline Pham, from ring to piano
For a long time, Céline Pham was a nomadic chef, moving from residences to ephemeral tables, refusing to be tied down and imagining the gastronomic aspects of chic events, before finally settling in the heart of Arles. Without letting go of her other passion, the engine that drives her forward, straight and unyielding: sport. All sports. Meet Céline.
Here's where you can enjoy Patrice Ibarboure's pastries, other than at his family table
Pastries from a Meilleur ouvrier de France chef to be enjoyed all over France? That's the promise of the collaboration between the Mama Shelter group and chef Patrice Ibarboure.
Chocolate tart, its history and our selection of the best addresses
Radical, chocolate tarts can't be beaten. Composed of a sweet pastry and a ganache, it's a chocolate lover's delight!
Gault&Millau unveils its 109
Gault&Millau unveils its 109, vintage 2023, at the Maison&Objet trade show in Villepinte (September 8-12).
One fig, one egg!
An old adage that reflects the nutritional richness of this fleshy fruit, whether white, red, purple or even black. This new fruity end-of-summer episode reveals the delicate flavours of the different fig varieties.
Hot in front
It's just opened, we've been there, and we've often liked it. Zoom in on four summer novelties.
Hotels, code changes
For a long time, the hotel market was divided between, on the one hand, very family-run establishments and, on the other, a few large hotel groups duplicating their concept without questioning themselves. The arrival of online travel agencies (Airbnb et al.) and, above all, of a generation Z cultivating new consumer habits has pushed the hotel industry into a state of flux, particularly in the luxury segment. Small, human-scale groups have emerged. They embraced the word "collection" and began to change codes.
