Cider is a noble beverage with a history stretching back thousands of years, since the Egyptians, and later the Romans, were familiar with juice fermentation. Cider thus appeared throughout the Mediterranean basin at roughly the same time as wine. Cider is made wherever there are apple trees, and today this fermented apple juice has earned its letters of nobility, making it one of the most interesting lightly alcoholic beverages, thanks to the variety and richness of its flavours, derived from the varieties of apples used and the methods of production. As with many farmhouse products, the overall quality of Breton cider is improving. While the reputation of "crêperie cider" served in bowls to tourists is still widespread, it's clear that local initiatives are bearing fruit. Many producers are now finding outlets in the quality foodservice sector. As a result, consumers are becoming more demanding, and producers are naturally committed to quality. For example, Hugo Roellinger, Gault&Millau Chef of the Year 2022, is working hard to promote cider in his restaurants, while Bertrand Larcher's Breizh Café showcases over 50 artisanal ciders. Cidre de Bretagne has been a PGI since 2000, Cornouaille an AOP/AOC, and Royal Guillevic a Label Rouge.
Craftsmen & Know-How
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.
Craftsmen & Know-How
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.
Craftsmen & Know-How
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.
Craftsmen & Know-How
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.
Craftsmen & Know-How
Grand Marnier owes part of its success to this Parisian palace
Known as the spirit of choice for crêpes Suzette, Grand Marnier was not invented for that purpose. Here's the story.
Craftsmen & Know-How
Mont Blanc
To continue our series of episodes on the great pastry classics, Gault&Millau takes you on an ascent to the summit of Mont Blanc.
