Gault&Millau's news
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Lise Périssat wins the Ruinart Sommelier Challenge 2024
On Monday May 13, 2024, Maison Ruinart held its annual "Sommelier Challenge" competition at the Plaza Athénée hotel. Nineteen sommeliers from all over France faced an intense challenge.
Welcome to Beaujonomie returns for a 5th edition
Bienvenue en Beaujonomie returns from June 14 to 16, 2024, and will bring together nearly 1,500 guests for meals hosted in the vineyards and cellars of the Beaujolais estate. Here's how to reserve your place.
Gault&Millau Tour Auvergne-Rhône-Alpes 2024
On the occasion of the presentation of its latest guide dedicated to the Auvergne-Rhône-Alpes region, on Monday February 5, 2024, Gault&Millau honored the chefs and culinary professionals of these territories.The event took place at the Palais de la Bourse in Lyon. The day before, award winners and Gault&Millau partners attended a dinner at Celest, hosted by chefs Jean-François Têtedoie and Anthony Bonnet.
Jacques Marcon, Gault&Millau d'Or 2024 for the Auvergne-Rhône-Alpes region
During the Gault&Millau Tour Auvergne-Rhône-Alpes 2024, chef Jacques Marcon was named Gault&Millau d'Or.
Evi Hob, the conviviality of an inn, the comfort of a hotel
Bringing the cool spirit of new urban hotel concepts to rural areas is the challenge set by the founders of Evi Hob, who are betting on the renovation and refurbishment of hotel establishments that are struggling to find takers in the regions. To date, two Hobs have already opened their doors, one in Saint-Bonnet-le-Froid (the Hob Fort du Pré) on April 1, 2022 and the other in Bourbon l'Archambault (the Hob Montespan Talleyrand) on April 1ᵉʳ, 2023. A new address is already planned in Orelle, Savoie, at the foot of the Val Thorens ski resort for December 2024.
Victoria Boller, the new head chef at Aux Lyonnais, reveals her vision for the Parisian bouchon
Victoria Boller is the new head chef at Aux Lyonnais in Paris. Here's her background and what she has to offer at this Alain Ducasse Group stopper.
Zacharie Zeilig wins the first edition of the "La cuisine durable" competition
Promoting the pillars of sustainable cooking. This was the aim of the first edition of the "Sustainable Cuisine" competition, which Zacharie Zeilig won. Zoom in on a new way of thinking about gastronomy.
Vacherin cheese
Gault&Millau continues its sweet conquest with a monument to French patisserie. A new episode dedicated, this time, to the vacherin.
Sirha: happy winners
Sirha has come to an end, a time of reckoning for some - let's not forget that it's all about doing business and making deals - and of taking stock for others. It's also a time of joys and disappointments for all the participants in the many competitions held during the show, including the highly prestigious Bocuse d'Or. Here's a look back at five crazy days in Lyon, the world capital of gastronomy.
Endowment Jeunes Talents 2022 - South-East France
The Dotation Jeunes Talents Gault&Millau (DJT) rewards the bold who set out to create a restaurant. Gault&Millau detects and unearths those who have the potential and audacity to take the plunge. Focus on the DJT Sud-Est, which took place on Monday October 24 at the Institut Paul-Bocuse in Lyon.
International City of Gastronomy and Wine, Dijon makes good food
Today, Friday May 6, the Cité internationale de la gastronomie et du vin opens in Dijon. A few days before the event, we were able to visit the site, still under construction, to gauge the scope of the project. Carried forward with enthusiasm and pride by Dijon's mayor, François Rebsamen (PS), and his teams, the site will be, if the public is successful, the emblematic project of his three terms in office.
