Coup de main: The Black Prince
Related to this article
These news might interest you
How do you build a menu for a hotel? Interview with Louis Gachet, chef at Couvent des Minimes
Chef at Le Couvent des Minimes in Mane, Provence, Louis Gachet tells us about his menu, his culinary vision and his sources of inspiration, and goes behind the scenes of the hotel's culinary offerings.
École Ducasse launches its first 100% online professional pastry program
The culinary institution founded by Alain Ducasse is opening early registration for a professionalizing certificate designed for future pastry chefs and enthusiasts alike.
Where to celebrate Christmas in a restaurant? Gault&Millau addresses open on December 24 and 25
Discover the selection of Gault&Millau-referenced restaurants that will welcome you to celebrate Christmas in a gourmet setting, on December 24th, December 25th... or both.
Narae Kim reinvents her Biscuiterie at the Park Hyatt Paris-Vendôme
Pastry chef at the Park Hyatt Paris-Vendôme, Narae Kim, Gault&Millau Pastry Chef of the Year 2024, is offering a new edition of her snack with Franco-Korean inspirations, to be discovered from now on.
Michel Sarran's good addresses
When you're a chef like Michel Sarran, every product counts, every relationship with the artisan, every taste is a story. Here are some of his favorite addresses in and around Toulouse, to keep in your notebook.
Christian Le Squer in 5 courses
Christian Le Squer, chef at Le Cinq restaurant in Paris, talks to Gault&Millau about five emblematic creations from his career, which continue to mark his cuisine with its Breton roots.
PARTNERS
See More
PARTNERS
See More
