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Emotions in Champagne with Arnaud Lallement
The man who was named Gault&Millau Chef of the Year 2014 and who surfs the heights of gastronomy with 19/20 and 5 toques pays tribute to his region. Discover page after page.
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Emotions in Champagne with Arnaud Lallement
The man who was named Gault&Millau Chef of the Year 2014 and who surfs the heights of gastronomy with 19/20 and 5 toques pays tribute to his region. Discover page after page.
NEWS
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Pineapple, an exquisite fruit
There's no doubt that the Queen Victoria is the best pineapple in the world. Simply taste it, close your eyes and enjoy a sensory experience as strong as a kiss of love. By Thomas Bravo-Maza
Philipponnat, the aristocracy of champagne.
Charles Philipponnat, proud owner of the champagne house of the same name, is a wellspring of science. He knows the history of Champagne inside out. Nothing escapes him. With his curling eye and highly developed sartorial art, he is the embodiment of the elegant aristocracy of Champagne and the history of his family, which has lived in the Aÿ region since 1522.
Duval Leroy: transmission, innovation and femininity
Founded in 1859 and based in Vertus in the Côte des Blancs, this house has cultivated a long-standing vineyard of premier and grand crus. Transmission, innovation and femininity are the watchwords, with over 3.9 million bottles produced annually and 60% exported.
It's possible to grow in the heart of Paris
Who hasn't wanted to eat better? to be able to source the products we eat? to have a garden close at hand? To respect the city and participate in a new balance where ecology (which suits us) has its place? Today it's possible to grow food in the city, too. By FSM
Heiko Nieder: Gault&Millau Switzerland Chef of the Year 2019
The Gault&Millau guides are the talk of the town.
Recipe of the week by Gault&Millau A tip about peas by Arnaud Lallement
Find out all about our best recipes! Chef’s tip tutorial: a dish, a detailed recipe, ready set go! Our video series include tips from cooks, good ideas for preparing simple, appetizing dishes that will surprise you!
La Ferme du Vert, green tourism and cheeses in the heart of the Boulonnais region
Just a few kilometers from the Côte d'Opale, this magnificent 19th-century farmhouse is home to a charming hostellerie and a table de pays (12/,5/20) with no shortage of charm. When Joseph and Anny Bernard bought this beautiful farmhouse inn in 1981, they paved the way for green tourism.
Bridor celebrates the World Cup
This year, Bridor celebrates its 30th anniversary in the presence of Mr. Jean-Yves Le Drian, Minister of Foreign Affairs and Mr. Loïc Chesnais-Girard, President of the Brittany Region, alongside Louis Le Duff . Story of an ascent, by Paula
Olivier Streiff shares his recipes with us
First cookbook for the Top Chef 2015 contestant. A collection full of surprises that reflects the spirit of this very special chef.
Cote-Rôtie du Domaine Jamet au Petit Sommelier
On November 16, you'll have the chance to taste Jean-Paul Jamet's rare Cote-Rotie during an exceptional winemaker's dinner at the Petit Sommelier restaurant in Paris.
Bordeaux 2017: Saint-Emilion
It's hard to draw general conclusions about Saint-Émilion. The sheer size of the appellation, its heterogeneity and its different styles, all call for a certain amount of hindsight. However, it is clear that the limestone plateau, relatively spared by frost, has produced some very fine wines.
Clairette de Die sees red!
Do you know Clairette de Die? No ? That's a shame, because this is one of France's beautiful, little-known appellations producing true, fresh, elegant wines. Located in the Drôme region, the appellation produces sparkling wines that are particularly fruity, floral and quite distinctive. Although the local cooperative, which represents some 225 winegrowers, produces almost 75% of the appellation's wines, the quality is top-notch. Through its Jaillance brand, quality efforts are numerous to make Drôme wines shine in the firmament.And now, a new string has been added to its bow: the production of a rosé version of Clairette de Die. Since November 26, 2016, when it was published in the Journal Officiel, the specifications for this appellation contrôlée, recognized since 1942, have allowed for vinification with red grapes.Having won the administrative battle with the winegrowers of Bugey Cerdon, the other producer of red sparkling wines, the Diois winegrowers relied on their knowledge of red grape varieties such as Gamay and red Muscat to obtain authorization from the INAO (Institut National de l'Origine et de la Qualité). A minimum of 5% of these grape varieties must be blended with traditional white varieties such as muscat à petits grains and clairette.Low in alcohol (between 6.5% vol. and 8% vol.), this "new" clairette is likely to win over the hearts of many consumers looking for a different sensory experience, and for sparkling wines that are particularly fruity and slightly windier than current clairettes.The first bottles should be available from early summer 2017. Can't wait for summer!
Clairette de Die is made using the age-old Dioise method, without adding sugar during bottle fermentation. It's a blend of 75% (minimum) muscat à petits grains and clairette.Crémant de Die has the same geographical delimitation as Clairette de Die, and can be made from Clairette, Aligoté and Muscat grapes.The Coteaux de Die appellation produces a still white wine made exclusively from clairette.
AOC Châtillon-en-Diois comes in three colors and produces still wines only.
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