NEWS
News & Events
See More
Creating a restaurant using artificial intelligence: the future of the restaurant business?
The first AI (artificial intelligence)-generated restaurant opened its doors for a week in Sydney, Australia. Is this the start of a new era in the restaurant business?
NEWS
News & Events
See More
Creating a restaurant using artificial intelligence: the future of the restaurant business?
The first AI (artificial intelligence)-generated restaurant opened its doors for a week in Sydney, Australia. Is this the start of a new era in the restaurant business?
NEWS
Craftsmen & Know-How
See More
Chefs and... bakers
We didn't expect them to open their own bakeries, but many chefs have done just that, taking the plunge with commitment and a certain mischief. Mitron Bakery, Levain, Suzanne & Lucien, Thierry Marx and B.O.U.L.O.M. are just some of the storefront names that resonate with artisan breadmaking and bakery smells. For everyone, a dream come true.
The taste of vanilla
Gault&Millau puts the spotlight on desserts featuring summer products. Episode 5 focuses on vanilla.
Le Nessay: a Breton fairytale
Opened in 2018 and now a member of the prestigious Small Luxury Hotels of the World group, this establishment with just 17 rooms is enjoying growing success. The secret? A dream location, on the Nessay peninsula surrounded by the sea, but above all the desire to give guests a warm and sincere welcome.
Nicolas Masse, chef at Sources de Caudalie, and landscape designer Hugo Jarmasson
Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. Ninth episode in our series of portraits with Nicolas Masse, chef at Sources de Caudalie, and landscape gardener Hugo Jarmasson.
Cédric Grolet launches his tea time at Opéra and reservations are now open
The pastry chef is once again making a splash with the launch of his first tea-time offer in his Opéra boutique. Here are the formulas on offer for both small and large appetites.
A chef manages to open a restaurant following her success on TikTok
After achieving dazzling success on TikTok with her recipes, Tue Nguyen is now at the head of her own restaurant. A success story the young chef never expected.
Clap de fin for Croq' Michel, Michel Sarran's croque-monsieur chain
The chef closes his Croq' Michel chain in Toulouse and Paris for good. Michel Sarran announced the end of this wonderful adventure on social networks.
Coup de main: Roses and nettles
Today, visit Des Roses et des Orties to discover a recipe that smells like summer. This sweet recipe is inspired by the traditional Maghreb dish pastillas, revisited by Yannick Delpech after a trip to Morocco.
Mauro Colagreco, chef, Silvina Dayer, agronomist, and Alessandro Di Tizio, ethnobotanist at Mirazur
Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. This is the eighth episode in our series of portraits with Mirazur chef Mauro Colagreco, agronomist Silvina Dayer and ethnobotanist Alessandro Di Tizio.
Madness" in the vineyards
A legendary address at the gateway to Saint-Émilion for thirty years, the Château-Hôtel Grand Barrail has just reopened its doors after a complete overhaul by architect Jean-Philippe Nuel. Gault&Millau went to discover it.
François Pelletey, Hugo Genty and Didier Robin, cooks, & Pierre Vandaële, gardener, at Château La Chenevière
Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. In this case, the gardener is no longer simply a supplier to the kitchen, so that it's no longer clear which one is at the service of the other. Seventh episode in our series of portraits with François Pelletey, Hugo Genty and Didier Robin, chefs at Château La Chenevière, and their gardener Pierre Vandaële.
Coup de feu: Thomas Vonderscher
Today we meet Thomas Vonderscher, chef at La Gouesnière in Saint-Méloir-des-Ondes. The product he loves to work with: seaweed.
The taste of coffee
Gault&Millau puts the spotlight on desserts that feature summer products. In episode 4, we focus on coffee.
The Llorcas, a sibling at the piano
In the restaurant business, we often work as a family. Between spouses, between parents and children, sometimes between brothers and/or sisters too. Such is the case with brothers Alain and Jean-Michel Llorca, one a chef, the other a pastry chef, who have rarely left each other's side. Although in the shadow of his elder brother, the pastry chef has been at the chef's side throughout the major stages of his prestigious career: at the Hotel Negresco, the Moulin de Mougins and, of course, at his establishment in La Colle-sur-Loup, a stone's throw from Saint-Paul-de-Vence, where, since 2009, the 3-Toque chef has been continuing his interpretation of Provençal cuisine.
PARTNERS
See More
PARTNERS
See More
