Gault&Millau unveils its 109
Gault&Millau unveils its 109, vintage 2023, at the Maison&Objet trade show in Villepinte (September 8-12).
109, the book
Gault&Millau celebrates the new blood in French gastronomy. 109 portraits of chefs who have renewed the scene in the past year, 109 chef recipes to bring young cuisine into the kitchen.
From Mathilde Aguerre and Mathieu Thomas, who reinvented the Basque inn in Sare(Mimosa), to Boris Chapon, who awakens Alès(Lou Bi), or Carla Kirsch(Alebrije), who brings the Lyonnais out of the bouchons, to Marie Dijon, who shakes up Marseille(Caterine) or Mallory Gabsi(Mallory Gabsi), who succeeds in Paris's compassed 17th arrondissement... they all embody the dynamic that drives us to try new combinations, test new cooking methods and experiment with new flavors. French gastronomy is alive, vibrant and exciting, and these 109 chefs are the proof.
Each of the 109 chefs is the subject of an illustrated portrait; each chef shares an illustrated recipe for a signature dish: pollack breaded with hyssop by Kevin Alsuguren(Maison Pavlov), smoked pear, cauliflower and cockles by Antoine Foezon(Le 21ème Commis), vegetarian pot-au-feu by Tiphaine Mollard and Romain Casas(Deux), chocolate caramel mousse by Vincent Stafrach(Bernie & Vincent)...
Since its creation in 1969,Gault&Millau' s mission has always been to unearth and reveal new talent, and to support chefs in their quest for excellence.Gault&Millau's mission has always been to discover and reveal new talent, and to guide chefs towards ever-greater excellence.
109, the book: 458 pages, 135 x 210 mm, hardback / round spine / 2 bookmarks and 1 thread-edge, €24. Release date: September 8
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Maison&Objet show
For the duration of the show (September 8-12), Gault&Millau will be welcoming to its stand (Hall 3 - H4/I3) some of the 109 chefs, embodying the new blood of French gastronomy, to do cooking demo and sign the book - five of them will be accompanied by a 5-toque chef -, talks/conferences, a gourmet itinerary with Paris Design Week... Gault&Millau, gastronomy in the spotlight.
Program
Thursday, September 8th
Cooking Demo
10:00 - 11:15 Davy Larzillière(La Maison du Puits, Pleucadeuc)
11:30 - 12:45 Matthias Leuliette(Demain, Biarritz)
15:00 - 15:45 Matthieu Pasgrimaud(Le 1825, Beaupréau-en-Mauges) with Arnaud Donckele(La Vague d'Or - Cheval Blanc St-Tropez)
16:00 - 17:15 Julie Buquet and Benjamin Gourdon (Le Boïdocou, Thonac)
17:30 - 18:45 Antoine Gaudin (Obbo, Nantes)
Conference
12:00 Hall 7: Shapes and colors, what impact on taste? With François Perret, Patrick Rougereau, Raphaël Haumont
Friday, September 9th
Cooking Demo
10:00 - 11:15 Tom Meyer(Granite, Paris)
11:30 - 12:45 Eloi Spinnler(Orgueil, Paris)
14:30 - 15:45 Héloïse Château (Pâtissière, Restaurant Lalique, Bommes) with Jérôme Schilling
16:00 - 17:15 Carla Kirsch(Alebrije, Lyon)
17:30 - 18:45 Thomas Chisholm(Chocho, Paris)
Conference
12:00 Hall 7. Towards a zero-waste table. With Josselin Marie(La Table de Colette), Sébastien Robin and Giovanni Candeloro
Saturday, September 10th
Cooking Demo
10:00 - 11:15 Florian Barbarot(Quelque Part, Paris)
11:30 - 12:45 Carlos Gomez (Bar de la Dégustation, Nice)
14:30 - 15:45 Tiphaine Mollard and Romain Casas(Deux, Paris) with Marc Veyrat(La Maison des Bois)
16:00 - 17:15 Hugo Konter and Théo Falciasecca (Alivetu, Marseille)
17:30 - 18:45 Kazuma Chikuda (Narro, Paris)
Conference
12:00 Hall 7: Imagining the visual identity of a chef and his restaurant. With Armand Arnal(La Chassagnette) and Cléo Charuet
Sunday, September 11th
Cooking Demo
10:00 - 11:15 Mathieu Menguy(Nous Restaurant, Quimper)
11:30 - 12:45 Julien Ayral (La Femme du Barbu, Malbo)
14:30 - 15:45 Charlotte Troi and Alexis Guillon(Opaline, La Rochelle) with Alexandre Mazzia(AM by Alexandre Mazzia)
16:00 - 17:15 Fabrice Giraud(Le Beslay, Paris)
17:30 - 18:45 Joan Sampietro (Once upona time, Sisteron)
Monday, September 12th
Cooking Demo
10:00 - 11:15 Sébastien Méhaux (L'Émoi de Mets, Saint-Pol-de-Léon)
14:30 - 15:45 Carsten Dirschauer (Grand'Place Café, Montreuil) with Alexandre Gauthier(La Grenouillère)
16:00 - 17:15 Daniele Lamboglia(Type 55, Nice)
Conference
12:00 Hall 7: Inventing a new hospitality. With Christophe Hay and Caroline Tissier
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Paris Design Week
Gault&Millau has selected some thirty places that embody the dynamism of Parisian gastronomy. Thirty of these restaurants complete the itinerary celebrating design offered by Paris Design Week (September 8-17). These chefs have chosen to work with architects and designers to create innovative restaurants, both on the plate and in the décor; when beauty serves goodness.
To find out more: https://www.maison-objet.com/paris-design-week
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