Gault&Millau's news
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Best restaurants in Montpellier in 2026
Discover Montpellier's best restaurants in 2026, where local gastronomy meets culinary innovation. From award-winning establishments to talented chefs, explore a rich and diverse culinary scene.
Fête des vins IGP, but what does this designation really mean?
Local products will be in the spotlight in Béziers on May 31, 2024. To mark the Fête des vins IGP de l'Hérault, we focus on this little-known appellation.
In Argelliers, a family home honoured by Gault&Millau
Jérôme Aurelle, chef at Auberge de Saugras (2 toques) in Hérault, receives the Tradition d'Aujourd'hui 2026 trophy for the Occitanie-Andorre region.
Roquefort: the age-old secret of the "king of cheeses" finally revealed?
The undisputed star of the Occitanie region, enjoyed the world over, Roquefort cheese often has a place on a platter. Made since the dawn of time, it is the pride of a village made famous by a landslide.
Three "coup de cœur" cuvées to offer for Father's Day
To celebrate their upcoming birthday, here's a selection of three cuvées that will delight your dads' taste buds.
Gaby Benicio now alone at the helm of Äponem
Gaby Benicio continues the Äponem adventure solo after Amélie Darvas's departure. The young woman of Brazilian origin tells us more about this new chapter.
Located in the heart of the city, this microgrower supplies the Côte d'Azur's top restaurants
Thanks to aquaponics, the cultivation of plants in symbiosis with fish, "La Pousseraie" produces quality microfoams, leaves and flowers for the Côte d'Azur's finest tables.
Our best hotels for a stay alone in nature
Did you enjoy Into the Wild? Our next top list invites you to replay the spirit of the film by escaping to hotels where nature becomes your only company. Away from it all, at last. Our selection of the best hotels for a stay alone in nature.
Histoire de transmission - Jean-François Rouquette and Amélie Darvas
Apprenticeship is a key moment in a chef's life. It's often at a very young age, around 15 or 16, that a student comes into contact with the reality of the profession he or she has chosen and for which he or she is training. From house to house, apprentices come into contact with a variety of personalities and more or less benevolent contacts. He or she will also forge the foundations of his or her future kitchen, when the time comes to imagine it. On the occasion of a four-hands meeting between Jean-François Rouquette, chef of the Pur' restaurant (4 toques) at the Park Hyatt Paris hotel, and Amélie Darvas, of Äponem (3 toques), her restaurant opened in the Hérault region in 2018 with her partner Gaby Benicio, the chef and his former apprentice look back on this memorable experience. For both of them...
Forced Disconnection: Five Digital Detox Hotels to Take a Break from Screens
Far from notifications and Wi-Fi, some hotels offer a digital detox to help guests reconnect with a more natural rhythm. Between silence, forgotten rituals, and a return to nature, it’s an immersion in a daily life without connectivity.
