Fourme de Montbrison, tasting at the Atelier du Goût
Its cousin, Fourme d'Ambert: Fourme d'Ambert production is similar to that of Montbrison. The main differences are in the salting process (for Montbrison, it's the milk that's salted; for Ambert, it's the curd) and in the preparation: fourme d'Ambert is first cut into cubes, then stirred before being molded, which gives it a different appearance, with less compact, loose pieces.
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Fourme de Montbrison, tasting at the Atelier du Goût
Its cousin, Fourme d'Ambert: Fourme d'Ambert production is similar to that of Montbrison. The main differences are in the salting process (for Montbrison, it's the milk that's salted; for Ambert, it's the curd) and in the preparation: fourme d'Ambert is first cut into cubes, then stirred before being molded, which gives it a different appearance, with less compact, loose pieces.
Sirha: happy winners
Sirha has come to an end, a time of reckoning for some - let's not forget that it's all about doing business and making deals - and of taking stock for others. It's also a time of joys and disappointments for all the participants in the many competitions held during the show, including the highly prestigious Bocuse d'Or. Here's a look back at five crazy days in Lyon, the world capital of gastronomy.
Gault&Millau launches in Turkey
Gault&Millau strengthens its international presence and will offer its selection of the best addresses in Turkey from 2024. This is the 14th country to join the Yellow Guide editions. This new publication was announced in early January in Istanbul, at the Six Senses Kocatas Mansions hotel, in the presence of our CEO, the Deputy Minister of Culture and Tourism and a Turkish press editor.
A pastry chef, an artist, a collab
To continue our series of gourmet conversations, Gault&Millau meets Jessica Préalpato, former pastry chef at the Plaza Athénée, and architect Marguerite Cordelle of Studio Kokumi, with whom she is designing the outline of her very first Paris boutique, Racynes & Mélilot, which opens at the end of January.
Chefs, kitchen and corporate
No sooner have they opened their first establishment than they're already opening a second. What is it that drives these young chefs to explore new culinary territories, to imagine new concepts, even though running a single establishment is a daily challenge? We put the question to three of them, all part of Gault et Millau's latest 109 book; "new bloods" with vitality!
Gastronomy choice: Charles Coulombeau
They're barely in their thirties, and have often acquired extensive experience in large, beautiful, multi-talented establishments. Today, they have opened or are running their own restaurants, making the choice of gastronomy. Gault&Millau offers a series of interviews with young chefs whose approach proves that haute cuisine is still a dream, but also that rigor and ambition are also a driving force for some of those who launch themselves into this profession. Let's continue with Charles Coulombeau, of the 3-toque restaurant La Maison dans le Parc, in Nancy.
Design for gastronomy
Passionate about art and architecture, Michel and Sébastien Bras have set up La Halle aux Grains in the heart of the Bourse de Commerce, home to the Pinault collection. An ode to the grain that translates on and off the plate, with the support of designer Élise Fouin. A look back at a successful collaboration.
Crémant festive bubbles
French crémants still suffer from a lack of popularity when compared to champagnes, considered to be of higher quality. Yet both sparkling wines are made using the same traditional method (two fermentations). And some crémants, especially those that have been aged for a long time in the cellar, can easily rival champagnes... Gault&Millau has selected 10 favorites from 100 blind-tasted crémants.
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