Alcohol-free and uninhibited

Guillaume Rebière | 6/14/23

A young liquorist and herbalist from the Charentes region of France, Romuald Vincent has launched Djin Spirits, a highly successful artisanal range of zero-alcohol spirits.

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News & Events

Champagne in the countryside

Hotels, museums, personalized tours, gastronomic experiences... Champagne houses have embarked on a major campaign to renovate their reception facilities. A simple visit to the cellars followed by a tasting is no longer enough.

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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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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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