Gault&Millau's news
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From vine to plate: Gevrey-Chambertin's gourmet stopover
Sometimes it's a good idea to get away from the freeways and take to the secondary roads. The one that links Dijon to Beaune is an opportunity to discover prestigious vineyards while stopping, for a night or more, in the heart of the Gevrey-Chambertin vineyards.
Fabrice Gillotte, art and matter
The man nicknamed "l'Ours" by the profession because he's allergic to the mundane, was the first, in 1991, to win the title of Meilleur Ouvrier de France chocolatier confiseur. Curious and inventive, he entered the competition with a machine that revolutionized the profession.
International City of Gastronomy and Wine, Dijon makes good food
Today, Friday May 6, the Cité internationale de la gastronomie et du vin opens in Dijon. A few days before the event, we were able to visit the site, still under construction, to gauge the scope of the project. Carried forward with enthusiasm and pride by Dijon's mayor, François Rebsamen (PS), and his teams, the site will be, if the public is successful, the emblematic project of his three terms in office.
William Legros Named 2027 Young Talent of the Bourgogne-Franche-Comté Region
As head chef of the Touch’d’Art restaurant in Belfort, William Legros was named “Young Talent 2027” for the Bourgogne-Franche-Comté region during the Gault&Millau Tour. This distinction recognizes the unconventional career path of a restaurateur who moved from the dining room to the kitchen, driven by passion, resilience, and a signature culinary style.
Who is Laelya Van Der Vliet, France's Best Apprentice in Pastry?
The young woman has just won the Best Apprentice of France Pastry Competition. Find out more about her career and her dreams.
Old-fashioned mustard, the Gault&Millau test bench
After the classic version, Gault&Millau presents its test bench for old-fashioned French mustard.
Beurre Noisette, a new gourmet jewel case
On December 5, 2023, Fabrice Gillotte opened Beurre Noisette, a new boutique in the heart of Dijon where viennoiseries, convivial pastries and sandwiches share the space.
Shock and awe!
Indispensable for back-to-school, nomadic and totally regressive, chocolate bars from artisan chocolatiers are an invitation to indulge and comfort. From Paris to Dijon, by way of Marseille and Roanne, they all have that little touch of madness that thrills the senses.
Lucile Vigilant, the pastry chef who makes the Relais Bernard Loiseau shine
Pastry Chef Lucile Vigilant was named Pastry Chef of the Bourgogne-Franche-Comté region for 2027 during the Gault&Millau Tour on Monday, June 29, 2026, at the Château de Saulon.
