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The Basque cake, its history and our best addresses Craftsmen & Know-How

The Basque cake, its history and our best addresses

Etxeko bixkotxa or Basque cake is first and foremost a family recipe dating back to the 18th century. Its exact meaning is "gâteau de la maison", a recipe created by Marianne Hirigoyen, the only pastry chef in Cambo-les-Bains in 1932.
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The Basque cake, its history and our best addresses
Craftsmen & Know-How

The Basque cake, its history and our best addresses

Etxeko bixkotxa or Basque cake is first and foremost a family recipe dating back to the 18th century. Its exact meaning is "gâteau de la maison", a recipe created by Marianne Hirigoyen, the only pastry chef in Cambo-les-Bains in 1932.
5 Parisian addresses where a sandwich is more than just a meal on the go Craftsmen & Know-How

5 Parisian addresses where a sandwich is more than just a meal on the go

Tired of the classic ham and butter sandwich? Gault&Millau reveals five Parisian addresses where you can devour a sandwich that's out of the ordinary, well-cooked and hearty.
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5 Parisian addresses where a sandwich is more than just a meal on the go
Craftsmen & Know-How

5 Parisian addresses where a sandwich is more than just a meal on the go

Tired of the classic ham and butter sandwich? Gault&Millau reveals five Parisian addresses where you can devour a sandwich that's out of the ordinary, well-cooked and hearty.
Sylvain Chauvineau, coffee lover Craftsmen & Know-How

Sylvain Chauvineau, coffee lover

A little black at the counter, a mug on the desk, a coffee and the bill! Coffee is so much a part of our daily lives that we forget where it comes from - far away - and that to get to our cups it has undergone some - good or bad - treatment.
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At the Crillon, pastry chef Matthieu Carlin launches his "Rencontres Sucrées". News & Events

At the Crillon, pastry chef Matthieu Carlin launches his "Rencontres Sucrées".

From this autumn until spring 2025, the head pastry chef at Crillon, A Rosewood Hotel, Matthieu Carlin, is organizing a series of "Rencontres Sucrées" around pastries.
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Pastry Chef Matthieu CARLIN
Head sommelier Xavier THUIZAT
When pastry chefs sublimate the mirabelle plum from Lorraine Craftsmen & Know-How

When pastry chefs sublimate the mirabelle plum from Lorraine

At the same time as tomatoes, the mirabelle plum, a sweet, slightly acidic variety of plum, is a great tool for seasonal pastry creations. Here are a few of our chefs' creations.
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Harvesting by headlamp News & Events

Harvesting by headlamp

Why do some estates choose to harvest at night? In Languedoc, Provence and Savoie, winegrowers explain why they choose to harvest at night.
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La Poste soon unveils a stamp bearing the effigy of Paul Bocuse News & Events

La Poste soon unveils a stamp bearing the effigy of Paul Bocuse

The pope of gastronomy will soon have his own stamp. Manufactured in 2025, La Poste will put it into circulation in 2026, the year Paul Bocuse would have turned 100.
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Chef Gilles REINHARDT
Restaurant Paul Bocuse
69660 COLLONGES-AU-MONT-D'OR
5 perfect hotels for a business trip Hotels & Bed & Breakfast

5 perfect hotels for a business trip

It's back-to-school time and you're about to leave for a few days on assignment? Here are our five hotels - chic, cozy and exotic - that will help you unwind after an intense day of meetings.
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A return trip to California without leaving France, the promise of this hotel Hotels & Bed & Breakfast

A return trip to California without leaving France, the promise of this hotel

Sun, sea, palm trees and a year-round vacation feeling... Pam, a new hotel in Nice, feels like it's in California!
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Jean-François Rouquette's Pur' restaurant gets a makeover News & Events

Jean-François Rouquette's Pur' restaurant gets a makeover

Gone are the solemn columns and starched white tablecloths, the Pur' restaurant has just given itself a new decor. What remains is the kitchen and its chef: Jean-François Rouquette.
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Pastry Chef Naraé KIM
Restaurant Pur' - Jean-François Rouquette - Park Hyatt Paris-Vendôme
75002 PARIS
5 places to dine on the water Tables & Chefs

5 places to dine on the water

Dockside or directly on the water... This summer, dining out takes on a nautical air.
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Chef Mathieu PÉROU
Restaurant Le Manoir de la Régate
44300 NANTES
Where to eat a good sausage and mashed potato? Our addresses Tables & Chefs

Where to eat a good sausage and mashed potato? Our addresses

A homemade sausage, a generous purée and a gourmet gravy... Discover five addresses in France where you can enjoy a good sausage-purée.
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Chef Laëtitia VISSE
Chef Éric FRECHON
Japanese restaurants in Paris: the best places to eat Tables & Chefs

Japanese restaurants in Paris: the best places to eat

Japanese gastronomy is as tasty as it is varied. Discover our selection of Japanese restaurants in Paris, from the most gastronomic to the most street food.
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Endowment Jeunes Talents Nord-Est 2024

Endowment Jeunes Talents Nord-Est 2024

The Dotation Jeunes Talents Gault&Millau (DJT) rewards the bold who set out to create a restaurant. Gault&Millau detects and finds those with entrepreneurial potential. Focus on the DJT Nord-Est 2024, which took place on September 9, 2024 at La cuisine expérientielle at the Cité internationale de la gastronomie et du vin in Dijon, in partnership with Ecole Ferrandi Paris - Campus de Dijon.
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Le Prieuré: Emmanuel Renaut's new Megève restaurant News & Events

Le Prieuré: Emmanuel Renaut's new Megève restaurant

Emmanuel Renaut has just taken over Le Prieuré, Megève's iconic restaurant. The chef tells us more about what he offers and what you can taste.
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Chef Emmanuel RENAUT
Restaurant Flocons de Sel
74120 MEGÈVE
The Domaine des Crayères farmers' market returns for its 14th edition Craftsmen & Know-How

The Domaine des Crayères farmers' market returns for its 14th edition

There's more to Champagne than just champagne: the terroir of the Reims region is much more extensive. Its producers will be showcased on the weekend of September 21 and 22, 2024 at Domaine des Crayères.
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Chef Christophe MORET
Restaurant Le Parc Les Crayères
51100 REIMS
What does Arnaud Faye have in store for his first menu at Epicure, Bristol Paris? News & Events

What does Arnaud Faye have in store for his first menu at Epicure, Bristol Paris?

Arnaud Faye tells us more about his first weeks at Le Bristol Paris, and what's in store for his first menu at Epicure, available from mid-September.
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