Gault&Millau's news
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Their duo makes a difference... and wins a Gault&Millau award in Occitanie
Charline Mage and Bastien Salvatge, who run Cuq en Terrasses in Cuq-Toulza, receive the Trophée Accueil 2026 for the Occitanie-Andorre region.
He hated to eat... today, this chef wins a Techniques d'Excellence trophy
During the Gault&Millau Tour Occitanie-Andorre, the chef of the Méditerranéo - Château Capitoul restaurant was awarded the Trophée Techniques d'Excellence. A distinction rewarding an accomplished career marked by refinement and precision.
Hervé Busset, chef-gatherer in Rodez, Gault&Millau d'Or 2026
Winner of the Gault&Millau d'Or at the Tour Occitanie-Andorre 2026, Hervé Busset is finally rewarded for his pioneering, plant-based, instinctive cuisine, shaped by over thirty years of passion.
In Limogne, this young culinary talent shines in the Gault&Millau awards
Lucie Fuan, from La Table de Charrou (2 toques) in Limogne-en-Quercy, receives the Jeune Talent en Salle 2026 trophy for the Occitanie-Andorre region.
Grand de Demain 2026: Montpellier chef turns gastronomy upside down
In Montpellier, Laurent Cherchi has made a name for himself over the past eight years with his responsible, plant-based cuisine, which led to him being awarded the title of Grand de Demain at the Gault&Millau Tour Occitanie-Andorre 2026.
In Argelliers, a family home honoured by Gault&Millau
Jérôme Aurelle, chef at Auberge de Saugras (2 toques) in Hérault, receives the Tradition d'Aujourd'hui 2026 trophy for the Occitanie-Andorre region.
Self-taught chef creates a sensation in the Occitanie-Andorre region
Elouan Tréhin, chef at Melba restaurant in Quissac (1 toque), receives the Jeune Talent Occitanie 2026 trophy in the Occitanie-Andorre region, this Monday April 13, 2026.
From diver to award-winning chef: Gault&Millau is impressed by his career path
Robin Cannard, chef at Le Voyage d'Ernestine (2 toques) in the Lot, receives the Terroir d'Exception 2026 trophy for the Occitanie Andorre region.
The best restaurants for a weekend in Saint-Malo
Stroll through the narrow streets of the corsair town, breathe in the iodized air from the ramparts and savor some fine food: a weekend in Saint-Malo is a pleasure for the senses. Here's our selection of restaurants to suit all budgets and tastes.
Why is Paris still crazy about these 5 Arnaud Larher pastries?
Nearly thirty years after opening his store, pastry chef Arnaud Larher unveils five immutable pastries from his menu, a mix of classic and modern.
Our 6 Côte Roannaise favourites to try now
Just over 30 years ago, in 1994, the Côte-Roannaise became an appellation d'origine contrôlée. Although this appellation is relatively recent, the Roannais region has a very long history of winegrowing. Before the phylloxera crisis in 1863, the vineyards covered up to 18,000 hectares. Its shared history with Burgundy and Beaujolais enabled Gamay to make its appearance in the region and become the appellation's signature grape variety.
