International
Gault&Millau, le magazine: issue 6 on newsstands
Gault&Millau, le magazine #3 is now available from newsagents everywhere. Here's a sneak preview of what you'll find in the new issue.
The new issue of Gault&Millau, which hits newsstands in parallel with Paris Design Week, celebrates the alliance between gastronomy and design, between chefs and architects. Through captivating articles, magazine #6 explores the close links between culinary art and architecture, including an inspiring conversation between chef Alexandre Gauthier and designer Mathieu Lehanneur.
This edition also features an immersion in Copenhagen, a leading city on the gastronomic and creative scene, a focus on emblematic materials such as Bohemian crystal and kaolin, and a spotlight on the Maison Aribert in Uriage-les-Bains. This model establishment, with its low-energy building, is an inspiring example of sustainable architecture in the catering sector.
Almost a year old...
The new formula of the yellow magazine has been designed as a beautiful object. A textured cover reminiscent of a restaurant tablecloth. The medium format makes for comfortable reading. So, Gault&Millau, le magazine will accompany you on your travels, it makes you travel, the perfect combo. As an amused nod to the past, you'll even find some of the typography used in the first issues of a magazine created in 1969.
Three questions for Stéphane Bréhier, Editorial Director
How did you come up with the idea of relaunching Gault&Millau magazine?
Stéphane Bréhier: "The idea was self-evident, since Gault&Millau was a magazine, created in 1969, while the guide only arrived in 1972. It seemed obvious to Patrick Hayoun, Chairman and CEO, and myself that we needed to be able to rely on the magazine once again to reconnect with the general public. "
What type of subjects didn't exist originally, and can now be discovered in this 2023 version?
S.B.: " I drew a lot of inspiration from all the first issues, over the first twenty years, created by Henri Gault and Christian Millau. But there are two themes that didn't exist at all: a decoration/tableware theme through a series of photographs, and a fashion theme. We organized a photo shoot in a restaurant to show that a restaurant is a chef, an architect, a designer, a maître d'hôtel, but it's not all about the chef.We wanted to highlight the customer experience. "
On the contrary, have you kept any sections that readers may have enjoyed in the past?
S.B.: "A strong DNA of the Gault&Millau magazines as they were conceived at the time is travel. So, in the same way, readers will continue to discover a city, a region, a country through gastronomy. "
You can buy and subscribe to the magazine from the Gault&Millau e-boutique. Alternatively, visit newsstands throughout France. Don't hesitate to tag us on Instagram with #gaultmillaulemagazine!
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