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Edgar Bosquez named Grand de Demain 2025 at the Gault&Millau Tour PACA
The chef behind the Ekume restaurant in Marseille was named Grand de Demain 2025 at the Gault&Millau Tour PACA.
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Edgar Bosquez named Grand de Demain 2025 at the Gault&Millau Tour PACA
The chef behind the Ekume restaurant in Marseille was named Grand de Demain 2025 at the Gault&Millau Tour PACA.
NEWS
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News & Events
Julien Allano brings Bonnieux to life with four new gourmet addresses
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Julien Allano brings Bonnieux to life with four new gourmet addresses
One year after opening JU - Maison de Cuisine in Bonnieux, Julien Allano is inaugurating four new outlets. A bistro is soon to open, but that's not all!
Charming hotels in Provence: 10 addresses among olive trees, bastides and lavender
Between vineyards and the scent of garrigue, Provence unfurls its charms like an old golden film. Here are ten characterful hotels to discover this region of a thousand faces for a weekend - or more.
Grand Marnier owes part of its success to this Parisian palace
Known as the spirit of choice for crêpes Suzette, Grand Marnier was not invented for that purpose. Here's the story.
Should we trust the medals on the bottles?
On a supermarket shelf, similar-looking bottles of wine are lined up at slightly contrasting prices. Without a salesperson, in a time-constrained food shopping area, a sticker placed like a jewel cuts through the act of purchasing. Gold, silver or bronze medals flash more brightly than a label that's not always easy to decipher.
Award-winning wine, featured wine
An award-winning wine is one that has been presented by the winery at one of the 127 competitions that award these precious badges (in 2024, according to the DGCCRF).
The famous Concours Général Agricole, founded in 1870, the world's best Chardonnay or Sauvignon competitions, the Brittany or Mâcon wine competitions, the Millésime Bio challenge... There's an embarrassment of riches to choose from, with no limit on participation, but not without a heavy hand in the wallet. For each cuvée entered, you'll need to pay between 10 and 150 euros, depending on the competition, not including postage and packaging costs and the purchase of macaroons in the event of victory.
Attractive spin-offs
A potentially interesting calculation, given the commercial visibility these awards bring. In the year following the award, sales of the vintage tend to increase by between 20% and 40%. A boon for the estate, event organizers and supermarkets alike.
All the more so as the medals are pouring in. In 2025, at the Concours Général Agricole, of the 12129 wines entered, 3361 were awarded medals, almost half of them gold. French legislation prohibits the awarding of more than a third of the samples presented. A quota with which most competitions flirt.
Amateur jury Who awards these accolades?
A volunteer jury, at their own expense. Mostly amateurs. The great need for people leaves little room for rigor or traceability. In 2025, at the Concours Général Agricole, over 7,000 people were needed to taste charcuterie, cheeses, jams and wines. At this year's Chardonnay du Monde competition, more than 300 jurors took part, with a limit of 20 samples per person.
The most famous estates, which don't need to boost their sales, tend to neglect these competitions. Artisanal wineries, on the other hand, may shy away from these competitions as a matter of distinction, since the shiny stickers are associated with supermarkets. A place where it takes the place of good professional advice. A wine merchant, for example, capable of selling the uniqueness of a cuvée he has followed over the years.
Fabrice Pouillon: his champagne method
Fabrice Pouillon is the third generation to run the family domaine at Mareuil-sur-Aÿ in the Marne region of France, and he has an intrinsic respect for the heritage he has inherited: respect for the vines and for fine work. Constantly questioning himself, curious and eager to experiment, the Champenois celebrates his 26th harvest this September.
Wine tourism: where to stay along the Loire River
Along the Loire, from Muscadet to the volcanic lands of Auvergne, a selection of wineries to stop off at.
Who was Antonin Carême? The first chef
On April 30, 2025, Martin Bourboulon's "Carême" series will be available on the Apple TV+ platform. Find out who Antonin Carême was, culinary genius and protagonist of the French production.
Mont Blanc
To continue our series of episodes on the great pastry classics, Gault&Millau takes you on an ascent to the summit of Mont Blanc.
Arnaud Faye, aiming for excellence
What if we didn't talk cooking with Arnaud Faye, the Executive Chef of Le Bristol Paris, who unveiled his first creations for the Epicure restaurant in September 2024? This Meilleur ouvrier de France has agreed to think outside the box and reveal what drives him, from his first glass of vosne-romanée to his latest musical tastes and his certificate in mental preparation for professional performance.
Live cooking, up-to-the-minute precision: the Accents experience reinvented
The three-star restaurant Accents Table Bourse has been given a facelift. Beyond the aesthetics, this change also improves the customer experience.
Stephan Paroche and Justine Viano open a new chapter in Béziers
The former duo from La Table de Castigno now head up the kitchens at the Calice restaurant in Béziers. The location may have changed, but their cooking philosophy remains the same.
Cédric Grolet takes the sweet reins at Hôtel de Paris Monte-Carlo
Cédric Grolet moves to Monaco, where he becomes Executive Pastry Chef at the Hôtel de Paris Monte-Carlo. A new gourmet address will open its doors this summer, in the heart of the legendary palace.
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