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Quentin Pellestor-Veyrier: first restaurant in the former Amphitryon building
Quentin Pellestor-Veyrier, who has worked in a number of top establishments including those of Gilles Goujon, is about to open his first restaurant not far from Toulouse.
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Quentin Pellestor-Veyrier: first restaurant in the former Amphitryon building
Quentin Pellestor-Veyrier, who has worked in a number of top establishments including those of Gilles Goujon, is about to open his first restaurant not far from Toulouse.
NEWS
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News & Events
Guillaume Pape: towards a new gastronomic chapter in Concarneau
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Guillaume Pape: towards a new gastronomic chapter in Concarneau
The chef behind L'Embrun restaurant in Brest is planning to move his kitchen to Concarneau, in the superb Stang-al-Lin manor house. The venue will also house a number of high-end suites.
Sébastien Vauxion opens a patisserie-café in Annecy
Sébastien Vauxion, of the Sarkara restaurant (4 toques) in Courchevel, is preparing to open a patisserie in the heart of Annecy. The place will be warm and accessible.
The good addresses of Margaux Le Baillif and Brice Goeuriot
Margaux Le Baillif and Brice Goeuriot, Jeunes Talents 2025 and chefs at Nuance restaurant in Bayonne, reveal their best places to buy vegetables, charcuterie and chocolate.
This restaurant like no other promises an extraordinary experience in the heart of the forest
On February 5, 2025, Jérémy Galvan will open his new restaurant, 220 BPM, in the heart of the forest. The chef promises a multi-sensory experience, a rediscovery of nature.
Cheese or volcano? LAVA's gourmet dilemma
Wilfried Romain, chef at LAVA in Paris, is organizing two dinners that are sure to attract the attention of cheese and travel enthusiasts alike. Here are all the details.
10 Gault&Millau addresses for Italian food
January 17 is Italian Cuisine Day. To mark the occasion, Gault&Millau has compiled a list of the 10 best addresses in the Yellow Guide.
How can you impress your guests with haute cuisine tableware?
Who hasn't dreamed of eating off the same plates as the greatest chefs? To savor a dessert on porcelain that has seen thousands of gourmands pass by? This dream becomes reality thanks to La Vaisselle des Chefs, a brand-new event coming to Paris.
Why do some chefs choose to open micro-tables?
Since the end of the health crisis, more and more chefs have decided to devote themselves to services with a very limited number of covers. Focus not on a fad, but on a fundamental trend.
Hotel reopenings in 2025: addresses undergoing a makeover
Between in-depth renovations and new vocations, the year 2025 will see many French hotels rise from the ashes. From family homes transformed into intimate palaces to legendary addresses reinventing themselves, each project promises new encounters with travelers.
Awen Franceschi crowned France's Best Apprentice Cook 2024
The final of France's Best Apprentice Cook competition took place this Monday, January 13, 2025 in Lyon. Find out more about the competition and the winner.
Paulée des Vins de Loire: an exceptional dinner orchestrated by Alexandre Gauthier
Like every year, the Paulée des Vins de Loire welcomes a renowned chef to concoct its closing dinner. For the 2025 edition, Alexandre Gauthier takes over the kitchen.
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