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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.
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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.
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News & Events
Guillaume Foucault, Gault&Millau d'Or 2024 du Centre-Val de Loire & Pays de la Loire
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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.
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.
Château La Coste unveils its new hotel L'Auberge La Coste
Château La Coste has announced the opening of a new hotel on the estate. A place to discover this Easter weekend!
Vocation Sommelier competition: who is Alyzée Marchal, the winner?
The final of the Vocation Sommelier competition was held on Tuesday March 26, 2024 at the Hôtel de Crillon, A Rosewood Hotel in Paris. Discover the winner, Alyzée Marchal, who already has a bright future ahead of her.
The 10 addresses that make Avignon
Its legendary theater festival attracts thousands of devotees every summer, but outside of this period, Avignon miraculously preserves its mystery and beauty. From the Palais des Papes to the famous Pont Bézenet, via the medieval residences of its old town, our 10 addresses for savoring the best of the Cité des Papes over a long weekend.
Corentin Poirier-Martinet, allegro con brio pastry chef
He is the very first chef to take up a residency at the Villa Albertine, a vast French program of artistic cooperation and exchange in the United States. The 26-year-old pastry chef proves, if proof were needed, that gastronomy can (finally) be considered a major art form, and chefs and pastry chefs... artists like any others.
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