Gault&Millau's news

A cook, a gardener & their vegetable garden

Guillaume Goupil, chef at Domaine de Fontenille and Simon Courilleau, estate gardener

As part of our series "A cook, a gardener & their vegetable garden", we head for the Domaine de Fontenille in Lauris, in the Lubéron.

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A cook, a gardener & their vegetable garden

Guillaume Goupil, chef at Domaine de Fontenille and Simon Courilleau, estate gardener

As part of our series "A cook, a gardener & their vegetable garden", we head for the Domaine de Fontenille in Lauris, in the Lubéron.

News & Events

Why is this lobster caught in Vendée finally going to be released back into the sea?

Caught in early September, this lobster was lucky. It's about to be released back into the sea in a no-fishing zone. Here's why.

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News & Events

Why is this lobster caught in Vendée finally going to be released back into the sea?

Caught in early September, this lobster was lucky. It's about to be released back into the sea in a no-fishing zone. Here's why.

News & Events

Zacharie Zeilig wins the first edition of the "La cuisine durable" competition

Promoting the pillars of sustainable cooking. This was the aim of the first edition of the "Sustainable Cuisine" competition, which Zacharie Zeilig won. Zoom in on a new way of thinking about gastronomy.

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News & Events

Charles III in Paris: Anne-Sophie Pic, Yannick Alléno and Pierre Hermé in the kitchen

Emmanuel and Brigitte Macron are doing things right for King Charles III. Three masters of French cuisine were invited to compose an unforgettable gastronomic experience.

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Chef Yannick ALLÉNO

Chef Anne-Sophie PIC

Craftsmen & Know-How

Bread and chocolate bar

What better way to revive the snack of yesteryear than with a slice of bread and a piece of chocolate? Here's a selection of this simple yet delicious pairing, when chosen with care.

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Food & Health

Learning to cook at school to combat inflation: a good idea?

Olivia Grégoire, Minister for SMEs, Trade, Crafts and Tourism, believes that cooking classes at school could be a good way to offset inflation.

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News & Events

Philippe Mille unveils his address book of producers at a large market at Domaine Les Crayères

Philippe Mille is organizing the 13ᵉ edition of his Marché des Producteurs at Domaine Les Crayères, in Reims. Here is the program.

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Chef Philippe MILLE

Restaurant Arbane
51100 REIMS

News & Events

Maison&Objet 2023: Gault&Millau conferences and cooking demos

The September edition of Maison&Objet at the Parc des expositions Paris Nord Villepinte welcomed the Gault&Millau. Conferences, culinary demonstrations and tastings were the order of the day. Here's a selection in pictures.

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Craftsmen & Know-How

Jade Genin X Khaled Kolsi: a chocolatier, a designer, a collab

Gault&Millau invites you into the refined, offbeat world of two artists: chocolatier Jade Genin and designer Khaled Kolsi. Sweet conversation on the menu.

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Tables & Chefs

Coup de feu: Louis Festa

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Louis FESTA

News & Events

Mory Sacko on Time's 2023 list of rising stars

After writing an article on the young French chef, the American magazine put him on the cover of its issue dedicated to "tomorrow's leaders".

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Chef Mory SACKO

Restaurant MoSuke
75014 PARIS

News & Events

L'Observatoire du Gabriel and Le Logis de la Cadène get new chefs

Following Alexandre Baumart's departure from the de Boüart de Laforest family establishments, Observatoire du Gabriel and Logis de la Cadène welcome two ambitious new chefs.

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Craftsmen & Know-How

From snacks to pastries....

Petit-beurre, boudoir, cookie cuillère, spéculoos - there's no end to the little cookies we can use to transform them into gourmet recipes. But did you know that they were originally the basis of our cakes, back in the days of pocket decorations, long before the advent of frames, molds and dedicated cookie recipes? Today, whether indolence, the bottom of a drawer, or the ultimate in creativity, snack cookies are still the talk of the dessert world. Family butter cakes, Tiramisù, Charlotte, Moka... but also emblematic creations such as Pierre Hermé's Infiniment Vanille tart, in which spoon cookies have their rightful place. The cookies of our old-fashioned snacks continue to delight us!

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Food & Health

French restaurants certified organic: what does that mean?

For Agence Bio, it's essential to encourage chefs to offer organic produce. To this end, the public body is launching a program, and restaurants will soon be able to obtain certification.

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News & Events

Patrick Bertron bids farewell to Relais Bernard Loiseau

Patrick Bertron, chef at Relais Bernard Loiseau for over twenty years, has just announced his departure. Here are his future plans and the identity of his successor.

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News & Events

Village International de la Gastronomie: Gault&Millau was there, back in pictures

From Thursday September 7 to Sunday September 10, 2023, the Village International de la Gastronomie took over the Quais Jacques Chirac in Paris. Visitors were able to discover cuisines from all over the world, as well as Gault&Millau and its books.

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News & Events

European Heritage Days: Lucas Carton opens its doors in Paris

Lucas Carton, located on Place de la Madeleine in Paris, invites the public to discover its historic dining room, built under Napoleon III. Gourmets can even enjoy tea time after the visit.

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