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Hotels & Bed & Breakfast
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Eco-responsible hotels that do more than just sort your garbage
Sleep in an eco-designed bed, enjoy a meal from the chef's vegetable garden or be pampered with organic cosmetics: these eco-responsible hotels have got it all. Green without boring, comfort without guilt, here are 6 places to travel with a light conscience.
NEWS
Hotels & Bed & Breakfast
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Eco-responsible hotels that do more than just sort your garbage
Sleep in an eco-designed bed, enjoy a meal from the chef's vegetable garden or be pampered with organic cosmetics: these eco-responsible hotels have got it all. Green without boring, comfort without guilt, here are 6 places to travel with a light conscience.
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News & Events
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News & Events
A Thierry Marx restaurant in the heart of a Dordogne vineyard
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News & Events
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A Thierry Marx restaurant in the heart of a Dordogne vineyard
A Thierry Marx restaurant will open in the Dordogne on June 1, in the heart of the Vignoble des Verdots vineyards. The project focuses on gastronomy and wine tourism to attract gourmets and wine lovers alike.
Chef Anthony Avoine to open a bistro in Trébeurden
Manoir de Lan Kerellec chef and owner Pauline Daubé have taken over the Kevano restaurant in Trébeurden. They plan to turn it into a bistro, due to open in April 2025.
Tomorrow's chefs
Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2025
On the occasion of the presentation of the latest guide dedicated to the Centre-Val de Loire - Pays de la Loire region, on Monday March 17, 2025, Gault&Millau honored the chefs and culinary professionals of these territories.the event took place at the Orangerie du Château du Parc Saint-Lambert. The day before, winners and Gault&Millau partners attended a dinner at Les Petits Prés restaurant in Angers, hosted by chefs Loïs Bée and Samuel Albert.
Thomas Parnaud, Gault&Millau d'Or for the Pays de la Loire region
The chef at Le Grand Monarque, Chartres, was named Gault&Millau d'Or at the Gault&Millau Tour Pays de la Loire 2025.
Top Chef 2025: these 6 candidates work in Gault&Millau restaurants
Six of the 14 candidates in Top Chef 2025 work in Gault&Millau award-winning restaurants. But who are they? And above all, where can you find them?
Forced disconnection: five digital detox hotels for a break from screens
Far from notifications and Wi-Fi, some hotels are offering a digital detox to restore a more natural rhythm. Between silence, forgotten rituals and a return to nature, an immersion in a daily life without connection.
Top restaurants that have made Lille a new gastronomic destination
For a long time, Lille was confined to the good taste of Meert waffles, and remained on the sidelines of the gastronomic scene for lack of an emblematic table. But a new generation of talented chef's haters is at work.
Behind every piece of skrei: the story of sustainable fishing and the men and women who preserve this tradition
Every winter, Norway and its fishermen celebrate the return of the skrei, a unique migratory cod. Behind its tasty flesh lies an ancestral fishing tradition, rooted in Norwegian culture and driven by values of sustainability.
Bernard Loubat, the culinary critic from Marseilles, has passed away
Marseille-based food critic Bernard Loubat passed away at the age of 83, on the night of March 15, 2025. A brilliant career that left its mark on local and national gastronomy.
Marc Veyrat boards the Train Bleu for an exceptional dinner
On April 2, 2025, Le Train Bleu welcomes Marc Veyrat for an unprecedented gastronomic stopover alongside Michel Rostang and Samir Balia. A culinary journey from Paris to the summits of Savoy.
Create the millefeuille of your dreams with Philippe Conticini
Philippe Conticini's ephemeral millefeuille bar lets you compose your own millefeuille. From March 15 to 16, 2025, for a 100% personalized experience.
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PARTNERS
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