Gault&Millau's news
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Where to eat rice pudding?
Few ingredients, a taste of childhood: rice pudding seemed destined for the past. Now it's back on the shelves of creameries and on the menus of Parisian bistros and gourmet restaurants. Here's a selection of versions that are well worth the detour.
Taste of Paris 2026: chefs, prizes, dates and programme at the Grand Palais
Taste of Paris returns to the Grand Palais for an exceptional 10ᵉ edition in May 2026. Dates, guest chefs, tasting prices, workshop program and practical info: find out all you need to know to get the most out of Paris' unmissable gastronomic festival.
Olivier Samson's good addresses
Olivier Samson admits he'd be nothing without his local producers. Here are five that the chef from Domaine du Liziec in Vannes recommends to Gault&Millau readers.
Les Relais du Goût 2025: Reims' wealth of gastronomic and viticultural treasures in the spotlight
From September 18 to 21, 2025, Reims pulls out all the stops with its second Relais du Goût event. Five culinary highlights and more than forty gourmet events are on offer as you follow a gourmet itinerary around the city.
A new opening in an unusual location for Comptoir Paul Bocuse
The Paul Bocuse street-food chain moves into a new, original location for its fifth opening. A counter with an efficient menu and generous products, in the heart of Lyon.
Denis Martin opens La Belle Vie: a new chapter in the heart of Gard
After seven years at The Marcel, Denis Martin is about to open his own establishment in Saint-Hilaire-d'Ozilhan. The chef tells us more about his new hotel-restaurant, La Belle Vie.
Emmanuel Kouri's good addresses
Emmanuel Kouri, chef at Les Jardins de Kerstéphanie in Sarzeau, gives us his top tips for buying quality bread, wine and vegetables.
Christophe Hay's good addresses
Christophe Hay, chef at the Fleur de Loire restaurant in Blois, reveals five good places to buy freshwater fish terrines, cheese and fine wine.
Ulysse Pralus, the family's youngest son, opens his first bakery in Lyon
In a few weeks' time, the youngest son of the Pralus family will open his bakery "Pralus, la boulangerie". Initial tests are already making mouths water.
Tailor-made vegetables from Benoît Deloffre
Benoît Deloffre loves vegetables as much as he loves life. Or maybe it's the other way around. He talks about them with a touching sincerity, a real frankness, without boasting or excess of superlatives, as close as possible to the land and his Champagne roots, in Romain, in the Reims countryside.
