News & Events
Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).
Craftsmen & Know-How
40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)
Découvrez notre sélection de glaces et sorbets incontournables à Paris pour surmonter la chaleur environnante !
Hotels & Bed & Breakfast
There are villages that you can only reach by slowing down. Listed, yes, but above all, they've remained intact, clinging to the hillside, curled up in a river bend or set at the end of a path that nobody takes by chance. You often arrive at the end of the day, when the light is catching on the tiles, the shutters are slamming gently and the smell of wet wood is wafting up from the alleyways. And there, behind a wrought-iron gate or a monumental portal, is a hotel. Sometimes it's a three-bedroom attic hotel, sometimes it's a five-star hotel in a lovingly restored former maison de maître. Marble has replaced cob, swimming pools have taken the place of former orchards, but the soul has remained. You'll sleep in the folds of the landscape, between centuries-old stone and precise service, in a rare luxury that doesn't seek to outshine the place.
Les Bories & Spa in Gordes
Here, ancient bories still dot the fields, as if the shepherds had just left. Some have been discreetly integrated into Les Bories & Spa, without breaking the line of the dry stonework. The farmhouse extends over eight hectares of olive and cypress trees, and under the roof tiles are 34 light-filled rooms, some of them in an old farmhouse. Luxury is discreet: plant-covered terraces, an enveloping spa and a glazed pool overlooking the Luberon. A peaceful address, just a few bends from the ochre silhouettes of Gordes and Roussillon.
Price: €342 per night
Where? 9 Route de Senanque, 84220 Gordes. Tel. 04 90 72 00 51See Gault&Millau's review of Les Bories & Spa
Le Bailliage in Salers
at the entrance to Salers, a listed village with gray lava houses and sculpted balconies, Le Bailliage has been perpetuating a sincere art of living for three generations. Since 2020, Antoine and Marion Bancarel, heirs to the house, have taken over the reins with discreet elegance. In this 23-room hotel, everything has been thoughtfully redesigned: intimate spa, homemade cuisine, no-frills welcome. The meat comes from the family's own farm, the rooms overlook the old gardens, and the air, at an altitude of a thousand metres, has that taste of meadows that you never forget. A warm and welcoming address, in the image of the village.
Price: €124 per night
31 Rue Notre Dame, 15140 Salers. Tel : 04 71 40 71 95See Gault&Millau's review of Les Baillages
La Capitelle in Mirmande
Behind the light-colored walls of a house once inhabited by painter André Lhote, La Capitelle watches over the rooftops of this Drôme village with its Provencal palette. Eight sober, peaceful rooms, with views of the Ardèche mountains or the Rhône valley, extend the discreet charm of the sloping streets. Just eleven simple, bright rooms, a restaurant with slates that change according to the season, and the quiet attention of Ludivine and Sylvain Croce, who run the house with constancy.
Price: €102 per night
1 rue du Boulanger- 26270, Mirmande. Tel : 04 75 63 02 72See Gault&Millau's review of La Capitelle
Coquillade Provence Resort & Spa in Bonnieux
Set in the heart of a 30-hectare vineyard, this hamlet unfurls its 63 rooms and suites, with their sober, mineral lines, over the landscapes of the Luberon. The Tata Harper spa, 2,000 m² of calm and light, offers lavender and grape treatments in a plant-based atmosphere. In the kitchen, Pierre Marty, a Ducasse disciple with Monaco and Macao experience, orchestrates the Avelan gastronomic table: five-course menu, raw-marinated sea bream from Grau du Roi, poultry Pithiviers... Patisserie by Aurélien Trousse, medallist at the French Dessert Championships. Here, Provence is expressed with precision, right down to the plate.
