Gault&Millau's news
114 results
Special 109: discover the recipes of 109 Gault&Millau chefs
In parallel with the latest issue of Gault&Millau, the magazine, discover 109, no longer in book form but as a special edition, available at newsstands now.
Grand de Demain de l'Année 2025: Clément Guillemot crowned by Gault&Millau
The race for the title of Grand de Demain is over! Gault&Millau has just named Clément Guillemot, of the restaurant Choko Ona, Grand de Demain de l'Année 2025.
Dominique Crenn's new project in France
Starting in 2025, Dominique Crenn and Les Bateaux Belmond are teaming up to offer gourmet cruises through the French countryside. A new project that will enable the chef to maintain a link with France.
The return of the knife holder: that little detail that changes everything!
The knife holder, that small, discreetly elegant table accessory, is back with a vengeance. Born of a French art de vivre tradition, it is now making its way onto contemporary tables, driven by a return to authentic, aesthetic values.
Japanese say this little ingredient improves the taste of wine
In his program "Un Chef au Bout du Monde", Philippe Etchebest discovers a Japanese trick to improve the quality of wine. So, good idea or sacrilege?
Gault&Millau Tour Nouvelle- Aquitaine 2024
On the occasion of the presentation of the latest guide dedicated to the Nouvelle-Aquitaine region, on Monday June 24, 2024, Gault&Millau honored the chefs and players in these territories.The event took place at Domaine Le Mezo. The day before, winners and Gault&Millau partners attended a dinner at the Prince Noir, hosted by chef Vivien Durand.
Corentin Poirier-Martinet, allegro con brio pastry chef
He is the very first chef to take up a residency at the Villa Albertine, a vast French program of artistic cooperation and exchange in the United States. The 26-year-old pastry chef proves, if proof were needed, that gastronomy can (finally) be considered a major art form, and chefs and pastry chefs... artists like any others.
Jérôme Schilling's good addresses
Jérôme Schilling, chef at Château Lafaurie-Peyraguey in Bommes, Gironde, tells us where to buy bread, vegetables and foie gras.
Ecole Ferrandi, the talent factory
For over a century, the Ecole Ferrandi has been training generations of talent in the field of gastronomy and the culinary arts. Building on its international reputation for excellence, the Ecole Ferrandi continues to invest in its brand and diversify its activities.
When chefs treat themselves to a restaurant with two atmospheres
It's a formula that's winning over more and more restaurateurs: opening two restaurants at the same address. Between a new business model and ecological awareness, chefs all over France have various reasons for opting for this organization.
Competition "bio
The 26th Concours International des Vins Organiques et en Conversion took place on Monday May 9 in Paris. The program featured 634 organic wine samples from 13 countries around the world. This international competition, founded in 1996 by Pierre Guigui, a member of the Gault&Millau tasting committee, aims to highlight organic, biodynamic and in-conversion wines. Since this year, it has been organized by Armonia, a company specializing in the organization of wine and spirits competitions. 200 medals were awarded by the jury, which included Gaul&Millau. Among the gold medal winners, we have selected a few whites and reds that are a must-taste.
