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Philippe Mille unveils his address book of producers at a large market at Domaine Les Crayères
Philippe Mille is organizing the 13ᵉ edition of his Marché des Producteurs at Domaine Les Crayères, in Reims. Here is the program.
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Philippe Mille unveils his address book of producers at a large market at Domaine Les Crayères
Philippe Mille is organizing the 13ᵉ edition of his Marché des Producteurs at Domaine Les Crayères, in Reims. Here is the program.
NEWS
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News & Events
Maison&Objet 2023: Gault&Millau conferences and cooking demos
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Maison&Objet 2023: Gault&Millau conferences and cooking demos
The September edition of Maison&Objet at the Parc des expositions Paris Nord Villepinte welcomed the Gault&Millau. Conferences, culinary demonstrations and tastings were the order of the day. Here's a selection in pictures.
Learning to cook at school to combat inflation: a good idea?
Olivia Grégoire, Minister for SMEs, Trade, Crafts and Tourism, believes that cooking classes at school could be a good way to offset inflation.
French restaurants certified organic: what does that mean?
For Agence Bio, it's essential to encourage chefs to offer organic produce. To this end, the public body is launching a program, and restaurants will soon be able to obtain certification.
From snacks to pastries....
Petit-beurre, boudoir, cookie cuillère, spéculoos - there's no end to the little cookies we can use to transform them into gourmet recipes. But did you know that they were originally the basis of our cakes, back in the days of pocket decorations, long before the advent of frames, molds and dedicated cookie recipes? Today, whether indolence, the bottom of a drawer, or the ultimate in creativity, snack cookies are still the talk of the dessert world. Family butter cakes, Tiramisù, Charlotte, Moka... but also emblematic creations such as Pierre Hermé's Infiniment Vanille tart, in which spoon cookies have their rightful place. The cookies of our old-fashioned snacks continue to delight us!
L'Observatoire du Gabriel and Le Logis de la Cadène get new chefs
Following Alexandre Baumart's departure from the de Boüart de Laforest family establishments, Observatoire du Gabriel and Logis de la Cadène welcome two ambitious new chefs.
Patrick Bertron bids farewell to Relais Bernard Loiseau
Patrick Bertron, chef at Relais Bernard Loiseau for over twenty years, has just announced his departure. Here are his future plans and the identity of his successor.
Dame des Arts, the New Wave hotel
Just a stone's throw from the Odéon crossroads in Paris, the establishment was conceived as a tribute to the free and joyful spirit of 1960s Saint-Germain-des-Prés. With its open-air rooftop and inspired decor, the Hotel Dame des Arts is one of the most stunning addresses of the year.
Village International de la Gastronomie: Gault&Millau was there, back in pictures
From Thursday September 7 to Sunday September 10, 2023, the Village International de la Gastronomie took over the Quais Jacques Chirac in Paris. Visitors were able to discover cuisines from all over the world, as well as Gault&Millau and its books.
European Heritage Days: Lucas Carton opens its doors in Paris
Lucas Carton, located on Place de la Madeleine in Paris, invites the public to discover its historic dining room, built under Napoleon III. Gourmets can even enjoy tea time after the visit.
"Signature par Philippe Etchebest", the chef's street food project to discover
The Bordeaux chef will be bringing a unique project to life around his signature dish for the Rugby World Cup. Here's what we know about "Signature by Philippe Etchebest".
Coup de main : Mallard
Today, head to Le Colvert to discover chef Arnaud Baptiste's recipe for Gravlax de lieu jaune crème crue perlée & radish. What's special about this recipe? It's designed to change with the seasons.
Le XV de la gastronomie: chefs at the service of the Rugby World Cup 2023
For this latest edition of the Rugby World Cup, nothing has been left to chance. Not even the menus to be served in the dressing rooms and lounges, designed by the XV de la Gastronomie.
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