Gault&Millau, le magazine: issue 12 on newsstands

The festive season and winter are approaching, bringing with them the need to celebrate, share and be inspired. Gault&Millau magazine accompanies this very special time of year: festive recipes from chefs to recreate, gift ideas to put under the tree, artisans to discover, cocktails to make all winter long... so many ways to welcome the period with gourmandise.

What's new in the world of gastronomy?

Celebrate, be inspired, admire, disconnect, browse, cook... The magazine takes a look at the trends, artisans, books and events (p. 24) that are shaping a gastronomic scene in constant turmoil.

For those dreaming of a soothing interlude, the magazine turns to the Royal Champagne Hotel and Spa, a haven of luxury and indulgence where you can recharge your batteries all winter long amidst the vines (p. 27).

Finally, the magazine highlights seasonal products: leeks, foie gras, citrus fruits (p. 39) and a selection of logs and galettes (p. 34). All ideas for an inspired festive menu.

caviar meets rum

At the heart of the festive season, the emblematic products of the season take center stage.

Discover, meet, nurture, refine, decipher, question... The magazine takes us on a (re)discovery of caviar (p. 61), this black gold that fascinates as much as it intrigues. Gault&Millau takes us on a journey to understand the geopolitics of caviar, discover why most of today's production is farmed, and explore the different species of sturgeon. An educational and gourmet approach to enjoying caviar from starter to dessert.

Learn, taste, marvel, shake, share, sparkle... Gault&Millau has put together a comprehensive dossier on another of the season's star products: rum. Barrel ageing, production secrets, a meeting with a cellar master and cocktails to make all winter long punctuate this dossier (p. 97).
In addition, a selection of effervescents far removed from the Champagne classics - enough to enrich the party with original bubbles (p. 152).