NEWS
News & Events
See More
Pascal Bastian, Gault&Millau d'Or 2024 for the Grand Est region
The chef at the Auberge du Cheval Blanc in Lembach was named Gault&Millau d'Or at the Gault&Millau Tour Grand Est 2024.
NEWS
News & Events
See More
Pascal Bastian, Gault&Millau d'Or 2024 for the Grand Est region
The chef at the Auberge du Cheval Blanc in Lembach was named Gault&Millau d'Or at the Gault&Millau Tour Grand Est 2024.
NEWS
Hotels & Bed & Breakfast
See More
Hotels & Bed & Breakfast
5 south-facing hotels to enjoy autumn sunshine
NEWS
Hotels & Bed & Breakfast
See More
5 south-facing hotels to enjoy autumn sunshine
With blue skies and temperatures approaching 20°C, the Mediterranean coast is a sure bet for autumn weekends. From the Spanish border to Nice, our favorite refuges to fill up on UV rays.
Laëtitia Visse's good addresses
Laëtitia Visse, chef at La Femme du Boucher restaurant in Marseille's 6th arrondissement, reveals the names of five producers and artisans where you can find meat, vegetables and cheese.
In Paris, bourgeois cuisine has never been so modern
Vol-au-vent, sole meunière, quenelles de brochet... Many trendy bistros, high-end restaurants and Parisian institutions are dipping into culinary archives to dust off recipes from the past and bring them up to date.
Gilles and Nicolas Verot, master pork butchers from father to son, a well-crafted legacy
Gilles and Nicolas Vérot, a duo of passionate charcutiers, blend tradition and innovation in their famous family home. From vegetarian terrines to the secrets of sausage-making, father and son work together to reinvent their know-how.
Micro-domaines: good wines with limited resources
Taking care of a very small area of vines and producing quality cuvées with little equipment: this was the heart of the "garage wine" movement in Bordeaux in the 1990s. Who are today's micro-domaines?
A chef with 4 Gault&Millau toques serves up an exceptional pot-au-feu in his Parisian brasserie
To welcome autumn, Mauro Colagreco invites you to taste his version of pot-au-feu at the Grand Coeur brasserie in Paris. Comforting as can be!
Pithiviers, its history and our best addresses
Pithiviers! While its savoury version is well known - a pâté croûte made from game bird meat - its sweet version is confined to the Loiret region. Pithiviers is thought to have Gallo-Roman origins as a galette enriched with almonds.
Where to eat a good egg mayonnaise? Our 5 addresses
Once obsolete, the egg mayonnaise is making a comeback on French bistro tables, much to our delight. Here are five addresses where you can enjoy one prepared to perfection.
La Maison Aribert, beauty serving goodness
Christophe Aribert has imagined his home as a sanctuary. Where everything is designed, conceived, made and then implemented responsibly. To serve both man and nature. Only 5 years old, Maison Aribert is already a model of its kind. Let's sleep at the chef's place.
leboncoin x Christofle: an exceptional silver sale coming up in November
From November 6, 2024, Christofle and Leboncoin are organizing a vintage silver sale, featuring restored antique pieces. Some finds have even been diverted from their original purpose.
Copenhagen, the gastro-capital of Northern Europe
In the space of twenty years, Copenhagen has created an ecosystem where creativity, technology, architecture and design come together to serve a new, totally uninhibited gastronomy. To the point of becoming an epicenter, a hub that attracts all eyes and even stirs all desires. To the point of becoming, in the eyes of some, the gastronomic capital of the world!
Cidered beef: when cider becomes the secret ingredient of exceptional meat
At the P'tit Clos Normand in Rives-en-Seine, François-Xavier Craquelin sublimates beef with an unusual ingredient: cider. The typical Norman beverage slightly influences the taste of the meat, making it unique and typical of the region.
Carafes and pitchers: utilitarian objects or genuine works of art?
Carafes, jugs and pitchers, once simple utensils, become artistic pieces. Thanks to the talent of designers and craftsmen, these objects combine utility and aesthetics, transforming themselves into sculptures.
PARTNERS
See More
PARTNERS
See More
