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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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.
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.
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.
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.
Jade Genin transforms Easter eggs into works of art
For Easter, Jade Genin transforms chocolate into an exceptional sculpture. Blooma, her latest creation, is as fascinating to contemplate as it is to taste.