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The prestigious Banka trout
In the heart of the Basque Country, you have to go deep into one of its most beautiful valleys, following the course of the Nive des Aldudes, to discover the best of the local terroir. This water, one of the purest and richest in fish in France, feeds the ponds of Michel Goicoechea's aquaculture farm, where the Banka trout are raised.
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Le Saint-Honoré
If there's a French pastry heritage, it's the saint-honoré, or "saint-ho" to its friends! Crunchy and creamy at the same time, it's a gourmet favorite in many hearts. Gault&Millau begins a series of sweet portraits with one that curiously doesn't honor the patron saint of pastry chefs, but rather that of bakers.
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
The grater shows its teeth
Rubbing, reducing, seasoning, zesting, spicing... It does it all! But where does this utensil come from, that Gruyère cheese couldn't do without? Flat or bell-shaped, giant or miniature, this spiky accessory is capable of reducing to calibrated crumbs whatever you put in front of it.
Pâtiss'Art announces its first edition with Nina Métayer as godmother
Normandy goes pastry. From October 26 to 28, 2024, the first Pâtiss'Art show will be held in Deauville. For the occasion, the godmother will be none other than Nina Métayer.
