NEWS
Tables & Chefs
See More
Pastry chefs are the stars of Parisian palaces!
Since the advent of a certain Cédric Grolet at Le Meurice, Parisian palaces have become the cornerstone of the city's sweet culture. Here's an overview of the pastry chefs who are at the forefront of gourmet delights in the capital of all sweets.
NEWS
Tables & Chefs
See More
Pastry chefs are the stars of Parisian palaces!
Since the advent of a certain Cédric Grolet at Le Meurice, Parisian palaces have become the cornerstone of the city's sweet culture. Here's an overview of the pastry chefs who are at the forefront of gourmet delights in the capital of all sweets.
NEWS
Craftsmen & Know-How
See More
Craftsmen & Know-How
When an abandoned boat becomes a cosy pop restaurant
NEWS
Craftsmen & Know-How
See More
When an abandoned boat becomes a cosy pop restaurant
The Café Oz chain opened a unique new bar-restaurant at the beginning of the summer. Located on a former abandoned ship, its lengthy renovation was orchestrated by interior designer David Dalidec.
I'd like to know more about wine. How can I find out more?
Knowing how to decipher and talk about wine is essential for oenophiles. Online courses, hands-on workshops and guided tastings offer immersion in the world of wine. Discover three ways to learn about oenology.
10 not-to-be-missed addresses in Blois
With its ancient alleyways, towering château and riverside quays, Blois exudes all the joie de vivre of the Loire Valley. Here are our ten addresses for enjoying the best of the town, which is also an ideal stopover for visiting Chambord and Chenonceau.
Where to find a good Pont-l'Evêque?
Pont-l'Évêque, the famous cheese from Normandy, seduces with its creamy texture and rich taste. Discover the best places to taste this delicacy.
Jessica Préalpato's good addresses
Jessica Préalpato, former pastry chef at the Plaza Athénée and currently a taster at the San Régis hotel, reveals her good addresses for buying infusions, cheese and plum oil.
Les Prés, a hotel of calm, luxury and serenity
Inaugurated just two months ago, this former hunting lodge nestled in the heart of the Perche region is already attracting rave reviews. The credit goes to the elegance of its renovation, the delights of its cuisine, but above all to its ideal family home spirit. Intimate, cosy and cheerful all at once.
Johnnie Walker's temple
In the heart of Edinburgh, the world's best-selling whisky brand has dedicated an entire building to its celebration, with immersive tastings, gourmet pairings and a rooftop bar terrace!
From ephemeral to sustainable: the rise of these chefs to their own restaurant
Some chefs don't follow a "traditional" career path. Instead, they gather experience in short-lived residencies in France or elsewhere before setting up their own restaurant. Find out more!
A chef, Yorick Tièche, and a market gardener, Bastien Bosio, in the service of taste
In the midst of his confinement and wondering how to develop his cuisine and his profession, the idea of a vegetable garden came to chef Yoric Tièche. It is now essential not only to his cooking, but also to his personal balance.
Hotel Hana, a piece of Japan in Paris
Last winter, the Chapitre Six group inaugurated one of the capital's most inspiring refuges. An intimate cocoon that invites you on a delightful still journey, between Belle Époque spirit and Japanese minimalism.
In the regions, these great restaurants are also pastry counters.
From Blois to Provence, the finest gourmet restaurants have nothing to envy Parisian palaces when it comes to pastry expertise. The only difference? We don't always know that they're also recommended addresses for afternoon tea.
Tomorrow's chefs
Gault&Millau Tour Normandie 2024
On the occasion of the presentation of the latest guide dedicated to the Normandy region, Gault&Millau honored the chefs and players in these territories this Monday, September 30, 2024.The event took place at the Dôme in Deauville. The day before, winners and Gault&Millau partners attended a dinner at Les Impressionnistes restaurant in La Ferme Saint Siméon by Chef Matthieu Pouleur, accompanied by Chefs Clémence Goupil and Alex Néel.
PARTNERS
See More
PARTNERS
See More