Craftsmen & Know-How
The log
No New Year's Eve without a log! Every year-end, pastry chefs go the extra mile to stand out and surprise. Even if it means going overboard. Nevertheless, the log has become a weapon of mass creation.
Tables & Chefs
Interview with Frédéric Anton - Le Pré Catelan
A cook, a gardener & their vegetable garden
Romain Meder, cook & Gérard Germaine, gardener, at Domaine de Primard
Beyond the now classic image of the chef crouching in his vegetable garden, for some there's real work to be done in market gardening, involving a close relationship and complicity with the gardener. Meet Romain Meder, chef of the Octave and Les Chemins du Domaine de Primard restaurants, and Gérard Germaine, his gardener.
109 - Edition 2023
Tom Meyer, Grand de Demain & Meilleur ouvrier de France
In April 2022, 420 competitors took part in the first round of the 27th Meilleur ouvrier de France (MOF) competition in the cook-cook category; then 158 in September, for the eliminatory round; and finally 30 for the final, held in Grenoble on November 16 and 17, during which only 8 cooks were crowned. One of them was 29-year-old Tom Meyer, one of the "109" revealed by Gault&Millau last September. We spoke to him the day after his victory.
News & Events
Beaujolais nouveau, the Gault&Millau choice
For over 70 years, Beaujolais Nouveau has appeared on the third Thursday in November. Their mantra is the idea of convivial, fruity, gourmet wines made from the Gamay grape variety. New wines are mainly vinified by carbonic or semi-carbonic maceration, which speeds up alcoholic fermentation. This November 17th marks the release of Beaujolais Nouveau 2022 from over 700 producers in the region. To mark the occasion, we present our 6 favorite tasting wines.
Tables & Chefs
Interview with Éric Buisset - Au Souper Fin
