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What has become of the new kitchen since 1973?
Like all revolutions, this one didn't happen overnight. And while what has come to be known as "nouvelle cuisine" dates back to 1973, exactly 50 years ago, the movement behind it is both much older and much deeper. In music, cinema and most of the arts that could be described as entertainment, the hour had sounded a few years earlier, and the tremors lasted well into the 1970s. And where do we stand today? Should the table be turned again?
NEWS
Food & Health
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What has become of the new kitchen since 1973?
Like all revolutions, this one didn't happen overnight. And while what has come to be known as "nouvelle cuisine" dates back to 1973, exactly 50 years ago, the movement behind it is both much older and much deeper. In music, cinema and most of the arts that could be described as entertainment, the hour had sounded a few years earlier, and the tremors lasted well into the 1970s. And where do we stand today? Should the table be turned again?
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Craftsmen & Know-How
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Craftsmen & Know-How
Easter 2024 chocolates from your favorite chefs
NEWS
Craftsmen & Know-How
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Easter 2024 chocolates from your favorite chefs
The countdown is on, with Easter coming early this year. Which chef's Easter chocolates should you choose in 2024? Our selection should inspire you.
Hélène Darroze's good addresses
Hélène Darroze, head of several restaurants in France and England, reveals her five favorite places to buy fish, goat's cheese and asparagus.
Nicolas Cloiseau x Frédéric Bau: the new Maison du Chocolat patisserie
La Maison du Chocolat unveils its new collection of chocolate pastries, the brainchild of an extraordinary duo: Nicolas Cloiseau, Creative Director of La Maison du Chocolat, and Frédéric Bau, pastry explorer at Valrhona.
On the chocolate trail
Although chocolate is now widely recognized as a staple food, its manufacture - based on the harvesting and processing of its raw material, the cocoa bean - involves a multitude of players in a concentrated and competitive international market. Today, the industry's future lies in its ability to meet the social and environmental challenges inherent in its historic business model.
Enjoy a 4-hands, 5-chefs menu
On March 25, 2024, two talented chefs will join forces to offer a four-handed lunch and dinner. Discover their names and the menu.
Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2024
On the occasion of the presentation of the latest guide dedicated to the PACA region, Gault&Millau honored the chefs and players in these territories on Monday, March 11, 2024.The event took place at the Palais de la Bourse in Marseille. The day before, winners and Gault&Millau partners attended a dinner at the restaurant Le K du Château de la Gaude in Aix-en-Provence, hosted by chef Matthieu Dupuis-Baumal.
Justin Schmitt named Grand of Tomorrow 2024 for the Provence-Alpes-Côte d'Azur-Corse-Monaco region
Château Eza chef Justin Schmitt was named Grand of Tomorrow at the Gault&Millau Tour Provence-Alpes-Côte d'Azur-Corse-Monaco 2024.
Cristhian Ohnet in 5 pastries
Cristhian Ohnet, head pastry chef at La Mirande in Avignon, has selected five desserts that he believes perfectly represent his world. Discover the creations of this talented young Bolivian, from whom you won't hear the last.
5 hotels perfect for families
Discover our best of hotels that pamper families with the very best: perfectly appointed rooms, restaurants designed (also) with children in mind, and a myriad of activities for young and old alike. Book now...
In this gourmet restaurant, customers choose the amount of their bill
This restaurant in the south of France offers its customers the opportunity to pay the amount of their choice at the end of the meal. A short-lived operation, subject to certain conditions.
Where to eat a good bouillabaisse?
Once considered the soup of the poor, bouillabaisse is now a noble dish, representative of the Marseille region. Where can you discover this speciality? Here are 5 addresses to help you make the right choice.
The umami in wine, the right pairings to make
Umami is on everyone's lips, but how do you get it into your mouth? Not always easy to detect, the fifth flavor is the salt of the finest wines.
The praline success story and our selection of the best addresses
While the original recipe is attributed to Évariste Festal, a pastry chef in Valence d'Agen in the early XXᵉe century, it was Gaston Lenôtre who truly contributed to its national renown. Discover our five best addresses today.
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