© GinkoJeanBernardLassara
The egg in all its states
Visible in Paris until May 8, the immersive, ephemeral exhibition "L'Œuf, de mains de maître" brings together the work of just over fifty creators from all horizons around the egg and chocolate. A bowl of art not to be missed!
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Craftsmen & Know-How
The history of crème brûlée and our best addresses
A lightly crunchy caramelized surface, crème brûlée sometimes invites fantasy. Traditionally made with vanilla, Chefs are not lacking in imagination when it comes to offering multiple variations. Gault&Millau shares its history and the best addresses of the moment.
Craftsmen & Know-How
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Solar salt workers
For nearly a decade, Matthieu Le Chantoux has been producing and harvesting salt in the Mès basin, in the picturesque setting of the Guérande salt marshes. An independent salt worker and producer-harvester, he launched L'Atelier du Sel in 2013 with his uncle, then continued the business with Hughes Martineau, his cousin. In keeping with the tradition of salt workers, ancestral gestures and know-how are perpetuated, as is the pride of offering a natural product harvested by hand, using artisanal methods.
Craftsmen & Know-How
Craftsmen & Know-How
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