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Ludovic Turac's good addresses
Ludovic Turac, chef at Marseille's Une Table au Sud restaurant, reveals the names of five producers and artisans where you can buy delicious asparagus, wine and decorative items.
NEWS
Craftsmen & Know-How
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Ludovic Turac's good addresses
Ludovic Turac, chef at Marseille's Une Table au Sud restaurant, reveals the names of five producers and artisans where you can buy delicious asparagus, wine and decorative items.
NEWS
Craftsmen & Know-How
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Craftsmen & Know-How
Mourmelon saffron: a Champagne treasure grown with passion
NEWS
Craftsmen & Know-How
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Mourmelon saffron: a Champagne treasure grown with passion
Built around one of France's oldest military camps, the verdant commune of Mourmelon-le-Grand is home to a confidential address - Le Safran de Céleste et Océane and Le Rucher d'Albert - where exceptional nectars and spices flourish. There's no store here, as Sandrine BernierDelporte likes to cultivate her delicacies to the sound of buzzing..
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.
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.
La Madeleine, its history and our best addresses
Discover the gourmet history of the iconic madeleine cake, and our best addresses for savouring the most delicious creations!
Championnat du monde de l'oeuf-mayonnaise: here's where to eat the best oeuf-mayo (and it's in France!)
The œuf-mayonnaise world championship has its new winners. They are a trio of chefs working in a Gault&Millau chef's hat restaurant.
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!
Romain Hénin, a new-generation winemaker
A winemaker based in Aÿ-Champagne, Romain Hénin is part of a new generation of Champenois who are striving to make cleaner champagnes.
5 hotels for a gastronomic weekend
There's nothing like a weekend to combine gastronomic discoveries and long walks in France's most beautiful regions. Our favorite addresses, from the Alpilles to Burgundy, from Savoie to the Loire Valley.
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.
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