Gault&Millau's news
833 results
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.
Le Jour du Macaron returns for a 21ᵉ edition
On March 20, 2026, Maison Pierre Hermé Paris will once again be celebrating Macaron Day, a gourmet event in aid of the Princesse Margot association. A solidarity race will also be organized.
Pascal Barbot in 5 dishes
From burnt-bread soup to an absolutely demanding bowl of white rice, Pascal Barbot of Paris's L'Astrance looks back at five emblematic dishes that tell the story of his career, his influences and his vision of gastronomy on the move.
Camille Saint-M'leux's good addresses
Camille Saint-M'leux, Grand de Demain 2026 at the Gault&Millau Tour Paris Île-de-France, reveals the names of his favorite artisans and producers in the region. Take notes!
Christian Le Squer in 5 courses
Christian Le Squer, chef at Le Cinq restaurant in Paris, talks to Gault&Millau about five emblematic creations from his career, which continue to mark his cuisine with its Breton roots.
8 legendary hotels to stay in France
They have played host to politicians, aristocrats and film icons, inspired novels, films and pictorial masterpieces... These 5-star hotels, each in their own way, tell a part of the story of luxury à la française. Behind their monumental doors, the charm still works: tassel chandeliers, gilded woodwork, mosaic pools and breathtaking views perpetuate the magic of these places.
A charity sale for children by Pierre Hermé and Artcurial
On December 1ᵉʳ, 2025, Artcurial and Pierre Hermé Paris will combine their talents for an exceptional charity auction, bringing together 25 of the world's greatest pastry chefs around a single cause: the well-being of hospitalized children.
Pastry Chef of the Year 2026: Anne Coruble, crowned by Gault&Millau
Chef Anne Coruble, head of patisserie at The Peninsula Paris, was named Pâtissière de l'Année 2026 at the Gault&Millau Gala on November 17, 2025.
Sommelier of the Year 2026: Marion Cirino crowned by Gault&Millau
Marion Cirino, sommelier at L'Ambroisie (member of the Gault&Millau Academy) in Paris, is the winner of the Sommelier of the Year 2026 trophy, which she took home on Monday November 17, 2025.
The new Petrus has arrived
Antoine Petrus, who spent a large part of his career in Paris, has recently stepped out of the ranks, migrated south and humbly embarked on new missions that link the land to the table.
Eugénie Béziat's Top Picks
As head chef at L’Espadon, a three-toque restaurant at the Ritz Paris since 2023, Eugénie Béziat skillfully combines exceptional ingredients with more common ones in her cooking. Today, she shares her favorite spots with us.
William Elliott crowned Gault&Millau d'Or 2026 for the Hauts-de-France region
Willliam Elliott is the chef at Le Pavillon restaurant in the Hôtel Barrière Le Westminster in Le Touquet-Paris-Plage. He was awarded the Gault&Millau d'Or 2026 trophy for the Hauts-de-France region on Monday, October 13, 2025.
