International
Vignobles Edonis, the Loire Valley of the future
Since 1957, Cave Robert et Marcel has established itself as a key player in Saumur and Bourgueil wines. It recently decided to launch an umbrella brand called Vignobles Edonis. The aim is to make this terroir shine even brighter by bringing together other winegrowers.
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Vignobles Edonis, the Loire Valley of the future
Since 1957, Cave Robert et Marcel has established itself as a key player in Saumur and Bourgueil wines. It recently decided to launch an umbrella brand called Vignobles Edonis. The aim is to make this terroir shine even brighter by bringing together other winegrowers.
Rediscover the soul of a great chef's kitchen at home
All over France, the "grandes toques" promise to extend the experience of their gastronomic tables with savoury and sweet collections to be discovered in delicatessens. Another way for them to share some of their culinary secrets. After window-shopping, here comes gourmet and artisanal shopping at the highest level.
Mory Sacko: Time to mature
Mory Sacko made a splash, first with his participation in the 11th season of "Top Chef", then with the opening of his restaurant MoSuke - for which he received the Dotation Jeunes Talents Gault&Millau 2020 -, which offers an original cuisine at the crossroads of Japan, Africa and France. The 30-year-old chef, who also hosts a TV show and created the "comfort food" concept MoSugo, has just renovated his gourmet restaurant, equipping it with new equipment. A design project that goes hand in hand with a rethink of his cuisine and the expression of a controlled maturity. Let's take a look at what's changed in the new version of MoSuke.
Cider tasting at Gault&Millau's Atelier du Goût
Cider is a noble beverage with a history stretching back thousands of years, since the Egyptians, and later the Romans, were familiar with juice fermentation. Cider thus appeared throughout the Mediterranean basin at roughly the same time as wine. Cider is made wherever there are apple trees, and today this fermented apple juice has earned its letters of nobility, making it one of the most interesting lightly alcoholic beverages, thanks to the variety and richness of its flavours, derived from the varieties of apples used and the methods of production. As with many farmhouse products, the overall quality of Breton cider is improving. While the reputation of "crêperie cider" served in bowls to tourists is still widespread, it's clear that local initiatives are bearing fruit. Many producers are now finding outlets in the quality foodservice sector. As a result, consumers are becoming more demanding, and producers are naturally committed to quality. For example, Hugo Roellinger, Gault&Millau Chef of the Year 2022, is working hard to promote cider in his restaurants, while Bertrand Larcher's Breizh Café showcases over 50 artisanal ciders. Cidre de Bretagne has been a PGI since 2000, Cornouaille an AOP/AOC, and Royal Guillevic a Label Rouge.
The 10 that make up Aix-en-Provence
With its fountains, churches and palaces testifying to its past grandeur, Aix-en-Provence is without doubt one of France's most beautiful cities. And one of the most sought-after, because it has always been able to look ahead. The proof is in the 10 things that make Aix an Eden.
Christophe Lemaire, expert in spices
Scouring the world in search of small producers and the best cultivars, collecting the most authentic recipes to faithfully reproduce their blends, returning to the source of curries: Christophe Lemaire collects the best spices in his Paimpol laboratory, which he "triturates" (that's the term) like an alchemist.
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