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5 mistakes to avoid when booking a gourmet restaurant
Would you like to have lunch or dinner in a gourmet restaurant, but don't know how to go about it? Here are our tips and tricks.
The secret of the world's best cassoulet is easy to reproduce at home
On January 20, 2025, two chefs from Lyon won the world cassoulet championship held in Toulouse. We take a look behind the scenes of their victory.
Jacques Marcon's good addresses
Jacques Marcon, chef of the Régis et Jacques Marcon restaurant in Saint-Bonnet-le-Froid, reveals his best addresses for buying mushrooms, meat and hydrolat.
Paradoxical: as unemployment soars, the hotel and catering industry cries famine
The number of jobseekers registered with France Travail at the end of 2024 is reaching record levels. And yet, there are plenty of jobs to be had in this sector.
Le paris-brest
Gault&Millau continues its sweet journey to discover the desserts that have shaped our gourmet heritage. All aboard, Simone, for a Paris-Brest trip that can be totally crazy!
When chefs take to the high seas
Cruise ships and gastronomy form a well-known duo. Both have been sailing the horizon since the early 20th century. Today, while the sector seems to be experiencing neither crisis nor slowdown, cruise lines are increasingly calling on chefs whose careers are already well established on land, to appeal to an inevitably volatile clientele.
Julien Allano X Julien Emery: a chef, a craftsman, a collab
In his new restaurant JU - Maison de Cuisine, Julien Allano wanted to be as local as possible, while wasting nothing. This approach also applies to his furniture...
Jean-Paul Acker named Grand of Tomorrow 2024 at the Gault&Millau Grand Est awards
The chef at La Table des Chefs was awarded the title of Grand de Demain at the Gault&Millau Tour Grand Est 2024.
Laëtitia Visse's good addresses
Laëtitia Visse, chef at La Femme du Boucher restaurant in Marseille's 6th arrondissement, reveals the names of five producers and artisans where you can find meat, vegetables and cheese.
Gilles and Nicolas Verot, master pork butchers from father to son, a well-crafted legacy
Gilles and Nicolas Vérot, a duo of passionate charcutiers, blend tradition and innovation in their famous family home. From vegetarian terrines to the secrets of sausage-making, father and son work together to reinvent their know-how.
Gault&Millau Tour Normandie 2024
On the occasion of the presentation of the latest guide dedicated to the Hauts-de-France region, Gault&Millau honored the chefs and actors of the venue in these territories on Monday, October 14, 2024.The event took place at L'Orangerie de la Baie. The day before, winners and Gault&Millau partners attended a dinner at the Anecdote restaurant, hosted by chefs Alexandre Gauthier and Samuel Pasquet.
