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Craftsmen & Know-How
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Coffee shops in Paris: 5 places for a tasteful kawa break
The comforting habit of drinking coffee has become a tasty interlude, thanks to a generation of local shopkeepers who have turned the coffee break into a gastronomic moment.
NEWS
Craftsmen & Know-How
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Coffee shops in Paris: 5 places for a tasteful kawa break
The comforting habit of drinking coffee has become a tasty interlude, thanks to a generation of local shopkeepers who have turned the coffee break into a gastronomic moment.
NEWS
Food & Health
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Would you like some more caviar?
How to enjoy caviar? On blinis or toast? Barely topped with a cloud of sour cream, a hint of butter - unsalted, unfortunate! or Russian-style with malossols? Purists will tell you that this rare egg needs no artifice. All it needs is a special spoon..
From starter to dessert, here are 12 exceptional champagnes for a festive meal
It's often forgotten, but champagne goes well with any dish. It's possible to create a complete meal, from aperitif to dessert, by choosing the right champagnes. The key is to vary the profile for each stage. Here's a roundup of 12 favorites to discover during tastings.
Japan once again crowned world pie champion
Taiki Mano, Japanese chef at Les Saisons restaurant in Tokyo, is the new world pie champion. Only a Frenchman climbs the podium, in third place.
Guy Savoy in 5 dishes
To better understand and appreciate Guy Savoy's culinary universe, Gault&Millau invites you to (re)discover 5 emblematic dishes from his career. And no, artichoke and truffle soup isn't one of them!
Thibault Nizard is the new chef at the Auberge des Templiers
Former world hare à la royale champion Thibault Nizard becomes the new chef at the Auberge des Templiers in Boismorand. His adventure begins on December 5, 2024.
Yannick Alléno gives up burgers and opens a Japanese restaurant in Beaupassage
Yannick Alléno inaugurates Izakaya Dassai, a new Japanese restaurant in the Beaupassage district of Paris, replacing his former Père & Fils, Burger par Alléno.
Brocante and cuisine: a winning duo for more sustainable gastronomy
In a context where restaurants are tending towards uniqueness and made-to-measure, some chefs and restaurateurs are opting for a more sustainable and creative approach: recovery and second-hand.
Design for the gastronomic experience
Creating an experience. It's the word on every gastronomic chef's lips. And to achieve this, they spare no expense, as everything contributes to making the meal an exceptional moment, including inviting other disciplines to the table.
What happens in our brains when we taste wine?
The taste of wine is perceived by our nose and mouth, but it's thanks to our brain that we can visualize it. In this complex mechanism, the sensory system is easily influenced.
Sophie Reigner's good addresses
Sophie Reigner, chef at the Iodé restaurant in Vannes, reveals the names of five producers she particularly likes in the Gulf of Morbihan.
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