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Pierre Marion's good addresses
At Le Pily, chef Pierre Marion creates a cuisine with flavors from all over the world, underpinned by his commitment to his native Cotentin region and its small-scale producers. He tells us all about it.
NEWS
Tables & Chefs
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Pierre Marion's good addresses
At Le Pily, chef Pierre Marion creates a cuisine with flavors from all over the world, underpinned by his commitment to his native Cotentin region and its small-scale producers. He tells us all about it.
NEWS
Tables & Chefs
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5 dining cellars to discover now
Would you like to discover fine wines and other beverages without having to think about it? Here's our selection of wine cellars that combine the pleasure of bowling with the simplicity of convivial dining.
France's sushi team signs historic treble at the 2024 World Cup
It doesn't get much better than this. The French sushi team achieved an unprecedented treble at the 2024 edition of the World Sushi Championship in Tokyo, Japan.
Zwilling, a cutting-edge saga for almost 300 years
Born in a modest German forge, Zwilling has honed its expertise over the centuries, carving out an enviable reputation in the demanding world of cutlery. More than just a manufacturer, the brand has become a symbol of precision and endurance in the culinary world.
The olive of gods and champions in Messinia
Legend has it that the champions of Olympia were rewarded with a crown woven from the foliage of an olive tree growing next to the temple of Zeus. This symbolism was taken up by Pierre de Coubertin when he designed the modern Games, before finally abandoning it in favor of the rings. Champions were also presented with jars of olive oil. The oil came from Messinia, where the olive tree has been cultivated since the 15th century BC.
1 dish, 5 addresses: where to eat good Alsatian sauerkraut?
Looking for a good traditional sauerkraut? Here are five places to (re)discover this typically Alsatian dish.
This culinary marathon celebrates the Paralympic Games and their values
Bérangère Fagart, the chef at Sélune in Paris, wanted to highlight the Paralympic Games and inclusion through a major culinary marathon orchestrated by teams of renowned chefs from September 5 to 9, 2024.
When vinegars give a second life to fine wines
Wine enthusiasts gravitate to the vineyards to produce exceptional vinegars from delicious vintages. Here's how they do it, and our selection to illustrate.
Florent Ladeyn's good addresses
Florent Ladeyn, of the Auberge du Vert Mont in Boeschepe, never ceases to highlight the work of his producers. Gault&Millau took the opportunity to ask him for his five favorite addresses, all of which are a must-try.
5 legendary hotels to stay in France
They have played host to politicians, aristocrats and creative types, and inspired novels, films and works of art... These legendary hotels offer you the chance to immerse yourself in their unique history, and to savor the soul of the place, which has remained miraculously intact.
At Degrenne, steel makes its mark
The name has such an impact and enjoys such notoriety that Degrenne, which made the Olympic torch on behalf of the ArcelorMittal group and not in its own name, is in everyone's mind associated with this symbol of the Paris 2024 Games. Degrenne has been awarded the "Entreprise du patrimoine vivant" (Living Heritage Company) label, and is a fixture on everyone's table, from top chefs to private customers. This is the success story, with its ups and downs, of a company which, thanks to its unique know-how and expertise, has been making a name for itself for 76 years.
Far Breton, its history and our best addresses
Far Breton, the emblematic dessert of Brittany, has survived the ages with its traditional prune recipe. Discover its history and the best Gault&Millau addresses for tasting it.
This pastry may soon be out of reach
Rising raw material prices affect everyone. Puff pastry, crunchy, warm and comforting morning treats are also affected.
Château de la Resle, a different kind of Burgundy
A member of the Design Hotels collection, this 17th-century château is now owned by Dutchman Johan Bouman, who has turned this historic residence into a warm refuge where heritage is skilfully heckled by design and contemporary art. A rare and cosy place, conceived as a guest house.
This 4-toque chef has figured out how to (really) make tomatoes the star of summer.
Summer, with its sunshine and heat, often brings a desire for freshness in the mouth. On the Côte d'Azur, a top chef has made the most vegetable of fruits the heart of his menu for August.
Happiness is in Les Prés d'Eugénie
Just 50 years ago, Michel Guérard revolutionized Les Prés d'Eugénie, giving rise to a lengthy article in Gault&Millau magazine in June 1974. In June 2024, we went there with the curious sensation of touching what has become a veritable myth over the years.
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