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An encounter between art and taste
Galerie La Forest Divonne, which has offices in Paris and Brussels, is organizing "L'Œuvre au corps", a series of events and exhibitions linking art and taste. While this is not a new idea, as it is recurrent in both universes, it takes on a new form here that goes beyond the simple happening.
NEWS
News & Events
See More
An encounter between art and taste
Galerie La Forest Divonne, which has offices in Paris and Brussels, is organizing "L'Œuvre au corps", a series of events and exhibitions linking art and taste. While this is not a new idea, as it is recurrent in both universes, it takes on a new form here that goes beyond the simple happening.
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Wines & Spirits
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Coravin, the wine friend
In less than ten years, it has become the tool of choice for professionals and wine lovers alike. The Coravin system, which is available in a range of products, makes it possible to taste and preserve wines, including champagne, in unprecedented conditions. Here we meet its inventor, the American Greg Lambrecht, who now heads a successful company and divides his life between his passion for wine and medical research, his first field of experimentation.
Make a big deal of it!
They're back with a vengeance! Yes, but there's flan and there's flan... Gone are the industrial cream powders stuffed with colorants and additives, and the resulting flans, elastic, doughy and tasteless. Quality ingredients are back in force: fresh eggs, whole milk, cream and vanilla, on a homemade shortcrust or sometimes flaky pastry made with quality butter. Whether you're looking for a traditional version or a more "flantasmatic" one, here's our selection of the best boutique flans around!
Interview with Jacky Ribault - L'Ours
Interview with Jacky Ribault: he talks about eastern Paris, Olivier Roellinger and his love of Hénaff pâté!
Don't confuse Easter wine with Mass wine!
Easter lamb is a tradition that still seems to run in families. This meat, often delicate but with a pronounced taste, does not go well with all wines. Gault&Millau gives you a few tips on how to seduce both the recalcitrant old aunt and the grumpy uncle.
Easter, the great chocolate show
The chicken before the egg? The egg before the hen? It doesn't matter which way you look at it, as long as you're hunting for an Easter egg! Here are our addresses in Paris.
Interview with Antoine Le Coz, student at Ecole Ferrandi Paris
He talks to us about his career path, his greatest source of pride in the kitchen, and the home chef service he launched a year ago!
Hotels, code changes
For a long time, the hotel market was divided between, on the one hand, very family-run establishments and, on the other, a few large hotel groups duplicating their concept without questioning themselves. The arrival of online travel agencies (Airbnb et al.) and, above all, of a generation Z cultivating new consumer habits has pushed the hotel industry into a state of flux, particularly in the luxury segment. Small, human-scale groups have emerged. They embraced the word "collection" and began to change codes.
Douce France, cakes from our childhood
If there's one thing France is known for, it's its regional specialties, especially its sweet treats! And while each region has its own speciality, all these desserts have one thing in common: they showcase an often ancient know-how perpetuated by talented artisans. Here's a tour of France's specialities, which you must try at least once in your life!
Baux (blancs) de Provence
Representing just 7% of the total volume from just 243 hectares of vines in the Les Baux-de-Provence appellation, white baux are a true rarity. In this magnificent, unspoilt environment, only 11 estates share the vineyards all around the Alpilles. By 2023, the entire appellation will be certified organic. Zoom in on a pearl of the South.
Easter spirit, palace dreams
Taste effects, textures, colors... the pastry chefs of the Parisian palaces are inspired. Here's a beautifully designed egg hunt.
Endowment Jeunes Talents 2022 - Nantes
The Dotation Jeunes Talents Gault&Millau (Gault&Millau Young Talents Endowment) 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. For the second stage of 2022, the Yellow Guide visited the Manoir de la Régate in Nantes on Monday April 4.
Interview with Franck Dervin - Circonstances
He tells us about his passion for blanquette de veau, his signature dish and his cooking tips!
Travel cakes, ready for boarding!
Designed at the beginning of the last century to be perfectly nomadic, these cakes with no perishable fillings can be kept for several days at room temperature and transported anywhere without melting or crumbling. While the function may have changed, now that we're all nomads, the taste for these cakes has remained.
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