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City Guide & Walks
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The 10 that make Nice
Spurred on by a new generation of locals, but also by newcomers seduced by its charms, the city of Nice has decided to give itself a facelift, combining all the criteria of dynamism and modernity. Here are 10 of our favorite hot-spots to (re)discover the taste of Nice.
NEWS
City Guide & Walks
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The 10 that make Nice
Spurred on by a new generation of locals, but also by newcomers seduced by its charms, the city of Nice has decided to give itself a facelift, combining all the criteria of dynamism and modernity. Here are 10 of our favorite hot-spots to (re)discover the taste of Nice.
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Beyond borders and clichés
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Beyond borders and clichés
Gastronomy beyond borders and clichés
NEWS
Beyond borders and clichés
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Gastronomy beyond borders and clichés
They came to France to study cooking, perfect their technique and rub shoulders with great chefs. Some have returned to their home countries, while others have chosen to stay and open their own restaurants here, in the land of gastronomy. With the avowed ambition of winning the honors of guides and critics. With a cuisine that could be described as fusion, if the word and the cuisine it describes hadn't been so overused and distorted... Because they put meaning into their cooking, using the fundamentals of French cuisine, with something extra: their roots and their heart. It's a vision that turns codes on their head, bringing modernity and openness to French gastronomy. Interview with Indra Carrillo, from the 2-toque restaurant La Condesa.
Anantara Plaza Nice Hotel: portrait of a renaissance
At the heart of the Promenade des Anglais and facing the mythical Baie des Anges, this is one of the Riviera's oldest and most prestigious addresses. Reopened after four years of restoration, the Plaza Nice, now under the banner of the Anantara chain, unveils a more contemporary layout that enhances the spirit of the place, and its exceptional geography.
Christophe Hay, chef & Alain Gaillard, gardener, in the Fleur de Loire kitchen garden
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 continues its series of cross-portraits. Second episode on the banks of the Loire, with chef Christophe Hay and gardener Alain Gaillard.
The taste of honey
Gault&Millau puts the spotlight on desserts featuring summer products. For episode 3, honey.
Les Pérou, a sibling at the helm
In the restaurant business, we often work as a family. Between spouses, between parents and children, between brothers and sisters too. Such is the case for Mathieu and Anne-Charlotte Pérou of Manoir de la Régate, Nantes, who now steer the destiny of the restaurant founded in 1995 by their father and uncle, Loïc and Pascal Pérou.
Ode to nature and creation
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.
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.
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.
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.
The taste of tea
Gault&Millau puts the spotlight on desserts that feature summer products. For episode 2, tea.
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.
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.
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