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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.
NEWS
Wines & Spirits
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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.
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Wines & Spirits
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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.
Interview with Cybèle Idelot - La Table de Cybèle
Portrait of Cybèle Idelot, chef at La Table de Cybèle restaurant in Boulogne Billancourt.
Hot in front
It's just opened, we've been there, and we've often liked it. Zoom in on four summer novelties.
Le Macaron
The macaroon, France's gastronomic heritage. A sweet episode to savour!
Interview with Grégoire Ambroselli - Choco
Choco is a Franco-German application that facilitates the ordering process between restaurateurs and their suppliers. The application is currently used by over 6,000 restaurateurs worldwide. The company also aims to limit food waste by optimizing order management between restaurateurs and suppliers.
Self-made chefs, René and Maxime Meilleur
Self-taught from father to son. Not out of conviction or dogma, but out of necessity. René, the father, because he had to work and thought it would be a good idea to build a hut on his piece of the mountain to feed the skiers. Maxime, the son, because this top-level biathlete had to give up his sport at the age of 21, due to a lack of success. Self-taught then, but at home, because it's in this context that you can take the time to do what you want - including making mistakes - to question yourself, to dream too. That's how, one thing leading to another, René and Maxime Meilleur have built - practically with their own hands - a top-flight hotel and restaurant, now showered with honours and awards.
The table has its finger on (haute) couture...
It's only a short step from catwalk to table! Doubt it? Just ask some of the haute couture brands who put their talent to work on our plates...
Banyuls wines
At the southernmost tip of France, all that's left to separate you from the Spanish border is the village of Cerbère. In this incredible environment of steep hills and cliffs, sea and mountains rub shoulders. The winegrowers of this Côte vermeille have the strong character needed to grow vines exclusively on terraces.
The big thrill
It's ice cream season! Indulge in the pleasure of ice creams and sorbets made to the highest standards, without preservatives, artificial flavors or colorants, by artisan ice-cream makers from all over France. As for flavors, you can choose between the classic chocolate, vanilla and caramel flavors, and the sometimes unexpected creations of the moment, from licorice ice cream to cactus ice cream and marrow bone ice cream.
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