NEWS
Tomorrow's chefs
See More
Gault&Millau Tour Centre Val de Loire 2023
To mark the presentation of its latest guide to the Centre Val de Loire region, Gault&Millau honored the region's chefs and food service professionals on Monday March 13.The event took place at the Domaine de la Fouardière in Mulsans (Blois). The previous evening, the winners and their partners had taken part in a dinner created by Christophe Hay in his Fleur de Loire restaurant.
NEWS
Tomorrow's chefs
See More
Tomorrow's chefs
Gault&Millau Tour Centre Val de Loire 2023
To mark the presentation of its latest guide to the Centre Val de Loire region, Gault&Millau honored the region's chefs and food service professionals on Monday March 13.The event took place at the Domaine de la Fouardière in Mulsans (Blois). The previous evening, the winners and their partners had taken part in a dinner created by Christophe Hay in his Fleur de Loire restaurant.
NEWS
Craftsmen & Know-How
See More
Domaine Belin: gourmet pigs
In 2015, Astrid Barthomeuf created a farm from scratch, the Domaine de Belin, but above all introduced a breed of Hungarian pigs, the Mangalitza, to the land of the Ardèche. A challenge that has won over a number of top chefs, among others.
An artist at refining
Rodolphe Le Meunier's cheese dairy is located 30 km from Tours. It's here, in his maturing cellars - which in this case are more like cold rooms - that hundreds of specialties wait patiently to be shipped. They will be sent to the boutique at Les Halles de Tours, to restaurants, sales outlets and supermarkets in France, and to a multitude of countries, including Saudi Arabia, Korea, Japan, the United States... Rodolphe Le Meunier is a cheesemaker and refiner with a MOF title, and an outspoken businessman who debunks preconceived ideas.
Skrei, the king of cod
It's been invading fishmongers' stalls for a few weeks now: skrei is back... Really? But what exactly is skrei? What's behind this Scandinavian-sounding name?
Interview with Guido Niño Torres - Likoké
Guido Niño Torres is the chef at Likoké restaurant in Les Vans, Ardèche. He was named Grand of Tomorrow for the Auvergne Rhône Alpes region. His favorite dish: La crique, a potato-based recipe from the Ardèche.
A chocolatier, a designer: a collab
Gault & Millau continues its series of "sweet" cross-portraits, sharing behind-the-scenes stories of how two designers came together. Far from being commissioned, these collaborations are born of a conversation, a dialogue, an exchange in total freedom. Gourmet conversation between Pierre Marcolini, chocolatier, and Charles Kaisin, designer, both of Belgian origin.
Champagne wedding at LVMH
It's wedding season in Champagne. Flutes are raised and toasts are made to the union of several great houses with illustrious chefs of French gastronomy. More than just a brief engagement with a wine and food pairing over dinner, some champagne brands and houses are hiring the services of an "in-home" chef.
A chocolate maker, a brewer: a collab
Gault&Millau continues its series of "sweet" cross-portraits to share the behind-the-scenes story of how two designers came together. Far from being commissioned, these collaborations are the result of a dialogue, an exchange in total freedom. When Japanese chocolatier Emiko Sano meets Takara Shuzo sake brewer Ayako Tawa, the result is a beautiful product and a gourmet conversation.
Journey to the heart of the table
Some professional collaborations are as strong as marriages. How does this alchemy come about? Meet designer Jean-Charles de Castelbajac, who has just signed "L'Archipel Sentimental", a new collection created for Faïencerie de Gien. Attention, fragile...
PARTNERS
See More
PARTNERS
See More
