Hervé Busset, chef-gatherer in Rodez, Gault&Millau d'Or 2026
Winner of the Gault&Millau d'Or at the Tour Occitanie-Andorre 2026, Hervé Busset is finally rewarded for his pioneering, plant-based, instinctive cuisine, shaped by over thirty years of passion.
Hervé Busset, chef-gatherer in Rodez, Gault&Millau d'Or 2026
Winner of the Gault&Millau d'Or at the Tour Occitanie-Andorre 2026, Hervé Busset is finally rewarded for his pioneering, plant-based, instinctive cuisine, shaped by over thirty years of passion.
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.
Beneath its cloudy crown, the lemon tart is a feat of balance, between the tang of the citrus fruit, the lightness of the meringue and the finesse of the pastry. A classic where every detail counts.
Overlooking the ocean, their backs pressed up against the rocks of the Corniche or perched atop a monolith of glass and steel... These hotels all have one thing in common: they place the landscape at the forefront of luxury.
Héléna Philippart wins award for her creative patisserie in Occitanie
Héléna Philippart, pastry chef at the Marcelle in Domaine de Verchant, was awarded the Trophée Pâtissière at the Gault&Millau Tour Occitanie-Andorre. A prize rewarding her work on sweet dishes at the doubly toasted table.
From hypokhâgne to award-winning sommelier: Stéphanie Hug's incredible career path
From sociology to oenology, Stéphanie Hug excels at everything. A jack-of-all-trades, she has now been awarded the Sommelier Trophy as part of the Gault&Millau Tour Occitanie-Andorre 2026.
He hated to eat... today, this chef wins a Techniques d'Excellence trophy
During the Gault&Millau Tour Occitanie-Andorre, the chef of the Méditerranéo - Château Capitoul restaurant was awarded the Trophée Techniques d'Excellence. A distinction rewarding an accomplished career marked by refinement and precision.
Self-taught chef creates a sensation in the Occitanie-Andorre region
Elouan Tréhin, chef at Melba restaurant in Quissac (1 toque), receives the Jeune Talent Occitanie 2026 trophy in the Occitanie-Andorre region, this Monday April 13, 2026.
In the shade of fruit trees, citrus fruits soak up the sun
To bring out the best in winter citrus fruits, from oranges and pink grapefruit to clementines, chef Julien Allano imagines fruit impregnated with olive oil, accompanied by a generous ganache of winter spices and a muscat-vanilla jelly.
In the shade of fruit trees, citrus fruits soak up the sun
To bring out the best in winter citrus fruits, from oranges and pink grapefruit to clementines, chef Julien Allano imagines fruit impregnated with olive oil, accompanied by a generous ganache of winter spices and a muscat-vanilla jelly.
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
To impress your guests this holiday season, this foie gras recipe from chef Olivier Nasti is perfect! Combined with surprising flavors, between the sweetness of the chouchous and the tomme emulsion, foie gras is revealed in a whole new light.
Alsatian goose foie gras in snow, Beerawecka cream and Alsatian tomme cheese
To impress your guests this holiday season, this foie gras recipe from chef Olivier Nasti is perfect! Combined with surprising flavors, between the sweetness of the chouchous and the tomme emulsion, foie gras is revealed in a whole new light.
Leeks, camelina, spinach and hazelnut filling, black tea caramel
For a comforting recipe to prepare all winter long, chef Thibaut Spiwack was inspired by leeks. This seasonal vegetable, combined with black tea caramel and spinach-hazelnut filling, offers a contrast between bitterness and sweetness.
Leeks, camelina, spinach and hazelnut filling, black tea caramel
For a comforting recipe to prepare all winter long, chef Thibaut Spiwack was inspired by leeks. This seasonal vegetable, combined with black tea caramel and spinach-hazelnut filling, offers a contrast between bitterness and sweetness.
In the 1980s, Touraine began to recognize its different terroirs, notably those of Chenonceaux, Amboise and Oisly. In the latter, Sauvignon has reigned supreme for decades, and the Touraine Oisly appellation is proud to be the only one in Touraine to produce only Sauvignon Blanc wines.
Stroll through the narrow streets of the corsair town, breathe in the iodized air from the ramparts and savor some fine food: a weekend in Saint-Malo is a pleasure for the senses. Here's our selection of restaurants to suit all budgets and tastes.
Just over 30 years ago, in 1994, the Côte-Roannaise became an appellation d'origine contrôlée. Although this appellation is relatively recent, the Roannais region has a very long history of winegrowing. Before the phylloxera crisis in 1863, the vineyards covered up to 18,000 hectares. Its shared history with Burgundy and Beaujolais enabled Gamay to make its appearance in the region and become the appellation's signature grape variety.
A legendary dessert of French gastronomy, Tarte Tatin is a timeless pastry. From tea rooms to fine dining, we take you on a journey through France's most successful versions.
PACA-Corse-Monaco: these tables from the 2026 region guide will be complete before summer
The 2026 edition of the Provence-Alpes-Côte d'Azur - Corse - Monaco regional guide is now on sale. New restaurant addresses, new gourmet itineraries and original portraits... Discover everything the sunny region has to offer.
