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Nicolas Masse, chef at Sources de Caudalie, and landscape designer Hugo Jarmasson A cook, a gardener & their vegetable garden

Nicolas Masse, chef at Sources de Caudalie, and landscape designer Hugo Jarmasson

Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. Ninth episode in our series of portraits with Nicolas Masse, chef at Sources de Caudalie, and landscape gardener Hugo Jarmasson.
Nicolas Masse, chef at Sources de Caudalie, and landscape designer Hugo Jarmasson
A cook, a gardener & their vegetable garden

Nicolas Masse, chef at Sources de Caudalie, and landscape designer Hugo Jarmasson

Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. Ninth episode in our series of portraits with Nicolas Masse, chef at Sources de Caudalie, and landscape gardener Hugo Jarmasson.
A chef manages to open a restaurant following her success on TikTok News & Events

A chef manages to open a restaurant following her success on TikTok

After achieving dazzling success on TikTok with her recipes, Tue Nguyen is now at the head of her own restaurant. A success story the young chef never expected.
A chef manages to open a restaurant following her success on TikTok
News & Events

A chef manages to open a restaurant following her success on TikTok

After achieving dazzling success on TikTok with her recipes, Tue Nguyen is now at the head of her own restaurant. A success story the young chef never expected.
Clap de fin for Croq' Michel, Michel Sarran's croque-monsieur chain News & Events

Clap de fin for Croq' Michel, Michel Sarran's croque-monsieur chain

The chef closes his Croq' Michel chain in Toulouse and Paris for good. Michel Sarran announced the end of this wonderful adventure on social networks.
Coup de main: Roses and nettles Tables & Chefs

Coup de main: Roses and nettles

Today, visit Des Roses et des Orties to discover a recipe that smells like summer. This sweet recipe is inspired by the traditional Maghreb dish pastillas, revisited by Yannick Delpech after a trip to Morocco.
The 10 addresses that make up Trouville-sur-Mer City Guide & Walks

The 10 addresses that make up Trouville-sur-Mer

Discover the 10 must-visit addresses in Trouville-sur-Mer! From idyllic beaches to gourmet markets, tasty restaurants and cultural venues, immerse yourself in the authentic, vibrant soul of this charming Normandy seaside resort.
Soon you may no longer be eating this shellfish in restaurants. Tables & Chefs

Soon you may no longer be eating this shellfish in restaurants.

A small shellfish much loved by gourmets is under threat, and is even beginning to disappear from some restaurant menus that once made it their specialty. Here's why.
Anne-Sophie Pic's next book reveals a cooking technique all her own Tables & Chefs

Anne-Sophie Pic's next book reveals a cooking technique all her own

In November, the chef will be releasing a new book, Imprégnation, published by Hachette Cuisine. The book is devoted to a very special technique developed by Anne-Sophie Pic over many years.
Mauro Colagreco, chef, Silvina Dayer, agronomist, and Alessandro Di Tizio, ethnobotanist at Mirazur A cook, a gardener & their vegetable garden

Mauro Colagreco, chef, Silvina Dayer, agronomist, and Alessandro Di Tizio, ethnobotanist at Mirazur

Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. This is the eighth episode in our series of portraits with Mirazur chef Mauro Colagreco, agronomist Silvina Dayer and ethnobotanist Alessandro Di Tizio.
Madness" in the vineyards Hotels & Bed & Breakfast

Madness" in the vineyards

A legendary address at the gateway to Saint-Émilion for thirty years, the Château-Hôtel Grand Barrail has just reopened its doors after a complete overhaul by architect Jean-Philippe Nuel. Gault&Millau went to discover it.
François Pelletey, Hugo Genty and Didier Robin, cooks, & Pierre Vandaële, gardener, at Château La Chenevière A cook, a gardener & their vegetable garden

François Pelletey, Hugo Genty and Didier Robin, cooks, & Pierre Vandaële, gardener, at Château La Chenevière

Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. In this case, the gardener is no longer simply a supplier to the kitchen, so that it's no longer clear which one is at the service of the other. Seventh episode in our series of portraits with François Pelletey, Hugo Genty and Didier Robin, chefs at Château La Chenevière, and their gardener Pierre Vandaële.
Coup de feu: Thomas Vonderscher Tables & Chefs

Coup de feu: Thomas Vonderscher

Today we meet Thomas Vonderscher, chef at La Gouesnière in Saint-Méloir-des-Ondes. The product he loves to work with: seaweed.
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Thomas VONDERSCHER
The taste of coffee Cakes that smell of summer

The taste of coffee

Gault&Millau puts the spotlight on desserts that feature summer products. In episode 4, we focus on coffee.
The Llorcas, a sibling at the piano Tables & Chefs

The Llorcas, a sibling at the piano

In the restaurant business, we often work as a family. Between spouses, between parents and children, sometimes between brothers and/or sisters too. Such is the case with brothers Alain and Jean-Michel Llorca, one a chef, the other a pastry chef, who have rarely left each other's side. Although in the shadow of his elder brother, the pastry chef has been at the chef's side throughout the major stages of his prestigious career: at the Hotel Negresco, the Moulin de Mougins and, of course, at his establishment in La Colle-sur-Loup, a stone's throw from Saint-Paul-de-Vence, where, since 2009, the 3-Toque chef has been continuing his interpretation of Provençal cuisine.
L'Ostalas, a bubble of well-being Hotels & Bed & Breakfast

L'Ostalas, a bubble of well-being

In the heart of the Quercy Blanc region, between Montauban and Cahors, Tarn and Garonne, a couple has reinvented itself and a new hotel business. L'Ostalas skilfully combines wellness and creativity.
Christophe Dufossé, cook, & Joffrey Annebicque, gardener, at Château de Beaulieu A cook, a gardener & their vegetable garden

Christophe Dufossé, cook, & Joffrey Annebicque, gardener, at Château de Beaulieu

Beyond the now classic image of the chef crouching in his vegetable garden, for some there is a real work of market gardening, which implies a close relationship and complicity with the gardener. The latter is no longer confined to the simple role of kitchen supplier, so much so that it's no longer clear which one is at the service of the other. Fifth episode in our series of portraits with Château de Beaulieu chef (and owner) Christophe Dufossé, his gardener Joffrey Annebicque and market gardener Camille Gillioen.
Coup de feu : Jérôme Dallet Tables & Chefs

Coup de feu : Jérôme Dallet

Interview with Jérôme Dallet, head chef at Le Dallaison restaurant in Saintes, a name derived from the contraction of his surname and his wife's. He talks to us about the workings of his dynamic duo with his wife in the business.
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Jérôme DALLET
The 10 that make Nice City Guide & Walks

The 10 that make Nice

Spurred on by a new generation of locals, but also by newcomers seduced by its charms, the city of Nice has decided to give itself a facelift, combining all the criteria of dynamism and modernity. Here are 10 of our favorite hot-spots to (re)discover the taste of Nice.
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