Gault&Millau's news
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Louisiana, a tasteful getaway
There's more to Louisiana than New Orleans. From Shreveport to Lafayette, you'll need to follow in the footsteps of its official dish, gumbo, to savor its mixed-race history and grasp its multicultural value,
Julien Gatillon inaugurates Au Bon Lait with an original creation
Julien Gatillon unveils his new Au Bon Lait house with an original creation, born of a secret recipe and the Haute-Savoie region. A first step in a gourmet adventure dedicated to Megève milk.
Beaujolais Nouveau 2025: 5 Gault&Millau favorites
The 2025 vintage of Beaujolais Nouveau has arrived. What about this vintage? Discover our five favorite cuvées.
The new Petrus has arrived
Antoine Petrus, who spent a large part of his career in Paris, has recently stepped out of the ranks, migrated south and humbly embarked on new missions that link the land to the table.
Sébastien Bras' good addresses
Sébastien Bras, chef at Le Suquet restaurant in Laguiole, is very attached to his region. Here, he reveals the names of five producers and artisans who proudly defend the colors of Aubrac.
Marc Veyrat welcomes Mallory Gabsi to Megève for an exceptional winter season
For winter 2025-2026, Marc Veyrat has teamed up with Mallory Gabsi to offer a new culinary experience in the heart of Megève.
Les Relais du Goût 2025: Reims' wealth of gastronomic and viticultural treasures in the spotlight
From September 18 to 21, 2025, Reims pulls out all the stops with its second Relais du Goût event. Five culinary highlights and more than forty gourmet events are on offer as you follow a gourmet itinerary around the city.
5 hotels perfect for families
Discover our best of hotels that pamper families with the very best: perfectly appointed rooms, restaurants designed (also) with children in mind, and a myriad of activities for young and old alike. Book now...
Les Riceys rosé, a rosé that isn't
A confidential appellation, a wine for both gastronomy and ageing, Les Riceys rosé has very little to do with the world of rosés. Discover this unusual gem from the Aube region.
Summer chefs get out of the kitchen (well, almost)
When top chefs take time off, it's rarely away from the fire. Barbecues on a deserted beach, grilled romaine on the way back from a bike ride, or chickens in toadstools in the shade of a fig tree... the chefs' vacations have the taste of happiness.
