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Wine Tour stops off in Alsace
The Wine Tour stopped off at the Sofitel Strasbourg Grande Île hotel on Monday April 3 to once again bring together chefs and wine professionals.
Haut-Médoc: third stage of the 2017 Wine Tour
On Monday March 6, the Wine Tour stopped off at the famous Château d'Agassac, in the Haut-Médoc region, to once again bring together chefs and wine professionals.
Languedoc-Roussillon stopover for the Wine Tour
Second leg of Wine Tour 2017. This time, it's off to the Château d'Or et de Gueules to once again bring together chefs and wine professionals.
Head to Île-de-France with the 2027 Gault&Millau Regional Guide
The 2027 Île-de-France guide is available in bookstores and online. In this 2027 guide, Gault&Millau explores the region’s roads, showcasing exceptional establishments, passionate artisans, and promising new talents.
Bayonne Festival 2026: Where to Eat Well, According to Gault&Millau
From Wednesday, July 15, through Sunday, July 19, 2026, the Bayonne Festival is back! Festayres, put on your red scarves and set out to discover the city’s best spots and Basque culinary specialties.
Rudy Villien Named “Grand de Demain” at the Gault&Millau Tour of Bourgogne-Franche-Comté
Rudy Villien, chef at Le Charlemagne restaurant in Pernand-Vergelesses, received the 2027 Grand de Demain award during the Gault&Millau Tour Bourgogne-Franche-Comté ceremony.
13 soy sauces tested and approved by Gault&Millau
Shiro, usukuchi, koikuchi, saishikomi or tamari: what qualities should be attributed to the different soy sauces marketed in France? To find out, a panel of judges tasted thirteen sauces of different types, qualities and manufactures. A test bench of varied tastes in which everyone will find their ideal shoyu.
Julien Caligo sublimates the sea and wins a Gault&Millau trophy
Julien Caligo, chef at Chez Monique in Calvisson, wins the Trophée Cuisine de la Mer, des Lacs & des Rivières 2026 for the Occitanie-Andorre region. This Gault&Millau award salutes his career and his cuisine, which combines local produce and seafood.
Self-taught chef creates a sensation in the Occitanie-Andorre region
Elouan Tréhin, chef at Melba restaurant in Quissac (1 toque), receives the Jeune Talent Occitanie 2026 trophy in the Occitanie-Andorre region, this Monday April 13, 2026.
The best restaurants for aligot, according to Gault&Millau
From the burons of Aubrac to the urban tables of Gault&Millau, aligot continues to seduce chefs and gourmets alike. Here's a roundup of restaurants where this rustic dish is serious business.
