Gault&Millau's news
28 results
Le Nessay: a Breton fairytale
Opened in 2018 and now a member of the prestigious Small Luxury Hotels of the World group, this establishment with just 17 rooms is enjoying growing success. The secret? A dream location, on the Nessay peninsula surrounded by the sea, but above all the desire to give guests a warm and sincere welcome.
Brandade de morue, six good places to find it
It's best eaten cold on toast, or warmed up and enjoyed on its own, with a glass of white costières. The qualities of a good brandade lie in the fish and its density in the preparation, as well as in the seasoning. Here are 6 good places to find it.
7 microbreweries to discover without moderation!
It's no secret that the French love beer. After almost disappearing in the 80s, the number of breweries, and microbreweries in particular, has grown exponentially. Today, there are no fewer than 2,000 micro-brasseries in France. According to Brasseur de France, France even ranks 1st in Europe in terms of the number of breweries. However, French consumption lags behind that of our European friends. At 30 L per person per year, France is only 26th in the European Union in terms of consumption (the Czechs take the cake with 148.6 L per person per year). After criss-crossing the roads of France, we have selected our seven favorite microbreweries.
Self-made chef, Georgiana Viou
Self-taught. Being a chef and not having studied for it. To have followed another path before understanding, before knowing, that this is the job you really want to do. Even if they are not in the majority, some have arrived in the kitchen at the end of a winding or atypical path. Is this a strength or a handicap? That's what we set out to find out from Georgiania Viou, Grand de Demain 2022 Gault&Millau. Even if she has succeeded, the term "self-taught" still sticks to her.
Gault&Millau Tour Occitanie-Andorre 2025
On the occasion of the presentation of the latest guide dedicated to the Occitanie-Andorre region, Gault&Millau honored the chefs and players in these territories this Monday, May 13, 2024.the event took place at the Orangerie du Château Hermitage de Combas. The day before, winners and Gault&Millau partners attended a dinner at Restaurant Matthieu de Lauzun, hosted by chef Matthieu de Lauzun.
The Cheffes! 2025: A not-to-be-missed solidarity event
The Cheffes! festival returns for two editions in Paris and Marseille in spring 2025. Discover the program of festivities.
Femmes de Carac'Terre: Marie-Aude Vieira brings together a dozen women for an exceptional gastronomic evening
On October 21, the Serge Vieira restaurant will be the setting for an exceptional dinner orchestrated by women chefs, producers and winemakers. A not-to-be-missed event for Pink October.
"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.
Gault&Millau Tour Bretagne 2024
On the occasion of the presentation of the latest guide dedicated to the Brittany region, Gault&Millau honored the chefs and players in these territories on Monday June 3, 2024.The event took place at Domaine Le Mezo. The day before, winners and Gault&Millau partners attended a dinner at Domaine Le Mezo, hosted by chefs Emmanuel Kouri, Florent Legros, Kevin Gatin and Franck Geuffroy.
Gault&Millau Tour Occitanie-Andorre 2024
On the occasion of the presentation of the latest guide dedicated to the Occitanie-Andorre region, Gault&Millau honored the chefs and players in these territories this Monday, May 13, 2024.The event took place at the Orangerie du Château Hermitage de Combas. The day before, winners and Gault&Millau partners attended a dinner at Restaurant Matthieu de Lauzun, hosted by chef Matthieu de Lauzun.
