Gault&Millau's news
23 results
Restaurant Director of the Year 2025: Nicolas Brossard nominated by Gault&Millau
Nicolas Brossard, of Christopher Coutanceau restaurant in La Rochelle, is the Guide Jaune's Restaurant Manager of the Year 2025.
Our best pastry chef of 2017 is now best pastry chef of the world 2024
The climb continues for Nina Métayer, Gault&Millau's 2017 Best Pastry Chef of the Year. On the night of June 5-6, 2024, she won the title of World's Best Pastry Chef at a ceremony in Las Vegas.
Our selection of the best galettes des rois for under 40 euros
There's no better way to start the new year than with a galette. All over France, artisans are revisiting the Epiphany, from classic frangipane to original flavors, for less than €40.
Périgord walnut oil
Once organic, now organic again. The Castagné family's walnut oil, which has won numerous awards at the Concours Général Agricole, has been awarded the AB label, the crowning glory of a conversion to organic farming by two brothers, who also converted.
Great Bordeaux wines at caviste prices in your restaurants
From March 15 to April 15, 30 restaurants will be offering table service at wine shop prices.
Nina Métayer opens her first tea room on the island of Ré
In June 2026, Nina Métayer will open a new location on the Ile de Ré. It will be a year-round tea room, combining pastries, seasonal snacks and local roots.
Can you still get 5-star accommodation for less than €150? Our 5 French nuggets
Mission impossible to sleep in a 5-star hotel in France for less than €150 a night? Not quite. With top-of-the-range bedding, refined service and confidential addresses, certain French nuggets still make luxury accessible. Here are 5 5-star hotels where you can indulge yourself without blowing your budget.
Gault&Millau, le magazine: issue 11 on newsstands
As temperatures drop, the desire for comfort returns: to immerse oneself in beautiful products, inspiring reading and gastronomic escapes. For this eleventh edition, Gault&Millau magazine has been divided into three parts.
Summer chefs get out of the kitchen (well, almost)
When top chefs take time off, it's rarely away from the fire. Barbecues on a deserted beach, grilled romaine on the way back from a bike ride, or chickens in toadstools in the shade of a fig tree... the chefs' vacations have the taste of happiness.
