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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.
NEWS
News & Events
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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.
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Tables & Chefs
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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.
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.
Is the forest the new kitchen garden for chefs?
The forest is a perfect playground for pick-your-own chefs. Some of them are lucky enough to have their own private plots to feed their dishes.
Tom Meyer named chef of La Chèvre d'Or
Following the announcement of Arnaud Faye's departure from La Chèvre d'Or to the Bristol Paris, the name of his successor has been revealed. His successor is Tom Meyer, Meilleur Ouvrier de France at the head of the Granite restaurant in Paris.
Mathieu Meyer, his plans to bring Château Galoupet back to life
Mathieu Meyer embodies the new direction of Château Galoupet. The estate manager is continuing the renaissance of this Provence cru classé, owned by Moët-Hennessy since 2019. His vision is of a biodiversity hotspot that also serves the quality of the wines.
Mathieu Pérou designs the menu for the Bateau-Lavoir in Nantes
Le Bateau-Lavoir, which reopens its doors in April, called on Mathieu Pérou, from Manoir de la Régate in Nantes, to write its new menu. The chef tells us more and makes our mouths water!
He makes the best croissants in France
Are you a fan of buttery croissants? This baker's apprentice makes France's best in a national competition!
Arnaud Faye leaves La Chèvre d'Or to join Le Bristol
On Wednesday April 3, 2024, Arnaud Faye announced his departure from La Chèvre d'Or in Èze after eight wonderful years. The chef will start cooking at the Bristol on May 20.
The Floating Island, its history and our best addresses
Simple to make, the floating island is the brasserie dessert par excellence, on a par with profiteroles or chocolate mousse. We love it for its reassuring taste and melt-in-your-mouth texture. Gault&Millau takes you on a voyage of discovery.
Old-fashioned mustard, the Gault&Millau test bench
After the classic version, Gault&Millau presents its test bench for old-fashioned French mustard.
Authentique, an atypical chocolate and pastry shop
She is water. He is fire. Lisa Le Tirilly and Mehdi Benkhelifa define themselves as such. "He's got a thousand ideas a second, so sometimes you have to temper them by controlling the flames," she smiles. In 2020, in the shadow of the Palais des papes in Avignon, the couple founded Authentique, a chocolate and patisserie that also offers ice cream all year round.
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