Gault&Millau's news
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Naraé Kim is Gault&Millau Pastry Chef of the Year 2024
Park Hyatt Paris-Vendôme pastry chef Naraé Kim is named Pastry Chef of the Year 2024 this Monday, November 6, 2023.
Nina Métayer named UIBC "World Pastry Chef" 2023
Following her Gault&Millau Pâtissière de l'Année title in 2017, Nina Métayer has just been awarded the Pâtissière Mondiale prize by the International Union of Bakers and Pastry Chefs.
Maison&Objet 2023: Gault&Millau conferences and cooking demos
The September edition of Maison&Objet at the Parc des expositions Paris Nord Villepinte welcomed the Gault&Millau. Conferences, culinary demonstrations and tastings were the order of the day. Here's a selection in pictures.
Cider tasting at Gault&Millau's Atelier du Goût
Cider is a noble beverage with a history stretching back thousands of years, since the Egyptians, and later the Romans, were familiar with juice fermentation. Cider thus appeared throughout the Mediterranean basin at roughly the same time as wine. Cider is made wherever there are apple trees, and today this fermented apple juice has earned its letters of nobility, making it one of the most interesting lightly alcoholic beverages, thanks to the variety and richness of its flavours, derived from the varieties of apples used and the methods of production. As with many farmhouse products, the overall quality of Breton cider is improving. While the reputation of "crêperie cider" served in bowls to tourists is still widespread, it's clear that local initiatives are bearing fruit. Many producers are now finding outlets in the quality foodservice sector. As a result, consumers are becoming more demanding, and producers are naturally committed to quality. For example, Hugo Roellinger, Gault&Millau Chef of the Year 2022, is working hard to promote cider in his restaurants, while Bertrand Larcher's Breizh Café showcases over 50 artisanal ciders. Cidre de Bretagne has been a PGI since 2000, Cornouaille an AOP/AOC, and Royal Guillevic a Label Rouge.
Only 3 days left to register
With Gault&Millau and MAAF, be a talent spotter. For several years now, MAAF and Gault&Millau have been working together to honor French craftsmanship, through a prize rewarding artisans committed to "eating well". This year's final will take place on October 12, 2020.
Our history - Gault&Millau
Because Gault&Millau has always been the discoverer of new talent, the revelator and initiator of new trends, it is still today the indispensable intermediary for your leisure activities. Gault&Millau is an international brand present in 15 countries.
Top 10 raw-milk Camemberts from Normandy
As experts in taste, the Gault&Millau guide launches its gourmet selections based on emblematic products.
Dotation Gault&Millau, en Seine
After five seasons spent unearthing the Young Talents of French cuisine and helping them to set up their own restaurants, Gault&Millau and its club of partners are back for a sixth season. The aim remains the same: more than ever, to help chefs become entrepreneurs.
Dotation Gault&Millau 2019, opening of Choko Ona
Opening of Choko Ona on April 2, 2019. After five seasons spent unearthing Young Talents in French cuisine and helping them with their restaurant creation projects, Gault&Millau and its club of 14 partners are back for a sixth season. The aim remains the same: to help chefs become entrepreneurs more than ever. Meet Flora Le Pape and Clément Guillemot.
