Gault&Millau's news
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Have you heard of yolin, a new speciality from the Yvelines?
Thanks to the initiative of chef Laurent Trochain, proud of his department and its terroir, the Yvelinoise specialty, yolin, now has its own recipe book with 259 unique versions.
Tables where you can treat yourself to a tasting menu without spending more than €100
It's possible to enjoy a tasting menu without breaking the €100 mark. Here are ten restaurants where gastronomy remains affordable.
Four cuvées from northern vines
From Brittany to Île-de-France and Hauts-de-France, the first vintages from northern France's vineyards are unveiled.
8 chenin cuvées tasted and approved
From Île-de-France to Saumur, Montlouis-sur-Loire and Chinon, our selection of tasted and approved Chenin cuvées.
Is vi-gétale a new way of cooking?
If the word "vi-gétale" doesn't ring a bell, you're probably familiar with the philosophy behind it. Let's take a look at this innovative and sustainable way of cooking.
Hotels where the restaurant offers an immersive or theatrical experience
From château to rooftop, these exceptional tables transform dinner into an immersive experience. Decors, rituals and staging place diners at the heart of a veritable gastronomic spectacle.
Sylvain Huet, the sake dancer
Between dance, aikido and sake tastings, Sylvain Huet transforms each experience into a path of excellence and sharing, becoming a veritable living bridge between France and Japan, between body and culture.
Jeunes Talents Nord-Ouest 2024 grant
The Dotation Jeunes Talents Gault&Millau (DJT) rewards the bold who set out to create a restaurant. Gault&Millau detects and finds those with entrepreneurial potential. Focus on the DJT Nord-Ouest 2024, which took place on February 19, 2024 at the Ferrandi-Paris Campus in Rennes.
