Christophe Hay in 5 dishes
Christophe Hay, chef at Fleur de Loire in Blois, invites us to discover the story behind five of his signature dishes. Freshwater fish and wagyu beef are on the menu.
La Maison Revol, saga of a porcelain manufacturer made in France
La Maison Revol, saga of a porcelain manufacturer made in France
Discover the Revol adventure, where tradition and innovation have merged since 1768 to revolutionize the art of the table. A captivating family story!
Les poilus et le vin, racontés en bande dessinée (French only)
For its new volume, "Le vin des poilus", the "Vinifera" comic book series highlights this beverage as a major player in the lives of soldiers during the First World War. Striking!
The most unusual rum bar near Paris
A new rum bar has just opened just outside Paris. Beyond the concept, it's the location of the Monastic that should surprise you...
Jeunes Talents Nord-Ouest 2024 grant
The Dotation Jeunes Talents Gault&Millau (DJT) rewards the bold who set out to create a restaurant. Gault&Millau detects and finds those with entrepreneurial potential. Focus on the DJT Nord-Ouest 2024, which took place on February 19, 2024 at the Ferrandi-Paris Campus in Rennes.
Tarte Tatin, its history and our selection of the best addresses
We all know the legend of the Tatin sisters, who in the 19th century forgot to put the pastry in the bottom of their mold and added it to the top during baking. Today, this inverted dessert continues to inspire pastry chefs and cooks alike.
These tea times to try before the end of winter
Before spring rolls around and we all want to take advantage of the terraces for afternoon tea, discover these five addresses ideal for a tea time in the warmth, sometimes even by the fireside.
Fanny Rey's good addresses
Fanny Rey, a talented chef based in Saint-Rémy-de-Provence, reveals the best places to buy quality goat's cheese, spices and olive oil.
Maison M or the wild spirit of the summits
As children, Roxane Mengoli and Philippe Bodon walked the steep paths around Valmorel. With their heads still full of memories of the perfumes of their homeland, they set out in 2020 to create a traditional artisan distillery. For the young couple, extracting, condensing and adding value to plants in spirits and liqueurs was an obvious choice.
Fête du Citron®: the not-to-be-missed 4-toque Gault&Millau restaurant
From February 17 to March 3, 2024, the Fête du Citron® will bring the town of Menton to life. Here's the best Gault&Millau address to book now.
A new setting for Marcel Ravin at Blue Bay Monaco
The Blue Bay at the Monte-Carlo Bay Hotel & Resort has become the Blue Bay Marcel Ravin. The chef explains everything that has changed in his restaurant, far beyond a simple name change.
Ecole Ferrandi, the talent factory
For over a century, the Ecole Ferrandi has been training generations of talent in the field of gastronomy and the culinary arts. Building on its international reputation for excellence, the Ecole Ferrandi continues to invest in its brand and diversify its activities.
