Gault&Millau's news
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City Guide Lyon
To mark the release of the Auvergne-Rhône-Alpes regional guide, we're taking you to the world capital of gastronomy: Lyon.
Henri Carlier Takes the Reins in the Kitchens of Villa Florentine
At age 28, Henri Carlier took the helm in the kitchen at Villa Florentine. Having worked under Jean-Louis Nomicos, Arnaud Donckele, and Hugo Bourny, the young chef now intends to put his own stamp on this iconic, newly renovated restaurant.
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.
The 10 Best Hotels for a Business Trip to Lyon
Solo travelers are often looking for the impossible: a place that’s lively yet quiet, beautiful without being pretentious, and—above all—reliable Wi-Fi and at least one comfortable chair for checking emails. Here are ten spots tailor-made to help you slow down the pace of business.
Three chefs set to shake up South-East gastronomy
The Dotation Jeunes Talents Gault&Millau made a stop at Lyon's Institut Lyfe for its Sud-Est 2026 session. Three promising chefs were rewarded for their first restaurant project.
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.
The Centre national de la gastronomie française to open soon in Lyon
On Wednesday January 15, 2025, the official agreement to launch the Centre national de la gastronomie française was signed, in the Auvergne-Rhône-Alpes region.
Yoni Saada signs the menu of the Marius restaurant in the Gare de Lyon
A new restaurant opens at the Gare de Lyon in Paris at the end of June. It's Marius, a Mediterranean address led by chef Yoni Saada.
Daniel et Denise, Joseph Viola's traffic jam at Lyon Part-Dieu station
In partnership with SSP (Select Service Partner), Joseph Viola, Meilleur Ouvrier de France, has decided to open a new restaurant. The markers will be the same, but adapted to a specific location: the Lyon Part-Dieu train station.
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.
Chocolatiers, bean to bar
Of the 3,000 chocolatiers in France, less than 2% make their chocolate from cocoa beans, the vast majority using couverture chocolate to melt for their creations. But following in the footsteps of Bernachon, Pralus and Bonnat, young chocolatiers are once again breaking new ground. Zoom in on 5 chocolatiers who are putting the cocoa bean back in the spotlight.
