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Interview with Thibault Sombardier - Les Parisiens
Portrait of Thibault Sombardier chef of Sellae, talks about his new restaurant Les Parisiens.
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Interview with Thibault Sombardier - Les Parisiens
Portrait of Thibault Sombardier chef of Sellae, talks about his new restaurant Les Parisiens.
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Tables & Chefs
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Self-made chef, Alan Geaam
Not a single article mentions that he is self-taught. After a singular journey that took him from Liberia to Lebanon and the United States, Alan Geaam landed in Paris, where he found a job as a dishwasher. The rest is history: he took the chef's place at the drop of a hat, taught himself the basics of cooking and, finally, successfully opened his own restaurants.
Professor David Khayat no longer goes without
Oncologist, former president of the Institut national du cancer and former head of department at the Pitié-Salpêtrière hospital, Professor David Khayat's latest essay, Arrêtez de vous priver (Stop Depriving Yourself), is an invitation to take the guilt out of eating at the table and enjoying life's pleasures. Interview with a connoisseur of fine wines about wine, abuse and global warming.
Self-made chef, Georgiana Viou
Self-taught. Being a chef and not having studied for it. To have followed another path before understanding, before knowing, that this is the job you really want to do. Even if they are not in the majority, some have arrived in the kitchen at the end of a winding or atypical path. Is this a strength or a handicap? That's what we set out to find out from Georgiania Viou, Grand de Demain 2022 Gault&Millau. Even if she has succeeded, the term "self-taught" still sticks to her.
Wild garlic or the rebirth of a forgotten plant
Bear's garlic is the latest trend to appear on every market and table. Awaken your inner bear! Leave your hibernation behind and try this delicately garlic-scented herb, now abundant in the undergrowth.
Designers come to the table
Want to add a splash of color and creativity to your dishes? Put your trust in designers and creators who don't hesitate to turn the table and its codes upside down...
Provence-Alpes-Côte d'Azur - Corsica - Monaco
Gault&Millau Tour PACA 2022
The event
On Monday May 9, 2022, Gault&Millau honored the chefs and culinary professionals of the Provence-Alpes-Côte d'Azur region.
The event took place in Antibes, at the city's Palais des Congrès.
The patron chef: Jacques Chibois
Trained by Michel Guérard, notably at the legendary Pot-au-Feu in Asnières-sur-Seine, Jacques Chibois moved to Cannes at the age of 26, and hasn't left the region since. First, at Le Gray d'Albion, where we named him Cook of the Year (1988), then at La Bastide Saint-Antoine where, with his wife Odette, he created one of the finest addresses on the Côte d'Azur.one of the finest addresses on the Côte d'Azur, this farmer's son has built up one of the finest track records in French gastronomy, culminating in his joining our Académie.
La Bastide Saint-Antoine, 4 toques, Grasse
Celebrating regional talent
Gault&Millau d'Or: Christian Sinicropi, La Palme d'Or
Christian Sinicropi is a true Cannois, one of those who find it hard to leave the Festival town and the shores of the Grande Bleue for more than a few weeks without feeling homesick. An avid drawer, poet and painter, he thrives in the kitchen, where he can give free rein to his imagination and creative spirit. He's a genius jack-of-all-trades and, above all, a hell of a cook, to whom we award our Gault&Millau d'Or.
La Palme d'Or, 4 toques, in Cannes
Grand de Demain Trophy: Ludovic Turac, Une Table au Sud
The general public no doubt remembers Ludovic Turac's (highly acclaimed) appearance on "Top Chef". That was over ten years ago, and this native of Marseilles is now a fixture on the local gastronomic scene. Trained by the likes of Éric Fréchon, Guy Savoy and Christophe Bacquié, Ludovic Turac has been at the helm of Une Table au Sud since 2013, succeeding Lionel Lévy. His "bouille-abaisse" is now a classic.
Une Table, au Sud, 3 toques, Marseille
Young Talent Room Service Trophy: Marine Gauthier, Jeanne
With her sister Elsa, Marine Gauthier has set up a friendly wine bar in Antibes, where the two young women flourish a little more every day. In the dining room, Marine shows her empathy, gives tastings, exchanges, advises and demonstrates an impressive wine culture.
Jeanne, 1 toque, Antibes
Trophée d'excellence: Vincent Maillard, Lilly of the Valley
Three years ago, the opening of Lily of The Valley was one of the events of the year for regulars in and around Saint-Tropez. Vincent Maillard has been in the kitchen since the opening, and his brilliant, thundering, very Riviera dishes are those of a chef with sure taste and infallible technique.
