NEWS
Tables & Chefs
See More
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.
NEWS
Tables & Chefs
See More
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.
NEWS
Craftsmen & Know-How
See More
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...
Latvian crowned World's Best Sommelier 2023
On Sunday February 12, Latvian Raimonds Tomsons won the prestigious title of World's Best Sommelier 2023 in Paris. France's Pascaline Lepeltier finished just off the podium, in fourth place.
Interview with Olivier Couvin - Paul Bocuse
Olivier Couvin works alongside Gilles Reinhard in the kitchens of the Paul Bocuse institution in Collonges-au-Mont-d'Or. His cuisine? Updating the traditional dishes of his mentor, chef Paul Bocuse.
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.
Endowment Jeunes Talents 2023 Northwest
The Dotation Jeunes Talents Gault&Millau (DJT) rewards and supports, with the help of its partners, the audacious who set out to create a restaurant. Gault&Millau detects and unearths those with the potential and audacity to undertake and renew the gastronomic scene in France. Here's a closer look at the DJT Nord-Ouest, which took place on Monday February 6, 2023 at the Campus des métiers Sainte-Catherine, in Le Mans.
"Soft pairing: Dry all year round
An Ifop poll in November 2022 showed that one French person in three was considering taking part in Dry January, the "month without alcohol". But this trend towards greater restraint is not just about marketing, it's also affecting top restaurants, some of which are now offering year-round à la carte tea and infusion pairings. Meet two chefs who are following in the footsteps of soft gastronomy.
PARTNERS
See More
PARTNERS
See More
