NEWS
Craftsmen & Know-How
See More
7 microbreweries to discover without moderation!
It's no secret that the French love beer. After almost disappearing in the 80s, the number of breweries, and microbreweries in particular, has grown exponentially. Today, there are no fewer than 2,000 micro-brasseries in France. According to Brasseur de France, France even ranks 1st in Europe in terms of the number of breweries. However, French consumption lags behind that of our European friends. At 30 L per person per year, France is only 26th in the European Union in terms of consumption (the Czechs take the cake with 148.6 L per person per year). After criss-crossing the roads of France, we have selected our seven favorite microbreweries.
NEWS
Craftsmen & Know-How
See More
7 microbreweries to discover without moderation!
It's no secret that the French love beer. After almost disappearing in the 80s, the number of breweries, and microbreweries in particular, has grown exponentially. Today, there are no fewer than 2,000 micro-brasseries in France. According to Brasseur de France, France even ranks 1st in Europe in terms of the number of breweries. However, French consumption lags behind that of our European friends. At 30 L per person per year, France is only 26th in the European Union in terms of consumption (the Czechs take the cake with 148.6 L per person per year). After criss-crossing the roads of France, we have selected our seven favorite microbreweries.
NEWS
Tables & Chefs
See More
Interview with Xavier Rambaud - Ici
Portrait of Xavier Rambaud, chef at Ici restaurant in Nantes.
Top 5 in Nîmes
Nîmes, an ancient city characterized by its Roman arena and monuments, is also full of good restaurants, hotels and craftsmen to discover. Here's our summer selection!
One fig, one egg!
An old adage that reflects the nutritional richness of this fleshy fruit, whether white, red, purple or even black. This new fruity end-of-summer episode reveals the delicate flavours of the different fig varieties.
Summer wines: 5 champagnes that rhyme with terrace
For many, summer rhymes with rosé. But don't forget the fine bubbles of champagne. Ideal as an aperitif when well chosen, champagne opens the senses and whets the appetite. Choose a champagne with a low sugar content, brut nature or extra-brut, and if possible young enough to retain all the freshness of the fruit and avoid honey or stewed fruit flavors. It should be served slightly cooler than usual, at around 9°C, to enjoy it to the full, as it will quickly warm up in the glass.
Top 5 in Biarritz
For those who dream of the Basque coast, here are 5 must-visit addresses in Biarritz. These are excellent starting points for other adventures, whether heading south to Hendaye via Guéthary, or inland via Sare or Ainhoa.
Summer wines: 5 "terroir" wines from Provence
Provence has become a sea of rosé wines, and it's not always easy to find your way around. In order to distinguish itself qualitatively from the generic côtes-de-provence appellation, five DGCs (denominations géographiques contrôlées) have been recognized by the Inao since 2005. The specifications adopted are demanding in terms of grape provenance, choice of grape varieties, blending, yields and production rules. But these distinctions are not limited to rosé. They are also used to promote white and red wines. Of the 20,000 ha of Côtes-de-Provence, nearly 1,100 ha stand out.
Summer wines: 5 Loire whites
1000 km. That's the length of the river we invite you to follow in just five bottles. So we had to choose and leave the wines of Auvergne and Vendée on the bank. The journey begins in central France and follows the course of the river to Muscadet, just outside Nantes. Here we come across Sauvignon, Chenin and Melon B grapes (no longer called Melon de Bourgogne, it was confusing). What all these wines have in common is their fresh, easy-to-digest character, which makes them ideal for summer drinking.
Proud Vendée strongholds
Forget about a simple rosé on your way back from the beach at Les Sables-d'Olonne, because the fiefs vendéens, vineyards of the Loire and the ocean, also offer pretty red and white wines, sometimes ambitious, but always fresh. The whites are best enjoyed young with oysters or seafood, but also after a few years in the cellar with noble meats such as sea bass or St. Pierre. Red wines are ideal for summer red meats. Our selection of five must-taste fiefs.
Histoire de transmission - Jean-François Rouquette and Amélie Darvas
Apprenticeship is a key moment in a chef's life. It's often at a very young age, around 15 or 16, that a student comes into contact with the reality of the profession he or she has chosen and for which he or she is training. From house to house, apprentices come into contact with a variety of personalities and more or less benevolent contacts. He or she will also forge the foundations of his or her future kitchen, when the time comes to imagine it. On the occasion of a four-hands meeting between Jean-François Rouquette, chef of the Pur' restaurant (4 toques) at the Park Hyatt Paris hotel, and Amélie Darvas, of Äponem (3 toques), her restaurant opened in the Hérault region in 2018 with her partner Gaby Benicio, the chef and his former apprentice look back on this memorable experience. For both of them...
Fleur de sel in the Camargue
It's harvest season for fleur de sel in the Camargue. Sysco, world leader in the marketing and distribution of food and non-food products for foodservice professionals, went out with Gault&Millau to meet the sauniers of the Camargue. Discover a white treasure. A treasure that enhances chefs' creations.
Cherry time has come
For this latest episode, Gault&Millau succumbs to the sweetness of freshly picked cherries. Bigarreaux, Morello cherries, guignes... Depending on the region, varieties and tastes differ. They can be eaten fresh and cooked in an infinite number of sweet and savoury ways.
PARTNERS
See More
PARTNERS
See More
