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Charles Coulombeau takes over the Centre Pompidou-Metz restaurant
The chef behind La Maison dans le Parc in Nancy is planning to open two restaurants at the Centre Pompidou-Metz by June. Here's what Charles Coulombeau has in store.
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Charles Coulombeau takes over the Centre Pompidou-Metz restaurant
The chef behind La Maison dans le Parc in Nancy is planning to open two restaurants at the Centre Pompidou-Metz by June. Here's what Charles Coulombeau has in store.
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This 3-toque Gault&Millau chef helps you with Dry January
January is often a month of new resolutions and challenges. You certainly haven't missed the Dry January and its principle of not drinking a drop of alcohol for a month. With his menu, this 3-toque Gault&Millau chef gives you a helping hand.
Rodolphe Pottier arrives at Domaine Saint-Clair in Étretat
In February, Rodolphe Pottier will take up residence at Domaine Saint-Clair in Étretat. The current chef, Gabin Bouguet, will hand over the keys for good in March.
Apollonia Poilâne X Paul Smith: when the galette becomes couture
Gault&Millau invites you into the joyful, gourmet world of two artists, baker Apollonia Poilâne and stylist Paul Smith. A king and queen conversation.
Daniel Humm and Alain Ducasse combine their talents for plant-based gastronomy
Gourmets are invited to an exceptional culinary event where Daniel Humm, chef at Eleven Madison Park in New York, and Alain Ducasse, 5 Gault&Millau toques, combine their expertise to celebrate plant-based cuisine in France and the United States.
When digital technology serves chefs
Artificial intelligence (AI) is as worrying as it is intriguing, including in the catering industry, but chefs and restaurateurs have already taken a digital turn by digitizing their business.
La Paulée celebrates its 40th edition with Emmanuel Renaut
La Paulée, an event designed to highlight the richness of Loire wines, celebrates its fortieth anniversary on Sunday March 24, 2024. For the occasion, Emmanuel Renaut will orchestrate an exceptional dinner in Chartres.
Where to eat a good onion soup?
A popular dish in traditional French cuisine, onion soup has somewhat deserted restaurant menus. Here are five places where you can still enjoy it.
Opinel, a touch of history, a legendary edge
The Opinel pocket knife has been made in the heart of the French Alps since 1890. Filled with mountain traditions, it travels through time, passing from hand to hand, generation to generation.
The best galettes des rois to celebrate Epiphany 2024
The galette des rois in 2024 is on Saturday, January 6. Discover the best chefs' galettes des rois for a gourmet Epiphany! Would you prefer a traditional galette or an original creation? Take your pick from our selection.
Forgotten grape varieties making a comeback
Over time, native grape varieties have deserted the vineyards. The reasons: a devastating phylloxera pest, an unsuitable climate or economic constraints. Their rediscovery is a matter of curiosity or chance.
Brioches des rois, its history and our selection of the best addresses
Are you more into puff pastry with frangipane or brioche with candied fruit? Today, we're telling you the story of the brioche des rois, and giving you a few tips on where to eat it.
Angoulême's Musée de la bande dessinée celebrates gastronomy with a new exhibition
From Obelix to Alain Passard, the "Croquez, la BD met les pieds dans le plat" exhibition traces a century of close links between comics and gastronomy.
Sirha Omnivore, the culinary festival not to be missed!
Interested in attending the Sirha Omnivore 2024 festival? Find out all you need to know about the next edition, plus our tips for getting invitations!
Tailor-made vegetables from Benoît Deloffre
Benoît Deloffre loves vegetables as much as he loves life. Or maybe it's the other way around. He talks about them with a touching sincerity, a real frankness, without boasting or excess of superlatives, as close as possible to the land and his Champagne roots, in Romain, in the Reims countryside.
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