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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.
NEWS
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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.
NEWS
News & Events
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News & Events
Margot Lecarpentier, the Alain Ducasse Group's new mixologist
NEWS
News & Events
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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.
Clément Dumont, named Grand de Demain 2024 at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire
The chef from the Arbore & Sens restaurant in Loches was awarded the title of Grand de Demain at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire.
Guillaume Foucault, Gault&Millau d'Or 2024 du Centre-Val de Loire & Pays de la Loire
The chef at Le Grand Chaume restaurant in Chaumont-sur-Loire was named Gault&Millau d'Or at the Gault&Millau Tour Centre-Val de Loire & Pays de la Loire 2024.
Christophe Hay's good addresses
Christophe Hay, chef at the Fleur de Loire restaurant in Blois, reveals five good places to buy freshwater fish terrines, cheese and fine wine.
Why are wineries moving to the city?
Lyon, Angers or Bordeaux... Urban winery projects are multiplying and raising questions in the world of wine. Gault&Millau took a closer look.
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