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Picklesmania, the madness of acid cuisine
Fermentations are everywhere in restaurants around the world, including France. No menu today would dare omit gherkins, spring onions or macerated cauliflower.
NEWS
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Picklesmania, the madness of acid cuisine
Fermentations are everywhere in restaurants around the world, including France. No menu today would dare omit gherkins, spring onions or macerated cauliflower.
NEWS
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Philippe Mille's 50 favorite artisans
Philippe Mille, chef at the Parc des Crayères, has published a book in which he reveals his 50 favorite artisans, those who supply his restaurant in Reims.
These young people who mueslize breakfasts
Gone are the days of Frosties and Chocapic, replaced by gourmet mueslis for breakfast. A way to start the day with healthy foods, without forgetting to indulge.
Christian Le Squer's personal kitchen
Christian Le Squer is a faithful man. To products like black pudding, to his native Brittany, whose stripes he proudly wears, to his culinary passion and his sporting hobbies. An intimate portrait.
CULTURE RHUM, the story of Men?
Breton journalist Patrick Mahé, former editor-in-chief of Paris Match, presents his latest book, Culture Rhum. Once upon a time, there was Rum... By Manon Parent
Saisons, back to basics
Rue du Grenier Saint-Lazare, a street name befitting a finder of fine products. Mariette, the banker, has become a shopkeeper. If she's one of those diploma-holders who give up a promising career to change their life, Mariette is full of common sense and humanity. Her infectious smile underpins a thoughtful approach that's resolutely human. By Florence
Dare to celebrate Valentine's Day
Whip the cream, slip sweet nothings into a soft cheese, bite into an egg .... It's time to find the crazy idea that will rekindle the flame of Valentines and Valentines. Cœur à prendre, cœur dejà pris c'est le jour D.... Shock and charm ideas. By Fsm
Paris-Dakar Paris-Carnar 2018
On January 20, the aptly-named Paris-Dakar arrives in Cordoba, capital of the province of the same name, nestled in Argentina. To celebrate the event, Gault&Millau contacted Carnar, a company specializing in Argentine meat.
Champagne Collet opens the "Bubble Suite" at the Hilton Paris Opéra and launches "Bubble Time".
Inaugurated on January 18, Champagne bar Bubble Suite by Champagne Collet revisits the aperitif moment and, like Tea Time, launches "Bubble Time": a selection of Champagnes paired with aperitif bites and cocktail creations, to be enjoyed in a chic, Art Deco atmosphere.
Vignon: the slopes of Verzenay
Vignon Père et Fils mainly produces champagne, but the owners, who come from a family of winegrowers, work on this Grand Cru terroir to produce a rare wine: coteaux champenois.Made exclusively from black grapes, coteaux champenois are red wines produced in the region in very limited quantities. Most are used to make rosé blends, and only a few hectoliters are bottled, with or without vintage. Coteaux Champenois can be produced anywhere in Champagne, but Verzenay, along with Bouzy, Ambonnay and Vertus, are the most renowned.Against all odds 2014Here's a Pinot with a demonstrative, very juicy bouquet that immediately suggests intoxicating hints of stone, morello cherry and wild raspberry, enhanced by a refreshing hint of menthol. On the palate, fluid and digestible, it evokes crisp fruit, vigorously punctuated by the salivating freshness typical of great northern-latitude Pinots. 15/20
Belles Bouteilles de fêtes
To slip under the Christmas tree and open with the family, this is the season for beautiful bottles. Here are two gift ideas to remember. One to give, the other to open.
Christine Guérard
Christine Guérard has passed away. A great lady and a beautiful person, she who, with her husband Michel, made the Chaîne Thermale du Soleil inherited from her father shine. If culinary excellence and tender gourmandise were Michel's, Christine brought festive refinement and bucolic charm to Eugénie, making it the most beautiful resort in France. Gault&Millau extends its deepest sympathy to her family, Michel and her daughters.
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