International
News & Events
Chefs go grocery shopping
From a simple shelf in a corner of the restaurant to an entire boutique, for some chefs, the grocery store has become a manifesto, a natural extension of their approach, and even a focus for the development of their business. For many, it was during the confinements that the need and desire arose to offer not only takeaway dishes, but also fresh produce or groceries, thus enabling their customers to benefit from the close ties they maintain with their producers and artisans.
Is there still a season for strawberries?
The strawberry traditionally heralds the start of the summer season. Its color, shape and sweet fragrance make it a highly prized fruit, which can be eaten on its own, placed on a pie crust, blended into mousse or cooked in a cauldron to make delicious jams. But how can you tell when strawberries are actually growing? The development of greenhouse farming is changing the map of the seasons.
An encounter between art and taste
Galerie La Forest Divonne, which has offices in Paris and Brussels, is organizing "L'Œuvre au corps", a series of events and exhibitions linking art and taste. While this is not a new idea, as it is recurrent in both universes, it takes on a new form here that goes beyond the simple happening.
Coravin, the wine friend
In less than ten years, it has become the tool of choice for professionals and wine lovers alike. The Coravin system, which is available in a range of products, makes it possible to taste and preserve wines, including champagne, in unprecedented conditions. Here we meet its inventor, the American Greg Lambrecht, who now heads a successful company and divides his life between his passion for wine and medical research, his first field of experimentation.
Breakfast, chef!
Some love it, others shun it (the famous intermittent fasting!) and, for most, it's made up of habits that are hard to break. For many guests, this first meal of the day is the last moment of their stay with a chef. Providing room and board implies that chefs take an interest in it, even if it's often a headache and a real logistical challenge. Meet 3 hotel chefs who go to great lengths to make sure you wake up feeling refreshed.
Make a big deal of it!
They're back with a vengeance! Yes, but there's flan and there's flan... Gone are the industrial cream powders stuffed with colorants and additives, and the resulting flans, elastic, doughy and tasteless. Quality ingredients are back in force: fresh eggs, whole milk, cream and vanilla, on a homemade shortcrust or sometimes flaky pastry made with quality butter. Whether you're looking for a traditional version or a more "flantasmatic" one, here's our selection of the best boutique flans around!
Hotels, code changes
For a long time, the hotel market was divided between, on the one hand, very family-run establishments and, on the other, a few large hotel groups duplicating their concept without questioning themselves. The arrival of online travel agencies (Airbnb et al.) and, above all, of a generation Z cultivating new consumer habits has pushed the hotel industry into a state of flux, particularly in the luxury segment. Small, human-scale groups have emerged. They embraced the word "collection" and began to change codes.
Douce France, cakes from our childhood
If there's one thing France is known for, it's its regional specialties, especially its sweet treats! And while each region has its own speciality, all these desserts have one thing in common: they showcase an often ancient know-how perpetuated by talented artisans. Here's a tour of France's specialities, which you must try at least once in your life!Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
