International
Un pâtissier, un artiste: a collab
Gault&Millau begins a series of "sweet" cross-portraits to share the behind-the-scenes story of two creative partners. Far from being commissioned, these collaborations are born of conversation, dialogue and free exchange. First meeting: Pierre Hermé, pastry chef, and Octave Marsal, artist, who together imagined a Christmas collection.
Craftsmen & Know-How
Un pâtissier, un artiste: a collab
Gault&Millau begins a series of "sweet" cross-portraits to share the behind-the-scenes story of two creative partners. Far from being commissioned, these collaborations are born of conversation, dialogue and free exchange. First meeting: Pierre Hermé, pastry chef, and Octave Marsal, artist, who together imagined a Christmas collection.
Saint Joseph from generation to generation
Saint-Joseph is an appellation in the northern Rhône Valley, covering 26 communes in the Ardèche and Loire departments. Known for its Syrah-based red wines, the appellation also produces between 10 and 15% white wines from the Roussanne and Marsanne grapes. Land prices remain affordable for young people in this AOC, making it easier for families to pass on land or create new estates. Portraits of the new faces of Saint Joseph.
Gault&Millau Tour Grand Est 2022
On Monday December 5, Gault&Millau presented its latest guide to the Grand Est region, rewarding the region's chefs and culinary professionals.The event took place at the Centre des Congrès in Reims. The previous evening, the winners and their partners had taken part in a dinner designed by Philippe Mille at the Domaine des Crayères.
Gastronomy choice: Jason Gouzy
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 inaugurates a series of interviews with young chefs whose approach proves that haute cuisine is still a dream, but that rigor and ambition are also a driving force for some of those who launch themselves into this profession. Let's start with Jason Gouzy, of the Pantagruel restaurant (2 toques) in Paris.
Gault&Millau 2023 awards ceremony
The annual Gault&Millau awards ceremony for French gastronomy took place on Monday November 28 at the Carreau du Temple, in the heart of Paris. At the same time as celebrating the 50th anniversary of the Guide Jaune, the list of 2023 winners was revealed at a warm dinner hosted by Alan Geaam (restaurant Alan Geaam), Christophe Hay (Fleur de Loire), Raphaël Rego (Oka) and Étienne Leroy (Lenôtre). The entire evening was orchestrated by Maison Lenôtre.
Romain Meder, cook & Gérard Germaine, gardener, at Domaine de Primard
Beyond the now classic image of the chef crouching in his vegetable garden, for some there's real work to be done in market gardening, involving a close relationship and complicity with the gardener. Meet Romain Meder, chef of the Octave and Les Chemins du Domaine de Primard restaurants, and Gérard Germaine, his gardener.
Tom Meyer, Grand de Demain & Meilleur ouvrier de France
In April 2022, 420 competitors took part in the first round of the 27th Meilleur ouvrier de France (MOF) competition in the cook-cook category; then 158 in September, for the eliminatory round; and finally 30 for the final, held in Grenoble on November 16 and 17, during which only 8 cooks were crowned. One of them was 29-year-old Tom Meyer, one of the "109" revealed by Gault&Millau last September. We spoke to him the day after his victory.
Beaujolais nouveau, the Gault&Millau choice
For over 70 years, Beaujolais Nouveau has appeared on the third Thursday in November. Their mantra is the idea of convivial, fruity, gourmet wines made from the Gamay grape variety. New wines are mainly vinified by carbonic or semi-carbonic maceration, which speeds up alcoholic fermentation. This November 17th marks the release of Beaujolais Nouveau 2022 from over 700 producers in the region. To mark the occasion, we present our 6 favorite tasting wines.
Gastronomy beyond borders and clichés
They came to France to study cooking, perfect their technique and rub shoulders with great chefs. Some have returned to their home countries, while others have chosen to stay and open their own restaurants here, in the land of gastronomy. With the avowed ambition of earning the honors of guides and critics. With a cuisine that could be described as fusion, if the word and the cuisine it describes hadn't been so overused and distorted... Because they put meaning into their cooking, using the fundamentals of French cuisine, with something extra: their roots and their heart. It's a vision that turns codes on their head, bringing modernity and openness to French gastronomy. Interview with Raphaël Rego, from the 3-toque restaurant Oka.
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Raphaël REGO
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