École nationale supérieure des métiers de la viande: from know-how to transmission
Located in the 12th arrondissement of Paris since its creation in 1957, the École nationale supérieure des métiers de la viande perpetuates the transmission of demanding, technical, artisanal know-how, while offering a unique training facility.
The taste of flowers, Sylvie Albrand
It's everywhere, on every table, from Rennes to Saint-Bonnet-le-Froid, via Paris, Toulouse, Montpellier and Saint-Tropez. She's the herb with the strange taste, she's the flower with the bewitching fragrance, she's the XXS plant, she's always the aromatic. Sylvie Albrand is a farmer. At her Quyvie farm, she cultivates flowers, young shoots and aromatic plants to grace the plates of chefs, many of whom are very enthusiastic.
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 a commission, these collaborations are born of a conversation, a dialogue in total freedom. Here's a very sweet exchange between Fabien Rouillard, pastry chef in Paris, and Gérard Audinet, director of Les Maisons de Victor Hugo, in Paris and Guernsey.
Pyrenean cheese from Ariège: 8 good places to find it
In 2020, the "Tomme des Pyrénées" PGI took a major step forward, enabling farmhouse producers to join the scheme with their raw milk cheeses made from cow, goat or ewe blends. Some thirty farm producers in the Pyrenees are currently authorized to make this type of cheese. The raw cow's milk tommes tasted were matured for over 60 days.
Top 5 in Cannes
Every year, the spotlight of the seventh art is on Cannes. But while the Riviera city becomes the center of the world during the festival, it's alive and kicking all year round. From the narrow streets of Le Suquet to the lively Rue d'Antibes, not forgetting the Croisette, Cannes is bursting with new addresses that are shaking up the gastronomic and cultural scene. Here is a selection of 5 addresses that are sure to be the talk of the town.
Le Perchoir Y takes flight in Meudon
A link between past and present for aviation enthusiasts, the Hangar Y is also home to a restaurant, entrusted to the Le Perchoir group. Located 40 minutes from the center of Paris, the restaurant offers a sea-spray-tinged "mise au vert", under the guidance of chef Guillaume Sanchez, who created the menu.
Gault&millau Tour Occitanie 2023
On Monday May 15, Gault&Millau presented its latest guide to the Occitanie region, rewarding the region's chefs and culinary professionals.The event took place at Mas Tolosa, Toulouse. The day before, the winners and Gault&Millau partners had taken part in a dinner at Des Roses et des Orties, in Toulouse, by Yannick Delpech and Aziz Mokthari.
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