Lily of the Valley, 3 toques, La Croix Valmer
Tradition d'aujourd'hui" trophy: Pierre Altobelli, Chez Davia
Not far from Avenue Médecin and its chic shops, Chez Davia is a discreet address for Niçois proud of their heritage. Local bourgeois cuisine in a traditional setting. A true Nissarde treat for discerning connoisseurs, under the guidance of a chef trained by Alain Ducasse, Jacques Maximin, Pierre Gagnaire and Yannick Alléno.
Chez Davia, 1 toque, Nice
Young Talent Trophy: Sarah Chougnet-Strudel, Regain
This little Marseilles restaurant with its bright yellow front opened its doors just a few months ago, replacing Édouard Giribone's former Ca Blanca. Sarah Chougnet-Strudel happily serves short, market-driven menus.
Regain, 1 toque, Marseille
Pâtissier Trophy: Florent Margaillan, Grand Hôtel du Cap-Ferrat
If the Grand Hôtel du Cap-Ferrat is on the verge of its fourth toque, Florent Margaillan's talent is obviously no stranger to success. The former Lasserre and George V alumnus now works alongside chef Yoric Tièche, and his light, contemporary pastries feature citrus fruits and the finest local producers.
Le Cap - Grand-Hôtel du Cap-Ferrat, 3 toques, Saint-Jean-Cap-Ferrat
Sommelier Trophy: Eugénie Flipo, Les Trois Coups
A wonderful story, a wonderful encounter and a love at first sight for Les Trois Coups, a wine bar where you can find only the good, the precious, the sharp and the natural, brought together by the project's instigator and owner, Eugénie Flipo, whose cellar confesses a weakness for natural wines.
Les Trois Coups, 1 toque, Marseille
Trophée Accueil: Anne & Julien Gleize, L'Agape
Julien Gleize, former Grand de Demain (that was almost in another life, in 2007, at Domaine du Colombier), has been blossoming over the past few years with Anne, his wife, on this charming Avignon square. The dishes are exciting and modern, and Anne brings the dining room to life with brio.
L'Agape, 2 toques, Avignon
Sea, lake and river cuisine trophy: Pierre Grein, Restaurant Pierre Grein
Trained in the hard school of traditional catering, working fifteen or sixteen-hour days from a very young age, Pierre Grein has been at the helm of this restaurant since 2013, where, in a small commercial zone in Manosque, he offers a cuisine full of flavors, with a Provencal perfume.
Restaurant Pierre Grein, 2 toques, in Manosque
Trophée Terroir d'exception: Arnaud Tabarec, Beam!
Arnaud Tabarec, former chef of the Roof at the Five Seas Hotel in Cannes, decided to break the mould with his new restaurant in Toulon. "Here, I do what I like, when I like."No menu, nothing on display, just a menu that changes every day according to the market and his mood. Simple, natural, and above all, magnificent products.
Beam! 2 toques, Toulon
Thanks to our partners :
5 rosés 2021 that will make your summer 2022
With the month of May comes the now traditional summer rosé. Fresh and easy to drink, chilled as an aperitif, but not only. There are also more gastronomic rosés to open with summer dishes. Our 5-pin selection.
International City of Gastronomy and Wine, Dijon makes good food
Today, Friday May 6, the Cité internationale de la gastronomie et du vin opens in Dijon. A few days before the event, we were able to visit the site, still under construction, to gauge the scope of the project. Carried forward with enthusiasm and pride by Dijon's mayor, François Rebsamen (PS), and his teams, the site will be, if the public is successful, the emblematic project of his three terms in office.
Fashion & hospitality
A taste for the finer things in life, combined with extensive professional travels around the world, have given creators and designers new ideas. An increasing number of fashion and lifestyle brands have been tempted by the hotel business. Italy's Ferragamo and Spain's Camper were the first to make their move. A number of French brands soon followed suit. The investment is often colossal, and the hotel business is a long-term commitment, but the adventure seems irresistible. So, are hotels the new spearhead of lifestyle? In any case, the movement is well underway.
What if we fell into... buns?
More rustic than a cake, but more delicious than bread, brioches are one of those bakery specialties that quickly turn our heads.
5 preconceived ideas about the French and wine
To coincide with the release of the SoWine barometer on the French and wine, we take a look at some of the most common misconceptions about wine.
Chefs go grocery shopping
From a simple shelf in a corner of the restaurant to an entire boutique, for some chefs, the grocery store has become a manifesto, a natural extension of their approach, and even a focus for the development of their business. For many, it was during the confinements that the need and desire arose to offer not only takeaway dishes, but also fresh produce or groceries, thus enabling their customers to benefit from the close ties they maintain with their producers and artisans.
Is there still a season for strawberries?
The strawberry traditionally heralds the start of the summer season. Its color, shape and sweet fragrance make it a highly prized fruit, which can be eaten on its own, placed on a pie crust, blended into mousse or cooked in a cauldron to make delicious jams. But how can you tell when strawberries are actually growing? The development of greenhouse farming is changing the map of the seasons.
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