International
Gault&Millau Tour Bretagne 2023
On Monday June 26, Gault&Millau presented its latest guide to the Brittany region, rewarding the region's chefs and culinary professionals.The event took place at the Château d'Apigné in Rennes. The day before, winners and Gault&Millau partners attended a dinner at Le Ciel restaurant in Rennes, where chef Jean-Marie Baudic was accompanied by Julien Rault, chef of the EssenCiel restaurant in Fougères.
Gault&Millau Tour Bretagne 2023
On Monday June 26, Gault&Millau presented its latest guide to the Brittany region, rewarding the region's chefs and culinary professionals.The event took place at the Château d'Apigné in Rennes. The day before, winners and Gault&Millau partners attended a dinner at Le Ciel restaurant in Rennes, where chef Jean-Marie Baudic was accompanied by Julien Rault, chef of the EssenCiel restaurant in Fougères.
News & Events
Chef Dominique Crenn takes Paris by storm
Thirty-five years after leaving his native Brittany, Dominique Crenn is back in France. On July 1, the star chef from San Francisco, with his gourmet restaurant Atelier Crenn, opens a restaurant in Paris that pays tribute to California's cultural diversity. It's called Golden Poppy, after the emblematic flower of the American state that adopted it. We meet at the Hotel La Fantaisie, in the heart of Paris.
A pastry chef, a scientist, a collaborator
When physics is put to the service of patisserie, the tasting experience becomes as disconcerting as it is delicious. Between the young pastry chef at Onor, Thierry Marx's new restaurant, Pierre Perrin, and physical chemist Raphaël Haumont, researcher at the French Center for Culinary Innovation and professor at Paris-Saclay University, a conversation takes place in which centrifuges, rotary evaporators, ultrasonic tanks and vacuum techniques become the pastry chef's new utensils. Two complementary universes with a common thread: ingredients, understood as close as possible to the molecules that make them up, for a new, committed vision of tomorrow's desserts. High-flying gourmet conversation!
The Nikolaou sisters at work
In the restaurant business, we often work as a family. Between spouses, between parents and children, between brothers or sisters too. This is the case of sisters Dina and Maria Nikolaou, who run Evi Evane, a 2-toque Parisian restaurant serving authentic Greek cuisine, which has over the years added a catering service and four grocery-catering outlets, also in Paris.
Duck confit, tasting at the Atelier du Goût
This emblematic dish from the South-West of France has spread beyond the Nouvelle-Aquitaine region to the far reaches of Occitanie, with connoisseurs happily combining the two specialties of cassoulet and confit. Even today, the typical Gascon meal, which you'll find in many restaurants, consists of garlic tourin, foie gras, confit and apple tourtière.
Immersion in the vineyards of Saint-Émilion
Château Troplong Mondot offers its guests a plunge into an art of living where everything blends together: the beauty of the vineyards and the serenity of the blonde stone buildings housing a dozen rooms, delicious cuisine and the poetry of an immense park. Not to mention a pioneering vision of viticulture, respectful of the land and the work of craftsmen.
The prestigious Banka trout
In the heart of the Basque Country, you have to go deep into one of its most beautiful valleys, following the course of the Nive des Aldudes, to discover the best of the local terroir. This water, one of the purest and richest in fish in France, feeds the ponds of Michel Goicoechea's aquaculture farm, where the Banka trout are raised.
A taste for others at the Roch Hotel & Spa
In the tourist heart of Paris's 1st arrondissement, it's possible to get away from the hustle and bustle of the commercial world and enjoy a green getaway by staying at the Roch Hotel & Spa. In the restaurant, you'll discover chef Serge Jouanin, who tells a real story with his plant-based dishes.Our partners
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