The essential guide for epicureans !
Since 1972, the “Guide Jaune” has annually listed the best restaurants selected, tested, and anonymously recommended by Gault&Millau experts. It features 2,500 establishments rated from 1 to 5 ‘toques’ and scored out of 20, allowing you to explore France from restaurant to restaurant.
of the French Guide
copies
France & regions
They are powerful and essential vehicles for the development of gastronomy in the french regions.
Each year, Gault&Millau publishes 11 regional guides with a selection of the best restaurants, the most beautiful hotels and the finest craftsmen who work with passion in the heart of our regions.
Gault&Millau strives to highlight the cream of the crop in the culinary professions, whether they are chefs, craftsmen, or even winegrowers.
Since 2012, Gault&Millau has unveiled its annual “Livre des champagnes” – ‘Champagne Book,’ showcasing the best estates and their exceptional cuvées. A unique showcase to promote a strong symbol of the French art of living and the ancestral craftsmanship of the Champagne terroir.
Highlighting the “fresh blood” in French gastronomy.
In the “Livre 109”, Gault&Millau showcases one hundred and nine profiles of young chefs whose year was marked by the opening of their own restaurants. They share their ‘signature recipe’ – with three levels of difficulty: easy, intermediate, expert – so that everyone can bring a taste of their cuisine into their own kitchen.
It made its comeback in November 2023!
Good, taste, beauty; that’s the promise of the new Gault&Millau magazine. Six issues per year, to see the world through gastronomy. After 6 years of absence, the “Guide Jaune” and the Magazine can once again complement each other; while the former shares expert opinions, the latter reflects the perspective of journalist
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