Gault&Millau's news
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The first sustainable pastry competition is looking for candidates
After the chefs, it's the pastry chefs' turn to be invited to the first sustainable pastry competition. The Cuisine Durable foundation, created by Olivier Ginon, is calling for entries for this first sweet edition.
Whether you're a wine and spirits connoisseur or an expert, this introductory course may be of interest to you.
Back to school for wine-loving adults. That's the idea behind Le Cordon Bleu Paris, which offers an introductory course in wines and spirits organized in the form of classes and tasting workshops.
Here's where to find the best baguette in Paris 2024
The new winner of the best baguette in Paris was unveiled on Thursday, April 25, 2024. It is a bakery located in the 11ᵉ arrondissement of Paris. Its manager will have the traditional privilege of supplying the Élysée Palace for a year.
Alexandre Gauthier opens a temporary restaurant in Paris
For a few days in April, Alexandre Gauthier will be offering his cuisine at an undisclosed location in Paris's 8th arrondissement. Here's what the chef, named 2016 Chef of the Year, has to offer.
Eric Frechon is leaving Le Bristol - here's why
Eric Frechon and Le Bristol Paris end their collaboration, which began in 1999. A "carefully considered" decision, motivated by new desires.
The most unusual rum bar near Paris
A new rum bar has just opened just outside Paris. Beyond the concept, it's the location of the Monastic that should surprise you...
The legendary café race is back in Paris after a 13-year absence!
With the Olympic Games just a few months away, a rather original "sport" is making a comeback: the Paris Coffee Run. An unusual and free event not to be missed!
Daniel Humm and Alain Ducasse combine their talents for plant-based gastronomy
Gourmets are invited to an exceptional culinary event where Daniel Humm, chef at Eleven Madison Park in New York, and Alain Ducasse, 5 Gault&Millau toques, combine their expertise to celebrate plant-based cuisine in France and the United States.
A Mediterranean bakery a stone's throw from Paris
There's no need to head south to enjoy the pleasures of the Mediterranean, just to Montrouge (Hauts-de-Seine). David Batty, a former food journalist, has founded a neoboulangerie there, drawing on his father's memories and southern recipes.
After Tamara's closure, chef Clément Vergeat opens a new restaurant
The chef closed the Tamara restaurant in Paris to make way for Tracé, a new setting where he can fully express his highly personal vision of cuisine.
A taste for others at the Roch Hotel & Spa
In the tourist heart of Paris's 1st arrondissement, it's possible to get away from the hustle and bustle of the commercial world and enjoy a green getaway by staying at the Roch Hotel & Spa. In the restaurant, you'll discover chef Serge Jouanin, who tells a real story with his plant-based dishes.
École nationale supérieure des métiers de la viande: from know-how to transmission
Located in the 12th arrondissement of Paris since its creation in 1957, the École nationale supérieure des métiers de la viande perpetuates the transmission of demanding, technical, artisanal know-how, while offering a unique training facility.
