A thousand and one leaves...

Charlie Gémien | 4/9/25, 11:13 AM

Gault&Millau continues its series of portraits of the great classics of French patisserie with a third episode devoted to the crisp millefeuille.

These news might interest you

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.

Read

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.

Read

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.

Read

Craftsmen & Know-How

World Butchery Cup 2025: total victory for France

Organized for the first time in France, the Coupe du Monde de la Boucherie was held in Paris on March 30 and 31, 2025. France triumphed in all categories.

Read

Craftsmen & Know-How

Orleans vinegar

Created on the banks of the Loire, Orléans vinegar has long been known throughout France and on the tables of kings. In the 18th century, during its golden age, the city was home to several hundred artisan vinegar makers. Today, Maison Martin-Pouret is the only company to have maintained this tradition since 1797.

Read

Craftsmen & Know-How

Seaweed bliss

Jean-Marie and Valérie Pédron gather, preserve and process seaweed from the Guérande peninsula, delivering it to France's top chefs. The couple also aim to democratize the use of this coastal treasure, which is rarely used in cooking.

Read