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Emmanuel Renaut in 5 dishes
Emmanuel Renaut, chef at Le Flocons de Sel in Megève, retraces the history of five dishes that are emblematic of his cuisine. A plunge into his delicate mountain world.
These chefs share their Christmas memories
From Alsace to Normandy, these top chefs share their fondest holiday memories and the traditions they perpetuate, between emotions, flavors and bursts of laughter.
Our top 10 mountain-top hotels
Far from the hustle and bustle of the resorts, some hotels have chosen to take to the heights. Set atop mountain peaks, sometimes nearly 2,000 meters above sea level, these rare places offer isolation, untouched snow and a direct relationship with the landscape.
8 French liqueurs and eaux-de-vie validated by Gault&Millau
While French cognacs, rums, armagnacs and calvados have been renowned the world over for decades, the XXIᵉ century is seeing the emergence of new jewels produced in France.
The oyster knife, the fatal weapon
The knife is the linchpin of the kitchen, the soul and weapon of the chef. Choosing the right oyster knife means taking your cooking to the next level. It's the only knife that can give you access to the umami of the iodized taste: shiny, plump, fragrant flesh. But you have to know how to use it.
The 24 best chocolate houses for an unforgettable gourmet gift
Throughout France, artisan chocolatiers are committed to delighting both givers and receivers. Here's our selection of the best places to find chocolate gifts.
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