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Mont Blanc

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.

Charlie Gémien

 

Christophe Louie joins forces with Petrossian for an exceptional pre-holiday brunch
Craftsmen & Know-How
Christophe Louie joins forces with Petrossian for an exceptional pre-holiday brunch
Specializing in panettones, chef Christophe Louie joins Maison Petrossian for a unique weekend brunch featuring caviar and Italian brioche.
Chicory: the comeback of a forgotten root
Craftsmen & Know-How
Chicory: the comeback of a forgotten root
Neglected for several decades, associated with the image of a "war drink", chicory is now back on our plates and in our cups. Discover a root that has nothing to envy to coffee.
The rebirth of "Gros Jacquot Blanc
Craftsmen & Know-How
The rebirth of "Gros Jacquot Blanc
Pulses are back in the spotlight for their nutritional and economic benefits. A godsend for the Soissons bean, which had almost been erased from the Aisne's agricultural and culinary heritage.
Chloé Doutre-Roussel, the bean in the body
Craftsmen & Know-How
Chloé Doutre-Roussel, the bean in the body
Her name is on everyone's lips in the world of chocolate. One day in Venezuela, another in Budapest, then in Chelles, Seine-et-Marne, and Japan, Chloé Doutre-Roussel travels in search of the best beans and the best processes. A knowledge she passes on with passion and rigor to beginners and advanced alike.
In Bar-le-Duc, Anne Dutriez perpetuates the royal secret of redcurrant jam
Craftsmen & Know-How
In Bar-le-Duc, Anne Dutriez perpetuates the royal secret of redcurrant jam
Tucked away in a discreet neighborhood, away from the 240-meter-high upper town, nestles Maison Dutriez, the sole producer of a treasure you must taste at least once in your life: seeded redcurrant jam with quill, nicknamed Bar caviar.
Fabrice Gillotte, art and matter
Craftsmen & Know-How
Fabrice Gillotte, art and matter
The man nicknamed "l'Ours" by the profession because he's allergic to worldliness, was the first, in 1991, to win the title of Meilleur Ouvrier de France chocolatier confiseur. Curious and inventive, he entered the competition with a machine that revolutionized the profession.
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