Gault&Millau's news
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Philippe Etchebest: “The most important thing is that I can be helpful and serve others.”
Fifteen years after his television debut, Philippe Etchebest continues to explore cooking as a human adventure. From struggling kitchens to distant lands, the chef—who has opened a fourth restaurant in his Bordeaux stronghold, Le Classique—uses his fame to promote the transmission of culinary knowledge, sharing, and respect for people and ingredients.
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.
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.
Céline Pham's good addresses
Céline Pham, chef at Inari restaurant in Arles, talks passionately about her producers. She shares five of her favorites with us.
Niche honeys produced in the Sarthe region and prized by haute gastronomie
In Bonnétable, Sarthe, Patrick Cholet has found his vocation. Far from the offices of the oil group for which he worked for 15 years, it was with the bees that he undertook a reconversion. His exceptional honeys, reflecting the landscapes and terroirs of the Perche region, are now prized by connoisseurs and chefs alike, both in France and abroad.
L'Auberge du Père Bise reinvents itself on the shores of Lake Annecy
Ten years after its takeover by Jean and Magali Sulpice, the Auberge du Père Bise unveils a major transformation. The gourmet restaurant, reception areas and new living spaces have all been redesigned.
Restaurants where you can (re)discover tripe products
Whether you're already a fan of tripe products or curious to discover these specialties, here are ten places all over France where you can enjoy dishes based on offal.
Tom Meyer's good addresses
The chef at La Chèvre d'Or in Èze shares with us the names of his favorite producers, so that you too can buy a good olive oil or quality wine.
Our selection of the best galettes des rois for under 40 euros
There's no better way to start the new year than with a galette. All over France, artisans are revisiting the Epiphany, from classic frangipane to original flavors, for less than €40.
At the heart of My Fermentation, Hugo Chaise's coffee laboratory
Café My Fermentation, on rue Saint-Bon in Paris, is like no other. Here, Hugo Chaise puts fermentation at the heart of every dish and drink, to introduce the general public to his creations.
"From public service to the service of taste": the story of a former railway worker turned pastry chef
In his book "Des trains au vacherin", Pascal Guglielmi shares the story of his conversion. Leaving the rails behind, he now runs La Pâtisserie des Marseillais, a must-visit address in the Old Port.
