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Towards a more responsible restaurant
Opening your first restaurant and wanting it to be as virtuous as possible is a challenge for chefs who want to live up to their values. Camille Guérin and James Lambert tell us all about it.
NEWS
Tables & Chefs
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Towards a more responsible restaurant
Opening your first restaurant and wanting it to be as virtuous as possible is a challenge for chefs who want to live up to their values. Camille Guérin and James Lambert tell us all about it.
NEWS
Craftsmen & Know-How
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Where can I find a good Norman apple juice?
Although apple trees can be found all over France, Normandy is the region most naturally associated with this tree, which blooms in spring and can be discovered on walks through bocages and orchards.
"Toinou" and "Malou", two burgers by Yannick Alléno and Mallory Gabsi
You've heard of Tintin and Snowy, but what about Toinou and Malou? These two mouth-watering burgers are the brainchild of two chefs: Yannick Alléno and Mallory Gabsi.
Evi Hob, the conviviality of an inn, the comfort of a hotel
Bringing the cool spirit of new urban hotel concepts to rural areas is the challenge set by the founders of Evi Hob, who are betting on the renovation and refurbishment of hotel establishments that are struggling to find takers in the regions. To date, two Hobs have already opened their doors, one in Saint-Bonnet-le-Froid (the Hob Fort du Pré) on April 1, 2022 and the other in Bourbon l'Archambault (the Hob Montespan Talleyrand) on April 1ᵉʳ, 2023. A new address is already planned in Orelle, Savoie, at the foot of the Val Thorens ski resort for December 2024.
Yoann Conte named Chef of the Year 2024 by Gault&Millau
Chef Yoann Conte, head of his restaurant of the same name in Veyrier-du-Lac, is the new Chef of the Year 2024. Read his reaction.
Naraé Kim is Gault&Millau Pastry Chef of the Year 2024
Park Hyatt Paris-Vendôme pastry chef Naraé Kim is named Pastry Chef of the Year 2024 this Monday, November 6, 2023.
Restaurant Manager of the Year 2024: Thierry Pruvot wins the Gault&Millau trophy
Thierry Pruvot, head sommelier at Le Pré Catelan, was named Restaurant Manager of the Year 2024 at the Gault&Millau 2024 Gala.
Sommelier of the Year 2024: Jean-Baptiste Klein crowned by Gault&Millau
Jean-Baptiste Klein, head sommelier at Le Chambard in Kaysersberg, has been named Sommelier of the Year 2024 by Gault&Millau. Find out more about his career.
Alice Arnoux is the new chef at Le Mermoz in Paris
After her residency at Le Perchoir in Ménilmontant, Alice Arnoux puts down her knives at Le Mermoz, in Paris's 8th arrondissement. She succeeds Thomas Graham, who has left for new adventures.
Olivier Nasti's good addresses
Chef of the Year 2023, Olivier Nasti, shares his top picks for great poultry, cheese and jams. Take notes!
Montbéliard sausage: how to recognize it and where to buy it
It's safe to say that Franche-Comté is the home of the smoked sausage. Mortau and Montbéliard are produced in all four départements (Haute-Saône, Territoire de Belfort, Doubs and Jura). Comtois smoked sausages are an important part of the region's DNA.
Chef Manon Fleury signs on for good at Datil, Paris
We first met her at Le Mermoz, then at Le Perchoir Ménilmontant in Paris. Now, Manon Fleury is setting the table for good in her first restaurant, where she continues her commitment to respecting all forms of living. Interview.
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