Gault&Millau's news
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Amélie Darvas Opens Her Restaurant, Âme, Near Montpellier
After several months of planning, Amélie Darvas is set to open Âme, her new restaurant located between Nîmes and Montpellier. It’s an intimate spot where the chef will be able to fully express herself.
Gault&Millau Nouvelle-Aquitaine Tour 2026: The Winners List
Château de Seguin, June 15, 2026. More than 150 industry professionals gathered, 12 winners honored, and Sébastien Faramond named Gault&Millau d’Or for La Table de Pavie in Saint-Émilion. A look back at a ceremony that paints a portrait of a gastronomic region at the height of its influence.
White Médoc: 6 vintages marking the birth of a new appellation
Published in the Official Journal on August 5, 2025, the Médoc Blanc appellation was established with the 2025 vintage. We tasted the first bottles released under this new appellation, which combines a tradition spanning more than three centuries with strict production guidelines.
Martin Isabal, a fourth-generation chef, has been named a "Grand de Demain" in Nouvelle-Aquitaine
After taking over the family business, Martin Isabal has been honored with the 2026 Grand de Demain Award for the Nouvelle-Aquitaine region.
Sébastien Faramond, recipient of the Gault&Millau Gold Award for the Nouvelle-Aquitaine region
On Monday, June 15, Sébastien Faramond received the Gault&Millau d’Or Award in recognition of his work at La Table de Pavie in Saint-Émilion.
From the dining room to the kitchen, Florent Linard has been honored with the Young Talent Award
Florent Linard, a self-taught chef, will receive the Young Talent Award for the Nouvelle-Aquitaine region on Monday, June 15, 2026.
The Pastry Chef Who Preferred Savory Dishes Wins the Nouvelle-Aquitaine Trophy
In 2025, at the Dialogues restaurant in Biarritz, the young pastry chef Margaux Boisson won the Pastry Trophy at the 2026 Gault&Millau Tour Nouvelle-Aquitaine, which took place on Monday, June 15, at the Château de Seguin in Lignan-de-Bordeaux.
The 5 places Pierre Gagnaire recommends without hesitation
Pierre Gagnaire shares his tips for buying organic vegetables, high-quality meat, and different varieties of rhubarb.
8 bottles of rum to enjoy neat
Some rums are best enjoyed on their own, without being mixed with other liquids or solid ingredients. These rums are best savored neat, served at room temperature or slightly chilled, perhaps with a few drops of water to mellow the heat.
Ruinart and its Tables Singulières: where champagne and fine dining come together
At the end of June, Ruinart invites its guests to rediscover one of its cuvées through culinary experiences centered on food and wine pairings.
The secrets of rum-making
Rum is not a perfume in a bottle, nor a simple accent of vanilla on a smile of crushed ice. It's first and foremost a distillate, an eau-de-vie born of sugar cane, bearing the memory of a field and the imprint of a technical gesture. Let's light up our lanterns and shed some light on the step-by-step process.
Forced Disconnection: Five Digital Detox Hotels to Take a Break from Screens
Far from notifications and Wi-Fi, some hotels offer a digital detox to help guests reconnect with a more natural rhythm. Between silence, forgotten rituals, and a return to nature, it’s an immersion in a daily life without connectivity.
