Gault&Millau's news
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Montbéliard sausage: how to recognize it and where to buy it
It's safe to say that Franche-Comté is the home of the smoked sausage. Mortau and Montbéliard are produced in all four départements (Haute-Saône, Territoire de Belfort, Doubs and Jura). Comtois smoked sausages are an important part of the region's DNA.
Crémant festive bubbles
French crémants still suffer from a lack of popularity when compared to champagnes, considered to be of higher quality. Yet both sparkling wines are made using the same traditional method (two fermentations). And some crémants, especially those that have been aged for a long time in the cellar, can easily rival champagnes... Gault&Millau has selected 10 favorites from 100 blind-tasted crémants.
Spring is a time for watering!
Spring is here, and with it a host of events to promote wines, beers and other spirits. Here's our selection for April.
Maison des Cimes: Matthias and Hanna Marc Celebrate the Franche-Comté Way of Life
With this new hotel located on the shores of Lake Saint-Point, this native of the Doubs region is making a true return to his roots—a result not only of his life journey but also of a deep attachment to his native region.
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.
10 tree house hotels to try at least once
Climbing trees is no longer the preserve of adventure-seeking children. This irresistible urge for vertical escape is less a child's dream than a real thrill in the heart of the canopy. Here's our selection of 10 tree-top addresses.
Matthias Marc opens a new establishment in Doubs
As announced in mid-December, Matthias Marc is embarking on a new adventure after leaving Substance, the 3-toque Parisian restaurant he opened in 2018. To mark the occasion, the chef cycled across France, a journey shared on his Instagram account.
Valentin Loison wins the Grand de Demain 2026 trophy at the Gault&Millau Tour Grand Est
On Monday October 27, 2025, Valentin Loison, chef at the Bulle d'Osier restaurant in Langres, was awarded the Grand de Demain Grand Est 2026 title. The award recognizes his investment in Le Clos Vauban.
Gault&Millau Tour Bourgogne-Franche-Comté 2025
On the occasion of the presentation of the latest guide dedicated to the Bourgogne-Franche-Comté region, Gault&Millau honored the chefs and players in these territories on Monday June 30, 2025.the event took place at the Hameau de Barboron in Savigny-lès-Beaune. The day before, award winners and Gault&Millau partners attended a dinner at the Table de Levernois.
Omar Dhiab to open his new Elbi restaurant in spring
Already at the helm of his own gourmet restaurant, Omar Dhiab will open a second location in spring 2025. Different cooking techniques and wine will be the two centerpieces of the establishment.
Gault&Millau Bourgogne Franche-Comté 2023
On Monday, October 9, Gault&Millau presented its latest guide to the Burgundy Franche-Comté region, in recognition of the region's chefs and culinary professionals.The event took place at the Château de Saulon, in Saulon-la-Rue. The day before, winners and Gault&Millau partners attended a dinner at chef Jean-Bruno Gosse's Loiseau des Ducs restaurant in Dijon.
