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Craftsmen & Know-How
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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.
NEWS
Craftsmen & Know-How
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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.
NEWS
Craftsmen & Know-How
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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.
Brandade de morue, six good places to find it
It's best eaten cold on toast, or warmed up and enjoyed on its own, with a glass of white costières. The qualities of a good brandade lie in the fish and its density in the preparation, as well as in the seasoning. Here are 6 good places to find it.
Pyrenean cheese from Ariège: 8 good places to find it
In 2020, the "Tomme des Pyrénées" PGI took a major step forward, enabling farmhouse producers to join the scheme with their raw milk cheeses made from cow, goat or ewe blends. Some thirty farm producers in the Pyrenees are currently authorized to make this type of cheese. The raw cow's milk tommes tasted were matured for over 60 days.
The Carlton, jewel of the Riviera
After two years of absolutely titanic restoration work, Cannes' most famous hotel has reopened its doors. Beat drums and sound trumpets, the Carlton is back!
Top 5 in Cannes
Every year, the spotlight of the seventh art is on Cannes. But while the Riviera city becomes the center of the world during the festival, it's alive and kicking all year round. From the narrow streets of Le Suquet to the lively Rue d'Antibes, not forgetting the Croisette, Cannes is bursting with new addresses that are shaking up the gastronomic and cultural scene. Here is a selection of 5 addresses that are sure to be the talk of the town.
Le Perchoir Y takes flight in Meudon
A link between past and present for aviation enthusiasts, the Hangar Y is also home to a restaurant, entrusted to the Le Perchoir group. Located 40 minutes from the center of Paris, the restaurant offers a sea-spray-tinged "mise au vert", under the guidance of chef Guillaume Sanchez, who created the menu.
Tomorrow's chefs
Gault&millau Tour Occitanie 2023
On Monday May 15, Gault&Millau presented its latest guide to the Occitanie region, rewarding the region's chefs and culinary professionals.The event took place at Mas Tolosa, Toulouse. The day before, the winners and Gault&Millau partners had taken part in a dinner at Des Roses et des Orties, in Toulouse, by Yannick Delpech and Aziz Mokthari.
Coup de feu: Christophe Hay
An exceptional chef, Christophe Hay is a fervent supporter of the greater Centre-Val-de-Loire region. The godfather of this regional edition of Gault&Millau is relishing the opportunity to pass on his expertise to young chefs.
Coup de feu : Charlotte Leray
Charlotte Leray is the sommelier at La Nouvelle Auberge restaurant in Wihr-au-Val, Alsace. What sets her apart is that she is a self-taught sommelier.
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