Gault&Millau's news
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Yoann Conte named Chef of the Year 2024 by Gault&Millau
Chef Yoann Conte, head of his restaurant of the same name in Veyrier-du-Lac, is the new Chef of the Year 2024. Read his reaction.
3 Plaza Athénée anecdotes told by Jean Imbert
The book "Plaza Athénée" will be published in early November by Assouline. An opportunity for Jean Imbert to reveal a few anecdotes about his arrival at the palace and his ambitions buried for many years.
Discover Norbert Tarayre's menu for the reopening of 19.20 at the Prince of Wales.
Through a video on Youtube, Norbert Tarayre is gradually unveiling the menu he will be offering from October at Le 19.20 restaurant. On the menu: generosity, conviviality and dishes to share.
Village International de la Gastronomie: Gault&Millau was there, back in pictures
From Thursday September 7 to Sunday September 10, 2023, the Village International de la Gastronomie took over the Quais Jacques Chirac in Paris. Visitors were able to discover cuisines from all over the world, as well as Gault&Millau and its books.
Fulgurances entrusts its stoves to chef Shun Narise
Young Japanese chef Shun Narise will take charge of Fulgurances from September 18, 2023. Here's his background and what he plans to offer during his residency.
Kitchen: a menu by Stéphanie Le Quellec at the Madame Rêve hotel
The Madame Rêve hotel has just confirmed the opening of Kitchen, a new restaurant with a menu designed by chef Stéphanie Le Quellec. Here's what you can expect.
The taste of flowers, Sylvie Albrand
It's everywhere, on every table, from Rennes to Saint-Bonnet-le-Froid, via Paris, Toulouse, Montpellier and Saint-Tropez. She's the herb with the strange taste, she's the flower with the bewitching fragrance, she's the XXS plant, she's always the aromatic. Sylvie Albrand is a farmer. At her Quyvie farm, she cultivates flowers, young shoots and aromatic plants to grace the plates of chefs, many of whom are very enthusiastic.
Un pâtissier, un artiste: a collab
Gault&Millau begins a series of "sweet" cross-portraits to share the behind-the-scenes story of two creative partners. Far from being a commission, these collaborations are born of a conversation, a dialogue in total freedom. Here's a very sweet exchange between Fabien Rouillard, pastry chef in Paris, and Gérard Audinet, director of Les Maisons de Victor Hugo, in Paris and Guernsey.
Le Perchoir Y takes flight in Meudon
A link between past and present for aviation enthusiasts, the Hangar Y is also home to a restaurant, entrusted to the Le Perchoir group. Located 40 minutes from the center of Paris, the restaurant offers a sea-spray-tinged "mise au vert", under the guidance of chef Guillaume Sanchez, who created the menu.
Le Cordon Bleu, technical excellence
Renowned for its cutting-edge teaching, Le Cordon Bleu, founded over a century ago in Paris, trains students in the demanding French culinary arts. With its network of 35 institutes in more than 20 countries, it has become a veritable spearhead of French haute gastronomy, helping to nurture the myth around the world.
