This is THE refuge that all Chaumont-sur-Loire lovers have been waiting for. Backing onto the estate and its now-famous International Garden Festival, Le Bois des Chambres hotel has been designed in perfect harmony with the atmosphere of the place.

NEWS Hotels & Bed & Breakfast

Hotels & Bed & Breakfast

Ode to nature and creation

NEWS A cook, a gardener & their vegetable garden

A cook, a gardener & their vegetable garden

Armand Arnal, cook & David Catte, gardener, in the kitchen garden at La Chassagnette

NEWS A cook, a gardener & their vegetable garden

A cook, a gardener & their vegetable garden

Armand Arnal, cook & David Catte, gardener, in the kitchen garden at La Chassagnette

Beyond the now classic image of the chef crouching in his vegetable garden, some chefs actually produce their own vegetables, which implies a close relationship with their gardener. A close relationship that goes beyond the role of simple kitchen supplier. So much so, in fact, that it's hard to tell which is which. Gault&Millau begins a series of crossed portraits. First episode in the Camargue with chef Armand Arnal and gardener David Catte.

Tables & Chefs

Coup de feu: Cyril Garcia

Publirédactionnel

Vignobles Edonis, the Loire Valley of the future

Since 1957, Cave Robert et Marcel has established itself as a key player in Saumur and Bourgueil wines. It recently decided to launch an umbrella brand called Vignobles Edonis. The aim is to make this terroir shine even brighter by bringing together other winegrowers.

News & Events

Rediscover the soul of a great chef's kitchen at home

All over France, the "grandes toques" promise to extend the experience of their gastronomic tables with savoury and sweet collections to be discovered in delicatessens. Another way for them to share some of their culinary secrets. After window-shopping, here comes gourmet and artisanal shopping at the highest level.

Tables & Chefs

Coup de main: The Black Prince

Chef

Vivien Durand

Restaurant

Le Prince Noir 33310 LORMONT

Cakes that smell of summer

The taste of tea

Gault&Millau puts the spotlight on desserts that feature summer products. For episode 2, tea.

News & Events

Summer tables, ephemeral tables

It's a time of culinary temptation. In this age of nomadic chefs, we give in to temptation. We'd be wrong to deprive ourselves: these lunches, like these dinners, will only last the space of a summer.

Tables & Chefs

Mory Sacko: Time to mature

Mory Sacko made a splash, first with his participation in the 11th season of "Top Chef", then with the opening of his restaurant MoSuke - for which he received the Dotation Jeunes Talents Gault&Millau 2020 -, which offers an original cuisine at the crossroads of Japan, Africa and France. The 30-year-old chef, who also hosts a TV show and created the "comfort food" concept MoSugo, has just renovated his gourmet restaurant, equipping it with new equipment. A design project that goes hand in hand with a rethink of his cuisine and the expression of a controlled maturity. Let's take a look at what's changed in the new version of MoSuke.

Tables & Chefs

Coup de feu: Nathan Mégret

Nathan Mégret

News & Events

Summer tables, ephemeral tables

Wines & Spirits

Coup de jus: Champagne Henriot

Cakes that smell of summer

Sweet delicacies and olive oil

Gault&Millau puts the spotlight on desserts that celebrate products that smell like summer. For this first episode, olive oil also perfumes sweet pleasures...

Craftsmen & Know-How

Cider tasting at Gault&Millau's Atelier du Goût

Cider is a noble beverage with a history stretching back thousands of years, since the Egyptians, and later the Romans, were familiar with juice fermentation. Cider thus appeared throughout the Mediterranean basin at roughly the same time as wine. Cider is made wherever there are apple trees, and today this fermented apple juice has earned its letters of nobility, making it one of the most interesting lightly alcoholic beverages, thanks to the variety and richness of its flavours, derived from the varieties of apples used and the methods of production. As with many farmhouse products, the overall quality of Breton cider is improving. While the reputation of "crêperie cider" served in bowls to tourists is still widespread, it's clear that local initiatives are bearing fruit. Many producers are now finding outlets in the quality foodservice sector. As a result, consumers are becoming more demanding, and producers are naturally committed to quality. For example, Hugo Roellinger, Gault&Millau Chef of the Year 2022, is working hard to promote cider in his restaurants, while Bertrand Larcher's Breizh Café showcases over 50 artisanal ciders. Cidre de Bretagne has been a PGI since 2000, Cornouaille an AOP/AOC, and Royal Guillevic a Label Rouge.

City Guide & Walks

The 10 that make up Aix-en-Provence

With its fountains, churches and palaces testifying to its past grandeur, Aix-en-Provence is without doubt one of France's most beautiful cities. And one of the most sought-after, because it has always been able to look ahead. The proof is in the 10 things that make Aix an Eden.

Craftsmen & Know-How

Christophe Lemaire, expert in spices

Scouring the world in search of small producers and the best cultivars, collecting the most authentic recipes to faithfully reproduce their blends, returning to the source of curries: Christophe Lemaire collects the best spices in his Paimpol laboratory, which he "triturates" (that's the term) like an alchemist.