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Hotel openings not to be missed in 2025
2025 promises to be full of surprises for the French hotel industry. Unexpected concepts, places transformed with character: each new address invites you to rediscover the art of entertaining, in its own way.
12 incredible toppings for your pancakes
At Chandeleur, let yourself be tempted by gourmet crêpes: jam, chocolate, honey, chestnut cream or caramel to satisfy your taste buds.
Solar salt workers
For nearly a decade, Matthieu Le Chantoux has been producing and harvesting salt in the Mès basin, in the picturesque setting of the Guérande salt marshes. An independent salt worker and producer-harvester, he launched L'Atelier du Sel in 2013 with his uncle, then continued the business with Hughes Martineau, his cousin. In keeping with the tradition of salt workers, ancestral gestures and know-how are perpetuated, as is the pride of offering a natural product harvested by hand, using artisanal methods.
Grand de Demain de l'Année 2025: Clément Guillemot crowned by Gault&Millau
The race for the title of Grand de Demain is over! Gault&Millau has just named Clément Guillemot, of the restaurant Choko Ona, Grand de Demain de l'Année 2025.
Emmanuel Kouri named Grand de Demain 2024 at the Gault&Millau Tour Bretagne
The chef at Les Jardins de Kerstéphanie in Sarzeau was named Grand de Demain at the Gault&Millau Tour Bretagne.
Authentique, an atypical chocolate and pastry shop
She is water. He is fire. Lisa Le Tirilly and Mehdi Benkhelifa define themselves as such. "He's got a thousand ideas a second, so sometimes you have to temper them by controlling the flames," she smiles. In 2020, in the shadow of the Palais des papes in Avignon, the couple founded Authentique, a chocolate and patisserie that also offers ice cream all year round.
Rhubarb, yuzu, flour: Jordan Talbot's secret ingredients
The pastry chef at La Réserve Paris shares his favorite spots, from Brittany to Picardy, including the capital. Take note!
Yannick Alléno Makes His Debut at the Grévin Museum
The chef, who has been awarded 5 Gault&Millau toques, joins the ranks of the celebrities at the Grévin Museum. His statue was unveiled on October 13, 2026, in Paris, during a reception held in his presence.
Traveling with Your Dog: Hotels That Pamper Our Four-Legged Friends
Do you dream of traveling across the country, with the wind in your face, without ever having to leave Max on the doorstep? Good news: here are some hotels where our four-legged friends are pampered like Aristocats.
Diego Delbecq, Gault&Millau d’Or: “A brain on its own can’t do anything”
On Monday, October 5, 2026, in Lille, as part of the Gault&Millau Tour of Hauts-de-France, Rozó’s chef, Diego Delbecq, was awarded the Gault&Millau d’Or.
The Ibarboure brothers share their favorite Basque producers
Xabi and Patrice Ibarboure, of the eponymous restaurant in Bidart, reveal their top tips for sourcing quality local produce. To your notes!
13 soy sauces tested and approved by Gault&Millau
Shiro, usukuchi, koikuchi, saishikomi or tamari: what qualities should be attributed to the different soy sauces marketed in France? To find out, a panel of judges tasted thirteen sauces of different types, qualities and manufactures. A test bench of varied tastes in which everyone will find their ideal shoyu.
