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Wines & Spirits
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Gault&Millau's 10 favorite arranged rums
Gault&Millau unveils its 10 favorite rhums arrangés: bold recipes, authentic flavors and artisan craftsmanship. An ideal selection for lovers of refined spirits.
NEWS
Wines & Spirits
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Gault&Millau's 10 favorite arranged rums
Gault&Millau unveils its 10 favorite rhums arrangés: bold recipes, authentic flavors and artisan craftsmanship. An ideal selection for lovers of refined spirits.
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Food & Health
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Food & Health
Forgotten fish: an underestimated treasure for our plates and our oceans
NEWS
Food & Health
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Forgotten fish: an underestimated treasure for our plates and our oceans
Christopher Coutanceau, chef-fisherman in La Rochelle, explains why we should abandon salmon and cod for "less noble" species such as horse mackerel and sardines.
Alexandre Mazzia takes over the Mucem with a new culinary offering
After Gérald Passedat, it's Alexandre Mazzia's turn to sign the culinary offering at Marseille's Mucem. The chef will offer three dining outlets.
Travelling with your dog: hotels that pamper our four-legged friends
Do you dream of crossing the country with your nose to the wind, without ever having to leave Max on the doorstep? Good news: here are some hotels where our four-legged friends are pampered like aristochians.
Is sole meunière the new luxury?
Among the most famous fish, sole has become a rarity on fishmongers' shelves. And yet, in its classic preparation à la meunière, generous with hazelnut butter, sole is catching up with the hype, between a desire for simplicity and a quest for a taste paradise less and less accessible.
OKA becomes Episodes, the new table from Guillaume Goupil and Yoann Grégory
Guillaume Goupil is back in Paris. He is now head chef at Épisodes, working alongside Yoann Grégory, the restaurant manager and Meilleur Ouvrier de France.
The all-purpose wok
He's arrived from China and brought the fires of hell into our kitchens. It grabs everything that falls into its path and concocts, in the time it takes to say "wow", a colorful plate. The wok has conquered the West with its promise of healthy, fun and ultra-fast cooking: the dream tool for healthy fast food.
Tomorrow's chefs
Gault&Millau Tour Auvergne-Rhône-Alpes 2025
On the occasion of the presentation of its latest guide dedicated to the Auvergne-Rhône-Alpes region, on Monday February 5, 2024, Gault&Millau honored the chefs and culinary professionals of these territories.the event took place at the Palais de la Bourse in Lyon. The day before, award winners and Gault&Millau partners attended a dinner at Celest, hosted by chefs Jean-François Têtedoie and Anthony Bonnet.
What if the future of wine cellars was at sea?
Aboard a cargo ship for two months, Maison Bichot barrels were studied to determine the impact of the sea on wine ageing.
Anthony Bisquerra named Grand de Demain 2025 at the Gault&Millau Tour Auvergne - Rhône-Alpes
The chef of Annecy's Anto restaurant was named Grand of Tomorrow at the Gault Millau Tour Auvergne - Rhône-Alpes
René Meilleur, Gault&Millau d'Or 2025 for the Auvergne-Rhône-Alpes region
A leading figure in Savoyard gastronomy, René Meilleur has shaped La Bouitte in Saint-Martin-de-Belleville since 1976. His commitment and talent have earned him the prestigious title of Gault&Millau d'Or 2025 in the Auvergne-Rhône-Alpes region.
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