Gault&Millau, le magazine: issue 11 on newsstands
As temperatures drop, the desire for comfort returns: to immerse oneself in beautiful products, inspiring reading and gastronomic escapes. For this eleventh edition, Gault&Millau magazine has been divided into three parts.
This autumn magazine is divided into three universes: an immersion in the new releases of the fall season, a dive into the fascinating world of cocoa, and a journey between Japan and France to discover sake, which has a bright future in Europe. Pages to savor, share and enjoy without moderation!
The latest news from the world of gastronomy
Escape, be entertained, read, cook, get informed, escape... Autumn is already here, and with it its anthology of books, events and novelties not to be missed (p. 10). To cook with seasonal produce, discover market cuisine (p. 27). Six recipes feature pears, chestnuts and scallops, all sublimated by our chefs.
Further afield, Alain Llorca welcomes us to La Colle-sur-Loup to talk about his bold new concept (p. 46). Voramar, a family-run restaurant in Portbou, Spain, invites guests to two lunchtime menus that promise a modern trip to Catalonia (p. 50).
Cocoa history and anecdotes
...taste, spread, devour, crunch, crack, emulsify... Gault&Millau is a partner of the Salon du Chocolat, which is celebrating its 30th anniversary! discover the secrets of cocoa and praline. Chloé Doutre-Roussel, a bean-to-bar specialist, tells us about her career and the importance of this practice (p. 90). Gilles Cresno then takes us behind the scenes of his praline factory, which he produces to the highest standards (p. 96).
in La Rochelle, committed artisan chocolatier Thomas Pontacq and Nicolas Brossard, head sommelier at Restaurant Christopher Coutanceau, discuss the best pairings - and mismatches - between chocolate and spirits (p. 102).
And let yourself be carried away by Patrick Roger's spectacular cacao sculptures (p. 114).
Encounter with a still discreet alcohol: sake
...discover, serve, travel, toast, appreciate and compare. Finally, let's meet sake, a world that's growing, but still discreet. This rice alcohol originating in Japan is making its way to Europe, supported by new production methods.
And if you feel like it, our wine merchant's test bench (p. 150) will point you in the direction of the best sakes to try (and adopt!).
Gault&Millau magazine #11 is now available in bookshops and on the Gault&Millau e-shop.
