Gault&Millau's news
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These hotels offer customized wellness programs
Tired of run-of-the-mill Swedish massages? The French hospitality industry is embracing the era of preventive medicine and cellular longevity. Forget about a simple change of scenery—make way for cutting-edge biological assessments and bespoke retreats designed to reset the body.
In six months, he won two toques... today, Gault&Millau is still rewarding him
Named Young Talent of the Year in 2024, Quentin Durand shines this year by winning the Cuisine de la Mer, des Lacs et des Rivières Trophy at the Gault&Millau Tour Bretagne 2026, held this Monday 1ᵉʳ June at Domaine du Liziec.
Bertrand Noeureuil takes charge of L'Orangerie at George V
Parisian palace Four Seasons George V entrusts its L'Orangerie restaurant to chef Bertrand Noeureuil. A major appointment for the man who will succeed Alan Taudon from summer 2026.
Yannick Alléno succeeds Jean Imbert at "Monsieur Dior"
End of contract, time for change. As of Tuesday, September 16, 2025, Yannick Alléno is the new chef of the "Monsieur Dior" address, located in the Dior boutique on avenue Montaigne, in Paris.
Villa Salvador, a tribute to Dalí
Set away from the village, but close to everything, this intimate little enclave is inspired by the Catalan painter's house, only less crazy. Immaculate walls and earthy colors for a few days of freedom in the light of the Costa Brava.
10 Must-Visit Restaurants on the French Riviera
Nestled between the distant mountains and the beaches of the Mediterranean, the French Riviera is also home to exceptional culinary destinations. The region’s chefs showcase the full richness of the local terroir.
Charles-Antoine Jouxtel named Grand de Demain 2025 at the Gault&Millau Tour Normandie
Chef Charles-Antoine Jouxtel of restaurant Symbiose was awarded the title of Grand de Demain 2025 at the Gault&Millau Tour Normandie.
Bertrand Noeureuil named Grand de Demain 2024 at the Gault&Millau Tour Nouvelle-Aquitaine
The chef at L'Observatoire du Gabriel in Bordeaux was named Grand de Demain at the Gault&Millau Tour Nouvelle-Aquitaine.
Niche honeys produced in the Sarthe region and prized by haute gastronomie
In Bonnétable, Sarthe, Patrick Cholet has found his vocation. Far from the offices of the oil group for which he worked for 15 years, it was with the bees that he undertook a reconversion. His exceptional honeys, reflecting the landscapes and terroirs of the Perche region, are now prized by connoisseurs and chefs alike, both in France and abroad.
A new project for Mauro Colagreco at Villa Miraé
Villa Miraé will open in May 2025 at Cap d'Antibes. Mauro Colagreco will be responsible for the culinary offering, including two Mediterranean-style restaurants.
From ephemeral to sustainable: the rise of these chefs to their own restaurant
Some chefs don't follow a "traditional" career path. Instead, they gather experience in short-lived residencies in France or elsewhere before setting up their own restaurant. Find out more!
5 hotels to sleep in the heart of the vineyards
Let's head for our five favorite hideaways in the heart of France's most beautiful vineyards. Try them as soon as possible to enjoy the unique atmosphere of the harvest period, discover the secrets of wine-making, and take part in the best tastings.
