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Hotels & Bed & Breakfast
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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.
NEWS
Hotels & Bed & Breakfast
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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.
NEWS
A cook, a gardener & their vegetable garden
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A cook, a gardener & their vegetable garden
Christophe Dufossé, cook, & Joffrey Annebicque, gardener, at Château de Beaulieu
NEWS
A cook, a gardener & their vegetable garden
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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.
Coup de feu : Jérôme Dallet
Interview with Jérôme Dallet, head chef at Le Dallaison restaurant in Saintes, a name derived from the contraction of his surname and his wife's. He talks to us about the workings of his dynamic duo with his wife in the business.
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.
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.
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