Gault&Millau's news
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Nicolas Paciello closes CinqSens to open a new patisserie
The pastry chef will open "Nicolas Paciello Pâtisserie" in September in Boulogne-Billancourt and Pantin. Discover his new proposal.
Tabata and Ludovic Mey: 1 new restaurant, 2 experiences
Ludovic and Tabata Mey will open their new restaurant in Lyon in October. The restaurant will feature two distinctly different dining rooms.
Yazid Ichemrahen, Royal Monceau's new signature pastry chef
Pastry chef Yazid Ichemrahen signs the new sweet menu of the Royal Monceau - Raffles Paris. His creations will be available in the hotel's two restaurants and bar.
The Floating Island, its history and our best addresses
Simple to make, the floating island is the brasserie dessert par excellence, on a par with profiteroles or chocolate mousse. We love it for its reassuring taste and melt-in-your-mouth texture. Gault&Millau takes you on a voyage of discovery.
Pecoranegra: Mauro Colagreco's pizzeria in Lyon
Mauro Colagreco will open a new Pecoranegra pizzeria in Lyon on January 23, 2024. A new challenge for the chef, who aims to offer a more popular cuisine.
Freia, Sarah Mainguy's new restaurant, opens soon in Nantes
After Vacarme, Sarah Mainguy will open her second restaurant, Freia, in February, in an unusual setting. Here's what the chef has in store for us.
Hugues Pouget & Lorenz Bäumer: a pastry chef, a jeweller, a Christmas collab
Gault&Millau went to meet chef Hugues Pouget and jeweller Lorenz Bäumer, an unexpected duo for a friendly and daring sweet conversation.
What did people eat in the time of Jesus or the hippies at Woodstock? Answer in The Hunger of History
"Tell me what you eat, and I'll tell you who you are". Author Aïtor Alfonso, aka "Sauce gribiche", and cartoonist Jul adapt this saying to the scale of humanity in the comic strip "La Faim de l'Histoire".
The most beautiful palace logs for Christmas 2023
Christmas logs, festive delights par excellence, seduce with their refined flavors and elegant designs. And when it comes to design, palace chefs have once again demonstrated their creativity. A selection.
Towards a more responsible restaurant
Opening your first restaurant and wanting it to be as virtuous as possible is a challenge for chefs who want to live up to their values. Camille Guérin and James Lambert tell us all about it.
