NEWS
Food & Health
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What's the right season for mussels?
Can you eat mussels all year round? Eating mussels, with or without French fries, is one of the pleasures of the table. Whether you're by the sea or inland, the mussel has made a name for itself, and there's no shortage of people who want to enjoy this convivial dish. But can you eat mussels in months without an "R"?
NEWS
Food & Health
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What's the right season for mussels?
Can you eat mussels all year round? Eating mussels, with or without French fries, is one of the pleasures of the table. Whether you're by the sea or inland, the mussel has made a name for itself, and there's no shortage of people who want to enjoy this convivial dish. But can you eat mussels in months without an "R"?
NEWS
Great East
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Great East
Gault&Millau Tour 2021 Grand Est
Gault&Millau on the roads of France For 50 years, Gault&Millau has been criss-crossing the roads of France, discovering the best restaurants, the finest products and wines, and the best addresses. Its aim is to promote local gastronomy in every corner of France, and to offer the very best to those who like to know what goes on in the kitchen.
Colipays, Réunion fruit direct to your door
This winter, bring the real taste of exotic fruit to your table. Whether as a gift or for yourself, these fruits from Reunion Island are sure to delight your taste buds. Simple, quick and delicious, discover Colipays!
Tomorrow's chefs
Gault & Millau 2022 Awards Ceremony: Hugo Roellinger crowned Cook of the Year
The annual Gault&Millau Trophées de la Gastronomie Française awards ceremony took place on Monday November 29 at the Pavillon d'Armenonville in Paris. The winners were announced during a warm evening attended by all the major players in the French culinary world: established chefs, young chefs, young talents, producers, food artisans, partners, and the French and international press. Many thanks to Olivier Nasti, Emmanuel Renaut and Maxime Frédéric for having delighted us with this exceptional dinner, set to music by the formidable Butard Enescot teams.
Ulule campaign: Leriche de saveurs in Paris - Gault&Millau endowment for Young Talents : Île-de-France 2021
In early 2022, chef Jean-Rony Leriche will open his first restaurant in Paris.
Tomorrow's chefs
Gault&Millau celebrates the regional winners of its Jeunes Talents award
Gault&Millau is back on the road in France to reveal the 2021 winners of its Dotation pour les Jeunes Talents. The fourth stage of the year took place this Monday, October 18, at Château de Rochemorin in Martillac, to reward 3 regional winners.
Bocuse versus McDonald's: the match will be decided by the consumer
L'Ouest Express, the Paul Bocuse Group's restaurant in the dynamic Vaise district, was recently sold to the American fast-food giant. The acquisition will create the 32nd McDonald's restaurant. Scheduled to open in November 2021.
La rage de vaincre: the Bocuse d'or returns to France thanks to an exceptional team, masterfully led by Davy Tissot
Davy Tissot, a "Grand de Demain" Gault&Millau 2006
Meilleur Ouvrier de France 2004, consecrated "Grand de Demain" by Gault&Millau in 2006, then Chef de Cuisine Formateur at the Institut Paul Bocuse's Saisons restaurant, Davy Tissot led his team to victory! This long-awaited accolade enables France to regain its leading position in the exclusive circle of gastronomic nations. This crowning reinforces France's determination to once again use its soft power to raise the international profile of our producers, craftsmen, chefs and all those involved in the culinary professions.
"He never gave in to things he didn't want to do," explains Marc Esquerré, Director of Investigations at Gault&Millau. Davy Tissot has always had a sense of rigor and ethics, in the service of French cuisine. His desire to pass on his knowledge has never been in doubt.
Gault&Millau, talent scouts, has always had the audacity to recognize the human and professional qualities of all those involved in the culinary professions.
Tomorrow's chefs
Gault&Millau Tour in Chantilly on September 20, 2021
Chefs and gastronomy professionals in the Paris region and the Paris region receive awards at the Gault&Millau Tour 2021.
Provence-Alpes-Côte d'Azur - Corsica - Monaco
Gault&Millau Tour in Saint-Tropez on September 6, 2021
CHEFS AND GASTRONOMY PROFESSIONALS FROM THE PACA REGION REWARDED AT THE GAULT&MILLAU TOUR 2021
L'Auberge du Père Bise - Jean Sulpice: the Savoy promontory
This century-old family home has welcomed Winston Churchill, Jean-Paul Sartre, the Queen of England, Nixon, the Shah of Iran, Brigitte Bardot... L'Auberge du Père Bise is a symbol of French art de vivre, set against one of France's most beautiful backdrops: Lake Annecy. L'Auberge du Père Bise promises a unique, highly personalized experience, featuring rooted cuisine orchestrated by chef Jean Sulpice, crowned "chef of the year" in 2018 by Gault&Millau. With the hotel and spa linked to the environment, led by Magali Sulpice, La Maison Sulpice aims to be a promontory of the Savoies.
Summer wines
Summer is the perfect time to open up to friendly, fresh, simple and straightforward wines. To accompany meats on the BBQ, a salad on the go, a simple sandwich or grilled fish, or simply as an aperitif with a few olives: here's our selection.
Villa René Lalique: crystalline enchantment
Framed by blue cedars and bordered by the great forest of the Vosges, Villa René Lalique, with the legacy of its creator, is a hymn to transparency, glass, green and the French art of living.ritage bequeathed by its creator, is a hymn to transparency, glass, green and the French art of living. And a showcase for Lalique's savoir-faire.
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