Price: €497 per night
Route du Perrotet, 84400 Gargas. Tel. : 04 90 74 71 71
See Gault&Millau's review of Coquillade Provence Resort & Spa
Château de Troplong Mondot in Saint-Émilion
Restored in 2019, Troplong Mondot cultivates the art of entertaining as an extension of the land. The main building, with its sober, warm lines, houses a communal lounge where the fire crackles on winter evenings. Here you can read, chat or simply watch the day fall over the rows of vines. In summer, the private terrace of each house opens onto the paths lined with low walls, typical of the local landscape. The rooms, divided between several of the estate's buildings, combine blond wood, deep fabrics and unobstructed views as far as the Saint-Émilion bell tower. In the morning, chef David Charrier serves a generous breakfast of seasonal fruit, homemade jams and warm pastries. Nothing ostentatious, but attention to every gesture, in a place that invites you to retreat.
Price: €250 per night
Château Troplong, Mondot - 33330 Saint-Laurent-des-Combes. Tel : 05 57 55 32 05See Gault&Millau's review of Château de Troplong Mondot
Château Lafaurie-Peyraguey in Sauternes
Château Lafaurie-Peyraguey watches over the vines like a peaceful old soul. The estate, a famous premier grand cru classé, is now home to a hotel signed Lalique, thirteen rooms and suites subtly laid out in a 17thᵉ century château. Walls in reds and pinks evoking wine, antique beams and chiseled crystal faucets: every detail is a delicate nuance. Settle into the small lounge to enjoy a drink before joining, under the luminous glass roof, chef Jérôme Schilling's gastronomic table. A rare place of discreet elegance.
Price: €504 per night
1707 Route des Gourgues, Lieu-dit Peyraguey- 33210 Bommes. Tel : 05 24 22 80 11See Gault&Millau's review of Château Lafaurie-Peyraguey
Les Sources de Cheverny in Cheverny
Les Sources de Cheverny is a gentle hamlet designed for sharing, in the wine-growing lands of the Loire Valley. at reception, the lacquered green box recalls the forest rangers' kiosks. The 49 rooms and suites, designed by Alice Tourbier and studio be-pôles, feature antiques, a bohemian atmosphere and lush natural views. The Caudalie spa, with its sober lines and recycled materials, has slipped into the old building, like a contemporary echo of the neighboring château's beams. On the terrace, sip a wine from the estate, the prelude to a Michelin-starred dinner in the Favori dining room. An elegant address, anchored in this Sologne village with its rich Loire heritage.
Price: €279 per night
23 route de Fougère- 41700 Cheverny. Tel : 02 54 44 20 20See Gault&Millau's review of Les Sources de Cheverny
Royal Champagne Hôtel & Spa in Champillon
Behind the walls of a former coaching inn lies another world: a vast 10,000 m² contemporary hotel, designed by architect Giovanni Pace, where champagne flows more often than coffee. The 49 rooms, suspended between vineyards and classified forest, offer the luxury of not rushing into anything. at the table, Christophe Raoux, Meilleur Ouvrier de France, orchestrates gourmet cuisine served on a terrace bordered by rose bushes and a very real kitchen garden. The spa, immense and hushed, is as much for guests as for curious neighbors. And if you listen carefully, you can still hear Dom Pérignon whispering from the bell tower of Hautvillers.
Price: €1,041 per night
9 rue de la République- 51160 Champillon. Tel : 03 26 52 87 11See Gault&Millau's review of Royal Champagne Hôtel & Spa
News & Events
Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet
La compagnie aérienne Qatar Airways s’associe à Yannick Alléno pour une collaboration d’exception. Ensemble, ils redéfinissent l’expérience culinaire des passagers First et Business Class, tant dans les airs que dans les salons VIP.
Hotels & Bed & Breakfast
A refuge between land and sea
There are places that make you never want to go home again once you've pushed open the door. Solène and Nicolas Conraux's La Butte is one of them.
News & Events
Bocuse d’Or 2027 : voici les candidats français sélectionnés pour le concours
Qui succédera au chef Paul Marcon ? Avant la prochaine édition de la biennale gastronomique en janvier 2027, les candidats s’affrontent pour représenter la France.
