Gault&Millau's news
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Piquette rides the wave of freshness
A peasant drink made from wine, piquette is making a comeback in the vineyards despite its ban.
A gastronomic experience in the air? It's possible (and it's not on a plane)!
Dinner in the Sky has taken up this crazy challenge. The aim was to transform a gondola into a table d'hôte equipped to serve a gourmet meal with a renowned chef at your service.
Languedoc white wines: 5 Corbières appellation wines to discover
Corbières, located in the Aude department, is the largest appellation d'origine contrôlée in Languedoc, with almost 9,000 hectares of vines. Red wines predominate, but many winemakers are also producing increasingly high-quality white wines.
Bertrand Noeureuil named Grand de Demain 2024 at the Gault&Millau Tour Nouvelle-Aquitaine
The chef at L'Observatoire du Gabriel in Bordeaux was named Grand de Demain at the Gault&Millau Tour Nouvelle-Aquitaine.
Abbey, museum, mill... 5 hotels steeped in history
They have sheltered princesses or monks, travelers or knights, and all tell, in their own way, a piece of our history. Medieval abbey or Renaissance castle; 18th-century mill, coron or modernist UFO.... Discover our nuggets that offer much more than just a refuge for the night. A moment of culture and emotion.
When couples start cooking: episode 2
A passion for cooking sometimes unites more people than you might think... Discover these couples who join forces to create their own gastronomic universe.
Le cannelé, its history and our best addresses
Cannelés, the jewels of Bordeaux pastry-making, fascinate with their history and unique flavor. Discover the origins of these caramelized delicacies and the best places to enjoy them, as selected by Gault&Millau.
5 hotels golf lovers will love
Dreamlike landscapes, luxurious and refined hotels and the best courses to work on your swing... Our best of hotels that are home to the most prestigious golf courses in France.
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.
Christophe Marguin auctions off his collection of royal and presidential menus
Known as a great collector, Christophe Marguin (2 toques) will soon be parting with over 4,000 imperial, royal and presidential menus. Two exceptional dinners are being organized for the occasion.
