Tables & Chefs
A chef's knife
A chef's knife
At the table, every detail counts. Decoration, crockery, table linen... The knife in particular is the link between the kitchen and the plate, creating continuity between two worlds: the oven and the dining room. Who better than chefs to create the perfect harmony between gastronomy and design?
Spirits come to the table
For a long time confined to before or after meals, leaving wine the honor of escorting the dishes, spirits are breaking free from tradition and setting out to meet cuisine, thanks to inspired chefs and sommeliers.
Champagne, a few spring bubbles
Champagne isn't just for the end of the year! In fact, it's "the" dream wine for celebrating spring: its bubbles, finesse, fruitiness, freshness, vitality and low alcohol content make you want to pop the cork with nature's renewal. And it's Pinot Meunier in particular that we'll be turning to this year.
Algae, the new green gold
Chefs are looking into the matter, start-ups into the market, consumers into the benefits, real or supposed. Seaweed is one of the oldest species on our planet, and is now attracting a great deal of attention.
Gastronomy, a tool for French influence
On the occasion of chefs Anne-Sophie Pic and Yannick Alleno joining the Comité Colbert, Gault&Millau spoke to them and to Bénédicte Épinay, General Delegate of this very exclusive club.
Interview with Alessandra Montagne - Nosso
Interview with chef @alessandramontagne in her restaurant in the 13th arrondissement of Paris, at @nosso.paris
Read the Gault&Millau review
The new patisserie: committed & responsible
Shifting the boundaries of responsible, committed consumption has become a priority, even in pastry-making. More and more chefs are becoming involved, convinced, for example, of the need to respect the seasons, going so far as to pay particular attention to the production methods of the farmers they work with. When it comes to creation, they are also attentive to zero waste. Plastic is also in their sights, with recycled and recyclable cardboard containers becoming a must, and returnable glass jars making a comeback. Focus on 5 enlightened chefs.
Tips for a zero-waste kitchen
On average, the French throw away between 20 and 30 kg of food waste per inhabitant per year. So, while zero waste is still a long way off, here are a few simple tips to help you produce less waste.
Auvergne-Rhône-Alpes
Gault&Millau Tour Auvergne-Rhône-Alpes 2022
Long renowned for the richness of its cuisine, and named the world capital of gastronomy by Curnonsky, Lyon is a city brimming with culinary specialties and fine dining. The SIRHA, one of the world's biggest gastronomy trade fairs, is held here regularly, and tourists from all over the world never forget to stop off at one of the many bouchons that have also done so much for the city's reputation.
City Guide Lyon
To mark the release of the Auvergne-Rhône-Alpes regional guide, we're taking you to the world capital of gastronomy: Lyon.
When pastry becomes unsweetened!
Is sugar a thing of the past? Not necessarily, but one thing's for sure: all pastry chefs are lightening the load. Whether the motivation is dietary, ecological or opportunistic... it doesn't matter, the wave is here. Proof with 5.
Tomorrow's chefs
Dotation Jeunes Talents 2022 - Bordeaux
The Dotation Jeunes Talents Gault&Millau (Gault&Millau Young Talents Endowment) rewards the bold who want to start their own restaurant. Gault&Millau detects and unearths those with the potential and audacity to enter this sector. For the first stage of 2022, the Yellow Guide visited the Intercontinental Bordeaux - Le Grand Hôtel on Monday February 28.
À table, c'est palace !!!
In the wake of the pandemic, many of Paris's palatial establishments - sometimes forced, but not exclusively - have revamped their restaurants. Here's a look at five new (very) upscale and perhaps soon (very) toasty restaurants.
