Gault&Millau's news
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Camille Delcroix's good addresses
Camille Delcroix, chef at Bacôve restaurant in Saint-Omer, shares her local tips for buying quality products. Get your pens ready!
Pisces Wine Horoscope 2026
Winter has taken its toll on you: stress, delays and weariness at work and in love. In 2026, Pisces must react and rely on the effervescence of a good champagne to get things moving again (Pisces 2026)
Arnaud Donckele in 5 dishes
From La Vague d'Or to Plénitude, Arnaud Donckele has turned sauce into an art form in its own right. Considered one of the great master sauciers of his generation, the chef takes a look back at five outstanding dishes, essential milestones in his career and indicative of his culinary universe.
Alléno & Rivoire: the end of an adventure for two, the start of a new chapter
After working together for almost 12 years, pastry chef Aurélien Rivoire has parted company with Yannick Alléno, who is now taking over the reins of the company that has become Les Chocolats de Yannick Alléno.
Top Chef 2026: these 5 candidates work in Gault&Millau restaurants
Five of the new Top Chef 2026 candidates work in Gault&Millau-rated restaurants. Find out which ones.
Sirha Méditerranée: first edition to be held in Marseille
For its first edition, Sirha Méditerranée is moving to Marseille. From March 15 to 17, 2026, the Parc Chanot, in the 8ᵉ arrondissement, will play host to this new trade event dedicated to the culinary professions.
The Hôtel de Crillon entrusts its future gastronomic table to Alan Taudon
Alan Taudon, previously chef of L'Orangerie at the Four Seasons George V, leaves the Parisian palace to launch a new gastronomic offering at the Hôtel de Crillon. Opening planned for 2027.
For exceptional kitchens: ePackPro, simplified traceability and HACCP control
For more than 15 years, ePackPro has been supporting gastronomy professionals in managing food safety and HACCP traceability. Designed for demanding chefs, this digital solution combines simplicity, precision and time-saving, enabling every kitchen to concentrate on what's essential: creating the exceptional on the plate.
When cooking is handed down: the great family sagas of French gastronomy
Behind some of France's finest restaurants lies more than just a chef: it's a family, a memory, a history handed down from generation to generation. From the Loire to Aubrac, from the Alps to Alsace, these houses tell the story of gastronomy as a living heritage.
Jeffrey Cagnes in 5 pastries
Jeffrey Cagnes, one of France's leading pastry chefs, retraces his career through five desserts, reflecting his love of classic French pastry and his multicultural origins.
Domaine des Étangs and Bernardaud: awakening the senses in Charente Limousine
Between 13th-century stone walls and the brilliance of Limoges porcelain, the Domaine des Étangs orchestrates a unique encounter with the Maison Bernardaud. A sensory immersion where craftsmanship and the art of entertaining redefine authentic luxury in the heart of sovereign nature.
