Gault&Millau's news
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A Gault&Millau restaurant wins the mayo egg championship in Aquitaine
The Bar Basque in Saint-Jean-de-Luz won the 3rd edition of the Aquitaine egg mayonnaise championship in Bordeaux. With a recipe as gourmet as it was inspired, chef Cédric Marinello took first place against eleven competitors.
The New Hidden Gems of Nouvelle-Aquitaine
The 2026 Nouvelle-Aquitaine Region Guide is available in bookstores and online. From Poitiers to Bordeaux, explore the region by trying out its restaurants, hotels, and food shops.
Martin Isabal, a fourth-generation chef, has been named a "Grand de Demain" in Nouvelle-Aquitaine
After taking over the family business, Martin Isabal has been honored with the 2026 Grand de Demain Award for the Nouvelle-Aquitaine region.
Castle life in New Aquitaine
The experts at Gault&Millau have selected six chic ports of call in the Nouvelle-Aquitaine region.
Thibault Nizard, 2023 World Champion of the Lièvre à la Royale race
Thibault Nizard, chef at L'Aube restaurant in Paris, has just won the Championnat du Monde du Lièvre à la Royale against seven other candidates.
Nicolas Masse, chef at Sources de Caudalie, and landscape designer Hugo Jarmasson
Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. Ninth episode in our series of portraits with Nicolas Masse, chef at Sources de Caudalie, and landscape gardener Hugo Jarmasson.
Chocolate caramels, tasting at Atelier du Goût
If there's one subject that's no joke on the Basque coast, it's Kanouga, a soft, melting caramel named after the Russian town of Kalouga. Test bench for 5 artisans between Biarritz and Bayonne.
Stéphane Jégo's Top Picks
Cheese, deli meats, spices, vegetables, and wines: Stéphane Jégo, chef at L'Ami Jean, reveals his top picks for sourcing ingredients from trusted artisans and producers.
These Gault&Millau restaurants you've been looking for this year are open this summer
Among the wide selection of restaurants listed by Gault&Millau, some seem to have attracted particular attention. Take advantage of this quieter period to rediscover some fine restaurants, with our selection of addresses open all summer long, in the four corners of France.
Discover Nouvelle-Aquitaine differently with the Gault&Millau 2025 regional guide
Cannelés, Pyrenean tomme, Bayonne ham and Bordeaux wines: welcome to Nouvelle-Aquitaine! Discover the 2025 selection, spotted by Gault&Millau.
10 family hotels in France: heritage, authenticity and timeless excellence
Here, hospitality is passed down like a family secret. Ten French homes where guests are welcomed without instructions, with heart, experience and a personality forged far from the norm, generation after generation.
The Basque cake, its history and our best addresses
Etxeko bixkotxa or Basque cake is first and foremost a family recipe dating back to the 18th century. Its exact meaning is "gâteau de la maison", a recipe created by Marianne Hirigoyen, the only pastry chef in Cambo-les-Bains in 1932.
