Interview with Jean-François Foucher

Craftsmen & Know-How

Le paris-brest

Gault&Millau continues its sweet journey to discover the desserts that have shaped our gourmet heritage. All aboard, Simone, for a Paris-Brest trip that can be totally crazy!

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Craftsmen & Know-How

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.

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Craftsmen & Know-How

For a pinch of salt

Long synonymous with wealth, expansion and power for those who mastered its production, salt has been mined since prehistoric times. Its many properties have enabled it to remain both an everyday essential and a precious raw material for many cutting-edge industries.

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Craftsmen & Know-How

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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Craftsmen & Know-How

Why do we eat oysters at Christmas?

Do you know why we eat oysters at Christmas? Find out here, along with a list of the best places to buy them!

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Craftsmen & Know-How

Panettone, its history and our good addresses

Where does panettone come from? Gault&Millau takes you on a journey of discovery of this cake - it's not a brioche - that's a must-have for the festive season in Italy.

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