Gault&Millau's news
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Why are amphoras so popular?
8,000 years old, terracotta containers have conquered the cellars of French wineries. Why such success?
Drouant celebrates the Prix Goncourt with a special menu
As it does every autumn, Parisian institution Drouant takes on the Goncourt theme. For this 2025 edition, chef Romain Van Thienen has designed a menu especially for the occasion.
Thibault Sombardier takes the helm at Restaurant Anne in Paris
Thibault Sombardier succeeds Mathieu Pacaud at Restaurant Anne (3 toques), located on the Place des Vosges in Paris. A long-awaited return to haute gastronomy for the man who made his mark on the history of Restaurant Antoine.
Château d'Audrieu, a holiday combining history and well-being
When the woodwork tells the story and the gardens open up like pages, Château d'Audrieu becomes more than just a place to stay. It becomes the story of an elegant, lively and delicious Normandy.
Nominees in the Room Manager of the Year 2026 category
They embody the elegance of gesture, the discretion of look and the art of connection: discover the four nominees for the title of Restaurant Manager of the Year 2026 by Gault&Millau.
Nominees in the Sommelier of the Year 2026 category
From vineyards to restaurant dining rooms, these sommeliers have made a name for themselves by working closely with terroirs and producers. Their work is invaluable, and they work closely with the chefs.
Nominees in the Grand de Demain de l'Année 2026 category
Four chefs are competing for the title of Grand de Demain de l'Année 2026, awarded by Gault&Millau to a singular talent on the French gastronomic scene. They all have one thing in common: their focus on the terroir.
Nominees in the Young Talent of the Year 2026 category
Who will win the promising title of Young Talent of the Year 2026 at the Gault&Millau Gala? Among the six annual awards, the new generation is honored with this trophy.
Nominees in the Cook of the Year 2026 category
A much-anticipated category every year, the Chef of the Year 2026 award is presented to a chef who is shaping the culinary landscape of today and tomorrow. Discover the nominees without further ado.
Nominees in the Pâtissier de l'Année 2026 category
Five pastry chefs from four establishments are in the running for the title of Gault&Millau Pastry Chef of the Year 2026. This prestigious award recognizes the meticulous, innovative and creative work of these chefs.
Julien Dumas' good addresses
Committed to sustainable cooking that respects the living world, Julien Dumas, chef at Le Pergolèse restaurant in Paris, cultivates strong ties with his producers. From the Perche to the Gironde estuary, the chef reveals the good addresses that fuel his creativity.
