NEWS
Hauts-de-France
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Gault&Millau Tour Hauts-de-France 2022
On Monday November 7, Gault&Millau presented its latest guide to the Hauts-de-France region, rewarding the region's chefs and culinary professionals.The event took place at the Espace Canopy in Lille.
NEWS
Hauts-de-France
See More
Hauts-de-France
Gault&Millau Tour Hauts-de-France 2022
On Monday November 7, Gault&Millau presented its latest guide to the Hauts-de-France region, rewarding the region's chefs and culinary professionals.The event took place at the Espace Canopy in Lille.
NEWS
A cook, a gardener & their vegetable garden
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A cook, a gardener & their vegetable garden
Cybèle Idelot, cook & Samuel Gaspoz, gardener, in the kitchen garden of Domaine les Bruyères
NEWS
A cook, a gardener & their vegetable garden
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Cybèle Idelot, cook & Samuel Gaspoz, gardener, in the kitchen garden of Domaine les Bruyères
Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. In the third episode of our series of portraits, we meet chef Cybèle Idelot and gardener Samuel Gaspoz.
Chocolatiers: stories of memory
Designed to entrust another generation with a history and, above all, know-how, transmission is at the heart of craftsmanship. Here's proof with 5 great chocolate makers who have managed to keep it all in the family.
Tomorrow's chefs
Endowment Jeunes Talents 2022 - South-East France
The Dotation Jeunes Talents Gault&Millau (DJT) rewards the bold who set out to create a restaurant. Gault&Millau detects and unearths those who have the potential and audacity to take the plunge. Focus on the DJT Sud-Est, which took place on Monday October 24 at the Institut Paul-Bocuse in Lyon.
Top 5 in Dinard
A renowned seaside resort on the Emerald Coast, Dinard is a charming town that stands out thanks to its Belle Époque-style villas. Gault&Millau has compiled the best addresses in the Breton town.
Normandy
Gault&Millau Tour Normandie 2022
On Monday October 17, Gault&Millau honored the region's chefs and culinary professionals at the presentation of its latest guide to Normandy.The event took place at Les Franciscaines, Deauville's new cultural center.
Interview with Paul Langlère - Sépia
Portrait of Paul Langlère, chef at Marseille's Sépia restaurant.
The coronation of lemon pie
In this episode devoted to the great classics of French patisserie, Gault&Millau invites you to sample a dessert that's popular the world over: the lemon tart. And with good reason: each of its parts has its origins in a different country. Here are our 5 best versions.
Gastronomy beyond borders and clichés
They came to France to study cooking, perfect their technique and rub shoulders with great chefs. Some have returned to their home countries, while others have chosen to stay and open their own restaurants here, in the land of gastronomy. With the avowed ambition of winning the honors of guides and critics. With a cuisine that could be described as fusion, if the word and the cuisine it describes hadn't been so overused and distorted... Because they put meaning into their cooking, using the fundamentals of French cuisine, with something extra: their roots and their heart. It's a vision that turns codes on their head, bringing modernity and openness to French gastronomy. Interview with Enrique Casarrubias, of the 2-toque restaurant Oxte.
Top 5 in Beaune
The hospices, the vineyards... Once a year, in November, Beaune is the capital of rare and/or great wine lovers. All the spotlights are on Beaune, waiting for the results of the sales and hoping for new records every year. But the rest of the year, between canal and hillsides, the town is the ideal starting point for discovering the heart of Burgundy. Gault&Millau gives you its 5 must-sees
Choco, a major player in the fight against wasteful consumption
It's impossible to be a player on the culinary scene without thinking about its impact, without wanting to fight against food waste. On this September 29, World Anti-Waste Day, we're shining the spotlight on a company whose mission is to fight this battle every day. Choco works closely with foodservice professionals with its revolutionary order management application. Here's how it works.
Cakes that no one under the age of 20 could possibly know...
Names from another era, outdated visuals, but a unique, regressive taste. A handful of artisan patissiers preserve the savoir-faire of the cakes of yesteryear. In Paris and the surrounding regions, you only have to look hard to find them.
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