International
Chefs, kitchen and corporate
No sooner have they opened their first establishment than they're already opening a second. What is it that drives these young chefs to explore new culinary territories, to imagine new concepts, even though running a single establishment is a daily challenge? We put the question to three of them, all part of Gault et Millau's latest 109 book; "new bloods" with vitality!
News & Events
Chefs, kitchen and corporate
No sooner have they opened their first establishment than they're already opening a second. What is it that drives these young chefs to explore new culinary territories, to imagine new concepts, even though running a single establishment is a daily challenge? We put the question to three of them, all part of Gault et Millau's latest 109 book; "new bloods" with vitality!
News & Events
Gastronomy choice: Charles Coulombeau
They're barely in their thirties, and have often acquired extensive experience in large, beautiful, multi-talented establishments. Today, they have opened or are running their own restaurants, making the choice of gastronomy. Gault&Millau offers a series of interviews with young chefs whose approach proves that haute cuisine is still a dream, but also that rigor and ambition are also a driving force for some of those who launch themselves into this profession. Let's continue with Charles Coulombeau, of the 3-toque restaurant La Maison dans le Parc, in Nancy.
Design for gastronomy
Passionate about art and architecture, Michel and Sébastien Bras have set up La Halle aux Grains in the heart of the Bourse de Commerce, home to the Pinault collection. An ode to the grain that translates on and off the plate, with the support of designer Élise Fouin. A look back at a successful collaboration.
Crémant festive bubbles
French crémants still suffer from a lack of popularity when compared to champagnes, considered to be of higher quality. Yet both sparkling wines are made using the same traditional method (two fermentations). And some crémants, especially those that have been aged for a long time in the cellar, can easily rival champagnes... Gault&Millau has selected 10 favorites from 100 blind-tasted crémants.
The K2 Collections, Winter awakening
After months of inactivity, the resorts' seasonal establishments have just welcomed their first customers. Such is the case for Le K2 Collections hotels (three in Courchevel and one in Val-d'Isère, open from mid-December to mid-April), which, despite operating four months a year, prepare for this moment all year round. Jean-Alain Baccon and Sébastien Vauxion, respectively co-director and executive pastry chef at K2 Collections - the latter is also our Pâtissier de l'Année 2023 - explained to us, a few days before the opening, how they prepare for a new season.
2022, a year of many tastes
Guides, books, interviews, meetings, events, conferences, cooking demos, prizes... Throughout 2022, Gault&Millau did its utmost to fulfill its mission of unearthing and supporting all the talents of French gastronomy. Here's a look back at the key moments of this fine vintage.
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