Gault&Millau's news
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10 3-Toque restaurants with menus under 50 euros
Eat for less than 50 euros in a Gault&Millau 3-toque restaurant? It's possible! Here's the proof, with our selection of great value restaurants.
Exceptional eggs from chefs and artisans for Easter 2025
Chefs and artisans reinvent the Easter egg with creations as surprising as they are refined. Unexpected shapes and daring flavors, discover our selection.
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!
Where to eat a good egg mayonnaise? Our 5 addresses
Once obsolete, the egg mayonnaise is making a comeback on French bistro tables, much to our delight. Here are five addresses where you can enjoy one prepared to perfection.
"Saveurs et Savoirs": the gastronomic festival returns to Uzès
From Thursday, October 10 to Sunday, October 13, 2024, the Gard will be on gastronomic time. The latest edition of the "Saveurs et Savoirs" festival will bring together top chefs and a host of players from the world of gastronomy.
Kelly Rangama's good addresses
Kelly Rangama, head chef at Le Faham restaurant in Paris's 17th arrondissement, reveals her top picks. Asparagus, matured beef and massalé are all on the menu.
Fario: Kevin de Porre's new restaurant in Céret
In September, Kevin de Porre will open his new restaurant, Fario, in the Pyrénées-Orientales. Gault&Millau tells you more about this exciting project.
Abbey, museum, mill... 5 hotels steeped in history
They have sheltered princesses or monks, travelers or knights, and all tell, in their own way, a piece of our history. Medieval abbey or Renaissance castle; 18th-century mill, coron or modernist UFO.... Discover our nuggets that offer much more than just a refuge for the night. A moment of culture and emotion.
Nina Métayer in 5 pastries
Nina Métayer, head pastry chef at La Délicatisserie, traces her career path and development through five gourmet creations.
When cooks become pastry chefs
A pastry chef who becomes a chef... We've seen a plethora of them swap sweet for savoury. The reverse movement was less obvious for a long time, until a new generation of toques discovered a penchant for desserts.
A la carte or blind menu?
Of the day, from the chef, in 5, 7 or 18 sequences, unique or blind... It's becoming rare in gourmet restaurants to find a menu that leaves us with a real choice. The chef decides everything, and the restaurant is no longer simply a place for sharing and conviviality, but a "total experience" of which he is the author.
