Gault&Millau's news
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Arnaud Faye, aiming for excellence
What if we didn't talk cooking with Arnaud Faye, the Executive Chef of Le Bristol Paris, who unveiled his first creations for the Epicure restaurant in September 2024? This Meilleur ouvrier de France has agreed to think outside the box and reveal what drives him, from his first glass of vosne-romanée to his latest musical tastes and his certificate in mental preparation for professional performance.
A thousand and one leaves...
Gault&Millau continues its series of portraits of the great classics of French patisserie with a third episode devoted to the crisp millefeuille.
Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2025
On the occasion of the presentation of the latest guide dedicated to the Centre-Val de Loire - Pays de la Loire region, on Monday March 17, 2025, Gault&Millau honored the chefs and culinary professionals of these territories.the event took place at the Orangerie du Château du Parc Saint-Lambert. The day before, winners and Gault&Millau partners attended a dinner at Les Petits Prés restaurant in Angers, hosted by chefs Loïs Bée and Samuel Albert.
Quentin Sanchez opens his ADN restaurant in Bastia
Gault&Millau award-winner Quentin Sanchez is preparing to open his ADN restaurant in the heart of Bastia. The establishment will welcome its first customers in mid-March 2025.
Opening your own restaurant? Gault&Millau can help!
Gault&Millau doesn't just list the best restaurateurs: it also supports them in their professional careers. Find out how you can benefit from the Dotation Jeunes Talents Gault&Millau to open your own restaurant and boost your gastronomic career.
Rum baba
Gault&Millau continues its sweet conquest with a monument to French patisserie. New episode dedicated this time to baba au rhum!
Gault&Millau's 10 favorite arranged rums
Gault&Millau unveils its 10 favorite rhums arrangés: bold recipes, authentic flavors and artisan craftsmanship. An ideal selection for lovers of refined spirits.
Gault&Millau Tour Auvergne-Rhône-Alpes 2025
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.
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!
Solar salt workers
For nearly a decade, Matthieu Le Chantoux has been producing and harvesting salt in the Mès basin, in the picturesque setting of the Guérande salt marshes. An independent salt worker and producer-harvester, he launched L'Atelier du Sel in 2013 with his uncle, then continued the business with Hughes Martineau, his cousin. In keeping with the tradition of salt workers, ancestral gestures and know-how are perpetuated, as is the pride of offering a natural product harvested by hand, using artisanal methods.
