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Gault&Millau Trophées de l’Année: how are the nominees chosen?
Cuisinier, Pâtissier, Sommelier de l’Année… Marc Esquerré, Director of Guides and Surveys at Gault&Millau, explains how the nominees for the Trophées de l’Année are chosen and what makes the difference.
Fire in the Corbières: One Year Later, What Remains of the Vineyards?
On August 5, 2025, a fire—likely sparked by a cigarette that hadn’t been properly extinguished—broke out in the village of Ribaute in the Corbières region of the Aude department. Within two days, it had spread across 17,000 hectares, burning everything in its path—including vineyards, which usually act as a natural firebreak. A year later, the vines and winemakers are slowly getting back on their feet.
Our Most Extraordinary Logs from Hotels and Luxury Resorts
After a long, satisfying meal, the Yule log remains the centerpiece of the holiday season. Pastry chefs at hotels and luxury resorts are pulling out all the stops to be creative. Discover our selection of indulgent Yule logs.
Matthieu Wacogne Crowned 2026 French Pâté-Croûte Champion
On November 3, 2026, in Paris, Matthieu Wacogne was crowned the winner of the French Pâté-Croûte Championship. He finished ahead of Romain Spire and Fabien Pierret following the tastings.
Salon du Chocolat 2026: Highlights and Chefs of the 31st Edition
The Chocolate and Pastry Fair closed its doors on November 1 in Paris. A look back at the Pastry Show with Mercotte, the Gault&Millau chefs in attendance, and the new features of this 31st edition.
Martinique: How a Forgotten Cocoa Variety Became One of the Most Sought-After
Introduced during the colonial era and nearly extinct in the 20th century, Martinique’s cacao is now experiencing an unexpected renaissance. Combining colonial heritage, Creole gardens, agroforestry, and exceptional chocolatiers, a handful of passionate enthusiasts are breathing new life into a vibrant industry.
Where can you find good profiteroles?
A choux puff, rich vanilla ice cream, hot chocolate poured to order. Comforting and nostalgic, the profiterole holds its place on the menus of brasseries and fine-dining restaurants alike. Here are our favorite addresses.
The head sommelier at Fouquet’s Paris wins the Ruinart Sommelier Challenge
On Monday, October 26, Dimitri Nalin, the head sommelier at Fouquet’s restaurant in Paris, won the eighth French edition of the Ruinart Sommelier Challenge 2026.
Mafé, wasabi, 48 spices: the secrets of Mory Sacko's cuisine
Drawing on French, Japanese, and African influences, Mory Sacko introduces us to his culinary world through five standout dishes from his restaurant, MoSuke.
Where to Stay in Champagne? Our 10 Most Beautiful Hotels Between Reims and Épernay
From Reims—just a 35-minute TGV ride from Paris—to the hillsides of Épernay, Champagne is the perfect destination for a getaway. Historic estates, winemakers’ guesthouses, and hideaways nestled among the vineyards: here are our 10 favorite spots.
This former mill, now converted into a bed-and-breakfast, invites you to slow down
Just a stone’s throw from the vast sandy beaches of the Opal Coast, in the center of Dannes, lies Moulin Moulin, an intimate bed-and-breakfast. Jérémy Zitelli and Nicolas Marion have created a tasteful retreat where guests can come to recharge and enjoy a serene atmosphere.
Édouard Hirsinger, a Top Chocolatier
A single shop under the arcades of Arbois, a single workshop, and deliberately limited production: Édouard Hirsinger, a recipient of the “Meilleur Ouvrier de France” award, chose to remain an artisan when others would have turned their success into an empire. It’s a gamble that has earned him a reputation that extends far beyond the borders of the Jura region.
