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"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.
NEWS
News & Events
See More
"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.
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Tables & Chefs
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The choice of gastronomy
They're barely in their thirties, and have often acquired extensive experience in large, beautiful, multi-talented establishments. Today, they have opened or are running their own restaurants, making the choice of gastronomy. Gault&Millau presents a series of interviews with young chefs whose approach proves that haute cuisine is still the stuff of dreams, but that rigor and ambition are also a driving force for some of those embarking on this profession. Let's continue with Édouard Chouteau, from the 3-toque restaurant La Laiterie, in Lambersart.
The great breakthrough of yellow wines
Like every year, La Percée du Vin Jaune celebrates the release of the new vintage of Vin Jaune. From February 3 to 5, over 25,000 people will flock to the village of Voiteur in the Jura to celebrate the 2016 vintage. To mark the occasion, Gault&Millau presents its three tasting favorites.
Biltoki: the halles revival
Since 2015, Basque company Biltoki has made food its playground, opening hybrid food and gourmet halls all over France. We come here to shop, dine and taste the renewed charm of these "bellies" of yesteryear.
A cocoon at the top
One of the resort's most prestigious hotels. After two years of intense restoration, Le Fitz Roy reopened its doors at the end of 2022, now combining the Savoyard spirit with all the codes of contemporary hospitality.
Fourme de Montbrison, tasting at the Atelier du Goût
Its cousin, Fourme d'Ambert: Fourme d'Ambert production is similar to that of Montbrison. The main differences are in the salting process (for Montbrison, it's the milk that's salted; for Ambert, it's the curd) and in the preparation: fourme d'Ambert is first cut into cubes, then stirred before being molded, which gives it a different appearance, with less compact, loose pieces.
Sirha: happy winners
Sirha has come to an end, a time of reckoning for some - let's not forget that it's all about doing business and making deals - and of taking stock for others. It's also a time of joys and disappointments for all the participants in the many competitions held during the show, including the highly prestigious Bocuse d'Or. Here's a look back at five crazy days in Lyon, the world capital of gastronomy.
Gault&Millau launches in Turkey
Gault&Millau strengthens its international presence and will offer its selection of the best addresses in Turkey from 2024. This is the 14th country to join the Yellow Guide editions. This new publication was announced in early January in Istanbul, at the Six Senses Kocatas Mansions hotel, in the presence of our CEO, the Deputy Minister of Culture and Tourism and a Turkish press editor.
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.
Ensemble à Table: Nec plus ultra
Bringing together the best of French tableware expertise. That's the idea behind Ensemble à Table, a website where you can find the finest brands dedicated to the kitchen and the table, and reserve their items with a single click.
Chefs, kitchen and corporate
No sooner have they opened their first establishment than they're already opening a second. What is it that drives these young chefs to explore new culinary territories, to imagine new concepts, even though running a single establishment is a daily challenge? We put the question to three of them, all part of Gault et Millau's latest 109 book; "new bloods" with vitality!
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