Gault&Millau's news

Craftsmen & Know-How

The art of pairing tea and cheese according to Carine Baudry

There's nothing very original about drinking tea at the table, at least in Asia. Matching food and tea, as one would do in sommellerie, is already less common. But to do so with cheese is quite unusual. And yet, it could be the perfect match.

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Craftsmen & Know-How

The art of pairing tea and cheese according to Carine Baudry

Craftsmen & Know-How

When whisky says "yes" to chocolate

Chocolate and whisky, two ingredients in symbiosis. Yes, but there's no question of overpowering the alcohol: here, whisky expresses itself with purity and delicacy.

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Craftsmen & Know-How

When whisky says "yes" to chocolate

Chocolate and whisky, two ingredients in symbiosis. Yes, but there's no question of overpowering the alcohol: here, whisky expresses itself with purity and delicacy.

Hotels & Bed & Breakfast

The Molitor Hotel & Spa Paris MGallery in the Web3 era

A hotbed of street art in the 1990s/2000s, Molitor Hotel & Spa Paris MGallery Collection continues this tradition right through to Web3. From the lobby to the meeting rooms, from the corridors to the currency exchange booths, street art is everywhere in the establishment, but this time framed, figuratively speaking. In fact, it's displayed as if in a museum.

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Gault&Millau Tour Hauts-de-France 2023

On Monday October 23, Gault&Millau presented its latest guide to the Hauts-de-France region, rewarding the region's chefs and culinary professionals.The event took place at the Cité Nature in Arras. The day before, winners and Gault&Millau partners attended a dinner at the Carrière de Wellington, hosted by chef Damien Laforce of Le Braque restaurant in Lille.

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Food & Health

5 things we've learned about cooking that you wouldn't believe

Ready to learn some new things about cooking? Here are 5 unexpected facts from the book "Le Grand Précis de Cuisine Pas Pareille : Voyage au center du fourneau" by Stéphane Lagorce, published by Homo Habilis.

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Craftsmen & Know-How

We've unearthed the refuge of the grey Gallic woman

An emblem of France, the cockerel is also the pride of our gastronomy, particularly that of Bresse. In recent years, the hardy Gallic gray has once again flourished in the region, roaming the grounds of Le Devant farm.

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News & Events

Ophélie Barès' secrets for making herb pastries even more accessible

On October 19, 2023, Ophélie Barès published her book devoted to pastry-making with aromatic herbs. An accessible work, with both classic and more original pairings.

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Hotels & Bed & Breakfast

5 hotels perfect for enjoying the forest

Nestled among the trees or on the edge of the forest, our five favorite refuges are the perfect place to fill up on oxygen and go hiking, biking or horseback riding in the undergrowth.

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News & Events

Philippe Etchebest "piqued by the desire to be somewhere else" heads for the sun

M6 will soon be broadcasting a documentary featuring Philippe Etchebest in an unusual context. What exactly is it about?

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Chef Philippe ETCHEBEST

Restaurant Maison Nouvelle
33000 BORDEAUX

Craftsmen & Know-How

L'éclair, its history and our selection of the best addresses

With its crunchy-melting choux pastry and fragrant crème pâtissière, the éclair is a staple of French patisserie. While it can be eaten without a spoon in a flash, it can also be enjoyed on a plate in a more sophisticated version.

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News & Events

Manga and gastronomy: a lively story with plenty of flavour

France and Japan have much in common, including gastronomy and storytelling, but each with its own identity. Manga is no exception.

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Craftsmen & Know-How

Porcelain plates, but not only...

WawwLaTable unveils a set of eight Tarot plates that should fuel conversation at your next dinner party. Here's why.

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Craftsmen & Know-How

The Paris suburbs, the new Eldorado for talented pastry chefs

Yesterday, they were the only exceptions. Frédéric Cassel in Fontainebleau, Nicolas Bernardé in La Garenne-Colombes... They chose to open their patisserie in the inner or outer suburbs of Paris. Now, a whole generation of talented young chefs have decided to cross the ring road to set up shop far from Paris, and treat local customers they often know well.

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News & Events

Victoria Boller, the new head chef at Aux Lyonnais, reveals her vision for the Parisian bouchon

Victoria Boller is the new head chef at Aux Lyonnais in Paris. Here's her background and what she has to offer at this Alain Ducasse Group stopper.

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Craftsmen & Know-How

A Mediterranean bakery a stone's throw from Paris

There's no need to head south to enjoy the pleasures of the Mediterranean, just to Montrouge (Hauts-de-Seine). David Batty, a former food journalist, has founded a neoboulangerie there, drawing on his father's memories and southern recipes.

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Hotels & Bed & Breakfast

5 hotels that will make you love art

More and more museums and collectors are offering hospitality to their visitors, allowing them to discover the works in a unique immersive experience. Here are our favorite addresses, all of which combine luxury, art and pleasure.

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News & Events

A new lease of life at L'Auberge des Templiers with chef Kevin Stroh

Martin Simonart has announced his departure from the Auberge des Templiers, and will soon be making way for Kevin Stroh, a young Alsatian chef with an excellent track record. Here's what's set to change at this legendary Loiret establishment.

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