International
Jacques Marcon, chef & Carine Davier, market gardener, the good duo in the vegetable garden
If he could, Jacques Marcon would come every day to his kitchen garden, which he shares with market gardener Carine Davier. It's a space of freedom and rejuvenation that has become indispensable to him, contrasting with the stress and rigor of the kitchen.
News & Events
What has become of the new kitchen since 1973?
Like all revolutions, this one didn't happen overnight. And while what has come to be known as "nouvelle cuisine" dates back to 1973, exactly 50 years ago, the movement behind it is both much older and much deeper. In music, cinema and most of the arts that could be described as entertainment, the hour had sounded a few years earlier, and the tremors lasted well into the 1970s. And where do we stand today? Should the table be turned again?
On the chocolate trail
Although chocolate is now widely recognized as a staple food, its manufacture - based on the harvesting and processing of its raw material, the cocoa bean - involves a multitude of players in a concentrated and competitive international market. Today, the industry's future lies in its ability to meet the social and environmental challenges inherent in its historic business model.
Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2024
On the occasion of the presentation of the latest guide dedicated to the PACA region, Gault&Millau honored the chefs and players in these territories on Monday, March 11, 2024.The event took place at the Palais de la Bourse in Marseille. The day before, winners and Gault&Millau partners attended a dinner at the restaurant Le K du Château de la Gaude in Aix-en-Provence, hosted by chef Matthieu Dupuis-Baumal.
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