Gault&Millau's news
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Anne Vitchen, flowers are life
In the room of a palace or in the lobby of a hotel - be it simple or luxurious - on the tables or at the reception of restaurants, flowers are part of the décor. Everyone sees them and admires the craftsmanship, but who wonders how they got there? At what time of day? Who worked on staging them? This is the art of the floral designer: to be invisible while making his work visible.
Ritz pastry chef François Perret to leave Place Vendôme after summer
It was in a joint press release and on the chef's Instagram account that the big announcement was made: François Perret will be leaving the Ritz at the end of August 2025.
The Ritz auctions off a selection of the palace's legendary pieces
On September 25, 26 and 27, 2024 at Artcurial, a selection of around 1,500 lots will be offered for sale. A complete ensemble reflecting the history of the Parisian showcase.
Hugues Pouget & Lorenz Bäumer: a pastry chef, a jeweller, a Christmas collab
Gault&Millau went to meet chef Hugues Pouget and jeweller Lorenz Bäumer, an unexpected duo for a friendly and daring sweet conversation.
At the Ritz Paris, a new festival brings together opera, dance and music
On June 13, 14 and 15, 2026, the Ritz Paris launches "Les Nuits Étoilées", a unique festival of opera and choreography in the intimate setting of its Grand Jardin.
5 hotels you must visit once in your life
The quintessence of French refinement, these hotels combine every privilege: a dream location, exquisite cuisine and rooms, a luxurious spa - but that's not the best part.
Did you know that the Ritz Paris is featured in over a hundred literary works? Discover all the secrets of this Parisian hotel
Every month, Gault & Millau immerses you in the story of a great Parisian palace. In March, immerse yourself in the story of one of Paris's most luxurious hotels: the Ritz Paris.
Dish and whisky: what are the best pairings?
Is it imaginable to put a glass of whisky on the table as an aperitif or digestif? While very few chefs dare to pair food and spirits at home, some take up the challenge when launching new products.
