NEWS
Craftsmen & Know-How
See More
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.
NEWS
Craftsmen & Know-How
See More
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.
NEWS
A cook, a gardener & their vegetable garden
See More
A cook, a gardener & their vegetable garden
Nicolas Masse, chef at Sources de Caudalie, and landscape designer Hugo Jarmasson
NEWS
A cook, a gardener & their vegetable garden
See More
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.
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.
Soon you may no longer be eating this shellfish in restaurants.
A small shellfish much loved by gourmets is under threat, and is even beginning to disappear from some restaurant menus that once made it their specialty. Here's why.
Anne-Sophie Pic's next book reveals a cooking technique all her own
In November, the chef will be releasing a new book, Imprégnation, published by Hachette Cuisine. The book is devoted to a very special technique developed by Anne-Sophie Pic over many years.
The 10 addresses that make up Trouville-sur-Mer
Discover the 10 must-visit addresses in Trouville-sur-Mer! From idyllic beaches to gourmet markets, tasty restaurants and cultural venues, immerse yourself in the authentic, vibrant soul of this charming Normandy seaside resort.
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.
L'Ostalas, a bubble of well-being
In the heart of the Quercy Blanc region, between Montauban and Cahors, Tarn and Garonne, a couple has reinvented itself and a new hotel business. L'Ostalas skilfully combines wellness and creativity.
Christophe Dufossé, cook, & Joffrey Annebicque, gardener, at Château de Beaulieu
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. Fifth episode in our series of portraits with Château de Beaulieu chef (and owner) Christophe Dufossé, his gardener Joffrey Annebicque and market gardener Camille Gillioen.
PARTNERS
See More
PARTNERS
See More
