Gault&Millau's news
18 results
Chef Hubert Chanove takes you on a wild foraging trip in Haute-Savoie
From May to August, the chef at the Refuge des Gourmets in Machilly offers plant-picking outings, followed by a gourmet plant lunch. Interested? Here's what you need to know.
In Haute-Savoie, gastronomy is at the heart of the Toques en Chablais festival
The Toques en Chablais festival returns to Thonon from October 9 to 13 for a special edition, celebrating the centenary of the Meilleurs Ouvriers de France. Discover the program.
Best restaurants in Annecy for 2026
Discover Annecy's best gastronomic addresses in 2026, where the richness of Haute-Savoie's terroir blends with culinary excellence. Dishes inspired by the surrounding lakes and mountains await you in Gault&Millau award-winning establishments.
Four good Savoyard addresses for raclette
Although the first reflex is often to associate raclette with fondue, this soft, flavorful cheese is also perfect on a platter. Discover our best addresses in Savoie.
Julien Gatillon inaugurates Au Bon Lait with an original creation
Julien Gatillon unveils his new Au Bon Lait house with an original creation, born of a secret recipe and the Haute-Savoie region. A first step in a gourmet adventure dedicated to Megève milk.
Anthony Bisquerra's good addresses
Anthony Bisquerra, recognized as Grand de Demain at the Gault&Millau Tour Auvergne-Rhône-Alpes, reveals his tips for buying bread, cheese and wine in the Annecy area.
10 Megève addresses
At the foot of Mont Blanc, this historic resort is now one of the most popular in Haute-Savoie, with 400 km of slopes, charming hotels and prestigious restaurants that combine gourmet delights with authenticity. Here are our 10 favorite addresses, not to be missed.
The Best Craft Beers in France, Region by Region
About a hundred beers lined up at the starting line for our jury’s tasting, with forty favorites at the finish: a drop of beer in an ocean of craft breweries that are bouncing back after two sluggish years.
Émilie and Thomas Roussey launch Popote, a table inspired by broths
Following the opening of their Emilie et Thomas restaurant at Moulin Cambelong (2 toques) in 2023, the chef-couple have signed up for a new Aveyron address, due to open this spring just a stone's throw from their former restaurant.
Supplying chefs with fruit and vegetables from Rungis: an expert's challenge
How does a Rungis-based fruit and vegetable wholesaler and restaurant supplier keep up with chefs' demands? Gault&Millau interviewed Yoni Cohen, fruit and vegetable grower at Maison Emali.
At the start of the new school year, pains au chocolat are top of the class
Pain au chocolat or chocolatine, there's no debating the name here! Seemingly simple, these pastries require quality ingredients, know-how and time. A real pain au chocolat can't be made in two hours! Each baker puts his or her own stamp on the creations, which vary in crispness and melt-in-the-mouth softness, and are often rich in chocolate, sometimes combined with raspberry or even banana. Ten craftsmen get their hands dirty and make our mouths water. Here is a selection of the 10 best of the moment, to be tasted at least once in your life.
