NEWS
Craftsmen & Know-How
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Solar salt workers
For nearly a decade, Matthieu Le Chantoux has been producing and harvesting salt in the Mès basin, in the picturesque setting of the Guérande salt marshes. An independent salt worker and producer-harvester, he launched L'Atelier du Sel in 2013 with his uncle, then continued the business with Hughes Martineau, his cousin. In keeping with the tradition of salt workers, ancestral gestures and know-how are perpetuated, as is the pride of offering a natural product harvested by hand, using artisanal methods.
NEWS
Craftsmen & Know-How
See More
Solar salt workers
For nearly a decade, Matthieu Le Chantoux has been producing and harvesting salt in the Mès basin, in the picturesque setting of the Guérande salt marshes. An independent salt worker and producer-harvester, he launched L'Atelier du Sel in 2013 with his uncle, then continued the business with Hughes Martineau, his cousin. In keeping with the tradition of salt workers, ancestral gestures and know-how are perpetuated, as is the pride of offering a natural product harvested by hand, using artisanal methods.
NEWS
Tables & Chefs
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5 places to eat a good royal hare
Hare à la royale, a great classic of French cuisine, is becoming a rarity on restaurant menus. Gault&Millau has unearthed 5 addresses where you can enjoy this excellent hunting dish.
Maxime Frédéric in 5 pastries
Maxime Frédéric, pastry chef at Cheval Blanc Paris, reveals the secrets behind five emblematic desserts from his career. Watch out, your mouth may well water!
Amandine Chaignot x Antoine Jacobsohn: For a taste of the living
A gardener and a chef, an engineer and a cook, both passionate about the other's world - he of the restaurant, she of the kitchen garden. The meeting was natural, even inevitable. Amandine Chaignot invited Antoine Jacobsohn to her first restaurant in Paris, Pouliche.
Why do we eat oysters at Christmas?
Why have oysters become a Christmas staple? Discover the story behind this tradition, and our best addresses for enjoying it!
Sho, the broth, hot!
A start-up has just unveiled a new range of concentrated broths and culinary bases formulated from natural, exclusively plant-based, fermented ingredients, designed by chefs for chefs.
Manon Fleury x Delphine de Vigan: the same sacred fire for human beings
One is a committed chef who draws inspiration from all art forms. The other is a writer whose works have been acclaimed by critics and the general public alike. Each, in her own way, speaks of respect for the living. The meeting was an obvious one.
This chef will invite you to his table for a year if you find the name of his future restaurant
This former Top Chef finalist is getting ready to open his first restaurant. For the occasion, he's organizing a big contest on Instagram to find the name of this future establishment.
In the Black Forest, Horl reinvents sharpening with elegance and efficiency. Combining craftsmanship, innovative design and durability, this German family-owned brand has won over chefs and enthusiastic amateurs alike.
relais & Châteaux celebrates its 70th anniversary in 2024
In 2024, Relais & Châteaux celebrated 70 years of excellence and passion. A look back at seven decades dedicated to the art of entertaining, the preservation of our culinary heritage and a commitment to sustainability.
Jean Imbert moves to Mont Saint-Michel with new restaurant
In a succinct message, Jean Imbert announced the opening of a future restaurant in January 2025 at Mont-Saint-Michel. Here are a few details..
Our best extra brut champagnes
Elegant, refined and the perfect way to start a meal, extra brut champagnes seduce with their freshness and purity. Discover Gault&Millau's exclusive selection: 6 exceptional cuvées to savor without moderation.
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