Gault&Millau's news
83 results
Denis Martin x Claire Garrigues: a chef, a ceramist, a collaborator
The chef from The Marcel and the self-taught ceramist have been working together for four years, designing the tableware for the gourmet restaurant. It's professional love at first sight!
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.
In this gourmet restaurant, customers choose the amount of their bill
This restaurant in the south of France offers its customers the opportunity to pay the amount of their choice at the end of the meal. A short-lived operation, subject to certain conditions.
Sirha Omnivore, the culinary festival not to be missed!
Interested in attending the Sirha Omnivore 2024 festival? Find out all you need to know about the next edition, plus our tips for getting invitations!
Champagne Nicolas Feuillatte recreates its "Rue des Bulles" for Christmas
In December, Nicolas Feuillatte transforms the Rue des Martyrs in Paris into the "Rue des Bulles". Just the thing to bring a little magic into the air in the run-up to Christmas.
Creating a restaurant using artificial intelligence: the future of the restaurant business?
The first AI (artificial intelligence)-generated restaurant opened its doors for a week in Sydney, Australia. Is this the start of a new era in the restaurant business?
Gastronomy choice: Charles Coulombeau
They're barely in their thirties, and have often acquired extensive experience in large, beautiful, multi-talented establishments. Today, they have opened or are running their own restaurants, making the choice of gastronomy. Gault&Millau offers a series of interviews with young chefs whose approach proves that haute cuisine is still a dream, but also that rigor and ambition are also a driving force for some of those who launch themselves into this profession. Let's continue with Charles Coulombeau, of the 3-toque restaurant La Maison dans le Parc, in Nancy.
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.
Philippe Etchebest's address book is full of hidden gems
Chef Philippe Etchebest, who is known for his focus on local cuisine and close ties to producers and artisans in his region, shares five great places to buy soy sauce or good bread.
Where can you find the best rooftop bars in Paris?
As summer approaches, rooftops are popping up atop Parisian hotels and restaurants. Perfect for escaping the hustle and bustle of the city, these rooftop spaces let you travel without moving an inch…
Virginie Basselot's 5 creations that tell her story
Virginie Basselot, chef at Le Chantecler restaurant in Nice's Le Negresco hotel, reveals herself in five emblematic dishes that perfectly reflect her world.
Hôtel Les Hayes in Sologne: a 4-star estate between Chambord and Cheverny
Situated between the Châteaux of Chambord and Cheverny, both of which can be reached by bike from the hotel, the 180-hectare Domaine des Hayes (classified as a Natura 2000 site) is the perfect place for a sylvan interlude.
