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Akrame Benallal and Peugeot Voyages create a suitcase specially designed for chefs
Peugeot Voyages and chef Akrame Benallal have teamed up to design a suitcase specially for traveling chefs. Here are its special features.
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Akrame Benallal and Peugeot Voyages create a suitcase specially designed for chefs
Peugeot Voyages and chef Akrame Benallal have teamed up to design a suitcase specially for traveling chefs. Here are its special features.
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News & Events
Yazid Ichemrahen, Royal Monceau's new signature pastry chef
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Yazid Ichemrahen, Royal Monceau's new signature pastry chef
Pastry chef Yazid Ichemrahen signs the new sweet menu of the Royal Monceau - Raffles Paris. His creations will be available in the hotel's two restaurants and bar.
The 10 addresses that make Toulouse
The pink city beloved of Claude Nougaro has it all: sublime Renaissance architecture, an incredible cultural dynamism and, above all, a way of life - festive and generous - that makes you want to settle here. Here's the proof with our top ten picks.
L'Hostellerie de la Pointe Saint-Mathieu, the inn at the end of the world
Europe ends here, or almost. For three generations and exactly 70 years, the Corre family has been welcoming guests to their inn, now a hostellerie and gourmet restaurant. L'Hostellerie de la Pointe Saint-Mathieu defends a fiercely independent Brittany, both rural and iodized.
Domaine de Primard, the new life of a château
The seventh address in the Domaines de Fontenille collection, this refuge - once owned by Catherine Deneuve - is immediately appealing... A fairytale château set in 30 hectares of gardens, combining country chic with contemporary conviviality.
The return of grandma's crockery
Our vintage tableware transforms every table into a journey through time. More than an aesthetic, it's an immersion in stories of yesteryear etched in glass and porcelain, served with the charm of dinner at grandma's house.
Margot Lecarpentier, the Alain Ducasse Group's new mixologist
Margot Lecarpentier, head of the Combat bar in the Belleville district of Paris, is now the head mixologist for the Alain Ducasse Group. Here's what she's up to.
Claire Vallée in 5 dishes
Claire Vallée, a vegan chef of infinite creativity, reveals the five dishes she believes have marked her evolution. Discover her world below.
A la carte or blind menu?
Of the day, from the chef, in 5, 7 or 18 sequences, unique or blind... It's becoming rare in gourmet restaurants to find a menu that leaves us with a real choice. The chef decides everything, and the restaurant is no longer simply a place for sharing and conviviality, but a "total experience" of which he is the author.
The IGP Haut-Poitou melon, a fruit to brag about
It's most often eaten sliced, but also in juice. It can be prepared in salads, on skewers, plain or cooked, raw or even grilled, as an appetizer or dessert... The Charentais melon is the fruit of summer par excellence, the fruit of sharing.
Guide Centre-Val de Loire - Pays de la Loire 2024: available April 11
The 2024 edition of the Centre-Val de Loire - Pays de la Loire guide is now on sale. New restaurant addresses, gourmet itineraries, portraits... discover the riches of this region.
Coline Doussin, the new pastry chef at Le Saint James
Coline Doussin is the new pastry chef at Le Saint James in Paris. Who is she? Here are her plans for the sweet side of the hotel.
Where to eat good frogs' legs?
Once obsolete, frogs' legs are back on the menu of traditional French restaurants. Here are five places to try them.
Tomorrow's chefs
Gault&Millau Tour Centre-Val de Loire - Pays de la Loire 2024
On the occasion of the presentation of its latest guide to the Centre-Val de Loire - Pays de la Loire region, on Monday April 8, 2024, Gault&Millau honored the chefs and culinary professionals of these regions.The event took place at the Orangerie du Château du Parc Saint-Lambert. The day before, winners and Gault&Millau partners attended a dinner at Les Petits Prés restaurant in Angers, hosted by chefs Loïs Bée and Samuel Albert.
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