Gault&Millau's news

Comme un taboulé en vinaigrette tepid by Stéphane Buron

Chabichou chef Stéphane Buron proposes his cauliflower recipe for 4 people.

Tip: Yellow Chartreuse soufflé

Stéphane Buron's tip for a straight soufflé that lasts as long as possible

Tip: Lemon mousseline sauce

Le Chabichou's chef shows us how to make a mayonnaise that won't congeal.

Ice Petite Folie DE LA MAISON WOLFBERGER

Wolfberger presents the latest addition to its Ice Petite Folie range. With its aromas of raspberry, marshmallow and stewed strawberry, Crémant Ice Petite Folie Rosé should delight gourmets and surprise bubble-lovers alike. Enjoy on the rocks or in cocktails.

Little-known Chilean wines

Tasting of Chilean wines from heritage grape varieties at the Chilean Embassy in France.

30 years of Daumas Gassac blanc in 23 vintages

Exceptional tasting of great white wines from the South of France.

Bozen

Founded in 2011 by childhood friends Julien and Yoni, Bozen is a sushi restaurant that combines tradition with creativity, blending Japanese cuisine with that from the 4 corners of the world.

The formidable jams of the Cour d'Orgères

In every season, discover an excellent house that makes you want to dip your fingers in the jam. The combinations are clever and meticulous. The ephemeral range puts the orchard in a jar.

Rice, Asia's daily bread

In Asia, rice is considered a gift from the gods. Consumed daily in dizzying quantities, it has a wide range of characteristics. From black to the purest white, it shows us all its colors and reveals a wide variety of flavors.

Leek and carrots, the must-haves

Leeks and carrots are typical winter vegetables. With their contrasting colors, they are used as main courses in soups or as accompaniments to a wide variety of stews. In summer, they are eaten as salads. Questions and answers.

Gâtinais rabbit, porcini mushrooms and chard casserole, saupiquet sauce, by Christophe Moret

( Preparation : 1 h - Cooking : 20 mn - Rest : none )

CASHEL BLUE PIZZA WITH SQUASH, PICKLED ONIONS AND RARE IRISH ROAST BEEF

These pizzas are particularly easy to make with dry yeast: all you have to do is wait for the dough to rise! If you don't want to go to the trouble of making your own pizza dough, you can buy it ready-made in the shops. Otherwise, baguette or cut ciabatta will do.

Spaghettoni alla carbonara by Denny Imbroisi, chef at Ida restaurant

Preparation : 40 mn - Cooking : 12 mn IngredientsServes 4300 g spaghettoni12 fresh egg yolks200 g breadcrumbsButter 20 slices guanciale 200 g grated grana padano cheeseSaltPepper Spaghettoni Cook for 12 min in 2 L boiling salted water. Eggs Keep 4 whole yolks aside and beat the other 8 with a whisk.Breadcrumbs Cook with a knob of butter and season with salt and pepper.Finishing and servingDrain the pasta and pour into a frying pan, adding the egg yolks. Stir until the pasta is smooth, then season generously with pepper. Arrange in a soup plate, leaving a space in the center of each portion of pasta for the egg yolk. Finish with guanciale, crunchy breadcrumbs and grated grana padano. See his restaurantA recipe from Denny Imbroisi Chef at Ida in Paris 15 Photo credit: Pascal Ménard.