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Bakery or patisserie?
No one knows exactly what they are. The debate is wide open! From bakers, we learn that it's a creation, without cream or other embellishments, baked in the bread oven or using bread dough. For pastry chefs, it's more of a simple creation, in which the brioche often plays a leading role. Gault&Millau takes you behind the scenes of these creators of sweet treats, whether bakers or pastry chefs, to discover their unique know-how.
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The history of crème brûlée and our best addresses
A lightly crunchy caramelized surface, crème brûlée sometimes invites fantasy. Traditionally made with vanilla, Chefs are not lacking in imagination when it comes to offering multiple variations. Gault&Millau shares its history and the best addresses of the moment.
Solar salt workers
For nearly a decade, Matthieu Le Chantoux has been producing and harvesting salt in the Mès basin, in the picturesque setting of the Guérande salt marshes. An independent salt worker and producer-harvester, he launched L'Atelier du Sel in 2013 with his uncle, then continued the business with Hughes Martineau, his cousin. In keeping with the tradition of salt workers, ancestral gestures and know-how are perpetuated, as is the pride of offering a natural product harvested by hand, using artisanal methods.
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