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Craftsmen & Know-How
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The first sustainable pastry competition is looking for candidates
After the chefs, it's the pastry chefs' turn to be invited to the first sustainable pastry competition. The Cuisine Durable foundation, created by Olivier Ginon, is calling for entries for this first sweet edition.
NEWS
Craftsmen & Know-How
See More
The first sustainable pastry competition is looking for candidates
After the chefs, it's the pastry chefs' turn to be invited to the first sustainable pastry competition. The Cuisine Durable foundation, created by Olivier Ginon, is calling for entries for this first sweet edition.
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Hotels & Bed & Breakfast
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5 hotels for incredible views
Licked by the blue waters of the Mediterranean, tucked away in the heart of Mont Saint-Michel Abbey or set overlooking the ocean... Here are five hotels offering a panorama of breathtaking beauty.
Xavier Thuizat appointed Air France head sommelier
Xavier Thuizat, head sommelier at the Hôtel de Crillon, A Rosewood Hotel, has found his new calling. The 2023 Meilleur Ouvrier de France in sommellerie has signed the French airline's new menu.
Discover the first champagne to grace the table of the King of England
This is the first time that a champagne has been awarded the Royal Warrant allowing the wine to sit on Charles III's table. The privilege went to a house known to the Monarch, whom he had already met as Prince of Wales.
One&Only Za'abeel, the hotel that puts gastronomy on a higher plane
The project might have seemed unrealistic: to bring together so many chefs, so many egos, so many desires, so many convictions in one place, and to give them a common meaning. But that's exactly what the brand-new One&Only Za'abeel hotel in Dubai has achieved. Let's sleep with the chefs.
Philippe Etchebest opens a new restaurant for less than 20 euros
Fans of the chef's famous raviole are in for a treat. A new Philippe Etchebest showcase, available for less than 20 euros, will open soon in his Bordeaux stronghold.
Tea and gastronomy: collaborations that awaken the senses
May 21 is International Tea Day. The beverage, hot and sometimes cold, is often a favorite at the end of a meal, including by chefs who carefully choose the houses they want to work with.
Do you know the history of the pepper mill?
It's a buccaneer's spice, a Lilliputian pebble that you roll between your fingers to extract flavors as powerful as they are volatile. For a long time, pepper was coarsely ground, until the industrial revolution provided cooks with the perfect utensil for grinding it: the grinder.
Xavier Thuizat & Thierry Wasser, two noses for a unique menu
Gault&Millau met with Xavier Thuizat, Executive Head Sommelier at the Hôtel de Crillon, and Thierry Wasser, Guerlain's Nez, for a unique menu based around the senses, and in particular the sense of smell.
The Bernard Loiseau Group unveils two new products at Saulieu
The Bernard Loiseau group is offering two new restaurants in its home town. Both are in line with the company's commitment to making its culinary experience more accessible.
5 hotels golf lovers will love
Dreamlike landscapes, luxurious and refined hotels and the best courses to work on your swing... Our best of hotels that are home to the most prestigious golf courses in France.
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