Special 109: discover the recipes of 109 Gault&Millau chefs

In parallel with the latest issue of Gault&Millau, the magazine, discover 109, no longer in book form but as a special edition, available at newsstands now.

Émilie Lesur Published on 11/21/24 at 12:18 PM

"In the Gault&Millau family, I'd like the 109! For the fifth year running, Gault & Millau has published the new blood of French gastronomy: the 109. A new directory of fine addresses freshly (or almost) inaugurated over the last 18 months.

What is the Hors-série 109?

This new edition of 109, published in book form in previous years, is a true celebration of today's gastronomy, a bridge between creativity, tradition and audacity. In this edition, 109 chefs have agreed to share their culinary universe through 109 original, sometimes signature, recipes, ranging from convivial starters to gourmet desserts. Easy or technical, there's an embarrassment of riches to choose from.
Among the nuggets in this special issue, you'll discover...

When bouillabaisse meets bourride, by Ilane Tinchant, chef of L'Oursin (2 toques) at Hôtel Bleu.
Grilled octopus and oyster mushrooms, by chef Grégoire James of Augia (1 toque) in Caen.
Rhubarb harissa watermelon, by chefs Martin Lafont and Jean-Marie Perrot of Panaille restaurant (1 toque) in Bordeaux.
Créponné verveine, by chef Julien Allano, at his new restaurant Jus Maison de Cuisine (3 toques) in Bonnieux.
Paris-Brest à la noisette, by Gabriel Gras-Fernandez and Jorice Sardain of Fana restaurant (1 toque), Paris.

This special edition doesn't just showcase the cuisine of great chefs: it also invites amateurs and enthusiasts to experiment, surpass themselves or simply enjoy themselves. Gault&Millau 109 is much more than a collection of recipes: it's a gourmet manifesto that celebrates gastronomy in all its richness and generosity.

This fifth edition of the youngest member of the yellow guide family appeared on November 21, 2024 on newsstands everywhere, and is also available in the e-boutique section of the website.

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