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Marie Wodecki: The future of French sommellerie
Marie Wodecki studied with the head sommelier of the Hôtel de Crillon, and on June 12 was crowned France's Best Young Sommelier. The 25-year-old Parisian has won most of the competitions she has entered: a future world champion?
NEWS
News & Events
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Marie Wodecki: The future of French sommellerie
Marie Wodecki studied with the head sommelier of the Hôtel de Crillon, and on June 12 was crowned France's Best Young Sommelier. The 25-year-old Parisian has won most of the competitions she has entered: a future world champion?
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A taste for others at the Roch Hotel & Spa
In the tourist heart of Paris's 1st arrondissement, it's possible to get away from the hustle and bustle of the commercial world and enjoy a green getaway by staying at the Roch Hotel & Spa. In the restaurant, you'll discover chef Serge Jouanin, who tells a real story with his plant-based dishes.
The prestigious Banka trout
In the heart of the Basque Country, you have to go deep into one of its most beautiful valleys, following the course of the Nive des Aldudes, to discover the best of the local terroir. This water, one of the purest and richest in fish in France, feeds the ponds of Michel Goicoechea's aquaculture farm, where the Banka trout are raised.
The 10 who make Arles
We already loved its proximity to the Camargue and the breathtaking beauty of its Roman remains, its light celebrated by Van Gogh or Picasso and its unmissable Rencontres de la photographie. Arles has lost none of these treasures, but there's even more to offer. Here are 10 ways to make Arles an Eldorado.
Vacherin cheese
Gault&Millau continues its sweet conquest with a monument to French patisserie. A new episode dedicated, this time, to the vacherin.
Divine sea fennel
This ancient, edible and endemic plant, growing on rocky massifs along the Mediterranean and Atlantic coasts, has been used in cooking since Antiquity. However, the medicinal and gustatory virtues of Crithmum maritimum are still largely unknown.
Tomorrow's chefs
Gault&Millau Tour Nouvelle-Aquitaine 2023
On Monday June 5, Gault&Millau presented its latest guide to the Nouvelle-Aquitaine region, rewarding the region's chefs and culinary professionals.The event took place at the Palais de la Bourse in Bordeaux. The day before, award winners and Gault&Millau partners attended a dinner at Bordeaux restaurant Le Gabriel, where chef Alexandre Baumard was accompanied by Vivien Durand, chef at Le Prince Noir, in Lormont.
Domaine Vranken-Pommery transformed into a center for contemporary art
Domaine Vranken-Pommery is presenting not one, not two, but three exhibitions at its annual Experience Pommery event: a celebration of contemporary art and champagne!
Coup de feu: Alexandre Mazzia
Alexandre Mazzia is the chef at AM par Alexandre Mazzia in Marseille's 9th arrondissement. Sponsor of the 2023 edition of Gault&Millau PACA, he shares with us his love for his region.
The 10 who make Lille
We love it for its sublime Grand-Place, the delights of its estaminets and the unfailing kindness of its inhabitants. But you only have to spend a few days in Lille to discover that the city has so much more to offer. Gault&Millau gives you the keys with 10 must-sees.
École nationale supérieure des métiers de la viande: from know-how to transmission
Located in the 12th arrondissement of Paris since its creation in 1957, the École nationale supérieure des métiers de la viande perpetuates the transmission of demanding, technical, artisanal know-how, while offering a unique training facility.
The taste of flowers, Sylvie Albrand
It's everywhere, on every table, from Rennes to Saint-Bonnet-le-Froid, via Paris, Toulouse, Montpellier and Saint-Tropez. She's the herb with the strange taste, she's the flower with the bewitching fragrance, she's the XXS plant, she's always the aromatic. Sylvie Albrand is a farmer. At her Quyvie farm, she cultivates flowers, young shoots and aromatic plants to grace the plates of chefs, many of whom are very enthusiastic.
Un pâtissier, un artiste: a collab
Gault&Millau begins a series of "sweet" cross-portraits to share the behind-the-scenes story of two creative partners. Far from being a commission, these collaborations are born of a conversation, a dialogue in total freedom. Here's a very sweet exchange between Fabien Rouillard, pastry chef in Paris, and Gérard Audinet, director of Les Maisons de Victor Hugo, in Paris and Guernsey.
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