Gault&Millau's news
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Sébastien Bras in 5 dishes
Sébastien Bras, chef at Le Suquet restaurant in Laguiole, tells us the story of five dishes that have marked his career and his cuisine, rooted in the Aubrac region.
Gaëtan Gentil's good addresses
Gaëtan Gentil, chef of the Prairial restaurant, reveals the best places to buy good produce. You'll find the best bread in Lyon, as well as quality vegetables and meat.
Maison Rougié: 150 years of French excellence
In Sarlat, in the heart of the Périgord Noir region, one house has embodied the quintessence of French culinary luxury for a century and a half: Rougié. From artisan foie gras to gourmet tables the world over, we take a look back at a family adventure that has become a national icon.
Geoelia: Camille Saint-M'leux casts off from the 16th arrondissement
Barely 30 years old, young chef Camille Saint-M'leux, revealed at Villa9Trois, is preparing to open his very first restaurant, Geoelia. An intimate address, thought through to the smallest detail.
Why do we say "mouth-watering"?
The French language is rich in expressions whose meaning and origin we sometimes ignore. Where does the expression "avoir l'eau à la bouche" come from? Here are some explanations.
Jérémie Le Calvez opens a new bistro in Saint-Pol-de-Léon
In July, the chef behind La Pomme d'Api in Saint-Pol-de-Léon will open La Pomme Reinette, a more accessible bistro that will be transformed into an afternoon tea room and tapas bar in the evening.
Quentin Sanchez opens his ADN restaurant in Bastia
Gault&Millau award-winner Quentin Sanchez is preparing to open his ADN restaurant in the heart of Bastia. The establishment will welcome its first customers in mid-March 2025.
Travelling with your dog: hotels that pamper our four-legged friends
Do you dream of crossing the country with your nose to the wind, without ever having to leave Max on the doorstep? Good news: here are some hotels where our four-legged friends are pampered like aristochians.
Emmanuel Renaut's good addresses
Emmanuel Renaut, chef of the Flocons de Sel restaurant, reveals the best places to buy bread, meat and preserves.
Matthias Marc X Jeremy Maxwell Wintrebert: a chef, an artist, a collab
The Substance restaurant in Paris underwent a complete makeover in the summer of 2024 to create a new setting. Among the new features is a blown-glass work by Jeremy Maxwell Wintrebert.
This chef managed to save 10,000 euros on electricity thanks to this technique
Bruno Oger, chef at La Villa Archange in Le Cannet, is constantly thinking about the energy impact of his establishment. Recently, he installed a system that reduced his electricity bill.
After Orgueil, Eloi Spinnler spices up Parisian life with his new restaurant Colère
The young chef, just turned thirty, is about to open his second restaurant. After the first Sin Capital, Orgueil, it's the turn of the volcanic Colère to see the light of day in the 9ᵉ arrondissement of Paris.
