Gault&Millau, le magazine: issue 13 now available on newsstands

on the eve of the arrival of spring, the 13ᵉ issue of the Yellow Guide magazine makes its debut. Contents? The new edition explores seasonal produce, provides information on the production of soy sauce (p.82), looks at the growing consumption of infusions and fermented drinks in the restaurant trade (p.126) and interviews the faces that shaped the TV show Top Chef (p.102). also featured: exclusive encounters with former Top Chef stars (p.85), an interview with chef Philippe Etchebest (p.34), seasonal recipes (p.42), tastings and a selection of restaurants.

An issue that refocuses the Top Chef show as a springboard

According to Gault&Millau editor-in-chief Philippe Toinard, the must-have feature of this issue is the Top Chef special report (p.85): " This takes a look back at the careers of former participants in the show, such as Florent Ladeyn and Coline Faulquier. "A must-see feature is the meeting between one of the first Top Chef participants and one of the last (p.96), Pierre Augé (2010) and Thibaut Spiwack (2022). " This meeting shows what has changed in the twelve years of the show. Particularly with the development of social networks. When Pierre felt freer, the other participants in more recent seasons had to pay attention to their every move". This conversation brought two participants' different experiences face to face: " It' s relevant to have Pierre Augé's opinion, because unlike Thibaut, Pierre hadn't seen all the seasons. Thibaut Spiwack, on the other hand, was able to see what had been done in past seasons, so he knew what to expect, which was not the case with Pierre Augé."

What 'salso interesting to note is that many of the former contestants have gone on to have successful careers, and many of them now have a Gault&Millau rating. This shows that the show makes no mistakes in its casting, and this is also reflected in our guides today," explains Philippe Toinard.

encountering seasonal products

In this issue, a test bench is dedicated to a thousand-year-old sauce, soy sauce. " The second feature to discover is the one on soy sauce. It's interesting to note that we also have soy sauce produced in France, in Saint-Émilion, in old Bordeaux casks ", explains the editor-in-chief. We also feature the star products of the spring season: tender lamb and green asparagus. From braised asparagus to rack of lamb, one thing's for sure: your festive meals or your everyday tables will not lack taste.

and don't forget our wine merchant's selection of " non-alcoholic but not uninteresting " beverages (p.133): from alcohol-free rosé wine to lemon kefir and fig leaf-based kombucha, there's something for every taste bud. Fermented beverages and infusions ideal for spring meals.