5 bottles to give with your eyes shut for Valentine's Day
February 14th is just around the corner... To celebrate Valentine's Day, we've carefully selected five lovely vintages to offer or share.
Wines & Spirits
Benedictine renewal
Benedictine renewal
No, Benedictine is not made by Benedictines! It's barely the shadow of a monk, Dom Bernardo Vincelli, that hovers over the liqueur's recipe. On the occasion of the 150ᵉ anniversary of the Palais Bénédictine, let's take a look back at the history of this spirit that everyone has heard of without really knowing.
Three restaurants to celebrate Chinese New Year 2024
Lunar New Year 2024 will be held on Saturday, February 10, 2024. The transition to the Year of the Wooden Dragon will be marked by traditions, colorful parades and gastronomy. Gault&Millau has selected three addresses for you to enjoy.
12 chefs' creations for a successful Valentine's Day
There are many ways to declare your love... And what if sharing a dessert was one of them? Discover 12 chef's creations to enjoy with your other half.
Kazuyuki Tanaka's good addresses
Kazuyuki Tanaka, chef at Racine restaurant in Reims, reveals his five top tips for buying good champagne, quality flour and rare vegetables.
Why do we make pancakes at Chandeleur?
Every February 2, at Chandeleur, it's customary to eat pancakes. Do you know the origins of this culinary tradition? Contrary to popular belief, it hasn't always been linked to the Christian religion. Here's how.
Sweden wins the Taittinger 2024 culinary prize
The 56ᵉ edition of the Prix International de Cuisine d'Auteur Taittinger crowns Sweden and its chef Louis Dupuy-Roudel. Find out where France stands in this ranking.
François Daubinet x Valérie Messika: a pastry chef, a jeweller, a collab
Gault&Millau invites you to take a behind-the-scenes look at a pastry chef with a passion for the world of art, and a Parisian jewelry house with a breakthrough style, whose modern, graphic creations have left their mark on the world of jewelry.
Eating (well) with (good) live music, a trend worth adopting
Eating well while listening to good live music. An equation that's harder to achieve than it sounds. This is the balance that the creators of two recently opened Parisian venues, Les Bascules and Le Melville, have tried to strike.
10 Megève addresses
At the foot of Mont Blanc, this historic resort is now one of the most popular in Haute-Savoie, with 400 km of slopes, charming hotels and prestigious restaurants that combine gourmet delights with authenticity. Here are our 10 favorite addresses, not to be missed.
The Japanese knife, an ancestral tradition
A journey through the rich heritage and unrivalled finesse of Japanese knives, symbols of a historic tradition and engines of creativity in the world of gastronomy.
Discover Tess Evans-Mialet in 5 pastries
Tess Evans-Mialet is head pastry chef at the L'Alpaga hotel in Megève. Here, according to her, are the five creations that perfectly represent her world, her evolution, and that are sure to make your mouth water.
France again world baking champion, a first in sixteen years
For the first time in a long time, France is the world champion baker! One of the winners, Xavier Sacriste, tells us all about it.
