Gault&Millau's news
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Denny Imbroisi takes over Ischia, Cyril Lignac's Neapolitan restaurant
It's official: Cyril Lignac's Ischia restaurant is changing hands. Denny Imbroisi, a well-known Italian chef in Paris, will continue the adventure.
Marion Graux: the potter who shapes the emotions of great tables
Marion Graux transforms earth into poetry, creating tableware that enchants the tables of private individuals and top French chefs alike. Interview
Pâtissier de l'Année 2025: Sébastien Nabaile honored by Gault&Millau
Chef Sébastien Nabaile was crowned Pâtissier of the Year 2025 by the Gault&Millau guide at its annual ceremony held at the Trianon in Paris.
Chef of the Year 2025: Frédéric Anton honored by Gault&Millau
On Monday November 18, 2024, Frédéric Anton was awarded the title of Chef of the Year 2025, at the annual trophy ceremony held at the Trianon in Paris.
Gala 2025: discover the complete list of winners of the Gault&Millau trophies
The Gault&Millau trophies ceremony was held this Monday, November 18, 2024 at the Trianon in Paris. Discover the complete list of winners.
Guy Savoy, first chef to join the Académie des Beaux-Arts
Guy Savoy becomes the first chef to be elected to the Académie des Beaux-Arts. A fine recognition not only for the chef, but for an entire profession.
From Top Chef to Villa La Coste: Hélène Darroze and Mallory Gabsi, a kitchen duo with a difference
Four years after they met on Top Chef, Hélène Darroze and Mallory Gabsi are getting together again for a 4-hands. It will take place on December 7, 2024, at Villa La Coste, in Provence.
Dominique Crenn's new project in France
Starting in 2025, Dominique Crenn and Les Bateaux Belmond are teaming up to offer gourmet cruises through the French countryside. A new project that will enable the chef to maintain a link with France.
A chef with 4 Gault&Millau toques serves up an exceptional pot-au-feu in his Parisian brasserie
To welcome autumn, Mauro Colagreco invites you to taste his version of pot-au-feu at the Grand Coeur brasserie in Paris. Comforting as can be!
Sugar pie, its history and our best addresses
Discover sugar tarts, a Northern French speciality that has been reinterpreted many times but never altered, from Béthune to Ramatuelle to Paris.
After Orgueil, Eloi Spinnler spices up Parisian life with his new restaurant Colère
The young chef, just turned thirty, is about to open his second restaurant. After the first Sin Capital, Orgueil, it's the turn of the volcanic Colère to see the light of day in the 9ᵉ arrondissement of Paris.
